Dolsot Bibimbap 돌솥 비빔밥

A signature dish in Korea, this is pretty much the Korean version of mixed rice. Served in a hot stone bowl, it is a surprisingly versatile dish - a bed of cooked rice, topping it with an array of vegetables, a choice of meat, a runny egg and completing it with the gochujang (red pepper paste). There is not a defined line of ingredients that must be used in making this. Prepared individually either seasoned or sautéed, the selection of vegetables including the choice of meat served can always be tailored to one's personal preference. Right before serving, the runny egg will be broken and mixed up with everything else in the bowl creating a concoction of taste, colors, and texture in every bite.

bean sprouts, spinach, shiitake mushroom, carrots,
wood ear fungus, zuchhini and pork

Dolsot Bibimbap 돌솥 비빔밥
Serves 2
Gochujang sauce
4 heaped tbsps gochujang 
4 tsps sesame oil
2 tbsps white rice vinegar
2 tsps honey
2 tbsps water

1. Mix all the ingredients for the sauce in a bowl, stirring well to dissolve the honey well.
2. Set aside for later use. 

Toppings 
Seasoned bean sprouts
5oz bean sprouts, cleaned and trimmed
1 tsp garlic, minced
1/2 tsp sesame oil
2 tsps salt for boiling water
pinch of salt for seasoning

1. Bring a small pot of salted water to boil. Add in the bean sprouts and blanch for two minutes. Drain well and transfer to a small bowl.
2. In the bowl, add in the minced garlic, sesame oil and a pinch of salt. 
3. Mix well and set aside.

Seasoned spinach 
5oz rinsed spinach leaves
1 tsp garlic, minced
1 tsp light soy sauce
1/2 tsp sesame oil
Pinch of salt

1. In a pot of boiling water, put in the spinach leaves and stir for about a minute. 
2. Drain well and rinse under cold water. Squeeze lightly with hands to remove as much water out as possible, and transfer to a small bowl. 
3. Add in the minced garlic, light soy sauce, sesame oil and a pinch of salt. 
4. Mix well and leave aside.

Sautéed shiitake 
5 shiitake mushroom, rinsed and soaked to soften, then sliced thinly
1 tsp light soy sauce
1 tsp sugar
1/2 tsp sesame oil 
1 tsp cooking oil

1. Heat up cooking oil in the skillet. Bring in the shiitake mushroom and sauté on high heat. 
2. Add in light soy sauce, sugar and sesame oil and stir for a minute or two. 
3. Dish out and set in a bowl.  

Sautéed carrot
1 carrot, julienned
~1/4 tsp cooking oil

1. Lightly oil the heated skillet and toss in the julinned carrot. Sauté for about a minute to let it lightly caramelized. 
2. Set aside. 

Sautéed wood ear fungus
6 wood ear fungus, rinsed and soaked to soften, hard parts trimmed and discarded then sliced thinly
1 tsp light soy sauce
1 tsp sugar
1/2 tsp sesame oil 
1 tsp cooking oil

1. Heat up about 1 tsp of cooking oil in the skillet. Add in the wood ear fungus and sauté on high heat. 
2. Add in light soy sauce, sugar and sesame oil and stir for a minute or two. 
3. Dish out and set in a bowl.  

Sautéed zucchini
1 medium-sized zuchhini, julienned
pinch of salt
~1/4 tsp cooking oil

1. Heat up a lightly oiled skilled and add toss in the julienned zucchini and add in along a pinch or two of salt. 
2. Stir on high heat until they start turning translucent. 
3. Dish up and set aside.

Sautéed pork 
0.5lb pork tenderloin, thinly sliced and marinated lightly with a dash of white pepper sauce, 1 tsp of light soy sauce, 1/2 tsp of sesame oil and 1/2 tsp corn starch for at least an hour
2 tsps garlic, minced
1 tsp black pepper powder
1/2 tsp sugar
1 tsp light soy sauce
1/2 tsp sesame oil 
2 tsps cooking oil

1. Heat up the cooking oil in a skillet. Add in minced garlic and stir fry until fragrant, followed by the pork, stirring vigorously until the color changes. 
2. Add in black pepper powder, sugar, light soy sauce and sesame oil. Mix and stir until well done. 
3. Dish up.

To assemble 
2-3 cups of cooked brown jasmine rice (or any other types of rice)
2 eggs over easy 
2 tsps sesame oil to oil the hot stone bowl

1. Heat up the hot stone bowl and lightly oil with about 1 tsp of sesame oil. 
2. Scoop in half of the cooked rice and arrange half of each of the prepared toppings on top of the rice. Any sizzling sound at this stage is absolutely normal - the heated bowl with sesame oil will give the rice a nice thin crust over time.
3. Top with an egg over easy and scoop about 2 tbsps of the prepared gochujang sauce over the egg.

The recipe may look all so extensive and laborious, but a close look at it will show that this dish only does require the same few ingredients of different amounts collectively. The end result - a huge satisfaction!