Dolsot Bibimbap
Dolsot Bibimbap is a Korean mixed rice dish served in a hot stone bowl. This version comes with bulgogi, kimchi, and other side dishes.
Keyword : bibimbap, dolsot bibimbap
Ingredients
- 4 tsp sesame oil
- 6 cups cooked short grain rice
- 4 servings Easy Stovetop Bulgogi
- 4 servings Cabbage Kimchi (8 oz/227g)
- 4 servings White Cabbage Kimchi (8 oz/227g)
- 4 servings Pickled Daikon and Carrots ** (8 oz/227g)
- 4 lightly fried eggs
Blanched Spinach
- 8 oz/227g spinach
- Salt to taste
- 1 tbsp sesame oil
- 1 clove garlic (minced)
- 1 tsp toasted sesame seeds
Cooked Zucchini
- 1 tbsp vegetable oil
- 1 clove garlic (minced)
- 2 small zucchinis (julienned)
- Salt to taste
Instructions
Gochujang Sauce
- Combine gochujang, water, and honey I a small saucepan. Place on the stove over medium low heat and bring sauce to a gentle boil. Stir until sauce is smooth, about 3 minutes. Turn off stove and allow sauce to cool before transferring to a squirt bottle.
Blanched Spinach
- Bring a medium pot of water to boil. Blanch spinach for 20 seconds in the boiling water. Remove and rinse under running water. Squeeze out as much as the water as possible. Add salt, sesame oil and minced garlic. Mix well. Garnish with shaved sesame seeds.
Cooked Zucchini
- Heat 1 tbsp vegetable oil in a small pan. Saute minced garlic for 10 seconds. Add julienned zucchini for 3 to 4 minutes until tender. Season with salt to taste.
- Heat 4 dolsot (Korean hot stone bowl) on the stove over medium heat for about 5 to 10 minutes. Brush each dolsot with 1 teaspoon of sesame oil.
- Add 1½ cups of cooked short grain rice to each dolsot. Arrange each serving of Easy Stovetop Bulgogi, Cabbage Kimchi, White Cabbage Kimchi, Pickled Daikon and Carrots, Blanched Spinach, and Stir Fried Zucchini on top of the rice. Then, top each dolsot with a fried egg.
- Allow the sesame oil and heat to crisp the rice at the bottom of the dolsot. This should take another 5 to 7 minutes. You should hear a faint crackling sound as the cooked rice at the bottom turn slightly crispy. Turn off stove.
- Using a pair of oven mittens, transfer each bowl onto a wooden dolsot base. Serve immediately with Gochujang Sauce.
Notes
** I made separate jars of Pickled Daikon and Carrots instead of mixing them together, using the same recipe.
Nutrition
Calories: 960kcal
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