When you eat bibimbap out of a hot blazing stone (dolsot), you will get excited. You will hear the sound of crackling rice and feel the steam massage your face. With a dolsot, you will also get a thin crust of scorched rice on the bottom of the bowl. I like to scrap off this scorched rice and munch on it at the end of the meal. It reminds me of homecooked meals as a kid.
The dolsot is a must-have kitchenware for serious Korean eats. Similar to a cast-iron pan, the dolsot can be heated to searing temperatures and will continue to cook the ingredients as you eat. But be careful, I have burned my finger more than once on these bad boys! Worth the risk though. By the way, this bowl is also great for cooking white sticky rice. It leads to a much more fluffier rice than a rice cooker.
In this bibimbap recipe, we also tried Chung Jung One’s Vegan Bibimbap Sauce. The company sent us a few bottles to test. Overall, the taste profile was very similar to our home recipe, with a slight difference. Less garlicky. Slightly sweeter. Tasted great overall. But the best part about this sauce… it comes in a bottle! When you are hungry, you want to eat immediately. No patience to make a sauce!
But If you want to make it from scratch, find the sauce recipe here.
Also this recipe will make around 4 bibimbaps!
Dolsot Bibimbap - Sizzling Hot Stone Bowl
Ingredients
Bellflower Roots Muchim
- Bellflower root - 150 grams
- Salt - 1 Tablespoon For soaking in water
- Salt - few shakes when pan-frying
Bracken Muchim
- Bracken Fernbrake - 150 grams
- Sesame oil - 1 Tablespoon
- Minced garlic - 1 teaspoon
- Soy sauce - 1 teaspoon
Spinach Muchim
- Minced garlic - 1 teaspoon
- Sesame oil - 1 teaspoon
- Salt - a pinch
Blanched Mungbean Sprouts
- Mungbean sprouts - 150 grams
Carrot & Zucchini Stir-fry
- Carrot - ½ a whole
- Zucchini - ⅓ a whole
- Sesame oil - 2 teaspoon
- Salt - few pinches
Dolsot Bowl Assembly
- Sesame oil - 1 Tablespoon
- Rice - 1 cup
- Egg - 1 sunny side-up
- Gochujang - 1 Tablespoon
Instructions
Prep Bellflower Roots
- If you bought dried ones, soak them overnight in a bowl with cold water. (If you bought pre-soaked ones, give them a rinse under cold water)
- Split the roots into smaller pieces with your fingers (use a knife if needed). Then cut the roots into a finger-sized length. Place the roots into a mixing bowl. Add 1 Tablespoon of salt and rub it into the roots - you will see them wilt and get soft. Let it rest for 5 minutes.
- Then rinse under faucet to wash away salt. (If you see any large pieces - split those in half.)
- Squeeze out the water from the roots with your hands.
- Put frying pan on a medium high heat. Put some oil into the pan. Once pan is hot, quickly stir-fry the pieces for 2-3 minutes. Season with salt. Set aside.
Prep Bracken
- If you bought dried ones, soak them overnight in a bowl with cold water. If you bought pre-soaked ones, give them a rinse under cold water.
- Squeeze out the water from the bracken.
- Cut them into finger-length pieces. Place pieces in a mixing bowl. Mix in sesame oil, soy sauce and minced garlic.
- Put frying pan on a medium high heat. Put some oil in to the pan. Once pan is hot, quickly stir-fry the pieces for 2-3 minutes. Don’t burn them. Set aside.
Prep Spinach
- Cut the stems off the spinach. Put water into a pot and bring up to boil. Blanch spinach for 30 seconds.
- Drain and wash under cold water.
- Squeeze water out of the spinach.
- De-tangle the spinach pieces and place in a mixing bowl.
- Add in minced garlic, sesame oil, salt. Mix that around with your hands.
Prep Sprouts
- Put water into a pot and bring up to boil.
- Blanch sprouts for 1 minute.
- Drain and wash under cold water.
- Squeeze water out of the sprouts. Set aside (No seasoning needed)'
Prep Carrot & Zucchini
- Cut carrot and zucchini into thin circular slices. Then cut those circles into thin strips.
- Put frying pan on a medium-high heat. Place in 1 teaspoon of sesame oil. Once pan is hot, you want to quickly stir-fry the carrot pieces for 2-3 minutes. Don’t burn them. Season with salt. Set aside.
- Then repeat the entire process for zucchini pieces.
Make Dolsot Bowl
- Pour some sesame oil into a small dish. Use a kitchen brush to wipe the sides and bottom of the dolsot with the sesame oil. (You can also dab a paper towel with oil for this).
- Then place a layer of cooked rice on the bottom.
- Then place an sunny-side egg on top of the rice (optional).
- Then arrange cooked veggies around the egg. Place gochujang sauce on top.
- Put dolsot on a medium heat. Leave on heat until you start to hear the crackle. Carefully (!!) take the dolsot bowl off the heat. Mix with spoon and enjoy!
Notes
- Squeeze out the water of the vegetables before frying.
- Use vegetables and include meat(s) of your choice! No need to stick to the script.
- Recipe will make around 4 bibimbaps
- Watch video below for more details
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