I prefer eating their barbecue when it opens. The black pepper bibimbap is one of my favorites. It feels better when eaten in winter, it is warm and the rice is more delicious.

Ingredients

Beef, beef sauce, sugar, oyster sauce, dark soy sauce, chili sauce, salt, oil, carrots, soybean sprouts, oyster mushrooms, cucumbers, egg yolks, sesame seeds, Korean hot sauce

Method

1. First, slice the beef against the grain so that the fiber is short and the beef tastes tender.

2. Then marinate it with Daxida’s beef sauce and forget about it. I am obviously not an employee of Daxida, so I am definitely not advertising.

3. If you don’t have this kind of beef sauce, I think you can marinate it little by little with a little sugar, oyster sauce, salt, dark soy sauce, and chili sauce.

4. I didn’t think too much about using ready-made sauce, and I didn’t add dark soy sauce. The color came out a little less beautiful. It mainly depends on your own taste.

5. Then cut the carrots and cucumbers into strips, tear the oyster mushrooms into small strips, and wash the soybean sprouts.

6. Then boil water, add salt and oil, blanch the carrots and soybean sprouts, and control the moisture. Rub a layer of oil on the inner wall of the stone pot, then put the steamed rice into the stone pot and heat it on the fire.

7. At this time, heat the wok, add a little oil, stir-fry the beef quickly, then add the oyster mushrooms and stir-fry until cooked.

8. The rice is almost done over there, so arrange the beef, oyster mushrooms, carrots, cucumbers, and soybean sprouts in order, add an egg yolk, and finally sprinkle with sesame seeds to prepare the Korean hot sauce.

Mix it up and eat it!