Bibimbap is a popular Korean dish often served in a real hot stone recipient. Meat is optional, egg is optional, rice and vegetables are the main ingredients.
The first step is the sweet and sour mixture to marinate the vegetables. Mix 250 ml of rice vinegar with 125ml of water, ½ table spoon of sugar and a pinch of salt. Heat the mixture until the sugar is completely dissolved. Cool down.
Boil 100 grams of basmati rice.
Soak 2 table spoons of dried seaweed.
Clean and slice the vegetables. I use 1 cucumber, 3 carrots, and 1 bunch of spicy radishes (instead of daikon). Put the vegetables in different pots and cover with the vinegar mixture for at least 30 mins. Bake 100 grams of sliced mushrooms with a sliced green spicy pepper (normally the mushrooms are parboiled). Living in Italy, parboil 250 grams of puntarelle (alternative for asparagus, bimi). Brush some sesame oil on the surface of the stone recipients. Heat them in the oven until really hot.
Make a dressing of 5 table spoons of soy sauce, 3 table spoons of rice vinegar, 2 table spoons of sesame oil and 1 table spoon of sesame seeds.
Drain the vegetables. Put first the rice, next the seaweed and than vegetables in the hot pot. Finish with the dressing. Normally you should add a raw egg which would cook in the hot pot, but our pots were not so practical and I baked the egg shortly before putting it on the vegetables.
Sweet and sour, indeed ;-)!