Kimchi Beef Bulgogi Stone Pot Bibimbap

 This is a very popular modern Korean-Chinese fusion dish commonly found in Chinese hot-pot restaurants, Korean-style barbecue spots, and trendy eateries across China.

 It combines thin-sliced marbled beef , tangy-spicy Chinese-style kimchi , crisp vegetables, a perfectly runny fried egg, and sizzling rice crisped at the bottom of a hot stone bowl — all tossed with a sweet-savory gochujang-based sauce.

Ingredients (serves 1 large portion / 2 smaller portions)Marinated beef

• Thinly sliced beef (fatty beef slices — 200–250 g
• Light soy sauce — 1 tbsp
• Shaoxing wine — 1 tbsp
• Sugar — 1 tsp
• Sesame oil — 1 tsp
• Minced garlic — 1 tsp
• Ground black pepper — pinch

Bibimbap components

• Short-grain rice (sushi rice or Korean rice) — 1–1½ cups cooked (preferably slightly sticky)
• Chinese-style kimchi — 150–200 g (mild or medium spicy, chopped if pieces are large)
• Carrot — ½ small, julienned
• Cucumber — ½ small, julienned (lightly salted & squeezed)
• Bean sprouts — 80–100 g (blanched 30 seconds)
• Shiitake mushrooms — 3–4, thinly sliced (or enoki mushrooms)
• Spinach or baby bok choy — 80 g, blanched and squeezed dry
• Fried egg — 1 (sunny-side up with runny yolk)
• Toasted sesame seeds — 1–2 tsp
• Chopped green onion — 1–2 tbsp

Bibimbap sauce (mix in a small bowl)

• Gochujang (Korean red chili paste) — 1½–2 tbsp
• Light soy sauce — 1 tbsp
• Sugar or honey — 1–1½ tbsp
• Rice vinegar or black vinegar — 1 tbsp
• Sesame oil — 1 tbsp
• Minced garlic — 1 tsp
• Toasted sesame seeds — 1 tsp
• Optional: ½–1 tsp Korean plum extract (매실청) or mirin for extra sweetness

For the stone pot

• Neutral oil — 1–2 tsp (to crisp the rice bottom)

Step-by-Step Instructions

1. Marinate the beef (5–10 minutes)
   • Mix beef slices with soy sauce, Shaoxing wine, sugar, sesame oil, garlic, and black pepper.
   • Let sit while you prepare other ingredients.
2. Prepare the vegetables
   • Quickly blanch bean sprouts (30 seconds), spinach/bok choy (30–60 seconds), and squeeze dry.
   • Julienne carrot and cucumber (lightly salt cucumber 5 minutes, then squeeze out water).
   • Slice shiitake thinly.
3. Cook the beef
   • Heat a wok or frying pan over high heat with 1 tbsp oil.
   • Stir-fry marinated beef slices 1–1½ minutes until just cooked (still tender and juicy — do not overcook).
   • Remove to a plate.
4. Heat the stone pot (dolsot)
   • Place stone bowl on stove over medium-high heat for 3–4 minutes until very hot (sprinkle a drop of water — it should sizzle and evaporate instantly).
   • Brush the bottom with a thin layer of oil.
   • Add cooked rice and press down gently to cover the bottom evenly.
   • Let it sizzle undisturbed 3–5 minutes until the bottom layer turns golden and crispy (this is the best part — nurungji / guo ba).
5. Assemble quickly
   • While rice is crisping, arrange toppings in sections on top of the rice:
     • Place cooked beef in one section
     • Kimchi in another
     • Bean sprouts, spinach, carrot, cucumber, mushrooms in neat piles
   • Make a well in the center → place the freshly fried sunny-side-up egg on top.
   • Sprinkle toasted sesame seeds and chopped green onion.
6. Add sauce & mix
   • Pour the prepared bibimbap sauce (gochujang mixture) over everything.
   • Immediately use chopsticks or a spoon to mix everything together vigorously — scrape up the crispy rice bottom as you mix so it blends with the sauce and toppings.
   • The heat from the stone pot will slightly wilt the vegetables and warm the sauce.
7. Serve
   • Bring the sizzling stone pot directly to the table (place on a heatproof mat/trivet).
   • Eat while hot — the contrast between crispy rice, tender beef, tangy kimchi, and runny yolk is addictive.
   • Optional: add more sauce or sesame oil if desired.

Quick Tips for Best Result

• Stone pot safety → Always use a trivet. The bowl stays extremely hot for 10–15 minutes.
• Crispy rice bottom → Don’t move the rice for the first 3–5 minutes — patience gives perfect nurungji.
• Beef tenderness → Use high-quality thinly sliced fatty beef (肥牛). Don’t overcook — 1–1½ minutes is enough.
• Sauce balance → Taste sauce before pouring — it should be sweet, spicy, tangy, and savory. Adjust sugar/gochujang to your preference.
• Variations →
  • Add cheese on top (melts beautifully in the hot pot — very popular in China).
  • Include enoki mushrooms, zucchini, or bell pepper.
  • For less spicy: reduce gochujang and chili.
• Storage → Best eaten immediately. If leftovers, remove from stone pot — reheat in microwave (crispiness will be lost).

This dish is vibrant, flavorful, and interactive — the sizzling stone pot and mixing moment make it fun and delicious.

Golden Broth Seafood Soup

 This is a luxurious, velvety, and visually stunning Chinese banquet-style soup that has become extremely popular in modern Cantonese and fusion restaurants. 

The signature “golden broth”  gets its rich golden color and silky texture from blended pumpkin (or carrot + corn) pureed into the stock, combined with a generous amount of fresh seafood. 

The result is a creamy, sweet-savory, umami-packed soup with tender bites of shrimp, scallop, fish, and sometimes crab — elegant yet comforting.

Ingredients (serves 4–6 as a starter)Golden broth base

• Pumpkin ( 300–400 g, peeled and cut into chunks (or substitute ½ carrot + 1 cup sweet corn kernels)
• Chicken stock or seafood stock — 1.2–1.5 liters (5–6 cups)
• Ginger — 3–4 thin slices
• Shaoxing wine — 1 tbsp

Seafood mix

• Fresh large shrimp / prawns — 8–12, peeled & deveined (butterflied optional)
• Fresh scallops — 6–8, sliced horizontally if large
• Fish fillet (grouper, sea bass, or cod) — 150–200 g, cut into 2 cm chunks
• Optional luxury additions: crab meat or crab sticks — 100 g, fresh squid rings — 100 g

Marinade for seafood

• Shaoxing wine — 1 tbsp
• Salt — ¼ tsp
• White pepper — pinch
• Cornstarch — 1 tsp
• Egg white — ½ (lightly beaten, for velvety texture)

Thickening & seasoning

• Egg whites — 2 large (lightly beaten, for silkiness)
• Cornstarch slurry — 3–4 tbsp cornstarch + 6–8 tbsp cold water (adjust for desired thickness)
• Salt — ¾–1 tsp (to taste)
• Ground white pepper — to taste
• Chicken powder or MSG — ½ tsp (optional, for restaurant-style umami)
• Sesame oil — ½–1 tsp (final drizzle)

Garnish

• Chopped green onion or cilantro
• Optional: crab roe or tobiko for luxury presentation

Step-by-Step Instructions

1. Prepare the golden pumpkin base
   • Steam or boil pumpkin chunks until very soft (10–15 minutes).
   • Blend with 300–400 ml chicken stock until completely smooth (use a high-speed blender for silkiness).
   • Set aside. This puree is what gives the signature golden color and velvety body.
2. Marinate the seafood
   • Pat all seafood dry.
   • Mix shrimp, scallops, fish (and any other seafood) with Shaoxing wine, salt, white pepper, cornstarch, and ½ egg white.
   • Marinate 10–15 minutes (this creates the tender, velvety texture typical of Chinese banquet seafood).
3. Start the soup base
   • In a large pot, bring remaining chicken stock + ginger slices to a gentle boil.
   • Add Shaoxing wine.
   • Stir in the pumpkin puree. Whisk until fully incorporated and the broth turns a beautiful golden color.
   • Reduce to a low simmer.
4. Cook the seafood
   • Bring broth back to a gentle boil (small bubbles).
   • Gently add marinated seafood piece by piece (so they don’t clump).
   • Stir very gently once or twice.
   • Poach 1–2 minutes until shrimp turn pink, scallops become opaque, and fish is just cooked (do not overcook — seafood should stay tender and juicy).
5. Thicken & finish
   • Give cornstarch slurry a good stir, then slowly pour it in while stirring constantly in one direction (this prevents lumps).
   • Simmer 1–2 minutes until soup thickens to a silky, velvety consistency (it should coat the back of a spoon).
   • Turn heat to lowest. Slowly drizzle in beaten egg whites while stirring gently in a circular motion — this creates beautiful egg flower ribbons.
   • Turn off heat immediately.
   • Season with salt, white pepper, and optional chicken powder.
   • Finish with a drizzle of sesame oil for aroma.
6. Serve
   • Ladle into individual bowls while very hot.
   • Garnish with chopped green onion or cilantro.
   • Optional luxury touch: sprinkle a little crab roe or tobiko on top for visual elegance.
   • Serve immediately — the soup thickens as it cools.

Quick Tips for Best Result

• Golden color → Pumpkin puree is the key. Use ripe, sweet pumpkin for best hue and flavor.
• Velvety texture → Egg white ribbons + cornstarch slurry + gentle stirring = restaurant-style silkiness.
• Seafood doneness → Add seafood last and cook only 1–2 minutes — overcooking turns it rubbery.
• Thickness → Adjust cornstarch slurry gradually — you want a luxurious, spoon-coating consistency, not glue-like.
• Variations →
  • Add conpoy (dried scallops) to stock for deeper umami.
  • For spicier version: swirl in chili oil at the end.
  • Vegetarian: replace seafood with king oyster mushrooms, tofu puffs, and vegetable stock.
• Storage → Best eaten fresh. If reheating, do so very gently (low heat) — seafood toughens and soup may separate slightly.

This soup is elegant, comforting, and full of layered umami — a true highlight of modern Chinese banquet cuisine.