Jeonju Bibimbap

Ingredients:

Rice, fern, pumpkin, green pepper, mushrooms, beef, spinach, soybean sprouts, eggs, sesame oil, chili sauce.

Practice:

1, pumpkin washed and cut into slices, green pepper washed and cut into julienne strips, spinach washed and blanched in boiling water, ferns were washed, beef was cut into julienne strips, and eggs were discarded and left yellow.

2, sit in a pot on the fire put the oil, oil heat into the pumpkin fried and poured into the vessel.

3, the remaining oil in the pan, hot oil into the peppers, mushrooms, stir fry a few times out of the pan into the vessel.

4, the mountain wild vegetables, spinach, pumpkin, mushrooms, bean sprouts, ferns, shredded beef, eggs, chili sauce, sesame oil and mix well to eat.

Potatoes with rice

Practice:

1, peeled and washed potatoes, put the small ones aside and cut the big ones in half and put them in water. Mince the scallions and garlic.

2, wash the rice and put it into the water to soak.

3. Put minced green onion and garlic, sesame salt and pepper in the soy sauce to make a seasoning sauce.

4, shredded beef marinated in seasoning sauce. Blanch the mung bean sprouts and toss them in the dressing sauce. Blanch the watercress and cut it into 4 to 5 centimeters long and toss it in the dressing sauce. After boiling the ferns and fronds, soak them in water to remove the astringent flavor. Cut the ferns into 4 to 5 centimeters and tear the fronds into fern-size pieces. Wash the mushrooms and tear them into thin julienne strips, and grill the nori over a fire to break it up.

5, when the pot is hot, put soybean oil, will be ready to beef, ferns, orange stalks, mushrooms in order to put in the fried.

6, put the potatoes in the pot, then pour in water to boil for a while. Then put the rice to cook with high heat. After the rice is cooked, simmer for a while, and finally mix well into a bowl. Arrange the stir-fried beef with ferns, mushrooms, mixed mung bean sprouts, frangipani and watercress according to color, and finally put the egg and crumbled seaweed on top. Serve with the miso soup and sliced radish kimchi and hot sauce.