Q: Do I need to use a stone bowl for this recipe?
A: While a stone bowl is traditional for bibimbap, you can use a regular bowl if a stone bowl is not available.
Q: Can I substitute the vegetables in the recipe?
A: Yes, you can use other vegetables as per your preference or availability.
Q: What makes the rice in bibimbap crispy?
A: Cooking the rice in a stone bowl (or a regular pan) on low heat with oil creates the crispy bottom layer.
Traditional Stone Bowl Bibimbap
Notes
Ingredients:
- 1 bowl of cooked rice
- Spinach, as needed
- Carrot, as needed
- Bean sprouts, as needed
- 1 egg
- Korean hot pepper paste (Gochujang), to taste
- 1/2 zucchini
- Mushrooms (for blanching)
- Thinly sliced pork or beef (optional)
- Sesame oil and sesame seeds
- Blanch spinach and mushrooms in boiling water, then drain.
- Blanch bean sprouts in boiling water, then drain.
- Blanch julienned zucchini and carrot in boiling water, then drain.
- If using meat, stir-fry it until cooked.
- Brush a stone bowl (or a regular bowl) with oil and heat it on low flame.
- Fry an egg and set it aside.
- Put the cooked rice into the bowl and arrange the blanched vegetables and meat (if used) around the rice.
- Add Korean hot pepper paste (Gochujang).
- Top with the fried egg and sprinkle with black sesame seeds.
- Your delicious Stone Bowl Bibimbap is ready to serve!
- Calories: Varies based on ingredients used.
- Rich in carbohydrates and fiber.
- Good source of protein (especially if meat is added).
- Contains vitamins and minerals from the vegetables.
