Cut carrots and zucchini into julienne strips, cut leeks and spinach into pieces, and pinch off the roots of soybean sprouts and set aside. Blanch all the above vegetables in water, drain and set aside.

Take a container and fill it with a proper amount of hot rice, compact it and put the vegetables in the bowl in order. Heat oil in a wok and fry the eggs on one side until 8 minutes cooked, then put them on top of the vegetables.

Sprinkle a few white sesame seeds in the bowl and mix in Korean chili sauce according to your taste.

Korean-style bibimbap, also known as stone pot bibimbap, Korean cuisine, savory flavor, made with eggs, rice, carrots, soybean sprouts, green peppers, cabbage, nutritious and not high calorie. It is one of the palace dishes.

Korean bibimbap is a rice dish unique to South Korea as well as the northeastern regions of China, Heilongjiang, Jilin and Liaoning. It originated in Jeonju, South Korea, and has since evolved into a representative Korean food.