Dolsot Bibimbap ㅣKorean Stone Pot Bibimbap ㅣ돌솥 비빔밥

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 dish and its significance in Korean cuisine.

List the ingredients: spinach, carrot, zucchini, shiitake mushroom, bean sprouts, gochujang, garlic, chili powder, soy sauce, sesame oil, sugar, and egg yolk.

Julienne the carrot and zucchini.

Stir-fry the zucchini in a pan with a little oil until cooked, then remove from the pan.

Stir-fry the shiitake mushrooms in the same pan with a little oil, salt, and pepper, then remove from the pan.

Stir-fry the carrot in the pan with a little oil and salt until cooked, then remove from the pan.

Mix gochujang with garlic, soy sauce, sugar, and chili powder to create a condiment.

Boil the spinach for about 30 seconds in salted water, then drain.

Boil the bean sprouts for about 5 minutes, then drain.

Season the spinach with garlic, salt, and sesame oil, then place on a plate.

Season the bean sprouts with garlic, salt, and sesame oil, then place on a plate.

Coat the inside of an earthenware pot with sesame oil.

Add rice to the pot, pressing it down slightly.

Layer the stir-fried vegetables (spinach, bean sprouts, zucchini, mushrooms, and carrots) on top of the rice.

Add the gochujang in the center of the dish without spreading it.

Top the dish with an egg yolk.

Heat the pot to serve the bibimbap.

Mix all the ingredients together with chopsticks before eating, ensuring to mix the rice with the vegetables and gochujang.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens