Stone Bowl Bibimbap Made in a Nambu Tekki Iron Pot

Stone Bowl Bibimbap Made in a Nambu Tekki Iron Pot

Put rice topped with namul vegetables and kimchi in a cast iron pot or frying pan and wait 7 minutes. When you hear it start to sizzle and pop, it means the delicious, crispy scorched rice on the bottom is ready.


Tricolored Namul (carrots, spinach, bean sprouts) See Recipe ID: 1522567
As much as you like
Chinese cabbage kimchi
As much as you like
Hot cooked white rice
As much as you like
1 teaspoon for each serving


1. Put 1 tablespoon sesame oil (not listed in ingredients) in a cast iron pot. Grease the pan completely with the oil, using a paper towel. Heat the pan over high heat and when it begins to smoke, turn off the heat and spread the oil around the pan to coat it.
2. Put in as much warm rice as you like. (If using frozen rice, heat it in the microwave first.) Arrange the tricolored namul, kimchi, and gochujang on top. Start cooking it over medium heat.
3. When you hear it start to sizzle and pop, lower the heat and let it sit for 7 minutes. It's ready when it has browned as much as you like.
4. It's handy to make the namul ahead of time using Recipe ID: 1522567 "Bibimbap Noodles With Vegetable Namul and All-Purpose Korean Sauce".
5. The "All-Purpose Korean Sauce," mentioned in Step 4 is "Cho (Vinegar) Gochujang."
6. Addendum: User "Jock" reports that the rice becomes crispy brown in 7 minutes in a cast iron frying pan as well. I found out that Bibimbap can be made in this kind of pan, too.

Story Behind this Recipe

I've avoided using stone pots because of the care they require and the danger of breakage. I thought there must be a way to make Bibimbap with crisp brown rice on the bottom, using an iron pan! Le Creuset and Staub are good, but "Za Tetsu" from Iwate is a good Nambu Tekki Iron pot. The iron you absorb by using it is also good for you. I made a delicious lunch with this cast iron pot I had on hand.