Cooking Steps

1. 

   Step1:Cut the cucumber and carrot. Put a small amount of oil in the pan. Stir fry bean sprouts, corn kernels and carrot shreds in the pan until they are cooked. Add salt respectively. No need to stir fry the shredded cucumbers, but add a small amount of salt first.

2. 

   Step2:Cut a Sydney. Add a little water to beat the puree. Add the same amount of Korean chili sauce. Stir for later use.

3. 

   Step3:Sliced pork. Mix with a small amount of salt. Marinate with soy sauce and sugar. Preheat the oven at 200 ℃ for 10 minutes. Spread the greased paper on the baking tray. Spread the marinated meat slices on the paper. Bake for three to five minutes (depending on the temperature of your oven. Until it is burnt and fragrant).

4. 

   Step4:Cook a pot of white rice. Add a little salt.

5. 

   Step5:Heat the small casserole on fire. Brush it with oil. When the pot is hot, scoop in the white rice first. Then scoop out the mixed chili sauce and Sydney sauce. Spread it on the rice.

6. 

   Step6:Spread the pork slices on the hot sauce. Stir fried shredded carrot, corn, bean sprouts and pickled shredded cucumber are spread on the barbecue slices one quarter of each plane. Cover the casserole. Turn the heat down for two minutes. Fry a poached egg. The yolk should be fried raw. Spread it in the middle of the stuffy bibimbap.

7. 

   Step7:Don't eat the poached egg alone. Prick the yolk. Mix it into the rice together. Start.