The Best Dolsot Bibimbap
This is a Dolsot Bibimbap recipe, where crispy and nutty rice in a hot dolsot (Korean stone bowl) makes it extra delicious. I've recreated the same bibimbap flavor you'd find at a great Korean restaurant in Korea. Don't miss the secret gochujang sauce!
Ingredients
- 450 g spinach
- 1 head garlic
- 250 g soybean sprouts
- 1 carrot
- 1/2 zucchini
- 4 eggs
- 4 bowls rice
- 6 tbsp cooking oil
- 5 tbsp sesame oil
- 3 tbsp salt
- 250 g minced meat
Meat Seasoning
- 1/2 tbsp sugar
- 1 tbsp soy sauce (jin ganjang)
- 1 tbsp oyster sauce
- 1 tbsp minced garlic
- 1 tbsp matsul (Korean cooking Wine)
Secret Bibimbap Gochujang Sauce
- 4 tbsp gochujang
- 4 tbsp minced garlic Half the amount is fine if it's too strong for you
- 2 tbsp soy sauce
- 1 tbsp sugar
- 4 tbsp plum syrup If you don't have it, you can use Mulyeot (Corn Syrup) instead but then use less sugar.
Equipment
- 1 Ttukbaegi Korean stone bowl
Method
Ingredient Preparation
- Rinse the rice thoroughly and start cooking it in a rice cooker. Keep it warm until assembly.
- Finely chop the garlic (about 10 cloves per head).
- Cut the carrot into thin julienne strips and slice the zucchini into half-moons about 0.5 cm thick.
Cooking the Vegetables
- Bring a pot of water to a boil and add a pinch of salt. Blanch the spinach for 1 minute, then drain and gently squeeze out any extra water. For each serving, mix the spinach with 1/2 tablespoon minced garlic, a pinch of salt, and 1 tablespoon sesame oil. Toss everything together until well coated.
- Boil the soybean sprouts for 2 minutes, then drain and gently squeeze out any extra water. For each serving, mix the sprouts with 1/2 tablespoon minced garlic, a pinch of salt, and 1 tablespoon sesame oil. Mix well.
- Stir-fry the carrot in a pan with 2 tbsp cooking oil.
- Stir-fry the zucchini in a pan with 2 tbsp cooking oil, then add 1/2 tbsp minced garlic and a pinch of salt and continue stirring.
Cooking the Meat
- Mix sugar, soy sauce, oyster sauce, minced garlic, and cooking wine in a bowl to make the marinade. Add the minced meat, mix it well, and let it sit for at least 15 minutes to absorb all the flavors.
- Stir-fry the seasoned meat until completely cooked, making sure there is no pink left.
Topping Preparation
- Make my tasty Bibimbap Gochujang Sauce by mixing gochujang, minced garlic, soy sauce, sugar and plum syrup in a bowl.
- Heat some cooking oil in a pan and fry the egg just the way you like it. (sunny-side-up or softly cooked.)
Assemble the Dolsot Bibimbap
- Coat each hot stone bowl (Dolsot) with a tablespoon of sesame oil, then place it on a heat source.
- When the stone bowl is slightly heated (about 3 minutes), spread the rice evenly in the bowl.
- Place the egg in the center of the rice and add 1.5 tbsp each of the spinach, bean sprouts, carrot, zucchini, and seasoned meat around it.
- Heat for about 5 more minutes so that the rice is crispy on the bottom (the process of creating a crust in the Dolsot).
Essential Finishing Touches
- Drizzle the Bibimbap Gochujang sauce on top, to taste, then drizzle with 1 tbsp of sesame oil.
- Mix well so that the vegetables, rice, and sauce are well combined.
- 잘 먹겠습니다!
Nutrition
Calories 499kcal | Carbohydrates 25g | Protein 25g | Fat 35g | Saturated Fat 9g | Polyunsaturated Fat 9g | Monounsaturated Fat 14g | Trans Fat 1g | Cholesterol 208mg | Sodium 6412mg | Potassium 1201mg | Fiber 5g | Sugar 11g | Vitamin A 13430IU | Vitamin C 51mg | Calcium 195mg | Iron 6mg
