I wanted to make bibimbap (비빔밥) after recently making a bibimbap inspired ceramic bowl. Dolsot bibimbap is one of my favorite things to eat in Ktown. My favorite one is the gopdol bibimbap with ground beef in a dolsot (돌솥) at Keunjip in New York City. Some other bibimbaps I like are the yookhwe (not dolsot) at Seoul Garden and the Kketnip Dolsot at Korea Spoon. A dolsot is a traditional Korean stone pot that is heated at a high temperature on the stove. The bowl maintains the heat of the dish and crisps up the rice that is directly touching the stone bowl into delicious nooroongji. I like to add a thin layer of sesame oil to the dolsot so that the nooroongji is sesame oil flavored. The best part about the dolsot is that it keeps the rice so hot that the egg will cook slowly, creating a delicious velvety and rich coating for the grains of rice. This is like the richness of butter in risotto. You can buy a dolsot at any HMart. It is important not to wash the dolsot with soapy water because the soap will be absorbed into the stone, instead wash the dolsot in hot water and dry thoroughly.
This Dolsot Bibimbap Recipe is quite standard, but most people do not add broccoli. I added it because I love broccoli and use it in almost all my traditional dishes. Another delicious twist is to add some kketnip / perilla leaf if you like that particular flavor. I bought all the ingredients at HMart for $15. The recipe is enough to make 2 large dolsots or feed 4 people. Although this is a very common staple dish in Korean cuisine, it takes a long time to sautee all the individual components. This is not a dish you can prep and make in under an hour usually.
- 1 package spinach
- 1 package mung brean sprouts
- Handful of any type of mushroom
- 2 carrots
- 2 crowns of broccoli
- 1lb ground beef
- 1 egg
- 2.5C rice
- Salt & pepper
- Soy sauce
- Light sesame oil
- Minced garlic
- Can of soda
- Sesame Seeds
- Prepare the dolsot for at least 10 minutes by spreading a thin layer of sesame oil on the bottom and sides of the doslot and heating on low heat on the stove. This helps heat the dolsot sufficiently so it will crisp up the rice on the bottom of the bowl and cook the egg later.
- Prepare the rice in your rice cooker or on the stove.
- Spinach- either blanch the spinach in boiling water for 2 minutes and then quickly rinse with cold water or stir fry the spinach in a wok until wilted. Season the spinach with 1tbsp soy sauce, ½ Tbsp minced garlic, ½ tsp salt, ½ tsp sesame oil, pinch of black pepper and sesame seeds.
- Mung bean sprouts- blanch the mung bean sprouts in boiling water for 2-3 minutes, then wash and drain in cold water. Season the same way as the spinach, add extra salt to taste.
- Mushrooms- sautee the mushrooms in olive oil with salt and pepper until golden brown
- Carrots- julienne the carrots and sautee in olive oil with salt and pepper until tender, add in a splash of honey at the end for sweetness
- Broccoli- sautee the broccoli in olive oil with salt and pepper until tender, about 5 minutes
- Gochujang sauce- prepare the sauce in a small clear cup, I like to use a measuring cup for baking. Mix 3 Tbsp of gochujang with 1 Tbsp of sweet soda- sprite/coke/Fanta/gingerale and 1Tbsp honey, add some toasted sesame seeds to the sauce. This makes enough sauce for 1 dolsot.
- Ground beef- season the ground beef with 1 Tbsp soy sauce, 1 Tbsp minced garlic, ½ Tbsp sugar, ½ Tbsp sesame oil, 1/3 tsp salt, and 1/3 tsp black pepper. Stir fry in a wok or pan until cooked through and golden, break into little pieces while cooking with wooden spoon or spatula.
- Place the rice from the rice cooker in the dolsot. Spread a thin layer on the sides of the dolsot and press them into the sides so that they become nooroongji later. Place the remaining half of the rice in the dolsot. Arrange all the ingredients on top of the rice. Pour the gochujang sauce over the bibimbap and crack and egg on top. Quickly mix the egg into the rice with all the ingredients with a spoon. Since the dolsot is very hot, use a heat protector, silicone pot holder or other insulating mat, to place the dolsot on your table.