Dolsot-bibimbap 돌솥 비빔밥 Recipe

Time45m

Serves2

mixed rice- served in a hot sizzling stone pot- assorted banchan, sunny side up egg and gochujang

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Ingredients

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1
Prepare the Rice
Rinse the short grain rice under cold water until the water runs clear. Drain and add to a rice cooker with 2.5 cups of water. Cook according to rice cooker instructions.
2
Prepare the Vegetables
While the rice is cooking, wash and slice the assorted vegetables into thin strips. Heat 1 tablespoon of vegetable oil in a pan over medium heat. Sauté each type of vegetable separately until tender, adding salt to taste, about 3-4 minutes for each vegetable. Set aside.
3
Cook the Eggs
In the same pan, add a little more oil if needed and fry the eggs sunny side up until the whites are set but the yolks are still runny.
4
Assemble the Bibimbap
Once the rice is cooked, heat a dolsot (stone pot) over medium heat. Add 1 tablespoon of vegetable oil to the bottom of the pot. Add the cooked rice and press down slightly to create a crispy layer at the bottom. Arrange the sautéed vegetables on top of the rice in sections. Place the fried egg in the center.
5
Finishing Touches
Drizzle sesame oil over the top, sprinkle with sesame seeds and chopped green onions. Serve immediately with gochujang on the side.