Dolsot Bibimbap (Korean Mixed Rice with Meat and Vegetable in Stone Bowl)

Bibimbap, Korean signature dish! "Bibim" literally means "mix" while "bap" means "rice".  You can use any types of vegetable in this dish.  The common ones are carrot, bean sprouts, spinach and gosari (fernbrakes).  This dish is quite time consuming to make from scratch.  Most Korean households only make bibimbap when there are leftover namul banchan in the fridge.  Instead of making all vegetables dishes from A-Z, they just mix all the left over with rice and top with fried egg and gochujang (Korean chilli paste).  I love to eat my bibimbap with duenjang jigae.  Add the tofu from duenjang jigae and mix together helps add more flavor to the bibimbap.  Try it out today! ^^

 

 

 

Serving: 2-3 person

Ingredients:

Cooked rice                                                                

Minced pork                                                               100g

Soy sauce (to marinate pork)                                      1 tbsp

Sesame oil (to marinate pork)                                     1 tbsp

Carrot (julienned)                                                       1/2 small size (cut into strips)

Shiitake mushroom (julienned)                                  5 piece (cut into strips)

Seasoned soy bean sprouts                                         30g

Spinach side dish                                                        1 bunch

Gosari (fernbrakes) namul                                          30g

Roasted seaweed                                                         1/2 sheets (cut into thin strips)

Egg                                                                              2

Cooking oil                                                                 1 tbsp

Salt                                                                              pinch

 

Bibimbap sauce:

Gochujang (Korean chilli paste)                                 2 tbsp

Honey                                                                          1 tbsp

Sesame oil                                                                   1 tbsp

Vinegar                                                                        1/2 tsp

Minced garlic                                                               1/2 tsp

Toasted sesame seeds                                                  1 tsp

 

 

 

Steps by steps photos:

 



 

 

1.  Marinate minced pork with sesame oil and soy sauce.  Set aside and continue to prepare other ingredients.

2.  Prepare a pan with some cooking oil, add in carrot and a pinch of salt.  Fry for 30 seconds on medium heat.  Remove from pan and set aside.

3.  In the same pan, add some cooking oil and fry shiitake mushroom for 1 minute over medium heat.  Remove from pan and set aside.

4.  Add some cooking oil in the pan, add in the marinated minced pork until cooked.

5.  For soy bean sprouts, spinach and gosari namul, you can check out the link in the ingredients list above.

6.  Prepare a stone bowl (dolsot), coat the stone bowl with sesame oil.  Heat it over low fire for 3 minute.  Place a bed of cooked rice at the bottom of stone bowl and let it cook for another 3 minutes. 

7.  Top all the ingredients and roasted seaweed on the rice bed.

8.  Fry 2 eggs and place it on top of the ingredients (one for each stone bowl).

9.  Serve with bibimbap sauce and sesame oil.  Mix everything up and enjoy!