Dolsot Bibimbap (Korean Stone Pot Rice Bowl) is a classic Korean rice dish that’s served with various vegetable and meat toppings. It's served sizzling hot in a stone pot.
Cook short grain rice. Rice cooker is the easiest way to make rice if you have one.
Prepare the following toppings; bean sprouts namul, radish salad, zucchini, mushrooms, asparagus, carrots and beef.
Add 2 cups of cooked rice to each pot. Top the rice with all the toppings from step 2. Head the bowl on med-low for about 10 minutes until rice starts to sizzle.
Add a raw egg yolk or fried egg on top and serve RIGHT AWAY! You could also add some gochujang or gochujang bibim sauce & extra sesame oil.
Be patient and let the rice become fully burnt and crispy.
Texture of vegetables is important – when substituting vegetables, try to keep the same texture.
Keep moisture content low of all the ingredients as much as you can help it.
Egg is a MUST. Egg yolk disappears into the rice when mixed.