Korean Dolsot Bibimbap (Stone Pot)

Wash and slice the vegetables including carrots, spinach, mushrooms, and bean sprouts. Use a chefs knife and cutting board for precision.

Ingredients

120 mL of Bean Sprouts

240 mL of Spinach

120 mL of Carrots

120 mL of Shiitake Mushrooms

Equipment

Chefs Knife

Cutting Board

Sauté each vegetable separately in a frying pan with a small amount of sesame oil and a pinch of salt to maintain individual flavors.

Ingredients

15 mL of Sesame Oil

2½ mL of Salt

5 mL of Sesame Seeds

Equipment

Frying Pan

Heat the dolsot stone pot on the stove over medium heat and brush the interior with sesame oil.

Ingredients

Sesame Oil

Sesame Seeds

Equipment

Dolsot (Stone Bowl)

Stove

Add the cooked rice to the hot stone pot, then arrange the sautéed vegetables and your choice of protein on top in an aesthetically pleasing pattern.

Ingredients

Cooked Japanese Short-Grain Rice

225 g of Assorted Hot Pot Proteins (Thinly Sliced Beef, Lamb, Or Seafood)

Equipment

Dolsot (Stone Bowl)

Place the pot back on the stove for a few minutes until the rice at the bottom becomes crispy, then season with black pepper and top with gochujang.

Ingredients

Cooked Japanese Short-Grain Rice

1¼ mL of Black Pepper

30 mL of Gochujang

Equipment

Dolsot (Stone Bowl)

Stove

Serve the bibimbap immediately while it is still sizzling, mixing everything together with a spoon before eating.

Equipment

Dolsot (Stone Bowl)

Fork