1. Prepare ingredients: cook the rice, or use leftovers, which need to be heated first. Note that when the rice is heated, it is heated together with the plate or bowl. Wash the vegetables and set aside. Cut the lean meat into strips and set aside. The spicy sauce is spared this sake. The alcohol content is not high, and it tastes sweet. It is good to eat with bibimbap.
2. Put the vegetables into the boiling water pot and cook, and put each cooked piece on top of the rice. Then cook the next one. After all is cooked. Then open the egg and boil it directly in the water. Don't break it up. Keep the egg in shape. Don't cook all the yolks. Pick up and place the rice in the middle. The egg yolk can be simmered at the temperature of the rice at the end. How to make miso soup: add water to the pot and boil, add Korean miso, add bean sprouts, kelp, etc., then add a little salt (don't be too much, the sauce is salty) and MSG. It won’t take long after boiling.
3. Note: The plate with the rice should be heated. The stone pot of bibimbap is hot, so that it can maintain its texture. Add all the ingredients, add the hot sauce and stir well, then you can eat.
