Dolsot Bibim Bap

Dolsot Bibim Bap Recipe - Vegetarian Korean Dish with Zucchini, Spinach, Bean Sprouts, and More

Region / culture: Korea | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Dolsot Bibim Bap is a traditional Korean dish that translates to "mixed rice in a hot stone pot." This dish is a flavorful and colorful mix of vegetables, meat, and rice, topped with a spicy chili paste. It is a popular dish in Korean cuisine and is known for its vibrant flavors and textures.

History

Dolsot Bibim Bap has been a staple in Korean cuisine for centuries. It is believed to have originated as a way to use up leftover ingredients and create a delicious and satisfying meal. The use of a hot stone pot not only helps to keep the dish warm but also adds a unique flavor and texture to the rice.

Ingredients

30 g of zucchini slices
30 g of wild aster (or wild sunflower)
30 g of roots of a Chinese bellflower
30 g of bean sprouts
30 g of English spinach
30 g of bracken
1 block of greenpea jelly
30 g of minced raw beef
1 egg yolk
2 ginkgo nuts
1 walnut
1 chestnut
0.25 pieces of seaweed
1 lettuce leaf
oil
soy sauce
ground green onion
garlic
sesame salt
pepper
sesame oil
sugar
chile

How to prepare

Boil the dried zucchini slices and then wash them.
Add ground green onions, garlic, salt, sesame salt, and pan-broil them.
Finally, add sesame oil and mix.
Sort the wild aster.
Season with green onion, garlic, sesame salt, and soy sauce.
Panbroil in enough oil.
Add sesame oil later.
Trim the English spinach.
Boil slightly and sauté.
Season with ground green onion, sesame salt, salt, soy sauce, and sesame oil.
Rip the roots of broad bellflower into thin strips.
After boiling, panbroil with ground green onion, sesame salt, salt, and sesame oil.
Sort the bracken and cut into a reasonable size.
Panbroil with ground green onion, garlic, soy sauce, sesame salt, pepper, and sesame oil.
Add a little bit of water and cook until tender.
Cut the green pea jelly block into thin slices.
Season with salt and sesame oil.
Choose tender steak meat.
Slice into thin strips.
Season with soy sauce, sugar, and sesame oil.
Slightly toast the seaweed and cut into thin strips.
Peel the chestnut and cut into the same thin strips.
Put rice into the stone pot.
Arrange the prepared ingredients on top nicely.
Together with some chili paste and beef stock, heat it until very hot.
Then mix together and enjoy.

Variations

Vegetarian option: Omit the minced beef and add tofu or tempeh for protein.
Seafood option: Add shrimp or squid for a seafood twist.
Spicy option: Increase the amount of chili paste for an extra kick of heat.

Cooking Tips & Tricks

Make sure to cook the rice in a stone pot to achieve the crispy rice crust at the bottom, known as "nurungji."

- Be sure to season each ingredient separately to ensure that they are well-flavored before mixing them together.

- Use a variety of colorful vegetables to make the dish visually appealing.

- Adjust the spiciness of the chili paste according to your preference.

Serving Suggestions

Serve Dolsot Bibim Bap hot in a stone pot, topped with a fried egg and extra chili paste on the side. Garnish with sesame seeds and sliced green onions for added flavor.

Cooking Techniques

Boiling

- Pan-broiling

- Sautéing

Ingredient Substitutions

Use any seasonal vegetables in place of the ones listed in the recipe.

- Substitute chicken or pork for the minced beef.

- Use quinoa or cauliflower rice for a low-carb option.

Make Ahead Tips

Prepare the ingredients ahead of time and store them in the refrigerator until ready to assemble and cook the dish. This will save time and make meal preparation easier.

Presentation Ideas

Serve Dolsot Bibim Bap in individual stone pots for a visually appealing presentation. Garnish with fresh herbs and edible flowers for a pop of color.

Pairing Recommendations

Pair Dolsot Bibim Bap with traditional Korean side dishes such as kimchi, pickled vegetables, and seaweed soup. Serve with a refreshing glass of iced tea or Korean rice wine.

Storage and Reheating Instructions

Store any leftover Dolsot Bibim Bap in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

A serving of Dolsot Bibim Bap typically contains around 500-600 calories, depending on the portion size and ingredients used.

Carbohydrates

Dolsot Bibim Bap is a carbohydrate-rich dish due to the rice and vegetables. It provides a good source of energy for the body.

Fats

The fats in Dolsot Bibim Bap come from the sesame oil and any added oils used in cooking the ingredients. It is important to use these fats in moderation for a balanced diet.

Proteins

The protein in Dolsot Bibim Bap comes from the minced raw beef and any other protein sources used in the dish. Protein is essential for muscle growth and repair.

Vitamins and minerals

Dolsot Bibim Bap is rich in vitamins and minerals from the variety of vegetables used in the dish. These nutrients are essential for overall health and well-being.

Alergens

Dolsot Bibim Bap may contain allergens such as soy, nuts, and shellfish, depending on the ingredients used. It is important to check for allergens before consuming the dish.

Summary

Dolsot Bibim Bap is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a flavorful and satisfying dish that can be enjoyed as a main course.

Summary

Dolsot Bibim Bap is a delicious and nutritious Korean dish that is perfect for a satisfying meal. With a mix of vegetables, meat, and rice, this dish is full of flavor and texture. Enjoy it hot in a stone pot for an authentic dining experience.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Mrs. Lee in her cozy kitchen. Mrs. Lee was a Korean woman who had a passion for cooking and loved to share her traditional recipes with me. As we sat at her kitchen table sipping on tea, she suddenly exclaimed, "I have the perfect recipe for you to try today, it's called Dolsot Bibim Bap!"

I had never heard of this dish before, but Mrs. Lee's excitement was contagious. She quickly got up from the table and started gathering the ingredients we would need. Rice, vegetables, gochujang (Korean red chili paste), sesame oil, and a variety of other toppings were laid out in front of me. Mrs. Lee explained that Dolsot Bibim Bap is a mixed rice dish served in a hot stone pot, known as a dolsot. The heat from the stone pot cooks the rice to a crispy perfection, adding a delicious crunch to the dish.

As we began to prepare the Dolsot Bibim Bap, Mrs. Lee shared with me the story of how she learned to make this dish. She told me that when she was a young girl living in Korea, her mother would make Dolsot Bibim Bap for special occasions and family gatherings. Mrs. Lee would watch intently as her mother cooked the rice and prepared the toppings with precision and care. She learned the recipe by heart, just as her mother had taught her, and now she was passing it on to me.

As we cooked together in Mrs. Lee's kitchen, the aromas of garlic, ginger, and soy sauce filled the air. The vibrant colors of the fresh vegetables added a beautiful touch to the dish. Mrs. Lee showed me how to properly season the rice and mix in the gochujang to give it a spicy kick. She explained that the key to a good Dolsot Bibim Bap is to ensure that each bite is a perfect balance of flavors and textures.

After we had finished cooking, Mrs. Lee brought out two hot stone pots and carefully spooned the Dolsot Bibim Bap into each one. The sizzle of the rice hitting the hot pot was music to my ears. Mrs. Lee topped each dish with a fried egg, kimchi, and a sprinkle of sesame seeds. The dish looked like a work of art, and I couldn't wait to dig in.

As I took my first bite of the Dolsot Bibim Bap, I was transported back to Mrs. Lee's childhood kitchen in Korea. The flavors were bold and comforting, just like a warm hug from a loved one. The crispy rice added a delightful crunch to each bite, and the gochujang gave the dish a fiery kick that lingered on my taste buds.

Mrs. Lee and I sat at the table, enjoying our meal and reminiscing about the past. She told me stories of her childhood in Korea, of family gatherings and celebrations, and of the joy that cooking brought to her life. I listened intently, soaking up every word, grateful for the opportunity to learn from such a talented cook and dear friend.

As we finished our meal, Mrs. Lee handed me a handwritten copy of the Dolsot Bibim Bap recipe. She urged me to share it with my family and friends, just as she had shared it with me. I promised her that I would, knowing that this recipe would become a cherished part of my own culinary repertoire.

And so, the story of how I learned to make Dolsot Bibim Bap will forever be etched in my memory. It is a tale of friendship, tradition, and the joy of sharing delicious food with the ones we love. I am grateful to Mrs. Lee for passing on her knowledge and her love of cooking to me, and I will always hold dear the memories of that warm summer day in her cozy kitchen.