Dolsot Bibimbap

Bibimbap is one of my favourite comfort foods, and it’s also very simple to make because you can add anything and everything you want in it, due to its versatility. For my bibimbap, I even added a non-Korean ingredient – Chinese sausage. Why? Because I had it in my fridge, so why not? I also added jalapeños for that extra spicy kick that I love. If you can chop up ingredients and sauté them in a pan, you’re good to go. The gochujang sauce is also simple to make, which is the spicy sauce that is mixed into the bibimbap. You can find gochujang or Korean chili pepper paste at your local Korean/Asian market. If you don’t want to go out and buy it, and you have sriracha at hand, you can possibly use that instead, but it will not taste the same.

INGREDIENTS

Bean sprouts, blanched
Zucchini/Squash, sliced and sautéed
Shimeji mushrooms (or any other kinds), sautéed + seasoned with bit of soy sauce
Chinese sausage, sliced and sautéed (or substitute with other protein/tofu)
Carrot, julienned and sautéed
Jalapeño, sliced and sautéed
Spinach, blanched and seasoned with salt + sesame oil
Chives, chop into two inch long pieces
Calrose rice, cooked
Egg, fried sunny-side up
Sesame seeds
Crushed seasoned nori

GOCHUJANG SAUCE

4 tablespoons of gochujang paste
2 teaspoon of soy sauce
1 tablespoon of white vinegar
2 cloves of garlic, finely minced
3 teaspoons of sesame oil
2 teaspoons of sugar

Begin by chopping up all of your vegetables. Sauté each vegetable and meat separately, and start with the lightest vegetable first to the darkest, then set it aside. Fry the egg sunny-side up so that the creaminess of yolk adds a layer of flavour to the bibimbap, but if you don’t like your yolks runny, then cook it completely.

To make the sauce, gather all the ingredients that you need for it and mix it all together in a small bowl. The sesame oil will help make the sauce less sticky and also give it flavour.

To assemble the bibimbap, you’ll need a traditional Korean clay pot, so that you can make it into a dolsot bibimbap, whereby the bibimbap will be served in a hot clay pot, which will leave you with crispy bits of rice at the bottom of the pot. If you do not have one, you can just use a normal bowl to serve your bibimbap.

Set the clay pot on the stove and bring it to medium-high heat. Add your cooked rice into the pot, and arrange your cooked vegetables and Chinese sausage (or other protein/tofu) in  your bowl. Sprinkle the chives over top, and place the fried sunny egg in the centre. Lastly, add some sesame seeds and crushed nori over the top.

Once you hear the sizzling sounds from the rice at the bottom being cooked, remove from the stove. Add a large dollop or two of the gochujang sauce and mix well. Delicious, isn’t it?

 

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