Namu Bibimbap: Delicious Stone Pot Bibimbap with Leftover Holiday Namul
Namu Bibimbap: Delicious Stone Pot Bibimbap with Leftover Holiday Namul
How to Make Stone Pot Bibimbap with Holiday Namul Ingredients and Sauce
Do you have a little bit of delicious food left over from the holidays? Namul (seasoned vegetables) are especially wonderful when transformed into bibimbap. That’s why I often make extra namul just for this purpose. The other day, I used leftover Japchae to make a Japchae Donburi, and today, I’ve created a spectacular Stone Pot Bibimbap using those holiday namul. The ‘tak-tak-tak’ sound from the bottom of the pot was so comforting, and with a slightly crispy, scorched rice layer (nurungji), a truly delicious Stone Pot Bibimbap was complete.
Ingredients- A bit of gosari namul (fernbrake)
- A bit of sigeumchi namul (spinach)
- A bit of doraji namul (bellflower root)
- A bit of mu-saengchae (radish salad)
- A bit of sukju namul (mung bean sprouts)
- 2 Tbsp beef soboro (crumbled seasoned beef)
- 1 serving of rice
- 1 egg
Seasoning- 2 Tbsp sesame oil
- 2/3 Tbsp gochujang (red chili paste)
- 2 Tbsp sesame oil
- 2/3 Tbsp gochujang (red chili paste)
Cooking Instructions
Step 1
The namul are so flavorful on their own that you don’t need to season the gochujang separately; it’s delicious as is. A little sesame oil mixed in makes for a perfect, satisfying one-bowl meal. It’s so tasty, you should definitely give it a try!
Step 2
With the various namul prepared during the holidays, the refreshing mu-saengchae, savory beef soboro, and a fresh egg, you can effortlessly create a magnificent stone pot bibimbap. It’s a wonderful way to enjoy a hearty meal, even if it’s not a special occasion.
Step 3
Let’s make a delicious bibimbap in the stone pot! First, spread 1 tablespoon of sesame oil evenly inside the stone pot. This prevents the rice from sticking and infuses every grain with a nutty aroma, making it even more delicious. Then, add slightly less than one serving of rice into the oiled pot and spread it out evenly. Since you’ll be adding a generous amount of namul, it’s best to reduce the rice portion compared to your usual serving. If you’re using leftover cold rice, spread it out and sprinkle a little water over it to moisten it. Arrange the prepared namul beautifully around the rice. Don’t forget the tangy mu-saengchae! Cook over medium-low heat on the gas stove, being careful not to burn it. When you start hearing that ‘tak-tak-tak’ toasting sound from the bottom and the wonderful aroma of sesame oil fills the air, it’s almost ready.
Step 4
Once steam starts rising from the stone pot, place a spoonful of gochujang in the center. Drizzle the remaining 1 tablespoon of sesame oil around it for extra fragrance. Fry an egg sunny-side up, with the yolk still runny, and place it gently in the middle. The gentle heat from the stone pot will slightly cook the yolk, making it wonderfully creamy.
Step 5
It’s amazing how leftover holiday namul can transform into such a delicious stone pot bibimbap! While the namul are great on their own, I find myself enjoying them even more this way. It’s a win-win: reducing food waste and enjoying a fantastic meal.
Step 6
Now, it’s time to savor this incredibly delicious bibimbap! Using chopsticks or a spoon, mix it vigorously from right to left and left to right. The diverse textures of the vegetables, the nutty sesame oil, and the spicy gochujang all come together for an absolutely divine taste. You’ll be reaching for your spoon again and again, so enjoy every bite!
Step 7
Try making this simple yet incredibly delicious stone pot bibimbap using your leftover holiday namul. From preparing the ingredients to the gochujang sauce, it’s straightforward, but the final taste is simply superb. Make your mealtime hearty and happy with this wonderful namul bibimbap!
