Fresh version of Korean bibimbap

Overview

How to cook Fresh version of Korean bibimbap at home

The raw materials are presented together, carrots are cut into shreds, leeks are cut into sections, and stir-fried in clear oil. Blanch green beans, corn, enoki mushrooms, bracken, and shred spicy cabbage.
The soul of bibimbap, Korean chili sauce and ketchup, the soul of bibimbap
The rice needs to be hot. I don't have a stone pot, so I use a big bowl. The stone pot will taste better. There are gaba under the pot. I will let you know when I decide to buy one one day. Put the rice in the bowl, and place the various ingredients neatly. If the rice is arranged nicely, it will look more classy. If it is not arranged well, it doesn't matter. It will be mixed after a while. A tablespoon of Korean chili sauce, usually only Korean chili sauce, but I also add some ketchup to give it a richer taste.
Fry an egg in a pan. Whether the egg is good or not is the key to bibimbap. The egg is fried on one side, and the egg white is fried to a burnt color, and the egg yolk is sugary. When mixing the rice, break the egg yolk into pieces so that the juice of the egg yolk soaks into the rice. Mixing the egg white into the warm rice is also a surprise.
Stir vigorously so that every grain of rice is evenly coated with the sauce, and then, don't hesitate to scoop up a big spoonful of it and eat it!