Dolsot Bibimbap
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Dolsot Bibimbap - Sizzling Hot Stone Bowl

Dolsot Bibimbap. Bibimbap served in a scorching rock! Do you hear the crackling?!
Course: Medium
Servings: 4 servings

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 - 1/2 a whole
  • Zucchini - 1/3 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