Stone Bowl Bibimbap Made in a Nambu Tekki Iron Pot

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Stone Bowl Bibimbap Made in a Nambu Tekki Iron Pot. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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To get started with this recipe, we have to first prepare a few components. You can cook Stone Bowl Bibimbap Made in a Nambu Tekki Iron Pot using 4 ingredients and 6 steps. Here is how you cook that.

I've avoided using stone pots because of the care they require and the danger of breakage. I thought there must be a way to make Bibimbap with crisp brown rice on the bottom, using an iron pan! Le Creuset and Staub are good, but "Za Tetsu" from Iwate is a good Nambu Tekki Iron pot. The iron you absorb by using it is also good for you. I made a delicious lunch with this cast iron pot I had on hand.

For those of you who find that this made with only vegetable namul leaves something to be desired, add some meat that's been marinated in yakiniku sauce and fried. I've included "Cho (vinegar) Gochujang" in the recipe for tricolored namul. You can spoon on as much of this as you like when you eat it, to make it spicier. Recipe by kebeibiko

Ingredients and spices that need to be Prepare to make Stone Bowl Bibimbap Made in a Nambu Tekki Iron Pot:

1. 1 as much (to taste) Tricolored Namul (carrots, spinach, bean sprouts) See
2. 1 as much (to taste) Chinese cabbage kimchi
3. 1 as much (to taste) Hot cooked white rice
4. 1 tsp for each serving Gochujang

Steps to make to make Stone Bowl Bibimbap Made in a Nambu Tekki Iron Pot

1. Put 1 tablespoon sesame oil (not listed in ingredients) in a cast iron pot. Grease the pan completely with the oil, using a paper towel. Heat the pan over high heat and when it begins to smoke, turn off the heat and spread the oil around the pan to coat it.
2. Put in as much warm rice as you like. (If using frozen rice, heat it in the microwave first.) Arrange the tricolored namul, kimchi, and gochujang on top. Start cooking it over medium heat.
3. When you hear it start to sizzle and pop, lower the heat and let it sit for 7 minutes. It's ready when it has browned as much as you like.
4. It's handy to make the namul ahead of time using"Bibimbap Noodles With Vegetable Namul and All-Purpose Korean Sauce".
5. The "All-Purpose Korean Sauce," mentioned in Step 4 is "Cho (Vinegar) Gochujang."
6. Addendum: User "Jock" reports that the rice becomes crispy brown in 7 minutes in a cast iron frying pan as well. I found out that Bibimbap can be made in this kind of pan, too.

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So that is going to wrap it up for this exceptional food Recipe of Speedy Stone Bowl Bibimbap Made in a Nambu Tekki Iron Pot. Thanks so much for reading. I'm confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!