1. Shred the ingredients, cut the cowpea into sections and blanch them in the water. Shredded carrots and lettuce are just fine.
2. I used a medical stone non-stick pan as a utensil: the washed cabbage leaves should not be gluten, and the bottom of the pan should be covered. Tear a little bit. You can also eat the leaves when you wait for the bibimbap.
3. Spread a layer of cooked rice, and add more if you want to eat more. Because I have more vegetables and meat, I put less rice.
4. Start to spread the vegetables: first arrange the cowpeas neatly, next to the prepared duck shreds, then carrots, next to the prepared beef slices, then cowpeas and beef slices, followed by lettuce Silk and torn duck meat. In the middle is the steamed pork ribs. I washed and removed the bones from the ribs with my hands, and only put the meat, which is convenient for eating.
5. Turn on the fire and let the leaves at the bottom of the pot mature and slightly burnt! Put two spoons of Korean bibimbap sauce and stir well. Of course, you can also put laoganma or other bibimbap sauce!
