THE BEST DOLSOT BIBIMBAP RECIPE
How to Make Dolsot Bibimbap with or without a Korean stone bowl
Provided by Sue | My Korean Kitchen
Categories Main
Time 55m
Number Of Ingredients 22
Steps:
- Prepare and cook ingredients as below.- In a bowl, combine the meat with the marinade. Cover the bowl and leave it in the fridge while you are working on other the ingredients. When ready, Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.- Prepare the Korean cucumber side dish, fernbrake side dish and bellflower root side dish per the linked recipes. These can be prepared on a different day to save your bibimbap making time.- Separately sauté carrots, zucchini and mushrooms in a frying pan. Season them lightly with fine sea salt.- Mix the bibimbap sauce ingredients in a small bowl. Set aside.- Pan fry the eggs per your preference. (Sunny side up is a popular choice.)
- Preheat an oven for 10 minutes at 220 C / 428 F. Once heated, place your stone bowl into the oven. Leave it there for 10 minutes. 10 minutes later, take it out. Drop in some sesame oil (about 1 Tbsp per medium size bowl) and brush it around. Quickly assemble your bibimbap ingredients inside the hot stone bowl. First you will have to lay down the rice. Make sure you flatten it well. Then add the meat, assorted vegetables, and the egg on top of the rice. Transfer the hot stone bowl onto the gas stove and cook it for 5 minutes over low heat. You will hear the rice crackling noise. Remove from the heat.
- Pour the bibimbap sauce into the hot stone bowl and mix all the ingredients well. Serve.
Nutrition Facts : Calories 529 kcal, Carbohydrate 56 g, Protein 11 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 2027 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
DOLSOT BIBIMBAP (KOREAN STONE POT RICE BOWL)
Dolsot Bibimbap comes in a hot stone pot that is served SIZZLING HOT at your table. Which means you will have a fantastically browned burnt rice in the bottom - making this dish extra delicious!
Provided by JinJoo Lee
Categories rice
Time 1h
Number Of Ingredients 30
Steps:
- Cook short grain rice. Rice cooker is the easiest way to make rice if you have one.
- Soak dried Shitake mushrooms in warm water until fully soft throughout. About 15 min or more. You can also just leave it overnight in the fridge if you want to make it ahead.
- While mushrooms are soaking, peel and julienne Carrot, Zucchini and Daikon radish. Use a mandoline slicer for the most uniform and pretty cuts but for probably not for carrots as they may be too hard.
- Break off hard ends of Asparagus and cut into 3rds.
- When Shitake mushrooms are fully rehydrated, remove stem and slice thin.
- If using Beef Chuck/Stew/Steak meat, cut into thin strips. You can also use ground beef.
- Make Musaengche (Korean Radish Salad) with julienned radish. Click on recipe link (left) for more details or see video.
- Marinate beef by adding soy sauce, sugar, sesame oil, rice wine, chopped garlic and black pepper. Mix with your hands.
- Boil a pot of water and cook Sukju Namul (Bean Sprouts). Click on recipe link (left) on how to make it or see video.
- Let's start sautéing everything else! Try to follow the order I have below so that you don't have to wipe or clean the pan in between each ingredient.
- Zucchini: Heat about 1 Tbs vegetable oil in frying pan on medium heat. Saute julienned Zucchini. Sprinkle some sea salt. Cook for 2-3 minutes until zucchinis are soft. Transfer to a plate and set aside.
- Carrots: In the empty frying pan, add a little more veg oil and sauté Carrots the same way as zucchini with a bit of sea salt. Until carrots are soft and cooked. Transfer to a plate and set aside.
- Asparagus: Next, heat a little more veg oil and sauté asparagus in the same frying pan. Sprinkle sea salt and black pepper. Sauté Asparagus until they are just cooked - tender yet still a bit crunchy. Transfer to a plate and set aside.
- Shitake Mushrooms: In the same pan, add sliced Shitake mushrooms. Sauté for 1-2 minutes and then add soy sauce. Quickly stir to evenly distribute soy sauce onto the mushrooms. Cook for 1-2 minutes more. Transfer to a plate and set aside.
- Beef: Lastly, add marinated Beef in the frying pan and sauté on medium heat until well done. If there's a lot of liquid, let it cook for a little more until the marinade is mostly reduced. Set aside.
- Egg: Depending on how you want it, either separate just the egg yolk and set aside or fry egg over easy.
Nutrition Facts : Calories 465 kcal, Carbohydrate 52 g, Protein 16 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 26 mg, Sodium 881 mg, Fiber 6 g, Sugar 20 g, ServingSize 1 serving
KOREAN RICE BOWL (DOLSOT BIBIMBAP)
Make and share this Korean Rice Bowl (Dolsot Bibimbap) recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- For the pickles: Whisk vinegar, sugar and salt together in medium bowl. Add cucumber and bean sprouts and toss to combine. Gently press on vegetables to submerge. Cover and refrigerate for at least 30 minutes or up to 24 hours.
- For the chile sauce: Whisk gochujang, water, oil, and sugar together in small bowl. Cover and set aside.
- For the rice: Bring rice, water, and salt to boil in medium saucepan over high heat. Cover, reduce heat to low, and cook for 7 minutes. Remove rice from heat and let sit, covered, until tender, about 15 minutes.
- For the vegetables: While the rice cooks, stir together water, scallions, soy sauce, garlic and sugar. Heat 1 teaspoon oil in Dutch oven over high heat until shimmering. Add carrots and stir until coated. Add 1/3 cup scallion mixture and cook, stirring frequently, until carrots are slightly softened and moisture has evaporated, 1 to 2 minutes. Using slotted spoon, transfer carrots to small bowl.
- Heat 1 teaspoon oil in now-empty pot until shimmering. Add mushrooms and stir until coated with oil. Add 1/3 cup scallion mixture and cook, stirring frequently, until mushrooms are tender and moisture has evaporated, 3 to 4 minutes. Using slotted spoon, transfer mushrooms to second small bowl.
- Heat remaining 1 teaspoon oil in now-empty pot until shimmering. Add spinach and remaining 1/3 cup scallion mixture and stir to coat spinach. Cook, stirring frequently, until spinach is completely wilted but still bright green, 1 to 2 minutes. Using slotted spoon, transfer spinach to third small bowl. Discard any remaining liquid and wipe out pot with paper towel.
- For the bibimbap: Heat 2 tablespoons vegetable oil and sesame oil in now-empty pot over high heat until shimmering. Carefully add cooked rice and gently press into even layer. Cook, without stirring, until rice begins to form crust on bottom of pot, about 2 minutes. Using slotted spoon, transfer carrots, spinach, and mushrooms to pot and arrange in piles that cover surface of rice. Reduce heat to low.
- While crust forms, heat remaining 2 teaspoons vegetable oil in 10" nonstick skillet over low heat for 5 minutes. Crack eggs into small bowl. Pour eggs into skillet; cover and cook (about 2 minutes for runny yolks, 2 1/2 minutes for soft but set yolks, and 3 minutes for firmly set yolks). Slide eggs onto vegetables in pot.
- Drizzle 2 tablespoons chile sauce over eggs. Without disturbing crust, use wooden spoon to stir rice, vegetables, and eggs until combined. Just before serving, scrape large pieces of crust from bottom of pot and stir into rice. Serve in individual bowls, passing pickles and extra chile sauce separately.
- Notes:.
- For a quick dinner, prepare the pickles, chile sauce, and vegetables a day ahead (warm the vegetables to room temperature in the microwave before adding them to the rice). You can also substitute storebought kimchi for the pickles to save time. The Korean chile paste gochujang is sold in Asian markets and some supermarkets. If you can't find it, an equal amount of Sriracha can be substituted. But because Sriracha is more watery than gochujang, omit the water from the chile sauce and stir just 1 tablespoon of sauce into the rice in step 9. For a true bibimbap experience, bring the pot to the table before stirring the vegetables into the rice in step 9.
Nutrition Facts : Calories 861.6, Fat 28.9, SaturatedFat 4.9, Cholesterol 186, Sodium 2241.3, Carbohydrate 127.9, Fiber 9.1, Sugar 17.7, Protein 21.2
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