Sunday, June 6, 2010

Dol Sot Bibimbap - (돌솥 비빔밥)

Every time my family has an event, I make sure and collect some of all the leftover banchans.  =P  I love that my family that lives less than two miles away.  Anyhow, bibimbap is SUPER easy to make…if you have all the ingredients.  I would *never* go about and try to make each and every ingredient by myself because, quite frankly, I’m lazy.  However, on days like this when all the banchans are already at my disposal, I can whip up bibimbap in less time it would take to make a gook or jjigae.

Ingredients Needed:

  • 1.5 CUPS cooked rice
  • 1/4 cup each of gosari, spinach moochim, doraji, moo bokeum (or moo che), kongnamool, mushroom bokeum, beef (bulgogi, galbi, or you can skip meat and make it vegetarian), cucumber moochim
  • 1 Egg
  • Bibimbap Sauce: 2 TB red pepper paste, 1.5 TB sprite (or 7-UP), 1.5 TB honey powder, 1 TB rice wine, 1.5 TB sesame seeds, 1/2 TB sesame oil, 1/2 TB vinegar, 1/2 TB minced garlic


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I used a dol sot to heat up the rice AND to make some nooreungji (crispy rice) on the bottom.  You can skip the butter, but I like adding a little just to give the rice a little extra flavor.  =P 


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Fry an egg, sunny side up.  Some people will add a raw egg directly to the steaming hot dol sot, but I’m squeamish when it comes to raw eggs unless it’s soondooboo.


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Doraji and Gosari.  I know I don’t have a recipe for these two up yet (will post soon!), so you can just skip these.  Or, if you already know how to make it…go for it!



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Moo Bokeum, Konamool Moochim, and Spinach Moochim.



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It was perfect coincidence that I happened to have the cucumber banchan on hand already.



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Once the butter is melted, add about 1.5 CUPS of cooked rice.  I splashed some sesame oil and sesame seeds on it and then mixed it around and left it on LOW heat so the bottom could get nice and crispy without burning.

 

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Then I took some the leftover galbi and heated it up in a pan and cut it into small strips.

 

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Get your bibimbap sauce ready!  This is 2 TB red pepper paste, 1.5 TB sprite (or 7-UP), 1.5 TB honey powder, 1 TB rice wine, 1.5 TB sesame seeds, 1/2 TB sesame oil, 1/2 TB vinegar, 1/2 TB minced garlic

 

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Place the cooked egg on top of the rice and then arrange all your veggies like so.  I had a screaming Munchkin yelling for food, so I wasn’t able to take a picture of the mushrooms, but I did sauté two sliced mushrooms in some sesame oil and added it there as well.  I just used regular white mushrooms, but if you have Shitake mushrooms – use those!

I used eight items in my bibimbap today. 

Clockwise from the top: gosari, kongnamool, moo, cucumber, beef, mushrooms, spinach, and doraji.  You can add sautéed carrots, or squash, and a whole array of other veggies.  Just use what you have!  No worries.  I should have added some gim as well, but I totally forgot.  Oops.

 

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Add the bibimbap sauce to YOUR taste.  I made it a little milder so Munchkin could share this with me.  I stored the leftover sauce so that we can eat this again in the next couple of days.

 

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Mix it around and you’re ready to eat!  Munchkin liked this so much today that he said, “Can we save some for later too?  I want to eat it again.”  =)  Hope everyone had a great weekend!  I will be back later in the week with *new* recipes. 

Currently in the works: Shik-Hae, Mook, and a Galbi Jjim update.

14 comments:

  1. I have been totally OBSESSED with this dish for some reason, for the past few months! I am working to get the perfect crust on the rice -- thanks so much for the butter and low heat tip!

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  2. it looks sooo good! I will make one this weekend!!! Yum!

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  3. Do you have any suggestions on substitutions for the stone pot for the dol sot bibimbap? I have a heavy pot that's porcelain coated wrought iron. Do you think that would work?

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  4. yes, i'm sure! you can even skip the pot and just mix everything together. the hot pot is *special* because it keeps everything warm while eating but it's not a necessity.

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  5. bibimbab is my favourite out of all korean dishes *__* <33

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  6. This is my most favorite thing to eat, my #1 comfort food, and the #1 thing I crave while pregnant. mmmmmmmmmmmm :o)

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  7. That looks amazingly good. Dol sot bibimbap at home: impressive!

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  8. After watching WAY too many Korean dramas, this was the one dish that I craved the most. I have made skimpier versions of this (with kimchi) but I will have to do this one weekend (with all the sides) so will actually wait for your post on Doraji and Gosari.

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  9. making this tonight! thanks!!!!

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  10. My 9 year-old daughter loves bi bim bap...it's a great way to get her to eat her veggies!

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  11. I am looking to buy a dolsot as a gift but have a few questions. Is it necessary to have a lid? And, I saw ones with and without the metal band...does it make a difference? Thanks

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  12. This looks so yummy! I can't wait to try this recipe out (once I gather all the ingredients). This is definitely on my top list to make. But, before that, I will wait for your post on Doraji and Gosar. Thank you for sharing this~.

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  13. Yummy, it look so tasty! Too bad my place don sell Korean chili sauce...

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