Classic Korean Cuisine Sets Dolsot Stone Bowl Pot for Bibimbap Jjiage Premium Ceramic With Tray Spoon
Feature:
1.Super heat resistant,it can directly be heated up to 500 celsius(932 fahrenheit).
2.Uniformly and quickly heated,green and energy-saving.
3.Widely and safe to use.For stovetop,microwave and convection oven.
4.Smooth and easy to be washed.
5.Perfect for creating sizzling bibimbaps and serving stews or soups hot and delicious.
6.Professional package.Safe to transport.
Material : Heat-resistant Ceramics(Spodumene) / High-class Plastic Tray
Color : Black
Size : (Please pay attention to following information!)
| Model |
Max Dia |
Inner Dia |
Depth |
Capacity |
Suitable Peoples |
|
|
|
|
|
|
| 4 |
16.8cm |
15.8cm |
7.5cm |
1.1L |
1-2 |
| 5 |
18.1cm |
17cm |
7.7cM |
1.45L |
2-3 |
Package:Professional foam mold
1x Earthenware Pot
1x Tray
1x Spoon
(No lid included!)
Tips:
Maintenance & Care : Wash the bowl with the natural detergent after each use. And then dry off completely.
* When you cannot help using the synthetic detergent, rinse the bowl with clean water!
Storing : Store the Bowl in the dry place.
How to make Korean Bibimbap?
Here is a Quick and Easy Bibimbap Recipe!Everybody can make it Successfully!
Ingredients
- 1 cup steamed medium-grain rice
- 2 cups mixed raw vegetables, such as julienned carrot, zucchini, cucumber, radish, green onion, and bean sprouts
- 1 tsp low-sodium soy sauce (more to taste, if needed)
- 2 tsp sugar
- 3 large cloves garlic, minced (about 2 tsp)
- 1 tsp freshly grated ginger
- 1 tsp toasted sesame oil
- 1/4 tsp freshly ground black pepper
- 6 oz 95% lean ground beef
- 3 tbsp gochujang sauce
- 2 eggs
- Julienned nori, kimchi, and toasted sesame seeds for garnish (optional)
Directions
1.Divide rice and vegetables between two serving bowls and set aside. In a mixing bowl,
combine soy sauce, sugar, garlic, ginger, sesame oil, and pepper. Add beef, using a fork to
break it up, and cover with plastic wrap. Refrigerate for 15 minutes to 1 hour.
2.In a skillet over medium-high heat, combine beef with marinade and stir frequently until just cooked through, about 5 minutes.
3.Spoon beef over rice, reserving cooking juices. Mix juices with gochujang sauce.
4.Fry eggs sunny-side up and place one on top of each beef-andrice bowl. Garnish to taste
and serve with gochujang sauce.
