Stone Pot Rice and Vegetables (Dolsot Bibimbap)

 
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This is a flexible Korean dish where ingredients can be interchangeable with similar textures. You can add meat or keep it light with just veggies like this one.

Cooking Method
Stone Pot or Clay Pot

Time
🕒

Recipe

Ingredients (2 Servings)

2 CUPS COOKED RICE
2 CUPS SPINACH
1/4 CARROT, CUT IN MATCHSTICKS
1/2 ZUCCHINI, CUT IN MATCHSTICKS
3 SHITAKE MUSHROOMS, SLICED
1/2 CUP SOY BEAN SPROUTS
1/4 CUP KIMCHI, CHOPPED
1 EGG YOLK
SOY SAUCE
SESAME OIL
SALT
PEPPER
EVOO
TOASTED SESAME SEEDS
KOREAN CHILI PASTE (Gochujang)

Instructions

Prep ingredients accordingly.

Sauté the following vegetables with some EVOO, salt and pepper: spinach, carrots, zucchini.

Sauté the mushrooms with some sesame oil and soy sauce.

Boil the bean sprouts until softened, and then mix with a drizzle sesame oil, sesame seeds, salt and pepper.

Using a stone pot, coat the bottom of the pot with sesame oil. Add 2 cups of cooked rice. Then assemble the vegetables nicely all around. I had white kimchi so I added that as well.

Cook for 5 minutes on high heat so rice gets crispy and starts to sizzle.

Top with egg yolk (or fried egg), sesame seeds, desired amount of Korean pepper paste (Gochujang) and/or sesame oil. Mix it all up and enjoy!

 

Process

 
 
 
 
 
 
 
 
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Braised Pork Belly with Eggs (Thịt Kho Tàu)

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Oxtail Noodle Soup (Phở Đuôi Bò)