Fatty Beef Bibimbap

Rice 2 large bowls	Enoki mushroom 1 handful
Shiitake mushrooms 6 flowers	Bean sprouts half a catty
Spinach 1 handful	Onion Half
Fat Cow 200 grams	Eggs 2
Light soy sauce 2 tablespoons	Milin 1 tablespoon
Cooking wine 1 small spoon	sugar 1 small spoon
Water 1 tablespoon	Black and White Sesame Appropriate amount
Korean hot sauce Appropriate amount

How to make beef bibimbap

Step 1

Brush a thin layer of oil into the stone pot and add steamed rice;

Step 2

Blanch the goldenrod and bean sprouts, squeeze out the water, and place them on the rice; Slice the mushrooms, put a little oil in the pan and fry the mushrooms, add a little salt;

Step 3

Shred the carrots and stir-fry them in a pan, add a little salt; Blanch the spinach, squeeze out the water, cut into small pieces and place on top of the rice, sprinkle with some white sesame seeds;

Step 4

Mix 2 tablespoons of light soy sauce, 1 tablespoon of mirin, 1 tablespoon of cooking wine, 1 tablespoon of sugar, and 1 tablespoon of water to make a sauce; 8 Rinse the fat beef in boiling water in advance until it changes color and take it out immediately (to remove the blood foam);

Step 5

Cut the onion into shreds, add oil to the pot and sauté the onion until soft, add the sauce and bring to a boil;

Step 6

Pour in the beef and stir-fry for a while to reduce the juice. Pour the beef onto the rice and pour in the juice as well;

Step 7

Fry the eggs until one side is cooked, place them in the middle of the stone pot, and sprinkle with black sesame seeds; Put the stone pot on low heat and heat for 5-6 minutes. Remove from the heat when you hear a sizzling sound; Add Korean chili sauce, mix well and serve.

Step 8

Finished product

Step 9

Finished product

Step 10

Finished product Cooking tips for beef bibimbap