Easy with a frying pan "Stone-grilled bibimbap"

The stone-grilled bibimbap you eat at Korean restaurants and yakiniku restaurants is delicious, isn't it? Especially the place where it is offensive. Introducing how to make "Ishiyaki-style bibimbap with a frying pan" that you can enjoy the deliciousness close to the shop even if you do not have a "stone pot" at home.

◆ Materials (for 3-4 people)

200g (7.05oz) of chopped beef
1 carrot 1 bag Komatsuna 1 bag Bean sprout 1 bag Sesame oil 2 teaspoons
1 tablespoon of chicken broth
2 tablespoons of yakiniku sauce
1 egg Rice 3-4 cups of white sesame Appropriate amount Kimchi Appropriate amount

◆ How to make

1. Cut carrots into small pieces and Japanese mustard spinach into small pieces about 3 cm wide.


2. Put carrots, Japanese mustard spinach, and washed bean sprouts in a heat-resistant container, wrap it, and heat it in a microwave oven at 600W for 3 and a half minutes.


3. Drain the water that comes out after heating, add the chicken broth soup and white sesame seeds, and mix. Namul is now done.


4. Bake the beef in a frying pan and entangle the sauce. When the beef is cooked, remove it to a plate.


5. Leave the juice remaining in the frying pan as it is, add sesame oil, add rice, and heat on medium heat for about 2 minutes. The point is to leave the rice unmixed.


6. When the heat is turned off, put beef, namul and kimchi on the rice and top with the egg in the center to complete.

◆ What is the taste?

When eating, mix the whole well before eating. The sweet and spicy meat, the crispy and fresh vegetables namul, and the spicy kimchi are all insanely delicious! The egg mellows the whole thing together. And the fragrant scent that sometimes appears. It's also good that only that part has a crispy texture.



The taste changes depending on the kimchi you use, so you can choose whether it's sweet or spicy. If you don't like spicy foods, we recommend adding kimchi later without mixing it.