Couple’s Dolsot Bibimbap

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Dolsot bibimbap…sort of

So, I’ve tried to make bibimbap a few times, but have never been terribly satisfied with the results. Making it at home, the rice didn’t have that crunch of being cooked onto the piping hot stone bowls (dolsot) they use at restaurants. However, I wasn’t a big fan of spending 15 dollars per bowl for a recipe I make less than once a month.

But, it occurred to me that I own something else that’s hot like a dolsot stone bowl–a frying pan! And my frying pan is also coated in some kind of stone teflon free stuff. That counts as stone, right? Apparently so! After cooking everything separately, I stuck the rice in the hot pan and put the toppings on. My husband and I ate out of it with spoons while watching TV. It was fun and cozy sharing a big pan of food between the two of us. So, I have named this “Couple’s Dolsot Bibimbap.”

One of my favorite things about bibimbap (and most Korean food) is that there are a lot of vegetables incorporated into the dish. Each of these vegetables adds flavor and texture too. They’re not just there to make you feel healthy! And of course there’s some tasty meat too! Don’t be too turned off by the long list of ingredients. Most of this is just sautéing quickly for 2-3 minutes and then moving on to the next ingredient. For best results, do vegetables first, then meat, then eggs.

This was super fun to make, and fun to eat! I hope you enjoy it!

Bibimbap

Ingredients:

Cooked White Rice, enough for two people

Fried Eggs (I made three for the two of us)

For the Beef:

Bulgogi marinade (I bought a jar from the store, but you can make your own if you want)

Beef, as much as you want, cut into small, thin strips (we used 100 grams (3.5 oz.) for the two of us)

For the Vegetables:

Carrots, julienned, about 2 cm or 1 inch long, as many as you want ( I used 2 carrots)

Shiitake mushrooms, sliced thin (I rehydrated some dry ones by microwaving them in a bowl of water for a few minutes), as many as you want (I used about 4 mushrooms)

Salt, to taste

Small amount of oil, for frying

70 grams or more (2-3 Packed Cups) Spinach, or Baby Spinach

1/2 Teaspoon Sesame Seeds

1/2 Teaspoon Soy Sauce

1/2 Teaspoon Sesame Oil

For the Sauce:

2 Tablespoons Gochujang

1 Tablespoon Brown Sugar

1 Tablespoon Sesame Oil

1 Teaspoon Apple Cider Vinegar

1 Teaspoon Toasted Sesame Seeds

1 Tablespoon Water

Method:

For the Vegetables:

Carrots: Sprinkle carrots with a pinch of salt. Using a little bit of oil cook the carrots on medium high until soft with a slight crunch (or preferred doneness). Remove from heat.

Mushrooms: Sprinkle mushrooms with a pinch of salt. Using a bit oil, cook mushrooms until soft and cooked entirely through.

Spinach: Combine spinach with 1/4 cup (60 ml) of water and cook on high heat until the spinach turns dark green. Immediately drain excess water, and squeeze the spinach with your hand to remove more moisture. Stir in sesame seeds, sesame oil, and soy sauce.

For the Sauce:

Combine all the sauce ingredients, and slowly add water until you like the consistency.

For the Meat:

Marinate meat for at least one hour. Cook on high heat quickly with a small amount of oil. Remove from heat.

Assemble and Eat:

Put eggs in center with sauce, and group the other ingredients around the edges. Contrasting colors next to each other is best. Admire it for a second, then mix it up with a spoon and dig in!

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So good! I’m getting hungry again just looking at this!

Fun fact: Unlike Japanese and Chinese, Koreans eat their rice with a spoon, not chopsticks! Want to learn more about proper utensils and eating etiquette? Check out this fun Reddit thread.

Big thanks to Sue at My Korean Kitchen. My recipe is based on hers. She also has a lot of different vegetable variations! The sauce especially, is almost the same. Here’s the link.

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