1. The important ingredients for cooking are all here. Ready-made kimchi bought from Kikyo and two taels of beef are enough.
2. Steamed rice, with a little less water, bibimbap, like Cantonese fried rice, requires one grain by grain.
3. All the dishes are sorted out, washed, sorted and put away
4. Cut the beef into fine pieces. If it can be twisted on the outside, it will be twisted directly. Koreans don’t pay attention to the difference between cutting and twisting.
5. Cut some onion diced and fry it with beef later
6. Sit in a little oil and then sauté the beef and onion diced, add a pinch of black pepper to fragrant, and add a little salt
7. Put a layer of oil on the inside of the stone pot, put the steamed rice in evenly and cook it on a low fire until it makes a sizzling noise. Don’t make the fire too big. Put a few vegetables in the process of roasting the rice crust. Put a little bit of oil and stir-fry separately, add a little salt and it will be done. The rice is good, the dish size is good, fry a half-raw egg and put it on the table. Flick the spoon with the fingers at the rice pot, mix it...
