PURPOSE: A method for making bibimbap is provided to add lotus leaf extract and to mix multigrain rice and vegetables.CONSTITUTION: A method for making bibimbap comprises a step of mixing 45g of multigrain rice seasoned with lotus leaf extract, 10g of mushroom, 35g of greens, 3g of salt-fermented Toha(kind of shrimp), 5g of perilla oil, and 2g of perilla leaves.COPYRIGHT KIPO 2013[Reference numerals] (AA) Making process drawing of Bibimbap based on lotus leave extract and mushroom (BB) Step of extracting lotus leaves (CC) Step of mixing brown rice, barley corn, and black bean (DD) Step of soaking the brown rice, barley corn, and black bean in water for 2 hours (EE) Step of cooking multigrain rice(1) by pouring the lotus leave extract (FF) Step of collecting mushroom, removing roots, and preparing (GG) Step of finely cutting and forming mushroom(2) (HH) Step of cooking greens in season(3) (II) Step of preparing salt-fermented Toha(kind of shrimp)(4) (JJ) Step of preparing perilla oil(5) (KK) Step of preparing perilla leaves(6) (LL) Step of separating the multigrain rice(1) cooked based on the lotus leave extract, mushroom(2), greens in season(3), salt-fermented Toha(4), perilla oil(5), and perilla leaves(6) in side dish bowls(stackable side dish box) and directly taking and cooking by a holder (MM) Step of mixing and packing the multigrain rice(1), mushroom(2), greens in season(3), salt-fermented Toha(4), perilla oil(5), and perilla leaves(6) in side dish bowls(stackable side dish box) and delivering to a holder (NN) Step of proving a self-service for lotus leave extract and mushroom Bibimbap and delivering (OO) Step of separating only the multigrain rice(1) and mushroom(2), integrally mixing the greens in season(3), salt-fermented Toha(4), perilla oil(5), and perilla leaves(6) in side dish bowls(stackable side dish box), and delivering to a holder비빔밥은 한국의 대표적인 고유요리다. 먼저 잡곡밥을 연 잎 추출액을 부어 고슬고슬하게 조리하여 그릇에 담고 그 위에 미리 만들어 둔 여러 가지 제철나물과 기능성 버섯 등을 준비하여 먹을 때는 토화젓과 들깨기름과 들깨
