110. Dolsot Bibimbap

Name: 110. Dolsot Bibimbap
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Asian, Korean
Ingredients: 300g short grain rice; 4 tsp sesame oil; 4 egg yolks, optional; 3 spring onion, sliced finely; 1 onion, finely diced; 2 cloves garlic, diced finely; 1 tbsp vegetable oil; 3 tbsp soy sauce; 3 tbsp vegetarian oyster sauce; 1 tbsp sugar; 300g plant-based mince; 1 bunch (300g) radishes, finely sliced; 1 tsp salt; 1 tsp sesame oil; 1 tsp gochugaru, fine; 1 zucchini, finely sliced into strips; 2 tsp vegetable oil; Sprinkle of salt; 1 carrot, large, finely sliced into thin strips; 2 tsp vegetable oil; Sprinkle salt; 8 mushrooms, sliced finely; 1 tbsp vegetable oil; Sprinkle of salt; Sprinkle black pepper; 1 cucumber, sliced into strips; 4 lettuce leaves, finely sliced; 150g bean sprouts; Boiling water; 1/2 tsp salt

7 steps

Prep:1hCook:20min

Omit the egg yolk for a fully vegan bibimbap. Use a mandolin unless your knife skills are seriously excellent. If you’ve got sturdy stoneware bowls, you can use them to get crispy rice on the bottom.

Updated at: Mon, 18 Sep 2023 10:35:50 GMT

Ingredients

4 servings

300gshort grain rice

4 tspsesame oil

4egg yolks

optional

Instructions

Step 1

Put the rice on to cook, using whatever method you prefer to cook it.

Step 2

Add salt to the sliced radish, and stir through. Allow this to sit for at least half an hour. Drain off the salty liquid, and stir through the sesame oil and gochugaru.

Step 3

Make the saucy meat by heating the oil, spring onion, garlic and onion sautéed, then add the sauce and plant based mince. Cook until all the flavours combine, add water if necessary. Turn off the heat when there isn’t any liquid at the bottom remaining, and it’s all reabsorbed.

Step 4

In a small fry pan, heat oil and individually fry the carrot, zucchini and mushrooms with a sprinkle of salt. Set each aside individually.

Step 5

Blanch the bean sprouts in salted boiling water for 30-60 seconds, then drain and set aside.

Step 6

Combine the ingredients for the bibimbap sauce and set aside.

Step 7

When the rice is ready, make the bibimbap bowls. Spread a teaspoon of sesame oil all over a stoneware bowl or specially designed clay pot. Then make a bottom layer of rice, and place a mound of “meat” in the middle. Arrange each of the 7 vegetable sides all around the meat, varying the colours of each one so that it’s aesthetically pleasing. Flatten the meat a little, and if using, add the egg yolk on top. Apply heat to the bottom of the bowl on the stove for 3-5 minutes to get a crispy crust of rice on the bottom, ensuring the bowl isn’t too close to the flame (you’ll hear some crackling though). Serve!