DOLSOT BIBIMBAP (KOREAN STONE POT RICE BOWL)
Dolsot Bibimbap comes in a hot stone pot that is served SIZZLING HOT at your table. Which means you will have a fantastically browned burnt rice in the bottom - making this dish extra delicious!
Provided by JinJoo Lee
Categories rice
Time 1h
Number Of Ingredients 30
Steps:
- Cook short grain rice. Rice cooker is the easiest way to make rice if you have one.
- Soak dried Shitake mushrooms in warm water until fully soft throughout. About 15 min or more. You can also just leave it overnight in the fridge if you want to make it ahead.
- While mushrooms are soaking, peel and julienne Carrot, Zucchini and Daikon radish. Use a mandoline slicer for the most uniform and pretty cuts but for probably not for carrots as they may be too hard.
- Break off hard ends of Asparagus and cut into 3rds.
- When Shitake mushrooms are fully rehydrated, remove stem and slice thin.
- If using Beef Chuck/Stew/Steak meat, cut into thin strips. You can also use ground beef.
- Make Musaengche (Korean Radish Salad) with julienned radish. Click on recipe link (left) for more details or see video.
- Marinate beef by adding soy sauce, sugar, sesame oil, rice wine, chopped garlic and black pepper. Mix with your hands.
- Boil a pot of water and cook Sukju Namul (Bean Sprouts). Click on recipe link (left) on how to make it or see video.
- Let's start sautéing everything else! Try to follow the order I have below so that you don't have to wipe or clean the pan in between each ingredient.
- Zucchini: Heat about 1 Tbs vegetable oil in frying pan on medium heat. Saute julienned Zucchini. Sprinkle some sea salt. Cook for 2-3 minutes until zucchinis are soft. Transfer to a plate and set aside.
- Carrots: In the empty frying pan, add a little more veg oil and sauté Carrots the same way as zucchini with a bit of sea salt. Until carrots are soft and cooked. Transfer to a plate and set aside.
- Asparagus: Next, heat a little more veg oil and sauté asparagus in the same frying pan. Sprinkle sea salt and black pepper. Sauté Asparagus until they are just cooked - tender yet still a bit crunchy. Transfer to a plate and set aside.
- Shitake Mushrooms: In the same pan, add sliced Shitake mushrooms. Sauté for 1-2 minutes and then add soy sauce. Quickly stir to evenly distribute soy sauce onto the mushrooms. Cook for 1-2 minutes more. Transfer to a plate and set aside.
- Beef: Lastly, add marinated Beef in the frying pan and sauté on medium heat until well done. If there's a lot of liquid, let it cook for a little more until the marinade is mostly reduced. Set aside.
- Egg: Depending on how you want it, either separate just the egg yolk and set aside or fry egg over easy.
Nutrition Facts : Calories 465 kcal, Carbohydrate 52 g, Protein 16 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 26 mg, Sodium 881 mg, Fiber 6 g, Sugar 20 g, ServingSize 1 serving
DOL SOT BI BIM BAP
Dol Sot Bi Bim Bap is Korean for Hot Stone Bowl with Mixed Rice - oh, and vegetables, and meat, and egg. My 'go to' favorite Korean dish, next to haemul pajeon and Bulgogi. I'm a big carnivore so my version has about 25% more meat than the traditional version. Mmmmmm, cow!
Provided by ieetcows
Categories World Cuisine Recipes Asian Korean
Time 2h
Yield 6
Number Of Ingredients 20
Steps:
- Make the marinade for the beef. Combine the soy sauce, sugars, garlic, green onions, sesame seeds in a large bowl; add the sliced beef strips to the marinade, and season with salt and pepper. Cover, and refrigerate for at least 2 hours.
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Preheat an oven to 425 degrees F (220 degrees C), and place 6 Korean stone bowls in oven. Combine shiitake mushrooms and 1/2 cup hot water in a small bowl, and soak for about 10 minutes, until pliable. Trim off and discard the stems. Thinly slice the caps. Set aside.
- Bring a saucepan of water to a boil. Add spinach to the water just long enough to wilt the leaves, and then drain and pat dry. Set aside. Combine cucumber and carrots in a bowl, and season with salt and pepper. Set aside.
- Preheat wok over medium-high heat. Cook carrots and cucumbers in a small amount of sesame oil to soften, stirring frequently. Remove from pan, and set aside. Add a small amount of sesame oil to the pan, and cook spinach in sesame oil for a minute or two. Remove spinach from pan,and set aside. Add the meat strips and marinade to the wok; cook, stirring frequently, until the liquid reduces in volume, about 4 to 5 minutes.
- Transfer the stone bowls from the oven to suitable heat resistant surface. Brush each bowl with sesame oil to coat. Divide the rice into the bowls, and gently pack to the bottom (the rice should sizzle as you arrange). Arrange the cucumbers and carrots, bean sprouts, greens, shiitake mushrooms, and beef mixture over each potion of rice. Immediately before serving , add one raw egg yolk to each bowl, drizzle with about a tablespoon of sesame oil, and top with the nori. Serve Kochujang sauce as a condiment.
Nutrition Facts : Calories 936.9 calories, Carbohydrate 120.8 g, Cholesterol 219.9 mg, Fat 37.6 g, Fiber 13 g, Protein 35.8 g, SaturatedFat 9.1 g, Sodium 1517.1 mg, Sugar 44 g
THE BEST DOLSOT BIBIMBAP RECIPE
How to Make Dolsot Bibimbap with or without a Korean stone bowl
Provided by Sue | My Korean Kitchen
Categories Main
Time 55m
Number Of Ingredients 22
Steps:
- Prepare and cook ingredients as below.- In a bowl, combine the meat with the marinade. Cover the bowl and leave it in the fridge while you are working on other the ingredients. When ready, Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.- Prepare the Korean cucumber side dish, fernbrake side dish and bellflower root side dish per the linked recipes. These can be prepared on a different day to save your bibimbap making time.- Separately sauté carrots, zucchini and mushrooms in a frying pan. Season them lightly with fine sea salt.- Mix the bibimbap sauce ingredients in a small bowl. Set aside.- Pan fry the eggs per your preference. (Sunny side up is a popular choice.)
- Preheat an oven for 10 minutes at 220 C / 428 F. Once heated, place your stone bowl into the oven. Leave it there for 10 minutes. 10 minutes later, take it out. Drop in some sesame oil (about 1 Tbsp per medium size bowl) and brush it around. Quickly assemble your bibimbap ingredients inside the hot stone bowl. First you will have to lay down the rice. Make sure you flatten it well. Then add the meat, assorted vegetables, and the egg on top of the rice. Transfer the hot stone bowl onto the gas stove and cook it for 5 minutes over low heat. You will hear the rice crackling noise. Remove from the heat.
- Pour the bibimbap sauce into the hot stone bowl and mix all the ingredients well. Serve.
Nutrition Facts : Calories 529 kcal, Carbohydrate 56 g, Protein 11 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 2027 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
DOL SOT BIBIM BAP
A Korean-Americanified dish which means, "mixed rice," that usually has 4-5 vegetables such as carrots, zucchini, spinach, bean sprouts and is topped with bbq beef and a fried egg. Can be cooked in a cast iron or hot stone pot or bowl.
Provided by Jane Snar
Categories One Dish Meal
Time 1h30m
Yield 2-4 , 2-4 serving(s)
Number Of Ingredients 16
Steps:
- To make life easier, try to find a good Asian grocery store for many of these ingredients. The stone pot is expensive but worth it to 'crisp the rice'.
- And as a side note - I'm just a German-American girl trying to cook for my Korean boyfriend - I am a total substitution junkie as I do not eat red meat or pork. I also use free range, low cholesterol eggs for this recipe to do my arteries a favor.
- Marinade beef and/or tofu overnight in bulgogi or Korean bbq marinade. Make tiny cubes of the tofu if you go that route before marinading. Don't forget to rinse thoroughly to get the mystery liquid off your packaged tofu.
- Make rice in a rice cooker for best results. Rinse rice thoroughly & drain. Add equal parts rice and water and about 1 teaspoon of salt. Keep warm when done.
- Sauté all vegetables in any order but separately. Add very small amount of sesame oil, a pinch of sugar and a tiny bit of minced garlic to your taste to sauté. You might want to cook 2 vegetables in only salt -like the carrots and onion, as they tend to pick up too much sesame flavor in my opinion. Try not to overcook the vegetables as you will be slightly cooking them more in the stone bowl.
- Boil bean sprouts until they smell cooked and slightly soften - 5 minutes maybe. Rinse in cold water.
- Broil or bbq your beef.
- Heat stone or cast iron bowl and add rice in the bottom and place meat or tofu and vegetables around in a circle side by side.
- Add whole egg on top. Mix with two spoons to cook egg. Slightly cook more to crisp rice.
- Add sesame seeds as a garnish and for taste and texture.
- Add kochujang sauce to your taste and mix. Add kimchi as a side - I mix it altogether for a hot/cold contrast.
- Serve while it's still sizzling. This whole process takes practice so don't despair! It's worth the effort. I think this recipe is highly customizable to your individual tastes with so many vegetables (add more or less of your favorites).
Nutrition Facts : Calories 1755, Fat 61.4, SaturatedFat 16.4, Cholesterol 263.1, Sodium 223.6, Carbohydrate 245.5, Fiber 13.2, Sugar 7.9, Protein 50.3
DOL SOT BI BIM BAP
Dol sot bi bim bap is Korean for hot stone bowl with mixed rice - oh, and vegetables, meat, and egg. My go-to favorite Korean dish, next to haemul pajeon and bulgogi. I'm a big carnivore, so my version has about 25% more meat than the traditional version.
Provided by ieetcows
Categories Korean Recipes
Time 4h
Yield 6
Number Of Ingredients 20
Steps:
- Combine soy sauce, sugars, garlic, green onions, and sesame seeds in a large bowl; add sliced beef strips to marinade and season with salt and pepper. Cover and refrigerate for at least 2 hours.
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low and cover; simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Place 6 Korean stone bowls in the oven.
- Combine shiitake mushrooms and 1/2 cup hot water in a small bowl; soak until pliable, about 10 minutes. Trim off and discard stems. Thinly slice caps and set aside.
- Bring a saucepan of water to a boil. Add spinach to water just long enough to wilt leaves, then drain and pat dry. Set aside.
- Combine cucumber and carrots in a bowl; season with salt and pepper. Set aside.
- Preheat a wok over medium-high heat.
- Cook and stir carrots and cucumbers in a small amount of sesame oil in the wok until softened. Remove from the wok and set aside. Add a small amount of sesame oil to the wok; cook and stir spinach in sesame oil for 1 to 2 minutes. Remove spinach from the wok and set aside. Add meat strips and marinade to the wok; cook, stirring frequently, until liquid reduces in volume, about 4 to 5 minutes.
- Transfer the stone bowls from the oven to a suitable heat-resistant surface. Brush each bowl with sesame oil to coat. Divide rice into the bowls and gently pack to the bottom (the rice should sizzle as you arrange). Arrange cucumbers, carrots, bean sprouts, spinach, shiitake mushrooms, and beef mixture over each portion of rice.
- Add one fried egg to each bowl, drizzle with 1 tablespoon sesame oil, and top with nori. Serve Kochujang sauce as a condiment.
Nutrition Facts : Calories 936.9 calories, Carbohydrate 120.8 g, Cholesterol 219.9 mg, Fat 37.6 g, Fiber 13 g, Protein 35.8 g, SaturatedFat 9.1 g, Sodium 1517.1 mg, Sugar 44 g
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