| 摘要 |
PURPOSE: Provided are a cooking method of bibimbab and a management method of a buffet restaurant, thereby providing a customer with functional bibimbab. CONSTITUTION: A cooking method of functional bibimbab is characterized in that kitchen staff cooks boiled rice and side dish by adding functional substances, as well as soy bean paste soup. The prepared functional boiled rice, side dish and soup are arranged on a table for a customer to take them as much as he/she needs. |
