Healthy and Delicious Bibimbap and Dolsot Bibimbab!!!

 

Bibimbap and Dolsot Bibimbab

Bowl of warm white rice topped with sautéed and seasoned vegetables and gochujang (chili pepper paste) 

Hello K Friends! Today I am going to introduce Bibimbap and Dolsot Bibimbap. Bibimbap literally means mixed rice. Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste).” Dolsot Bibimbab (Hot stone pot bibimbap) is a variation of bibimbap served in a very hot dolsot (stone pot). So, the crispy rice at the bottom, mixed with various toppings and gochujang, will remain piping hot while eating. Hope you like this easy bibimbap recipe at home! 

Bibimbap

Dolsot Bibimbap

Ingredients

• 7 oz (200g) beef
• 7 oz (200g) radish
• 4 oz (110g) soybean sprouts
• 3 oz (80g) spinach
• 1/2 carrot
• 1/2 zucchini
• 2 eggs

Instructions

1. Slice the radish thinly and slice it thinly again. Put a bit of salt and sugar. Mix it well. Rest it for about 10 mins.

2. Cut the zucchini in half. Cut it into thin pieces. Julienne it again. Slice the carrots thinly. Julienne it again.

3. Slice the beef thinly. Cut it into smaller sizes again.

Seasoning:

• 2T soy sauce
• 1T sesame oil
• 1/2T minced garlic
• 1T honey or sugar
• a bit of ground pepper

Mix it well. Let it sit for 10 min.

4. Add a bit of salt to boiling water. Add soybean sprouts. Blanch it for 2-3 minutes. Wash the blanched bean sprouts in cold water.

5. Add the spinach to the water you blanched the bean sprouts in. Blanch it in boiling water for about 1 minute. Wash blanched spinach in cold water and drain it with your hands.

6. Put about half a tablespoon of oil in a preheated pan. Put the zucchini in. Stir-fry it over high heat for about a minute. Add a pinch of salt after a minute and turn off the heat.

7. Put some oil on the preheated pan. Add the chopped carrots. Stir-fry over high heat for about 1 minute. Add a pinch of salt after 1 minute and turn off the heat.

8. Add the marinated bulgogi to the pan. Stir-fry it over high heat. When the meat is fully cooked, put it in a bowl.

9. Add 1 tablespoon of oil to the preheated pan. Fry the eggs as you like over medium heat. Sprinkle a bit of salt.

10 Add about a pinch of salt to soybean sprouts. Add 1 tablespoon of sesame oil, half a spoon of sesame seeds, and a bit of garlic. Mix it well.

 11. Squeeze the water out of the spinach. Cut it two or three times. Add about 1 pinch of salt, 1 tablespoon of sesame oil, half a tablespoon of sesame seeds, and a little bit of minced garlic. Mix it well.

13. This is radish that has been pickled with a bit of salt and sugar for 10 mins. Squeeze out the water.

Seasoning

• 1T red pepper powder
• 1T fish sauce or tuna fish sauce
• 1/2T sesame seeds
• 1t minced garlic
• 1t honey or sugar

Mix it well. This dish is called radish salad or in Korean, musaengchae.

All the ingredients are ready! 

How to plate

Dolsot Bibimbap

Add 1 tablespoon of sesame oil to the stone pot. Add 1 bowl of rice and spread out the rice. Put all the ingredients on the rice little by little. Lastly, add a fried egg in the middle. Place all ingredients over low heat for about 5 minutes. Turn off the heat and add 1 tablespoon of sesame oil and a bit of red pepper paste before eating. A very healthy and delicious stone pot bibimbap is done!

A key component in cooking Dolsot Bibimbab is to use a hot stone pot, which you can buy at most Korean grocery stores. If you don’t have a hot stone pot, you can use any other nonstick pot.

Bibimbap

Hot stone pot bibimbap or bibimbap ingredients are the same. Depending on which container you put it in, it becomes hot stone pot bibimbap or just bibimbap. If you don't have a stone pot, put a bowl of rice in a bowl. And put the prepared ingredients on the rice little by little. Put a fried egg on top. Add a little bit of sesame oil. When you eat it, add a bit of red pepper paste and mix it. Excellent bibimbap is also done!

Notes

• Wash the blanched soybean sprouts in cold water. Then bean sprouts will be crunchy and good.
• The seasoning used to make namul is all quite similar.
• If you like crispy nurungji, which is the crunchy part of the rice crust, leave it on low heat for about 10 minutes to make the bottom crispier.
• If you think the bibimbap a bit salty, you can reduce the amount of salt according to your preference. Bibimbap is a dish that is typically eaten with plain rice and various seasoned vegetables, so each type of vegetable should be seasoned to taste.

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