How to Make Our Recipe for Dolsot Bibimbap

beef

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is a plant-based protein that is less expensive and lower in calories.

gochujang

💰Cheaper: sriracha

Sriracha offers a similar heat and flavor profile.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more economical option that can be used for cooking.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Aquafaba can replace egg for a vegan option.

Add 2 1/2 cups unrinsed short grain white rice to a pot with 2 1/2 cups water and 3/4 teaspoon salt.

Bring to a boil over high heat, then cover and reduce heat to low, cooking for 7 minutes.

In a bowl, combine 1/4 cup gochujang, 3 tablespoons water, 2 tablespoons toasted sesame oil, and 1 teaspoon sugar; whisk together and set aside.

In a separate bowl, prepare the scallion garlic sauce by mixing 1/2 cup water, 3 minced scallions, 3 tablespoons soy sauce, 3 minced garlic cloves, and 1 tablespoon sugar; set aside.

Heat 1 teaspoon vegetable oil in a Dutch oven over high heat until shimmering.

Add 3 shredded carrots and 1/3 of the scallion garlic mixture; cook for 1-2 minutes until tender and liquid reduces, then remove from pot and set aside.

Slice 8 oz shiitake mushrooms, discarding the stems, and add another teaspoon of oil to the pot.

Add the sliced mushrooms and another dose of the scallion garlic mixture; cook for 3-4 minutes until tender and liquid reduces, then remove from pot and set aside.

Add another teaspoon of oil to the pot, then add 10 oz curly spinach, chopped; stir to coat with oil and add the remaining scallion garlic mixture, cooking for 1-2 minutes until wilted, then remove from pot and set aside.

Wipe out the pot with damp paper towels to clean the surface before making the rice crust.

Heat 2 tablespoons vegetable oil and 1 tablespoon toasted sesame oil in the pot over high heat.

Add the cooked rice to the pot, packing it down into a tight layer across the bottom; cook for 2 minutes to form a crust.

In a 10-inch nonstick pan, heat 2 tablespoons vegetable oil over low heat for 5 minutes.

Add 4 large eggs to the pan, cover with a lid, and cook for 2 minutes until yolks are runny.

Turn the heat on the rice pot to low and layer the cooked vegetables on top: first the carrots, then the mushrooms, and finally the spinach.

After 2 minutes, slide the fried eggs on top of the layered vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens