Popping Tobiko Bibimbap in a Hot Stone Pot
Popping Tobiko Bibimbap in a Hot Stone Pot
Want a Hearty Meal? Perfect Hot Stone Pot Bibimbap Recipe ☆
Experience the delightful ‘pop’ of tobiko (flying fish roe) in every bite of this amazing hot stone pot bibimbap! Enjoy a satisfying and delicious meal with a warm, comforting bowl. This special recipe is brought to you by the world’s recipes, Mangae Recipe.
Essential Ingredients- 1 bowl of freshly cooked rice
- 2 Tbsp tobiko (flying fish roe)
- 1.5 strips of imitation crab meat, finely chopped
- 1.5 sticks of pickled radish (danmuji), finely chopped
- 1/2 paper cup of kimchi, finely chopped
- A bit of fresh bean sprouts (musun)
- A bit of shredded seaweed (gim garu)
- 2 Tbsp sesame oil
- 2 Tbsp rice wine (mirin)
- 3 Tbsp water
Kimchi Seasoning Ingredients- 1/3 Tbsp sugar
- 1/3 Tbsp sesame oil
- 1/4 Tbsp toasted sesame seeds
- 1/3 Tbsp sugar
- 1/3 Tbsp sesame oil
- 1/4 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
In a bowl, combine 2 Tbsp of rice wine and 3 Tbsp of water. Add the tobiko and gently swirl to rinse it. Drain the tobiko thoroughly. This step helps to remove any fishy odor and prepare the roe cleanly.
Step 2
In a separate bowl, mix the finely chopped kimchi with the kimchi seasoning ingredients: 1/3 Tbsp sugar, 1/3 Tbsp sesame oil, and 1/4 Tbsp toasted sesame seeds. Toss well to ensure the kimchi is evenly coated and has a richer flavor.
Step 3
Generously coat the inside of a hot stone pot (tteokbaegi) with 1 Tbsp of sesame oil. Add the freshly cooked warm rice (1 bowl) and spread it evenly using a spatula, making sure not to press it too hard. The key is to let the rice gently stick to the bottom.
Step 4
Arrange the seasoned kimchi, chopped pickled radish, chopped imitation crab meat, and the drained tobiko attractively over the flattened rice. Cook over medium heat (not high) for about 2-3 minutes, or until you hear a gentle sizzling sound of the rice crisping up at the bottom.
Step 5
Once you hear the satisfying sizzle of the rice bottoming, continue to cook for about 1 more minute, then turn off the heat. Finally, garnish generously with fresh bean sprouts and shredded seaweed. Your delicious hot stone pot bibimbap, ready to tantalize your taste buds, is complete!
