Dol-sot Bibimbop Recipe

Cooking Instructions

1. 1

   Prepare the Rice

   Rinse the short-grain rice under cold water until the water runs clear. Combine the rinsed rice and water in a pot, bring to a boil, then reduce to a simmer and cover. Cook for about 15-20 minutes until water is absorbed and rice is fluffy.

2. 2

   Sauté the Vegetables

   In a pan, heat sesame oil over medium heat. Add the spinach and sauté until wilted. Remove and set aside. In the same pan, add carrots, zucchini, and mushrooms. Sauté each vegetable separately for about 2-3 minutes each, seasoning with soy sauce to taste.

3. 3

   Prepare the Eggs

   Bring a pot of water to a gentle simmer. Carefully crack the eggs into the water and poach for about 4-5 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.

4. 4

   Assemble the Bibimbop

   In a sizzling dolsot (stone bowl), layer the cooked rice on the bottom. Arrange the sautéed vegetables on top of the rice. Add a soft-poached egg in the center. Drizzle gochujang over the top, sprinkle with toasted sesame seeds and sliced green onions.

5. 5

   Serve

   Serve immediately while the dolsot is still hot. Mix everything together before eating to combine the flavors.