STEP 1/12
These are my regular food ingredients. Prepare 1 zucchini, 1 carrot, and 1 onion and shred them finely.
STEP 2/12
Put 1 tablespoon of oil in a heated pan and stir-fry shredded carrots.
STEP 3/12
Then, add the sliced pumpkin and stir-fry it evenly...
STEP 4/12
Add chopped onions and stir-fry.
STEP 5/12
When onions are cooked transparently, season with 1/2 teaspoon of salt.
STEP 6/12
Put 1 tablespoon sesame oil and 1/2 tablespoon cooking oil in a heated pan, chop 1 tablespoon minced garlic, and 1/2 of the white part of green onion and stir-fry.
STEP 7/12
Add 300g of the pork neck and cut it roughly with scissors...
STEP 8/12
Stir-fry evenly.
STEP 9/12
When the pork neck is almost cooked, add 4 tablespoons of red pepper paste, 1/2 tablespoons of soybean paste, 2 tablespoons of refined rice wine, 1 tablespoon of plum syrup, and 1/2 teaspoon of pepper and stir-fry evenly.
STEP 10/12
When it boils evenly, cut 1/2 of the green onion and stir-fry it.
STEP 11/12
Put the rice as much as you want in a bowl and put the stir-fried vegetables and the pork neck red pepper paste.
STEP 12/12
Shred the fresh vegetable perilla leaves and lettuce finely, put it on a half-cooked egg, and sprinkled sesame oil to complete bibimbap. Bibimbap is the best in summer.