Homemade stone pot bibimbap

Ingredients: carrots, zucchini, soybean sprouts, spinach, shiitake mushrooms, aseptic egg, kimchi

Methods:

1. carrots, zucchini, spinach, shiitake mushrooms, soybean sprouts, sauteed in frying pan separately and set aside

2. 2 tablespoons of Korean hot sauce, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of Sprite, 1 tablespoon of white sesame. 2 tablespoons of honey (or 1 small spoon of sugar) stirred well into the rice sauce, Half a spoon of honey (or 1 tsp of sugar) and mix well into the rice sauce

3. Fry a tender runny egg

4. Brush the bottom of a casserole dish with oil, spread the hot rice on the bottom of the bowl, then put the fried vegetables on top of the rice, put the egg in the center, then pour in the seasoned rice sauce and heat it up over low heat for 2 to 3 minutes, and then there will be a pot of rice at the bottom of the pan

5. Mix it up well and start to eat