Photograph of the finished Dolsot bibimbap

Korea · Cơm trộn nồi đá Dolsot bibimbap

Dolsot bibimbap

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 2.2 lb
  • Photograph of Beef Beef 1.3 lb
  • Photograph of Bean sprouts Bean sprouts 11.3 oz
  • Photograph of Spinach Spinach 11.3 oz
  • Photograph of Carrot Carrot 1.2
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 2.8 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 4.9 oz
  • Photograph of Sesame oil Sesame oil ½ cup
  • Photograph of Roasted sesame seeds Roasted sesame seeds 2.1 oz

Method

  1. 1 Sauté each type of vegetable separately with sesame oil and salt for 2 minutes each, then set aside on separate plates.
  2. 2 Sauté each ingredient separately to preserve its own color and flavor; sautéing them together will result in the entire bowl being a uniform brown color.
  3. 3 Heat the stone pot on the stove for 8 minutes until it's very hot, then brush the inside of the pot with sesame oil.
  4. 4 Press the rice into the bottom of the stone pot and leave it undisturbed for 4 minutes without stirring to allow the crispy rice crust to form.
  5. 5 The crispy layer of burnt rice at the bottom is the only thing that distinguishes dolsot from regular bibimbap.
  6. 6 Arrange the stir-fried vegetables and beef around the edges, crack an egg in the middle, and serve immediately while the pan is still sizzling.

With an appliance

  • Air fryer 51 min

    Replace step 4: spray sesame oil into the metal mold, spread the rice, and fry in an air fryer at 200 degrees for 8 minutes, rotating the mold at the 5th minute to create a crispy layer of rice; step 6 still involves arranging the vegetables, beef, and egg while the mold is still hot.

Start cooking