Korean bibimbap is a must in Korean cuisine. Casserole is a unique thing in Korea. It was circulated during the reign of Su Zong. A Taoist priest from a group of counties in South Korea rushed to Changshui, and accidentally found that the meat baked by stones there was particularly fragrant. He made these stones into stone pots. Casseroles have gradually spread in folk customs and become the best utensils used in Korean restaurants. This casserole is shaped like a bull's-eye. It is made of special sand and gravel. When you turn over the fish, you will hear the chirping of "Little Chef Hippo", which is the "color, fragrance, taste, shape, quality, sound, utensils and name" of the eight elements of special food. "sound"

Gently stir the rice in the bottom pot with a spoon, and you will see that the steamed stuffed bun is burnt. Because all the containers are warm, eating in front of a casserole is like talking to a stove. So besides delicious food, it also brings unspeakable warmth and happiness. When cooking bibimbap, stir-fry the rice in a casserole with a little rapeseed oil, and then put the cooked mung bean sprouts, shredded carrots, bracken, hot sauce, white sesame seeds and egg yolk in until there is a sound and the fragrance escapes. Before eating, you need a spoon to stir the ingredients and rice evenly, and you can also enjoy the taste of some special foods. This is bibimbap in Korean cuisine.

Cooking process: the sausage is shredded, the mung bean sprouts are washed, the inner cavity of the casserole is coated with oil, the stockings and high heels are marinated with white pepper 10min, the zucchini is shredded, and the carrots are peeled and shredded. Put the white rice in a casserole, brush it with a layer of Korean hot sauce, and heat it for one minute with slow fire. Fry raw eggs to a single layer of poached eggs, put a little oil in the pot, fry mung bean sprouts, stockings and high heels, put a little oil in the pot, and fry mung bean sprouts, stockings and high heels. Put the fried food on the white rice one by one, put the fried raw eggs on the dish, cover the cover tightly, heat the casserole with low fire, turn off the fire when you hear the noise of the white rice, and the white rice in the bottom pot will produce a little steamed bread, and it will be ready. You can add the remaining hot sauce according to your own taste.