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How to teach your authentic family Korean bibimbap (picture and text)

1. Peel and shred carrot. Cut the hair of agaric foam into fine threads. Blanch carrots, agaric, bean sprouts and spinach in hot water. Season with sesame oil and salt.

2. Cut the beef into thin shreds and marinate with wine, flour, oyster sauce and salt for 15 minutes.

3. Sliced green pepper, dried mushroom and sausage. Stir fry cooked beef, green pepper, mushroom and sausage with hot oil.

4. Drizzle the rice with a little sesame oil, mix well and put it at the bottom of the container, evenly stack the prepared eight side dishes on the surface.

5. Fry a single side poached egg over medium heat, put it in the middle, and sprinkle with a little white sesame.

6. 2 tablespoons of Korean chili sauce, 1 tablespoon of mineral water, and a proper amount of sesame oil. Stir well and pour over the rice. Mix well and serve.