Stone Pot Bibimbap Recipe | Authentic Korean Flavor with YINGHOK Bibimbap Sauce
Ingredients
Rice: 280g
Bean Sprouts: 10g
Carrot: 10g
Dried Seaweed Flakes: 10g
Zucchini Slices: 10g
Corn Kernels: 10g
Diced Beef: 10g
Soft-Boiled Egg: 1pc
Yinghok Bibimbap Sauce: To your taste
Instructions
1. Evenly coat the bottom of the preheated stone pot with a layer of sesame oil. This not only enhances the aroma but also prevents the rice from sticking to the pot.
2. Spread the measured rice evenly on the bottom of the stone pot, then arrange the prepared vegetables in order to ensure even distribution.
3. Place an egg yolk on top of the vegetables and beef (a whole egg can be used if you prefer a fully cooked egg). The runny yolk will enrich the flavor when mixed.
4. Heat the stone pot with all ingredients over low to medium heat for approximately 5 minutes.
5. After heating, drizzle an appropriate amount of stone pot bibimbap sauce evenly according to personal taste. The spiciness and flavor can be adjusted to your preference.
Stone Pot Bibimbap aka Korean Bibimbap, as a Korean classic, its soul is the special bibimbap sauce.
Bibimbap sauce, also known as mixed rice sauce, refers to condiment used to flavor rice dishes by blending various seasonings.
Here you can find a special-flavored rice mixing sauce, namely the Tengqiao Pepper flavor.
Stone Pot Bibimbap aka Korean Bibimbap, as a Korean classic, its soul is the special bibimbap sauce.
