Saturday, March 13, 2010

Dolsot Bibimbap


1/4 lb thinly sliced pork ( cut into thin strips) *i buy mine from the Korean market
1/2 cup bellflower roots ( doraji)
1 cup spinach
1/2 cup cucumber, julienned
1/2 cup carrots, julienned
2-3 small shitake mushroon, cut into strips
1/2 cup bean sprouts
2 cups of cooked rice ( depending on how much you want)
1 egg
1 Tbsp kochujang or korean chili pepper paste
sesame seeds
sesame oil

1. season pork with a little salt and stir fry until cooked, set aside

2. in a hot pan, add sesame oil and stir fry bellflower roots, remove from heat and set aside... do the same with cucumber, carrots and mushroom, stir frying them separately.

3. for bean sprout: put it in a pot and cover with water, let it boil for about 5 minutes, drain well. then season with a little sesame oil, finely chopped garlic and a little salt.

4. for spinach: put in a pot and cover with water, bring to a boil until color turns dark green then cool by adding cold water, drain and squeeze with your hand to remove water . season with sesame oil and finely chopped garlic.

5. put some sesame oil in the dolsot (stone pot) and heat . put rice at the bottom of the pot and cook- you will hear a sizzling sound. cook rice until the bottom is slightly crispy. Add egg to the side so it can slightly cook ( but since I don't like a runny yolk, i fry mine separately)

6. arrange the meat and veggies on top and cook for about 5-10 minutes

7. remove from heat and add kochujang.

8. mix and enjoy

*** You can add as much or as little kochujang as you want depending on how much spiciness you can tolerate

*** the same holds true for veggies, rice and sesame oil... you can add as much or as little ingridients as you want. They are all dependent on each person's preference

*** dolsot refers to the stone pot used in cooking

*** bibimbap literary means mixed rice

bibimbap after mixing the ingredients

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