Bibimbap

 

Ingredient:

 - two ounces of cooked rice

 - 130 grams of beef, thin slices

 - 60 grams of bean sprouts

 60 grams of carrots, cut up the matches

 - 60 grams of zucchini (Japanese eggplant)

 - two ounces of mushroom buttons

 - one egg.

 -gochujang souce

 Seasonings:

 - 50 grams of yakiniku sauce.

 - sesame oil

 - ten grams of sesame roasted seeds

 - three garlic cloves, shredded

 - salt

 - pepper.

 How to cook:

 1.  Braised all tauge, carrots, zucchini and mushrooms.

 2.  Saute separately garlic scarring, salt, pepper. Lift and set it over each bowl.

 3.  Cook the meat until it changes colors. Pour my yakinese sauce Lift it and set it aside.

 4.  Put the rice to the plate, flatten it. Meat and all the vegetables on it.

 5.  Pour gochujang in the middle. Put the Fried egg on top of her.