Step 1

Wash all the ingredients and drain the water for later use.

Step 2

Cut the shiitake mushroom zucchini into small slices and set aside.

Step 3

Put the shiitake mushrooms and enoki mushrooms in a pot and cook, remove the water control and set aside.

Step 4

Blanch the bean sprouts and spinach in the pot and remove them.

Step 5

Crack the eggs into the pan and fry them until cooked.

Step 6

Pour an appropriate amount of oil into the pot, pour in the shredded gourd and zucchini slices and stir-fry until cooked.

Step 7

Beat the other two eggs and fry them into quiche for later use.

Step 8

All the ingredients are ready.

Step 9

Flatten the cooked rice in a bowl.

Step 10

Arrange all the ingredients neatly together.

Step 11

Add the Korean bibimbap sauce and mix well to enjoy.