Rice cooker version of bibimbap
Overview
As a pregnant mother, I wanted to eat stone pot bibimbap, but I was afraid that it would be unhygienic outside, so I had to make it myself. Hehe, the result was a win V
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Ingredients
Steps
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Boil the vegetable ingredients until half cooked, fry two eggs into thin strips, fry the beef and onions in a little oil, add some black sesame seeds and set aside
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Devein the shrimp, cut in the middle and fry until cooked. Fry another egg or half-cooked poached egg for later use
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Put all the ingredients in 1 and 2 into the pre-cooked rice, add Korean chili sauce and mix evenly.
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The rice cooker reheats for about 3 minutes. If you hear a sizzling sound in the cooker, you can turn off the heat.
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Start eating.
