How to make Dolsot Bibimbap (ft. wild veggies)

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.

Introduce the stone bowl and explain the concept of Dolsot Bibimbap.

Prepare wild vegetables: Bracken, Bellflower roots, carrots, spinach, and mung bean sprouts.

Soak dried Bellflower roots overnight in water or use pre-soaked ones. Drain and cut into finger-length pieces.

Add 1 tablespoon of salt to the Bellflower roots, rub it in to reduce bitterness, then wash and squeeze out excess water.

Heat oil in a pan over medium-high heat, add the Bellflower roots, and toast for about 2 minutes. Season with a little salt and set aside.

Rinse the Bracken, squeeze out excess water, chop into finger-length pieces, and season with 1 tablespoon sesame oil, 2 teaspoons soy sauce, and 1 teaspoon minced garlic. Cook in oil for about 2 minutes and set aside.

Boil water and blanch the spinach for 30 seconds, then rinse under cold water and squeeze out excess water. Season with 1 teaspoon minced garlic, 1 teaspoon sesame oil, and a few shakes of salt.

Prepare mung bean sprouts by boiling for 1 minute, rinsing in cold water, and squeezing out excess water.

Cut the carrot into circles, heat oil in a pan, and cook the carrot for about 1 minute with a little salt.

Coat the stone pot with sesame oil to prevent rice from sticking and to achieve crispy rice.

Layer rice in the stone pot, place the egg in the center, and arrange all the prepared vegetables around the rice.

Add 1 tablespoon of gochujang on top of the vegetables.

Heat the stone pot until it crackles, indicating the rice is cooking and getting crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens