Stone pot bibimbap sauce practice is as follows:

Materials

500 grams of fine chili powder (the spicier the better), 200 grams of soybean paste, minced ginger, minced garlic, salt, sugar, 500 grams of rice wine (Korean or Japanese sake can also be used), 200 grams of glutinous rice powder

Practice

1, frying pan to the fire, do not put the oil dry pot to add minced ginger, minced garlic burst incense, add soybean paste, rice wine and cook.

2, little by little to the pot to add chili powder, adding the side of the stir, so that the chili powder and soy sauce fully integrated evenly, and then add salt, sugar.

3, little by little to the pot to add glutinous rice powder, while adding and stirring, until the soup thick, began to bubble, turn off the heat.

4, room temperature cooling, into a clean oil-free sealed bottle, the bottle mouth to leave some empty space, sprayed into a small amount of rice wine, cover the lid, room temperature preservation can be 15 days later.