Step 1

Shred the carrots and blanch them

Step 2

Shred the onion and stir-fry a little oil later

Step 3

Blanch the bean sprouts, then blanch the enoki mushrooms.

Step 4

Blanch the spinach.

Step 5

Slice the mushrooms and stir-fry them, add salt.

Step 6

Stir-fry the carrots and add a little salt.

Step 7

Prepare the ingredients and cook the rice.

Step 8

Apply a layer of sesame oil.

Step 9

Don’t press the rice too tightly.

Step 10

Arrange, heat for 5.6 minutes, put a separate omelette on top.

Step 11

Because after the stone pot is heated, the temperature of bibimbap is enough to heat the eggs, and it can also be fried and added.

Step 12

I didn’t add much Korean hot sauce here, but I added it later to make it look good.