It’s been quite awhile! We wish everyone a great new year! A few months ago, a reader asked us how to make nooroongji when making the dol sot bi bim bap. Nooroongji is basically the burnt rice that is formed on the bottom of the stone pot. It is delicious because it is crunchy and chewy rice and makes eating this hot rice dish very fun!
Hello everyone! At the request of one of our readers, we made one of Korea’s most well-known dish: Bi Bim Bap. This particular reader really liked a style of bi bim bap called “dol sot bi bim bap.” Simply put, this style is a bi bim bap served on a hot stone bowl. Bi bim bap literally translates into ‘mixed rice.’ Like its name, this dish consists of rice and a plethora of vegetables that are mixed with a spicy red pepper paste. There is no set rule on what sorts of veggies you can use to make this dish. We used vegetables that we usually eat at home and are easy to find at your local grocery store. We also added in bulgogi to make our dish more heartier. Unfortunately, we do not own a stone pot, so we used the Korean clay pots instead. We love our version, and we hope you like it too! Oh! This dish is versatile, so if you do not have a stone pot, you can just use this recipe to make a regular style bibimbap. Also, feel free to make dish your own by picking/choosing what you want to put in. Have fun!
What You Need:
- ready cooked rice
- red pepper paste (gochu jang)
- mushroom (we used white due to more availability in stores–shitake for more asian flavor)
- minced garlic
- bulgogi (read previous entry on how to cook this)
- crushed dried seaweed
- soy sauce, salt and pepper, sesame oil, sugar, sesame seeds, white rice vinegar, oil, red pepper flakes
- stone pot/clay pot (for dol sot style
- Note: remember, quantity really does not matter in this dish, it’s just how much of it you want in your dish.
What to Do
cut in half moon slices. you will only need about 1/4-1/3 cup per dish. Put a little oil on a heated pan and saute with salt&pepper, 1/2 tablespoon of garlic, and a dash of sesame oil.
Boil water into a bowl and flash boil your spinach–put in a handful of spinach and immediately turn off the heat and drain. Add in 1 teaspoon of minced garlic, a tiny dash of soy sauce, a tiny dash of sesame oil, salt, and pepper.
Thinly slice mushrooms. On heated pan with oil, saute mushrooms with salt and pepper. Set aside.
We chose to flavor the carrots slices to imitate the marinated radishes that are often seen in bibimbap dishes. It was delicious because it added another dimension to the flavors–spicy, tangy, fresh. Here’s how to make this dish. Thinly slice the carrots. Add in a dash of rice vinegar, a dallop of red pepper paste, a few generous sprinkles of red pepper flakes and sugar. Mix and set aside.
We marinated the bulgogi earlier in the day and just cooked it up on the pan. Please refer to our previous entry on how to make this simple meat dish.
We are ready to plate our dish. Heat your pot over medium-low heat. Put about 1 tablespoon of sesame oil onto the bowl. This is to keep your rice from sticking to the bowl. Put the rice on.
Top the rice with all your delicious toppings.
Allow the bowl to be over the heat for an additional 10 minutes. Top it with the seaweed and a generous amount of red pepper paste. If you want, you can also crack a raw egg yolk (or fry over easy) and top the dish off. Remove from heat with caution!
Mix and ENJOY!