又是被我簡化了的→ 韓式拌飯!
有天晚上我吃不到的韓式石鍋拌飯，決意在家自己做!! 
拌菜:
1. 紅蘿蔔(1條)、切成絲狀備用，小白菜(半斤)、波菜(1斤)、大豆芽(半斤)洗淨後備用。Carrot (1) sliced, Chinese cabbage (300g), Spinach (600g), Bean sprouts (300g). Wash all ingredients set aside.
先煮一鍋熱水，燒滾後分別以放入紅蘿蔔、小白菜、波菜、大豆芽再放入熱水中煮至熟透取出(不要全部一起放入)，瀝乾水份加入麻油、鹽、芝麻拌勻待涼備用。Boil all ingredients seperately (about 10 minutes) until soften. Pour into a colander, let cool for a while. Add sesame oil (2 tbsp), Salt (1/2 tbsp), Sesame seed and set a side.
*whiska 的泡菜及甜黑豆都是在街上買的~因為不夠時間製作啊!
洋蔥豬肉:
1. 洋蔥(1個)切段備用。 Chop the onion (1) into slices.
2. 豬肉(半斤)切成條狀、加入韓式燒肉醬醃半小時或以上。 Chop the Pork into thin slices and adding Gochujang sauce (2 tbsp) for 30 mintues.
3. 燒熱鑊加入油(3茶匙)，油熱後先放入洋蔥略炒，再放入醃好的豬肉炒至熟透，最後放入韓式燒肉醬醃(2湯匙)炒勻即可備用。Pan fry the pork in oil with onions to flavor and adding Gochujang sauce (2 tbsp) to flavor.
1. 可用街上買來現成的韓國拌飯醬。Gochujang is a hot paste made of soy. It is used in many Korean dishes and can be purchased in any Korean market.
2. whiska 改版拌飯醬: 韓國拌飯醬(3茶匙)、生抽(1-2茶匙)、糖漿(2-3茶匙)、麻油(2茶匙)、芝麻(適量)。 *WhisKA edition Gochujang : Gochujang (3 tbsp), Soy sauce (1-2 tbsp), syrup (2-3 tbsp), sesame oil (2 tbsp) and Sesame seed.
* 以上做好後放在已煮好的白飯上，食時加入將拌飯醬即可。Place all ingredients over a bowl of rice and serve. Start out by adding just a little bit of Gochujang and add more to fit taste.
* 另whiska加入了煎蛋代替生雞蛋，可參考日式玉子燒做法。
