ISHIYAKI BIBIMBA The BIBIMBA in real stone pot is the special dinner for Korean family.Hearing 「today's menu is Bibimba!」, my children are pleased very much.
Photos: Jan 04 & 10 1999, Made on: Jan 17 1999, Translated: Jan 01 2000
Reference Book: John Kyonfa, "KYOU MO OISIKATTA NE" p.6-10 Bessatsu Syuukann Josei AZIWAI CLUB (1996) \1,262 ISBN4-391-60568-6 "I SHI YA KI BIBIMBA YOU ZEN ZIDOU KAMA YAKI KI KAMA YAKI ZEN SYUU" Daiki Sangyou Kabusiki Gaisya Catalog "I SHI YA KI BIBIMBA NO TUKURIKATA・URIKATA" PAMPHLET edited by Daiki Sangyou Kabusiki Gaisya

Cooking time (min.)	Pictures	Comments
10 - 15	INGREDIENTS & SEASONING
		These are pictures of ingredients for 3〜4 people. Almost all ingredients can be got in JAPAN, and 「KO CHI JAN」is indispensable. This is the KOREAN MISO made by red pepper and KOREAN food can not be made without「KO CHI JAN」. The one in these pictures is the famous bland in KOREA. And next, the sesame oil in these pictures is made in JAPAN, not in KOREA, 「KYUUKI SANGYOU'S SESAME OIL」in YOKKAICHI, MIE, and is our family favorite. The ground sesame, we use「DAIKOU SYOKUHIN'S」in SAGA. Although the 「ONISAKI'S GROUND SESAME」is more famous, I can not recognize the differences between them
3 - 5	CARROT NAMURU
		Cut the carrots into small strips as in the picture, and boil them in the salted water quickly. After taking carrots out of the boiled water, put seasonings and dress them. Dressing by hand is more better.
13 - 15-	ZENMAI NAMURU
		ZENMAI NAMURU takes long time to cook. Prepare ZENMAI NAMURU earlier and make other NAMURUS during cooking ZENMAI NAMURU. Put the wooden lid in the water during making CARROT NAMURU to avoid getting the lid smelled. By putting in water in advance, the lid is hard to get the smell and easy to be washed. Boil the ZENMAI quickly, take ZENMAI out of the water, cut them suitably and fry in the pan which is spread sesame oil, and pour the water, in which all seasonings without ground sesame are mixed well in advance. Put the wooden lid and cook over small flame. Put the ground sesame when the water had gone.
5 - 6	SPINACH NAMURU
		Boil the spinach and press them with holding by both hands. Cut about 3cm long, and press them again. Put it in the bowl, add the seasonings and dress them by hand equally. Dress them by hand, not by chopsticks. Then, soaking seasonings into the materials is much different.
5 - 6	BEAN SPROUTS NAMURU
		Put the bean sprouts(without beans) in the pot and pour the water, in which a pinch of salt was added, as much as cover the bean sprouts. Cook over strong flame with putting the lit on the pot After boiling up, throw the water away and dress with seasonings well. The bean sprouts(with beans) are usually used in KOREA. In case of it, cook over small flame after boiling up the water until beans become soft.
8 - 10	BEEF SOBORO
		Put the minced beef in the pan, add the seasonings, and mix them by hand well. Then, fry with stirring by chopsticks. The color of beef is changed and become crumbled, then stop cooking.
10 - 12	ISHIYAKI
	<	Now all NAMURUS are ready, then the next is ISHIYAKI. Spread the sesame oil inside the stone pot, put the rice into it, arrange the NAMURUS over rice colorfully, and cook over the medium flame. Just before stop cooking, put an egg on NAMURUS, and add 「KO CHI JAN」as you like about 1 - 2 teaspoons. If the stone pot is cooked over the flame without rice, the stone pot can be broken as in the picture at the bottom. At the case may be cracks. So, be careful. The popping and cracking the surface of the stone pot as in picture, 「SPORLING」we call. Although I am a specialist dealing with this phenomenon, I made spalling by mistake, I am ashamed.
1 - 2	MIX
		Do not eat BIBIMBA keeping the beautiful arrangement. Korean people eat BIBIMBA with long spoon sharpened the end to peel the burned rice sticked on inside the pot. Mix firmly as in the pictures, and eat with burned rice. Crispy burned rice mixed with NAMURUS, BEEF SOBORO, and rice makes harmony and happiness in the mouth.