1. Wash the rice and pour it into the rice cooker
2. Choose short-grain rice, choose standard taste and cooking method,
3. The steamed rice has no crust at the bottom and is suitable for bibimbap or side dishes.
4. Shred the onion, red cabbage, cabbage, and carrots
5. Cut the asparagus into sections, slice the stewed meat, and cut the eryngii mushrooms
6. Blanch the asparagus until cooked
7. Then blanch the purple cabbage, cabbage, and carrots until cooked
8. I don't like raw eggs, so I fry them.
9. Put a small amount of oil in the wok to stir-fry the eryngii mushrooms for moisture and stir-fry for a fragrance
10. Put a small amount of oil in the wok to stir-fry the eryngii mushrooms for moisture and stir-fry for a fragrance
11. Put the rice in a stone pot (I use a ceramic pot that is resistant to dry burning), put the prepared ingredients on top of the rice,
12. Cover the lid, put it on a small fire and heat it up, and turn off the fire when the pot makes a sizzling sound.
13. The heated rice is removed from the fire, and Korean hot sauce is added according to personal taste.
14. Put the egg on top, mix well and enjoy
