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This recipe guides you through making two beloved versions of the Korean mixed rice dish, Bibimbap. You'll learn to prepare a variety of colorful, seasoned vegetables and savory beef to create both the classic Bibimbap and the Dolsot Bibimbap, which is famous for its sizzling hot stone pot and delicious crispy rice layer at the bottom.
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Julienne radish, zucchini, and carrots. Blanch spinach and bean sprouts. → Marinate and stir-fry the beef. Season the radish, spinach, and bean sprouts in separate bowls. → Fry two eggs sunny-side up. → For Dolsot Bibimbap, coat a stone pot with sesame oil, add rice, arrange all toppings and the egg, then heat on low for 5-10 minutes. → Serve hot with a drizzle of sesame oil and gochujang (red pepper paste) on the side.
Julienne radish, zucchini, and carrots. Blanch spinach and bean sprouts. → Marinate and stir-fry the beef. Season the radish, spinach, and bean sprouts in separate bowls. → Fry two eggs sunny-side up. → For Dolsot Bibimbap, coat a stone pot with sesame oil, add rice, arrange all toppings and the egg, then heat on low for 5-10 minutes. → Serve hot with a drizzle of sesame oil and gochujang (red pepper paste) on the side.
This recipe guides you through making two beloved versions of the Korean mixed rice dish, Bibimbap. You'll learn to prepare a variety of colorful, seasoned vegetables and savory beef to create both the classic Bibimbap and the Dolsot Bibimbap, which is famous for its sizzling hot stone pot and delicious crispy rice layer at the bottom.
【Prepare Radish】Slice the radish thinly and then julienne it. Place in a bowl, add 1 teaspoon of salt, mix well, and let it rest for 10 minutes to draw out moisture.
【Prepare Vegetables】Julienne the zucchini and carrot.
【Prepare Beef】Thinly slice the beef. In a bowl, combine the beef with soy sauce, sesame oil, minced garlic, honey, and a bit of ground pepper. Mix thoroughly to marinate.
【Blanch Vegetables】Bring a pot of water to a boil. Add the bean sprouts and blanch for 2-3 minutes. Remove from the pot. In the same boiling water, add the spinach and blanch for 1 minute. Remove, rinse in cold water, and squeeze out all excess water.
【Stir-fry Vegetables】Heat a pan with about 1/2 tablespoon of cooking oil. Add the julienned zucchini and stir-fry for 1 minute, then season with a pinch of salt. Remove and set aside. Repeat the process for the carrots.
The primary difference between regular Bibimbap and Dolsot Bibimbap is the use of a hot stone pot, which creates a desirable crispy rice crust (nurungji) at the bottom.
For crunchier bean sprouts, rinse them in cold water immediately after blanching to stop the cooking process.
Heating the stone pot for 10 minutes on low heat instead of 5 will result in a more pronounced and crispy rice crust.
The seasoning for the vegetable side dishes is very similar, making preparation efficient. You can adjust the amount of garlic and salt to your preference.
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