Mountain ferns, leeks, bean sprouts, spicy cabbage (that is, ball-shaped lettuce, characterized by tender and crisp), meat, raw eggs, a Korean hot sauce, soy sauce (no you can use the miso paste), sugar, sesame seeds, chicken essence juice.　　Preparation:

1. mountain fern with boiling water to soften, if necessary, can also be boiled, leek cut into segments, bean sprouts are also placed in boiling water, spicy cabbage cut into julienne strips or thin strips, meat cut into julienne strips or long strips;

2. shredded meat, three tablespoons of miso paste, half a spoonful of Korean hot sauce, half a spoonful of chicken sauce, stir fry together, to become a soy sauce pork julienne;

3. a little oil is heated, the amount to be able to Spread in the bottom of the pan, whichever, hit the raw eggs fried, eggs close to the bottom of the pan, the lower surface formation, immediately after the lid, turn off the fire, so that you can use the residual heat in the pan, the surface of the eggs smothered, while the inside is still soupy, mixing the rice is most suitable;

4. Ferns accompanied by sesame seeds, the bottom of the bowl to spread a layer of spicy cabbage, a thin layer of it is enough to hold a good rice, height of a centimeter or so away from the side of the bowl, leaving space to spread vegetables;

5. rice above also cover a thin layer of spicy cabbage, and then according to the graphics of the petals, will be leeks, bean sprouts, ferns, soy sauce shredded pork, spicy cabbage pouncing on the top of the middle of the flower heart, is a spoonful of Korean hot sauce in the center of the Korean hot sauce, after the Korean hot sauce cover the egg, put two spoons of chicken juice, authentic Korean bibimbap that is completed. [Eat Zone]

6. Stir well, you can eat.

Korean stone pot bibimbap of squid bibimbap recipe ingredients:

Fresh squid two, green peppers, carrots, garlic, sugar, soy sauce, salt, Korean hot sauce, rice, an egg.　　Production method:

1. Fresh squid clean up and cut into pieces, and then fry in the pan until the water, remember to be sure to fry the squid first, because the squid will be out of the water, if fried with the vegetables will affect the flavor, fried after the plate, the pan fried out of the water poured out;

2. Peppers, carrots cut into julienned, blanched in boiling water, garlic minced;

3. Stir fry, then put green pepper, carrots, squid slightly fried, and then add sugar, soy sauce (a small amount, only for color), salt and stir fry, and finally add the Korean hot sauce and stir fry, if it is too dry, you can add a small amount of water;

4. Sheng plate, with the rice and then mix together, according to taste can be added to the rice and some Korean hot sauce, and then fry a six mature egg, mix together, squid mixed rice is complete.　　Warm tips:

1. to use the fresh squid, hairy squid is not tasty, and squid must not be cut up with the vegetables and stir-fried, because there will be a lot of water to affect the texture of the so be sure to stir fry out of the water to;

2. soy sauce to be less put on the color can be;

3. sugar is also less put on their own taste on the line.

Korean stone pot bibimbap of Jeonju bibimbap In Jeonju bibimbap, soybean sprouts are the most important. Legend has it that Jeonju's former prefectural ambassador cured Jeonju's terroir disease with soybean sprouts, and since then, soybean sprouts have never left the table. It is characterized by the fact that it is made of rat's eye beans produced in Imuro and soaked in good water, and it has a good texture even after being boiled for a long time. I make rice with the broth in which I boiled the cow's head, and put soybean sprouts on it while it's simmering. Put raw egg yolks on top of the bibimbap and eat it with the soybean sprout soup.

Make rice with broth and put beef, soybean sprouts, spinach, corns, ferns, fronds, watercress, and shiitake mushrooms on top of it, and eat it with hot sauce. It is a local food of Jeolla Province with gorgeous color and taste. Chrysanthemum coronarium is rich in calcium and vitamin A. Eating a dish of chrysanthemum coronarium can absorb the calcium needed for a day.　　Recipe ingredients:

Rice (4 cups of rice, 4.5 cups of broth), 600g of beef, 100g of sesame oil, 50g of green chilly noodle, 1 tablespoon of pine nuts, 5 tablespoons of malt chili sauce, mixed vegetables (150g of soybean sprouts, 100g of mung bean sprouts, 100g of spinach, 100g of corchorus chrysanthemum, 100g of fiddlehead ferns, 100g of orange stems, 100g of watercress, and 5 shiitake mushrooms), soup (200g of soybean sprouts), egg, and 5 mushrooms. 200g), egg, 4-5 cups of water.　　Preparation:

1. Cook the steak and meat and cool and remove the oil, put the rice in the broth, make the rice hard and stir it with sesame oil when it is hot, or make regular rice and stir fry it with eba oil;

2. Scald the soybean sprouts, mung bean sprouts, and watercress, and mix them with sesame oil and clear sauce, pickle the orange stalks with salt and stir fry them after washing, and ferns stir fry them after boiling;

3. Beef cut into shredded, and mixed into raw shredded meat with the sauce;

4. clear preserved cold noodles cut into strips, eggs fried into yellow and white eggs and cut into shreds;

5. rice in a bowl, and to the color of each color material color matching on the top, malt chili sauce in a separate small bowl;

6. rice with soybean sprouts soup, simmering soup, boil the water for a while and put soybean sprouts to cover the lid of the pot and cook for 5 minutes, then add 4-5 cups of soybean sprouts, then add 4-5 cups of soybean sprouts. About, then add 4-5 cups of water and season with salt, and finally put pounded garlic and chopped green onions and then simmer for a while in a bowl.　　Cooking tips:

You should cook with the broth from the simmering cow's head, but since cow's head is too expensive you can cook with beef rib soup.

Korean stone pot bibimbap of kimchi bibimbap recipe ingredients:

Main ingredient: 3 slices of beef, sweet not spicy, celery, 70 grams of spinach, 2 tbsp of spicy kimchi, 1 poached egg, 1 bowl of white rice, sesame seeds, 1 tsp of minced garlic; Seasoning: A. Spicy bean paste 1 tbsp, 1 tsp of sugar, B. Salt 1/3 tsp, 1/3 tsp of sugar, C. Soy sauce 1/2 tbsp, 1 tsp of sugar. Tbsp. sugar 1 tsp.　　Preparation:

1. Slice sweet chili and celery, put them into a frying pan, add seasoning A and sauté well;

2. Cut spinach into pieces, sauté them with minced garlic and add seasoning B and sauté well;

3. Fry the beef in a frying pan, season with seasoning C and cook until done.