1. Stew a pot of rice. Pick and wash all the vegetables, cut carrots, cucumbers, and ham into strips, and cut squid into pieces.
2. Boil the squid in boiling water, remove it for half a minute, and drain for later use. Add salad oil to the pot, add the squid and stir fry for a while, add salt, cooking wine, soy sauce, white pepper, black pepper, a small amount of bibimbap sauce, stir and serve.
3. Blanch the vegetables in boiling water. It is best to blanch each vegetable individually before putting it in again, so that it can be put on the plate later.
4. Spread a layer of sesame oil on the stone pot (if you don't like sesame oil, you can use a small amount of salad oil instead) to avoid muddy bottom.
5. Pour in the simmered rice and spread it out.
6. Spread all the meat and vegetables on the rice
7. In a separate pot, add a small amount of salad oil, beat in an egg, twist a small amount of salt, and evenly sprinkle on the egg.
8. Turn it over and fry the other side (I don't like to eat raw food, so I fry both sides).
9. After the poached egg is fried, it is placed on top.
10. Sprinkle a small amount of sesame seeds, Korean bibimbap, spicy sauce
11. Stir well
12. Go ahead!
