: Dolsot bibimbap (Korean stone pot bibimbap) Honeykki

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Today, Im making a stone pot bibimbap.
It has the same toppings as the normal bibimbap, except that its served in a hot stone bowl.
That means, the rice keeps warm until the last spoonful and the heated stone pot toasts the rice at the bottom.
You can add or take out any toppings to your liking.
I hope you enjoy the video!
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* | Recommended videos
- Stir-fried gochujang sauce
https://youtu.be/jXQeKbp2-D8

- Namul bibimbap
https://youtu.be/nIoMAshmo3o

* | Ingredients
: 100g, 3( )
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Stir-fried gochujang sauce : 100g minced beef, 3tbsp gochujang (red pepper paste) (equal parts beef and gochujang)
2tbsp corn syrup, black pepper, 1tsp chopped garlic, 1tbsp mirin, 1tbsp soy sauce, sesame oil, sesame seeds

1 bunch spinach, mung bean or soybean sprouts, 1 carrot, 1 Korean zucchini
Chopped garlic, salt, soup soy sauce, sesame oil, sesame seeds
1 bowl of rice, fried egg or yolk of 1 egg


* | Stir-fried gochujang sauce
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1. Oil a pan and fry minced beef. I added black pepper and cooking rice wine to get rid of the meat odor.

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2. Once the moisture has all been cooked away, add gochujang, corn syrup and soy sauce and fry.

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3. Finish off with sesame oil and sesame seeds


* | Namul veggies for topping
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1. Thinly julienne carrot and zucchini

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I used just the outside of the zucchini with the peel.

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2. Add zucchini in a pan and fry. Season with salt and pepper.

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3. Repeat the same process with carrot.

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4. Blanch spinach and bean sprouts separately in salt water, rinse in cold water and wring out excess moisture.

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5. In a mixing bowl, add blanched spinach, chopped garlic, soup soy sauce, some salt, sesame oil and sesame seeds and mix thoroughly.
Repeat the same process with bean sprouts,

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I kept the namul seasoning simple as it will be placed atop the bibimbap.


* | Assembling the bibimbap
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1. Coat the inside of the stone pot with sesame oil, add rice and flatten it.

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2. Top with the namul veggies.

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3. Heat on the hob until you hear the rice crackle as it gets toasted.

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4. Remove from heat, top with the gochujang sauce, egg yolk and sesame oil and serve.

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Mixing the bibimbap is so much easier using chopsticks than a spoon.

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