Dol Sot Bibimbap - Recipe

Dol Sot Bibimbap

Tonight, I decided to make dol-sot-bibimbap, which is bibimbap cooked in a stone pot.  The stone pot retains heat so that the dish continues to stay hot long after it's taken off the heat, and the heat cooks the rice extra crispy on the bottom.

Bibimbap literally means "mixed rice."  What you mix with rice is completely up to you.  As you can imagine, there are endless ways of eating bibimbap, and that is the beauty of a homemade bibimbap.  You can get really creative and unique, or you can stay traditional with meat and veggies.  It is a great way to empty out the fridge and incorporate some vegetables into your diet.

I happen to LOVE bibimbap.  When I was little, I remember my dad used to mix the rice for me because it was so hard with my little spoon and hands.  I would stare impatiently, and when my Dad said it was mixed just right, I would lunge at the bowl.  I remember thinking my Dad had a special touch that made all bibimbap extra delicious.

I decided to stay the traditional route today and made some bulgogi to add as one of the toppings.
Before you start with the ingredients, make sure you cook enough rice and have it available.   Can't have bibimbap without bap!

For bulgogi, marinate the meat for a little while (minimum 30 minutes).  You can buy any sliced meat available at the market.  I happened to get 1/2 lb of beef chuckroll.  To this I added:

  • 2 tablespoon soy sauce
  • 1 tablespoon sake or mirin
  • 1 tablespoon sugar
  • 3/4 tablespoon sesame oil
  • 1/2 tablespoon honey
  • 1 teaspoon garlic
  • 1 teaspoon ground up sesame seeds
  • Some chopped green onions
  • Dash of pepper

I also blanched some shitake mushrooms and then used a little bit of the marinade on the mushrooms.

After 30 minutes or so, cook the meat in a pan. 

When the meat is well cooked, empty the pan and cook the mushrooms for a few minutes.

Put all the ingredients together.  I used the bulgogi and the mushrooms, and the two banchan I posted yesterday, seasoned soybean sprouts and seasoned spinach.  I also had some seasoned radish that my mom gave me, so I decided to use that as well.

Now you're ready to assemble the dish.  I realize not everyone will have a stone pot at home.  If one isn't available, you can just put all this in a regular bowl, and it will still be delicious, just not as piping hot while you're eating it.

If you do have a stone pot, place it on heat.  Pour few drops of sesame oil into the pot and brush it along the inside. 

Then scoop some cooked rice into the pot.  To this, add all the ingredients on top.

Let this cook a little bit.  After a few minutes, you will start to hear some crackling noise as the rice starts to get hot.  Then lower the heat to medium and let it cook about 10-15 minutes for the rice to get crispy, longer if you want it really crunchy.
When you're ready to eat, add an egg.  Raw, sunny-side up, over easy, however you want it is perfect.

Lastly add gochujang sauce.  You can buy a premade red pepper paste for bibimbap at a Korean market, or you can make a very simple version by mixing gochujang, sugar, sesame oil, mirin, and a little vinegar.

Finally, time to eat!
When you mix it all up:

The perfect bite... yum. 

Although it can look like a lot of work, if you have some banchan in the fridge, it's actually really easy and simple to put together.  One of my favorite rice dishes, no question, and one I'll be making many times over.  Bibimbap never gets tiring! 

Related Post:
Bibimbap - Veggie Style

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