How to make Korean bibimbap

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  1. Cut the cucumber, carrot and ham into shreds, wash the konjac knots and mung bean sprouts, put the konjac knots, carrot shreds and mung bean sprouts in a boiling water pot and blanch them, remove and set aside.Blanching the pomegranates for about 15 seconds is enough.Do not overcook them.

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  2.Re Boil a small pot of water, turn down the heat, and break the eggs in.Yes, it’s just like boiling a poached egg, but don’t overcook the egg yolk, just boil it into a candied poached egg.I forgot to take a picture, so here’s a random one

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  3.Take a basin, it is a basin, you can feel it when you eat it, spread the rice evenly On the bottom layer, put the prepared ingredients on the rice in order, arrange them well, and put the eggs in the middle

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  4.I use a round spoon to scoop out three spoons of spicy sauce and two spoons of Thai sweet and spicy sauce and spread them evenly

• 5.Finally, just mix all the ingredients together, it is very delicious and very simple