Information: rice, carrots, soybean sprouts, green peppers, an egg. Korean hot sauce, salt, chicken essence, soy sauce, a little minced garlic.

Operation:

Cook rice in a casserole dish, cut carrots and bell peppers into julienne strips, and wash bean sprouts.

Heat the oil in a pan and stir-fry the shredded carrots with garlic for a few moments, add salt and chicken seasoning and put it on top of the steamed rice, and stir-fry the bean sprouts and put them on top of the rice as well. Then the egg fried to seven mature also put on the rice, add the hot sauce drizzled with soy sauce and simmer on low heat for 3 minutes.

Mix the vegetables with the rice when eating

Jeonju Bibimbap

Information: rice (4 cups of rice, 4.5 cups of broth), 600g of beef, 100g of sesame oil, 50g of green chilly noodles, 1 tablespoon of pine nuts, 5 tablespoons of malt chili sauce, vegetables (150g of soybean sprouts, 100g of mung bean sprouts, 100g of spinach, 100g of corns, 100g of ferns, 100g of orange stalks, 100g of ferns), 100g of bean sprouts, 100g of green chilly sauce, 100g of green chilly paste, and 100g of ferns. 100g, orange stalks 100g, watercress 100g, shiitake mushrooms 5pcs), soup (soybean sprouts 200g), egg, 4-5 cups of water.

Features: It is a Jeolla-do local food with gorgeous color and taste.

Handling: (1) Cook the steak and meat, cool it and remove the oil, put rice in the broth, make the rice hard and stir it with sesame oil when it is hot. Or make plain rice and fry it in eba oil.

(2) Scald soybean sprouts, mung bean sprouts, watercress, and mix with sesame oil and sauce. Pickle the frangipani with salt and stir-fry them after washing, and stir-fry the ferns after boiling them.

(3) Shred beef and mix with condiment sauce to make raw shredded pork.

(4) Clear preserved cold noodles cut into strips, eggs fried into yellow and white eggs and shredded.

(5) Serve the rice in a bowl and put the colorful ingredients on top, and put the malt chili sauce in a separate small bowl.

(6) Serve the rice with soybean sprout soup. To make the soup, boil the water for a while and put the soybean sprouts to cook for about 5 minutes with the lid on, then add 4-5 cups of water and season with salt, and finally put the mashed garlic and chopped green onions to simmer for a while longer and serve in a bowl.

It should be cooked in the broth of boiled cow's head, but because the cow's head is too expensive you can cook it in beef bone chop broth.

The soybean sprouts are made with rat's eye beans from Imuro (a place name) and very good water, and they have a good texture even after boiling for a long time.

Korean style Korean bibimbap

Information:

1 bowl of white rice

30 grams of beef

30 grams of shredded onion

Some soybean sprouts

Some spinach

1 tsp of white sesame seeds

Some kimchi

Some kimchi

Some daikon radish kimchi

1 egg

1 tbsp Korean chili sauce

1 tbsp sesame oil (HaoChi123.com)

Handling: (1) Shred the beef, marinate it in a little cornstarch, and mix it with the onion.

(2) soybean sprouts, spinach with a little salt and water blanch until cooked, pick up and then mixed with white sesame seeds and a little sesame oil can be.

(3) stone pot is hot, first pour 1 tbsp sesame oil, then pour the white rice, the top of the beef, Korean kimchi, radish kimchi, soybean sprouts, spinach, and then beat the egg, and then simmer for 2 minutes, the Korean chili sauce into the mix, and then mix well together and serve.

If you don't have a stone pot, you can sauté shredded onion and beef instead of shredded beef, and you can fry the eggs instead.