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地元南魚沼の生産農家が育てたもち豚と新潟和牛のカルビに自家製コチュジャンを絡め、豪快にかき混ぜていただく。南魚沼産コシヒカリ特有のモチモチとした食感を引き立てるのが石焼。お焦げにしても旨味、食味を失わないのが南魚沼産コシの強み。地場産にこだわった一食に感動を覚える石焼ビビンバが完成した。