Dolsot Bibimbap (Hot Stone Pot Bibimbap)
Традиционно ястие · Korean
A sizzling variation of bibimbap served in a preheated stone pot (dolsot). The intense heat creates a delightful crispy rice crust at the bottom, adding a unique texture and flavor dimension to the classic dish.
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Съставки
- Cooked short-grain rice4 cups
- Beef sirloin or ribeye1 lb
- Soy sauce4 tbsp
- Sesame oil4 tbsp
- Garlic, minced4 cloves
- Sugar2 tsp
- Spinach10 oz
- Bean sprouts10 oz
- Carrots2 medium
- Zucchini1 medium
- Shiitake mushrooms8 oz
- Eggs4
- Gochujang (Korean chili paste)4 tbsp
- Toasted sesame seeds1 tbsp
- Saltto taste
- Black pepperto taste
- Vegetable oil2 tbsp
- Korean stone pot (Dolsot)4
Стъпки
- 1
Prepare ingredients as per Classic Bibimbap recipe (steps 1-3).
- 2
Preheat the Dolsot: Brush the inside of each stone pot with sesame oil. Add a layer of cooked rice to the bottom of each pot.
- 3
Heat the Dolsot: Place the oiled stone pots directly over medium-high heat on the stovetop. Let the rice cook and crisp for about 5-10 minutes until you hear crackling sounds, indicating a crispy crust is forming.
- 4
Assemble in Dolsot: While the rice is crisping, artfully arrange the prepared vegetables and beef over the rice in each pot. Carefully crack an egg into the center of each.
- 5
Serve: Remove the dolsot from heat carefully (they are extremely hot). Serve immediately with a side of gochujang and sesame seeds. Diners should mix the ingredients vigorously in the hot pot before eating to enjoy the crispy rice.
