Korean Bibimbap 비빔밥
1.
Onions, carrots, and zucchini, cut into shreds and set aside.
2.
Wash the shiitake mushrooms, blanch them, and cut them into silk quilts.
3.
Fry all the vegetables separately with oil. Sprinkle a little salt when the bean sprouts, shiitake mushrooms, and spinach are fried.
4.
Spread a thin layer of oil on the stone pot, put the steamed rice in it, and tap a few drops of sesame oil. Then arrange all the vegetables. Put the stone pot on the fire and heat it for five minutes. Put the fried eggs on it. Add Korean hot sauce when eating.
Tips:
1. Purchase from Platycodon grandiflorum and use it directly.
2. Coat the stone pot with sesame oil to prevent the rice from sticking to the pot and difficult to clean.
