Beat 10g of konjac in 500cc cold water first. First, put it in cold water, and then.. Then apply the heat. When the powder is completely melted, raise the gas heat and stir to boil.

It's going to turn into a blurry color and boil like grass.Like this... It's important to heat it up and boil it until the bubbles come up, not the melting process.Bring to a boil for 1 to 2 minutes after bubbles rise, then turn off the heat.

Place pan on cold water and let cool for a while. If it's hot and you pour it into the mold, it's not good because the mold is plastic, right?

After cooling it for a while, pour it into the wood frame. You can use any other container, such as a square glass bowl. Put it in a wicker mold and cool it down and harden it in the refrigerator for about an hour. At first, even if it's a blurry color, it hardens and turns into a transparent color.

In the meantime, prepare bibimbap ingredients to mix together.I seasoned the carrots and stir-fried them in cooking oil.I chopped cucumbers, paprika, onions, and perilla leaves, and prepared egg garnish and crab meat.Please put in the perilla leaves. It's definitely more delicious.

In the meantime, the konjac has hardened. If you twist the container, it comes out like this. It's different from regular muk. It doesn't break easily and it's chewy. When you put it in the refrigerator, it becomes hard and soft when you heat it up. But you can keep this konjac in the refrigerator and use it right away.

You can cut it into appropriate sizes and dip it in red pepper paste and eat it like sashimi. I cut it into thin and long pieces to make konjac bibimbap.

Put 1/2 bowl of rice and place vegetable ingredients on top of it.

Lastly, add konjac and sprinkle red pepper paste. It's done!

Sprinkle with red pepper paste and finish with sesame seeds.