Dolsot Bibimbap | 돌솥 비빔밤 🍳⁣

Name: Dolsot Bibimbap | 돌솥 비빔밤 🍳⁣
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian, Korean
Ingredients: [ ] 2 cups cooked rice ⁣- [ ] 1 cup bean sprouts⁣- [ ] 3 cups spinach ⁣- [ ] 1/2 zucchini ⁣- [ ] 1 carrot ⁣- [ ] 3 dried shiitake mushrooms, soaked in water (or a handful of any mushrooms)⁣- [ ] 1/2 onion ⁣- [ ] 1 egg⁣- [; 1 carrot; 1.5 cup of spinach; 1 1/2 tsp minced garlic; Sauce: 3 tbs gochujang, sesame seed oil, 1.5 tbs sugar, sesame seeds. ⁣

6 steps

Prep:10minCook:15min

☀️ warm, flavorful, bright, crispy, IMMACULATE. i can’t believe the cast iron was my solution to crispy bottom bibimbap🙈—I always get dolsot (stonepot) bibimbap at restaurants thinking that I couldn’t possibly make this at home but here we are. ⁣ Don’t be fooled by the many veggies🥕; the prep work is not as hard as it seems, esp because you’re only seasoning the veggies with salt and oil💦; the flavor comes from the sauce and sesame seed oil. This dish is like the EMBODIMENT of salt, fat, acid and heat👏🏻. tbh i think this cured my depression😌

Updated at: Thu, 17 Aug 2023 12:02:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories972.6 kcal (49%)

Total Fat22.5 g (32%)

Carbs165.7 g (64%)

Sugars42.9 g (48%)

Protein29.3 g (59%)

Sodium574.7 mg (29%)

Fiber13.6 g (48%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

2 cupsrice

cooked

1 cupbean sprouts

3 cupsspinach

0.5zucchini

1carrot

3dried shiitake mushrooms

0.5onion

1egg

1carrot

1 ½ cupspinach

1 ½ tspminced garlic

3 Tbsgochujang

sesame seed oil

1 ½ Tbssugar

sesame seeds

Instructions

Step 1

1. Blanch bean sprouts and spinach separately (until they wilt, the bean sprouts will take longer than spinach). Rinse in cold water. Massage 1 tsp sesame seed oil, 1/2 tsp minced garlic, and 1 generous pinch of salt for each. Set aside. ⁣

Step 2

2. stir fry julienne carrots, onions, and zucchini in some neutral oil and salt. ⁣

Step 3

3. Sliced mushrooms; pour about 1 tsp soy sauce, 1/2 tsp minced garlic and 1 tsp sesame seed oil and stir until cooked. ⁣

Step 4

4. Coat bottom of cast iron with 1.5 tbs of sesame seed oil, add rice and press down at the bottom. Top with veggies & put on low heat. Check after 4 minutes to see if bottom has crisped; if it’s golden brown its ready. Make sauce by combining all ingredients. ⁣

Step 5

5. Fry 1 egg in some oil sunny side up; its good to keep the yolk runny. put on top of the bibimbap. Put as much sauce as you want, mix and eat. ⁣

Step 6

For sauce: mix 2 tbs sesame seed oil, 1 tsp garlic, sugar, and 3 tbs of gochujang.