My favorite kind of bibimbap is served in a sizzling hot stone bowl which literally fries the food at the table, as you mix it (this variation is called dolsot bibimbap). I found my bowls at our local Korean market. Since the bowl is put directly on the stovetop, the bowl you use must be heatproof or it could shatter.
| Servings |
| 4-6 people |
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My favorite kind of bibimbap is served in a sizzling hot stone bowl which literally fries the food at the table, as you mix it (this variation is called dolsot bibimbap). I found my bowls at our local Korean market. Since the bowl is put directly on the stovetop, the bowl you use must be heatproof or it could shatter.
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Ingredients
- 2 cups jasmine rice (cooked)
- 1 egg (fried or raw) 1 per person
- Korean saute sauce , as needed
- Korean hot pepper paste , available at Korean markets
- 2 carrots , cut into matchsticks
- 2 cups bean sprouts
- 1 dozen shiitake mushrooms , dried, rehydrate in hot water for about one hour
- 1 bunch spinach
- 1 zucchini
- rice vinegar , as needed
Servings: people
Units:
Instructions
- Bring a medium pot of water to boil and add the sprouts. Cook until softened, about 3-5 minutes.
- Scoop out and add Korean Saute Sauce to taste and set aside.
- In the same pot of hot water, simmer the carrots until tender, just 1-3 minutes. Drain and pour Korean Saute Sauce over the top. Stir and set aside.
- Heat up a Tablespoon of Korean Saute Sauce in a large skillet.
- Add the sliced mushrooms and saute until browned. Add a splash of rice vinegar to deglaze the pan. Remove mushrooms and set aside.
- Cook the zucchini and spinach the same way.
- If you haven’t already, cook the rice according to package instructions.
At dinner time
- Set the table with a trivet or extra thick potholder on each place setting.
- Heat up your flame proof bowls over high heat. When the dry bowl is hot, add sesame oil to taste. Bring to table and place in front of diner. Don’t burn them.
- They can add veggies, hot pepper paste, and egg to taste…. As for the eggs – you can add a fried egg or a raw egg (if you add a raw egg, add it first, in the oil – the hot bowl will cook it really fast).
- Give the whole thing a messy mix and chow down
Recipe Notes
If it is your first time using the bowls, boil water in them for ten minutes first – this will protect them from shattering