If you don't want to stir-fry on a hot day, try this dish, which is simpler and more delicious than stewed rice, nutritious and delicious

Bibimbap is a daily Korean meal that is made by adding your favorite ingredients to steamed rice and tossing it with Korean spicy sauce.

Bibimbap

Main ingredients: spinach, shiitake mushrooms, soybean sprouts, zucchini, carrots

Detailed production steps

1. Every time I make Korean bibimbap, I put the soybean sprouts on top of the rice and steam them together, which is convenient and trouble-free. If you don't like to eat it steamed, you can cook the soybean sprouts until they are cooked through, about 5-8 minutes.

2. The following are steamed soybean sprouts and rice.

3. The remaining ingredients can be blanched or simply stir-fried a few times with a little oil. Stir-fried seasonal vegetables taste more fragrant.

4. Carrots and spinach are blanched, shiitake mushrooms and zucchini are stir-fried in oil.

5. Once the ingredients are ready, stack them on top of the rice. The steamed soybean sprouts are also plucked together with chopsticks, neatly and neatly. If you don't want to take a photo, you can sprinkle the ingredients on top of the rice.

6. Finally, put 1-2 fried eggs, add an appropriate amount of Korean hot sauce, mix and eat.

Every time I make bibimbap, I mix it directly in the rice cooker, and then put it in my own bowl after mixing, and cover the unfinished bibimbap with a rice cooker to keep warm, and take it as I go.