"Stone Bibimbap" is also known as "Korean Bibimbap" and "Stone Bowl Bibimbap". It is a Korean-style rice dish that is unique to the Korean Peninsula and Heilongjiang, Jilin, and Liaoning in Northeast China. Its birthplace was Jeollabuk-do, South Korea, which later evolved into a representative food on the Korean peninsula. It is one of the three famous dishes on the Korean Peninsula (Pyongyang Cold Noodles, Kaicheng Soup Rice, and Jeonju Bibimbap).

The stone pot bibimbap in Jeonju, South Korea is famous, and the bibimbap contains the principle of “five lines, five internal organs and five colors”. Put the rice and dishes in the stone pot, then bake to the bottom of the pot with a layer of casserole, the scent is tempting, the stone pot is made of pottery, the thick black pottery pot can be directly cooked to the stove, and the heat preservation effect is good. . Those who chew slowly can enjoy it with peace of mind, without fear of freezing the food. The stone pot bibimbap material is not new and special, mainly rice, meat, eggs, as well as soybean sprouts, mushrooms and various wild vegetables. The types of vegetables are not certain, and the seasonal season vegetables are most suitable for the season. Just fine. The origin of the statewide bibimbap was first talked about bibimbap in the late 1800s. It is a full book, which is marked with bibimbap and stirred rice. Bibimbap is a raw material with full flavor and stir, so it is called Dong Dong rice. Dong Dong is the consciousness of mixing several raw materials together, so the Dong Dong rice is eaten after mixing with a variety of dishes after the meal. In the origin of the statewide bibimbap, it is a palace dish, which is very suitable for a simple meal at noon. In the busy period of agriculture, eating and drinking, eating sacrifices, and leaving a lot of dishes, the Eastern Learning Revolution said that it is difficult to judge the food and other subjects. Not only did the bibimbap turn down, but the result was that it was mixed with a variety of dishes and developed to the present with the use of local agricultural products. Especially in the whole state, Jinju, Haizhou and other places to develop local food and diet. The statewide bibimbap is the cold noodles of Pingyang, and the soup rice is one of the top three diets in Korea, and the statewide bibimbap is the first and famous. It is a good quality agricultural product, soy sauce and excellent hand-feel combination when cooking under excellent geographical conditions. Jeonju bean sprouts are the first in the country, and the use of natural soybean sprouts is also called Jeonju bean sprouts. The production of bibimbap in Jeonju [raw material / seasoning] Rice (4 cups of rice, 4.5 cups of broth), beef 600g, sesame oil 100g, barley jelly powder 50g, pineapple 1 tablespoon, malt chili sauce 5 tablespoons, mixed vegetables (yellow) 150 g of bean sprouts, 100 g of green bean sprouts, 100 g of spinach, 100 g of Artemisia argyi, 100 g of fern, 100 g of platycodon, 100 g of cress, 5 mushrooms, soup (200 g of bean sprouts), eggs, water 4-5 cups. [Production Process] (1) Cook the steak and meat, cool, and remove the oil. Put the rice in the broth, make the rice harder and stir the sesame oil when it is hot. Or do regular rice and stir fry with hazelnut oil. (2) Heat the bean sprouts, mung bean sprouts, and cress, and mix with sesame oil and clear sauce. The platycodon is salted and fried after washing. The bracken is also fried after cooking. (3) The beef is cut into silk and mixed with raw sauce to form raw pork. (4) Cut the simmered powder into strips, fry the eggs into yellow and white eggs and cut into silk. (5) Put the rice in the bowl and put it on top of the color of the various materials. The malt and chili sauce are placed in a small bowl. (6) Bibimbap soup with yellow bean sprouts. When cooking soup, first cook for a while, put the bean sprouts on the lid and cook for about 5 minutes, then add 4-5 cups of water and season with salt. Finally, put the garlic and chopped green onion and simmer for a while. in. It has an adverse effect on the metabolism of adults. Beef - Beef is rich in sarcosine: beef has a higher sarcosine content than any other food, which makes it particularly effective for growing muscle and strengthening strength. In the first few seconds of training, sarcosine is the source of muscle fuel. Bean Sprout - Soybean Sprout: Although the protein content of soybean is high, it has been restricted by the presence of trypsin inhibitors, so it is recommended to eat soy products. Since its establishment in October 1996, Yanji City Quanzhou Shiguo Bibimbap has developed its own unique formula through years of practice and innovation, and has launched a variety of specialty bibimbap and Korean delicacies.