1. Wash spinach, bean sprouts and Flammulina mushrooms. Blanch in boiling water. Remove and drain. Peel the carrots and cut them into thin slices. Mushrooms are also sliced when they are soft. Pickled radish is also cut into thin shreds.
2. Add proper amount of white sesame and salt to the boiled spinach and Flammulina velutipes, and add shredded ginger, chopped garlic, salt and sesame oil to the soybean sprouts, and mix well.
3. Add a little oil to the wok, stir fry the shredded carrot and the Shredded Mushroom respectively. Add in the remaining oil, beat in the egg, and make a cooked omelet.
4. Put sesame oil on the inner wall of the stone pot evenly and heat it on the fire. When the sesame oil bubbles, add the white rice, and spread the spinach, soybean sprout, Flammulina velutipes, mushrooms, carrot shreds, pickled radish shreds and seaweed shreds mixed with the white rice in a fan shape.
5. Finally, put the poached egg in the center. After the rice at the bottom of the pot is slightly burnt into a pot, leave the fire. Serve with Korean sweet and spicy sauce, stir well.
Tips
1. Apply sesame oil on the bottom and edge of the stone pot to avoid sticky rice pot and increase the flavor. If you don't have a stone pot at home, you can use a casserole instead. You can also heat the inner wall of the casserole after applying a layer of sesame oil, and then put in the materials.
2. The materials for making bibimbap can be added at will, all depending on personal preference and brilliant performance.