The practice of family Korean bibimbap

Common practices of Korean bibimbap families;

1. Ingredients: miscellaneous grains rice, soybean sprouts, mushrooms, cantaloupes, spinach, carrots, broccoli, fungus, coriander, cucumber, onion, garlic, tenderloin, eggs, Korean hot sauce, cooking wine, soy sauce, sesame oil, black sesame seeds and the most important Korean hot sauce.

2. Chop the tenderloin and mix the garlic slices with cooking wine, soy sauce and sesame oil for later use.

3. Bean sprouts, sliced mushrooms, shredded melons, spinach, broccoli and fungus are boiled together and cooked separately! Because each vegetable ripens at a different time. Put a little salt in the water when cooking. After cooking, take out and control the moisture.

4. Put a little oil in the pot, stir-fry the shredded carrots in the pot and take them out. Then you don't need to put any oil. Just fry the marinated tenderloin in a pot and put it in a small bowl. 5. Fry an egg, yellow and half-cooked.

6. Shred cucumber, chopped coriander and chopped onion.

7. Finally, put the rice in a big bowl, put all the ingredients on it, and dig two spoonfuls of Korean hot sauce. Sprinkle with black sesame seeds and stir with a spoon. Nutritional and delicious, especially suitable for lazy people.