unpolished rice

Eggs (of hens)

carrot

Mushroom

spinach

bean sprout

Green-skinned zucchini

Bibimbap sauce

2 tablespoons Korean Chili sauce

2 tablespoons water

2 tablespoons sugar

Sesame oil 1 spoon

Proper amount of white sesame

How to reduce fat brown rice with Korean bibimbap?

Prepare the sauce first and stir it in proportion. The hot sauce I used was a little spicy but very fragrant, so I added a little more sugar. When it was salty enough, I didn't put much smoke and salt.

Boil the prepared sauce in a small pot until it boils. The purpose is to mix the flavors of various materials. This is better than direct mixing.

Prepare brown rice. Soak brown rice for 4 hours in advance, then cook it with polished rice 1: 1, and put it in the rice cooker as usual.

Prepare vegetables when cooking. You can put your favorite vegetables. Shredded carrots, shredded zucchini, shredded mushrooms, soybean sprouts, spinach.

Put the base oil, shredded carrots, shredded zucchini and shredded mushrooms into the pot and stir-fry until cooked! Spinach and soybean sprouts are boiled in hot water.

Spread the bottom of the brown rice cooker, put the processed vegetables and fried eggs in turn, then put the hot sauce on it, stir well and eat!