Exclusive Korean Bibimbap

Cut the zucchini into thin slices.

Rinse the soybean sprouts.

Grate the carrot.

Use whatever meat we have at home.

Wash the spinach and cut it into small sections.

Bring an appropriate amount of water in the pot to a boil, blanch the spinach until just tender, then remove it.

Blanch the carrots as well.

You can also fry the eggs a bit; I used the eggs I boiled in the morning as a substitute.

The rice is steamed.

Pour into the stone pot and set aside.

Heat a small amount of oil in the pan, and stir-fry the garlic and Sichuan peppercorns until fragrant.

Pick out the Sichuan peppercorns.

Add the soybean sprouts and zucchini.

Add a little boiling water, and stir-fry them separately.

A pinch of salt, light soy sauce.

Stir-fry until cooked and serve. (Serve the zucchini first)

There is still some broth in the pot, so in the spirit of not wasting it, I also put the abalone slices in and stirred them a couple of times; the abalone slices absorbed more flavor 😅.

Stir-fried zucchini, soybean sprouts, abalone slices, along with blanched spinach, carrots, and eggs are placed on top of the rice.

Squeeze an appropriate amount of Korean-style chili paste, and sprinkle some sesame seeds for garnish.

Finished product.

It's really delicious 😍