Dolsot Bibimbap Recipe

Prepare the Rice

Rinse the short-grain rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. Once done, let it sit covered for 10 minutes.

Prepare the Vegetables

In a pot of boiling water, blanch the spinach for 1-2 minutes, then drain and rinse under cold water. Squeeze out excess water and season with a pinch of salt. In a skillet, heat 1 tablespoon of sesame oil over medium heat and sauté the carrots, mushrooms, and zucchini separately until tender. Set aside.

Cook the Bean Sprouts

In the same skillet, add the bean sprouts and sauté for about 2-3 minutes until just tender. Season with salt to taste.

Fry the Egg

In the skillet, heat the remaining sesame oil and fry the egg sunny-side up or to your preference.

Assemble the Bibimbap

In a hot stone bowl or a regular bowl, place a portion of rice at the bottom. Arrange the sautéed vegetables, spinach, and bean sprouts on top. Place the fried egg in the center and drizzle with gochujang and soy sauce. Sprinkle with toasted sesame seeds and chopped green onions.

Serve

Mix everything together before eating, enjoying the combination of flavors and textures.