Hot-stone Bibimbap Recipe

Name: Den Den Café Asianas Hot-Stone Bibimbap Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 cups Cooked rice; 2 cups Spinach; 1 medium Carrot, julienned; 1 medium Zucchini, julienned; 1 cup Mushrooms, sliced; 2 large Eggs; 2 tbs Sesame oil; 2 tbs Gochujang (Korean chili paste); 2 tbs Soy sauce; to taste Salt; to taste Pepper; 1 tbs Sesame seeds

Inspired by Den Den Café Asiana

Time30m

Serves2

A hearty Korean dish served in a hot stone bowl.

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Ingredients

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Bibimbap Ingredients

2 cups Cooked rice

2 cups Spinach

1 medium Carrot, julienned

1 medium Zucchini, julienned

1 cup Mushrooms, sliced

2 large Eggs

2 tbs Toasted sesame oil

2 tbs gochujang (korean chili paste)

2 tbs Aged soy sauce

to taste Celtic sea salt

to taste white, green, and black pepper

1 tbs Sesame seeds

Method

Cooking Directions

Prepare the Vegetables

In a skillet, heat 1 tablespoon of sesame oil over medium heat. Sauté the spinach until wilted, season with salt, and set aside. In the same skillet, add more oil if needed and sauté the carrots, zucchini, and mushrooms separately, seasoning each with salt and pepper.

Cook the Eggs

In a small frying pan, heat a little oil and fry the eggs sunny-side up or to your preference. Season with salt and pepper.

Heat the Stone Bowl

Preheat a hot stone bowl or dolsot on the stove over medium heat. Add the remaining sesame oil and let it heat up.

Assemble the Bibimbap

Once the stone bowl is hot, add the cooked rice, spreading it evenly. Layer the sautéed vegetables on top of the rice in sections. Place the fried egg in the center.

Serve

Drizzle gochujang and soy sauce over the top. Sprinkle with sesame seeds. Serve immediately to enjoy the sizzling effect.