Sizzling Stone Pot Bibimbap
A vibrant Korean rice dish topped with sautéed vegetables, mushrooms, and a savory sauce, served in a hot stone bowl to create a crispy crust on the bottom.
Story
Bibimbap is a beloved Korean staple that translates to 'mixed rice.' The key to this dish is the variety of textures and flavors, from the crunchy vegetables to the nutty sesame oil. Serving it in a sizzling stone pot (dolsot) creates a layer of golden, crispy rice at the bottom, which is arguably the best part.
Ingredients
Steamed short-grain white rice
2 cups
Carrot
1 medium, julienned
Zucchini
1 small, julienned
Shiitake mushrooms
4, sliced
Red cabbage
1/2 cup, shredded
Enoki mushrooms
100g
Chinese broccoli (Gai Lan)
2 stalks
Soy sauce
2 tbsp
Sesame oil
1 tbsp
Minced garlic
1 tsp
Vegetable oil
1 tbsp
Gochujang (Korean chili paste)
to taste
Instructions
1
Prepare the Vegetables
Julienne the carrots, zucchini, and red cabbage into thin matchsticks. Slice the shiitake mushrooms. Trim the ends off the enoki mushrooms and cut the Chinese broccoli into bite-sized pieces.
2
Sauté the Hard Vegetables
Heat vegetable oil in a skillet over medium-high heat. Add the carrots, zucchini, shiitake mushrooms, and red cabbage. Stir-fry for 3-5 minutes until just tender. Season with a pinch of salt and a dash of soy sauce, then remove from heat.
3
Blanch the Greens
Bring a pot of water to a boil. Blanch the Chinese broccoli and enoki mushrooms for about 1-2 minutes until bright green and tender. Drain well and squeeze out excess water.
4
Assemble in Stone Bowls
Heat your stone pots over high heat until very hot. Add a teaspoon of sesame oil to each pot and swirl to coat the bottom. Add a bed of steamed rice, pressing it down gently so it touches the hot surface.
5
Arrange Toppings and Serve
Neatly arrange the sautéed vegetables and blanched greens on top of the rice in separate mounds. Keep the heat on for a few more minutes to ensure the bottom rice gets crispy. Serve immediately with gochujang on the side for diners to mix in.
