Korean stone potMixed ricerecipe

Ingredients for the recipe:
Moutanfern，leek，mung bean sprouts, spicyChinese cabbage(cabbage in a ball shape)lettuce, tender and crisp), meat, raweggone, Korean chili paste, fermented soybean paste (if unavailable, can use miso paste), sugar,sesame seeds，monosodium glutamatesauce.

Preparation method:
1. Moutan ferns should be blanched in boiling water until soft; if necessary, cook them further. Cut leeks into segments and mung bean sprouts into pieces; slice Chinese cabbage for the spicy flavor;
2. Cook meat strips with three tablespoons of miso paste, half a tablespoon of Korean chili paste, and monosodium glutamate sauce, then mix together to make spicy meat strips;
3. Heat some oil in a pan. Crack one raw egg into it, making sure the whites stick to the bottom of the pot. When the bottom layer is set, cover with the lid and turn off the heat; let the remaining heat cook the top of the egg until tender inside but still runny;
4. Toss moutan ferns with sesame seeds on a plate. Place a layer of spicy Chinese cabbage at the bottom of a bowl;rice, leaving about one centimeter from the edge to ensure space for ingredients;
5. Cover rice with another layer of spicy Chinese cabbage; arrange leeks, mung bean sprouts, moutan ferns, and spicy meat strips in a flower pattern on top, putting Korean chili paste at the center. Top it off with the egg and two tablespoons of monosodium glutamate sauce to make genuine Korean mixed rice.[Taste Along]
6. Mix well before serving.

Koreanstone pot mixed ricewithsquidmixed rice

recipe
Ingredients for the recipe:two fresh squid,green pepper, carrot, garlic,sugar，soy sauce, salt, Korean chili paste, rice, one raw egg.

Preparation method:
1. Clean and cut squid into pieces; blanch in a pot until they release water. Ensure to cook the squid first as it will release much water when mixed with other ingredients, affecting taste. Drain the cooking water after cooking;
2. Cut green peppers and carrots into strips, blanch them briefly in boiling water. Chop garlic finely;3. Sauté garlic until fragrant; add green pepper and carrot strips, then squid, stir-fry for a while. Add sugar, soy sauce (a small amount just to color), salt, and Korean chili paste. Cook thoroughly; if too dry, add a little water;4. Serve with rice mixed together, you can add more Korean chili paste according to your taste. Fry an egg until six-tenths cooked, mix it in the rice as well.
Tips:
1. Use fresh squid; never use dried ones which are not tasty. Ensure the squid is properly drained before cooking with other ingredients;

2. Add a little soy sauce for coloring only;
3. Less sugar, adjust to taste.
Korean stone pot mixed rice - Jeonju-style
In Jeonju-style mixed rice,

mung bean sprouts

are most important.According to legend, the former governor of Jeonju used mung bean sprouts to cure local wind diseases. Hence, they are never absent from his meals.mung bean sproutsmust be made from locally grown mouse-ear beans and cooked with good water for a long time without losing their texture.Cook rice using broth prepared by boiling beef heads; during cooking, add mung bean sprouts.Place raw egg yolk on the top of the mixed rice, to eat along with the soup from the sprouts.Simmer rice in meat stock and layer it withmutton, mung bean sprouts,spinach
,chrysanthemum greens, ferns, angelica root, water spinach,mushrooms, and chili paste.This is a colorful and flavorful local dish from Jeollanam-do province.Chrysanthemum greens are rich in calcium and vitamin A.A single serving of chrysanthemum greens can provide the daily required amount of calcium for one day.Ingredients for the recipe:rice (ricefour cups, meat stock four and a half cups), mutton 600g, sesame oil 100g, green plum jelly

sesame seeds
one tablespoon,honeyfermented soybean paste five tablespoons, mixed vegetables (mung bean sprouts 150g,job's tears50g，mung bean sprouts 100g, spinach 100g, chrysanthemum greens 100g, ferns 100g, angelica root 100g, water spinach 100g, mushrooms five pieces), soup ingredients (mung bean sprouts 200g), egg, four to five cups of water.Preparation method:1. Boil mutton and meat in a pot; after cooking, drain the oil from the meat. In meat stock, add rice, cook until firm and stir with sesame oil or cook as regular rice using perilla oil;muttoncut into strips and mix with condiment sauce to make seasoned raw mutton strips;green plum jelly cut into strips, fry egg yolks until cooked and cut into pieces;place the rice in a bowl, arrange various ingredients according to color on top; fermented soybean paste in small bowls;serve with mung bean sprout soup. To prepare the soup, first boil water for a while, add mung bean sprouts, cover, and cook for five minutes more, then add four to five cups of water, season with salt, add minced garlic and chopped green onions, simmer further before serving in bowls.

Cooking tips:
Use beef head soup for cooking rice, but if it's too expensive, you can usemuttonbone broth instead.
Korean stone pot mixed rice - kimchi mixed rice
Ingredients for the recipe:
main ingredients: three slices of beef, sweet sausage,
celeryand spinach each as needed, two large spoons of spicy kimchi,boiled egg
one, sesame seeds a little bit, garlic paste one small spoon;

seasoning ingredients: A. chili bean sauce one tablespoon, sugar one teaspoon, B. salt half a teaspoon, sugar half a teaspoon, C. soy sauce one and a half tablespoons, sugar one teaspoon.
Preparation method:cut sweet sausage into slices, celery into segments, sauté in oil with seasoning ingredients A, remove from heat;chop spinach and stir-fry until cooked, add seasonings B and mix well, then remove from heat;

heat some oil to fry beef slices, season with seasoning C, cook thoroughly and remove.

Recipe ingredients:
Main ingredients: 3 slices of beef, sweet and sour strips,celeryeach to taste, 70 grams of spinach, 2 tablespoons of spicy pickled vegetables,fried egg1 piece, rice 1 bowl, a little sesame seeds, minced garlic 1 teaspoon;Seasoning ingredients: A. spicyfermented bean pastesauce1 tablespoon, sugar 1 teaspoon, B. salt 1/3 teaspoon, sugar 1/3 teaspoon, C. soy sauce 1/2 tablespoon, sugar 1 tablespoon.

Preparation method:
1. Cut the sweet and sour strips and celery into pieces, sauté in oil with seasoning A, then remove from heat;
2. Cut the spinach into segments, stir-fry with minced garlic until cooked, then add seasoning B and cook evenly before removing from heat;
3. Heat oil, fry the beef slices, season with seasoning C, simmer until cooked through, then remove from heat.