The disadvantage is that too much rice is spent.

Old-fashioned bibimbap in Northeast China: fry 2 poached eggs, and the lunch meat is cooked. Sprinkle hot oil on Chili rings and minced garlic, add 3 spoonfuls of soy sauce and mix well. Add eggs, lunch meat and shredded seaweed to the rice, stir well and serve.

Korean pork belly bibimbap.

Bibimbap with minced meat and green pepper: put two spoonfuls of soy sauce and one spoonful of cooking wine in the bowl, add one spoonful of soy sauce and one spoonful of oyster sauce, add half a spoonful of white sugar and stir well, prepare the ingredients, stir-fry minced meat until it changes color, add minced onion, ginger and garlic, stir for a while, add the prepared sauce, add Chili rings and stir well, and add a little starch water to collect the juice.

Sweet and sour poached egg bibimbap: fried poached eggs taste better when cooked and burnt. Stir-fry garlic in hot oil, pour in sauce and cook until thick. Pour in poached eggs and coat with sauce.

Braised pork diced bibimbap: add onion diced in hot oil, fry pork belly until golden brown, add brown sugar in hot oil, add fried pork belly to the highest color, add 1 tablespoon cooking wine, 1 soy sauce, 1 tablespoon oil consumption, 1 tablespoon soy sauce,.

Tomato and ham bibimbap: 1 scoop of soy sauce, 1 scoop of oyster sauce, 1 scoop of starch, 1 scoop of sugar, a little salt, and half a bowl of water. Stir well. Stir-fry the eggs and ham for a while, then take out the tomatoes, stir-fry the juice, pour in the eggs and ham, pour in the leftover rice, and pour in the sauce until it becomes thick.

The third fresh bibimbap: the eggplant is wrapped with starch and fried until soft and yellow, the potatoes are cooked, the peppers are fished out with oil, the garlic is sauteed until fragrant, the sauce is poured and boiled until bubbling, and the eggplant, potatoes and green peppers are poured and boiled until thick.

Kung pao chicken bibimbap: 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 1 tablespoon of oyster sauce, 2 tablespoons of sugar, 1 tablespoon of starch, 2 tablespoons of water, stir-fry, stir-fry onion, ginger and garlic until fragrant, stir-fry Pixian bean paste with red oil, stir-fry diced carrots and cucumbers 1 minute.