Stone Pot Bibimbap with Roe
Rice crisps against a hot stone pot under beef, blanched vegetables, and a fried egg, finished with fish roe and gochujang.
The stone pot is what separates this from ordinary bibimbap, since the rice touching the hot surface turns crackly and golden while everything else stays fresh on top. Keeping the vegetables in separate piles instead of mixing them ahead of time makes for a better-looking bowl and lets each ingredient hold its own texture. Stir everything together at the table right before eating.
Prep
30 min
Cook
25 min
Total
55 min
Serves
4
Level
Medium
Calories
560 / serving
Ingredients
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