Hot sauce for stone pot bibimbap:

Put 60 grams of Korean hot sauce (or soybean paste), 20 grams each of pure water and sugar, 8 grams each of ground beef and seafood powder, and 30 grams of sautéed minced meat (pork or beef shank) in a pot over low heat, stirring from time to time to prevent paste, and sprinkle with chopped nuts (peanuts, cashews, etc.) and mix well as it comes out of the pot.

Note:

The pure water in the recipe can be replaced with Sprite, Coke or Fresh Orange Multi, especially since the baking soda content in Sprite helps ferment the sauce. Chilli noodles + microwave version:

Put 500g of yellow sauce into a small bowl with a lid, stir in 250g of sugar (preferably Korean), cover and heat in the microwave until the sauce is bubbling, then remove and leave to cool, then stir in 150g of chilli noodles, then heat in the microwave again, removing when bubbling, and then finish with 8g of monosodium glutamate (MSG).

Add glutinous rice flour to promote fermentation:

Mix 50g miso, 20g sugar, 20g chili powder, mix well and set aside; mix 60g glutinous rice flour and 60g pure water, knead into a ball, flatten it out, and then put it into boiling water, cook it until it floats, and then cook it for 2 minutes, then add in the chili powder while it is still hot, mix well, and then add in the white vinegar, Jinnyeo, and 5g salt, mix well. Add 5g each of white vinegar, Jinro (Korean liquor), and salt, and mix well. The longer it ferments, the darker the color and the more flavorful it becomes.

To add fruit without heating, mix 50 grams each of Korean chili sauce and miso, 10 grams each of Mongolian real soy sauce, ginger

juice, garlic paste, sesame oil, cooked white sesame seeds, and 40 grams of smashed kiwi fruit. The sauces will vary depending on the region. For example, Shandong will add garlic chili sauce in the chili sauce, southern cities will add ketchup in it to reduce the pungent flavor, while Sichuan will see Korean hot sauce in the shadow of Pixian bean paste.

Eat with a spoon or chopsticks

Is it better to take a spoon or use chopsticks to mix away the rice and vegetables in stone pot bibimbap? Some people think you should use a spoon because that's what Korean dramas are all about. In fact, using chopsticks is the right way because stirring with a spoon will destroy the shape of the cooked rice, resulting in sticky, while using chopsticks will not be sticky.

Egg garnished in various ways

Egg in stone pot bibimbap is a representative symbol, it seems that without such an egg at the end, it is not called stone pot bibimbap, some people like to knock a raw egg, some people like to fry the egg into a sunny-side-up egg and then put it in, and there is also an egg first and then put rice, and there is also an egg knocked on the top of the rice at the end. In short, the chef should determine different ways according to the different needs of diners.