The bibimbap in stone pot that I want to talk about should be often seen by many friends in Korean dramas. At the beginning, I liked this one, except it looked delicious. I thought it was easy to make it, and the nutrition and delicious all follow my own wishes. I use the medium-sized small pot in our family. Generally, there is no problem for three people to eat, and there is no need to use the wok.
1. Soybean sprouts and spinach are picked and cleaned separately. Mushrooms are soaked and sliced in advance. Carrots, pickles and beef are all sliced. Beef is marinated evenly with raw soy sauce, old soy sauce, raw meal, sugar and a little pickle juice.
2. Beat up the eggs and add a little salt to make a pancake. Put a little water in the Taji pot to boil and blanch the bean sprouts. Then blanch the spinach. Put a little salt and oil in the water.
3. Pour out the water, drain the oil after the pot is dry, stir fry the carrot first, stir fry the carrot soft, and then a little salt. Carrots are rich in fat soluble vitamins, so they are fried in oil rather than blanched
4. Stir fry the mushroom again, it will be more fragrant if the mushroom is stir fried. Finally, stir fry the beef. All the side dishes are ready.
5. Put a little oil on the bottom of Taji pot, two and a half cups of rice, add a centimeter of water without rice noodles, and turn to medium and small fire to stew rice after boiling. After the rice is braised, judge whether it is cooked thoroughly and taste the top rice.
6. At the same time of stewing, you can prepare the sauce of bibimbap. If you don't have it, you can use a little sesame oil and a little pear juice to dilute it.
7. Pile up the vegetables that have been prepared before. Stagger according to the color. Put beef in the middle.