1. Pick and wash the spinach, shred the squash, shred the ham, and shred the spicy cabbage.
2. Bring water to a boil in a boiling pot, add the shredded melons, blanch them, and remove them. After a while, let the water dry
3. Add the spinach and remove it well, then let it cool and dry it.
4. Spinach cut into sections
5. After the stone pot is brushed with a layer of sesame oil, spread the rice in the pot.
6. Spread the ingredients on the rice.
7. A little oil in the pan, add the eggs when the oil is hot, and fry slowly until the egg whites are formed
8. Spread the eggs on the ingredients, sprinkle with sesame seeds, and heat the stone pot
9. Add an appropriate amount of Korean hot sauce according to personal taste, stir while it is hot, and boil the egg yolk at the temperature of the rice.
Tips:1If there is no Korean chili sauce, add more spicy cabbage, the taste is the same
2The ingredients can be arbitrarily matched. Some cucumbers, carrots, fungus, etc. are also good
3 The cooked bibimbap must be stirred while it is hot, otherwise the rice will be cold and the egg yolk will not be cooked.
4The sesame oil must be brushed, the rice is more fragrant, and it is not sticky on heating
