Golden Ratio Gochujang Bibimbap in a Hot Stone Pot
Golden Ratio Gochujang Bibimbap in a Hot Stone Pot
How to Make Delicious Gochujang Seasoned Bibimbap for Holidays: Dol-sot Bibimbap Recipe
Enjoy a delightful Bibimbap served in a hot stone pot (Dol-sot) right at home, perfect for holidays or special occasions. This recipe features fluffy white rice topped with a generous amount of fresh seasoned vegetables and a special gochujang sauce. The real magic of Dol-sot Bibimbap lies in the delightfully crispy, golden-brown rice crust (nurungji) that forms at the bottom of the pot! This savory, crunchy layer adds an irresistible texture and flavor to every bite. We’ll also share the secret to the perfect gochujang sauce ratio for an unbeatable Bibimbap. Get ready to impress your family with this authentic Namul Dol-sot Bibimbap!
Main Ingredients- 1 bowl white rice
- Fernbrake (Gosari)
- Spinach (Sigeumchi)
- Bean sprouts (Sukju)
- 1/2 onion
- 30g carrot
- 1 Tbsp olive oil
For Stir-frying Vegetables- 2 pinches salt
Bibimbap Gochujang Sauce- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp minced garlic
- 2 pinches salt
Bibimbap Gochujang Sauce- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Let’s start by making the star of our Bibimbap: the gochujang sauce! The ratio is incredibly simple. Mix 1 tablespoon of gochujang, 1 tablespoon of sweet plum extract (maesilcheong), and 1 tablespoon of pungent minced garlic. It’s a perfect 1:1:1 ratio! Making this ahead of time will make assembling your Bibimbap much easier.
Step 2
Thinly slice the onion into strips. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the sliced onions and a pinch of salt. Sauté until the onions become translucent and tender. Once cooked, transfer the onions to a separate plate.
Step 3
Now, let’s julienne the carrot. You can use the same pan you used for the onions, or add a little more olive oil if needed. Add the julienned carrots and a pinch of salt. Stir-fry until the carrots are slightly softened but still have a slight bite.
Step 4
And there you have it! Your colorful seasoned vegetables, sautéed onions, and carrots are all ready. Remember, the types of vegetables for Bibimbap are flexible. Feel free to use your favorite seasoned vegetables. Sautéed bean sprouts or zucchini are also delicious additions, so feel free to customize!
Step 5
Now, let’s prepare the hot stone pot (Dol-sot). Drizzle a little olive oil into the bottom of the pot and swirl it around to evenly coat the inner surface. Make sure to get the oil all the way up the sides. This step is crucial for preventing the rice from sticking and achieving that perfect crispy nurungji.
Step 6
Spread the cooked white rice thinly and evenly over the bottom of the oiled stone pot. Avoid making the rice layer too thick, as this will take longer to cook and crisp up. Aim for a thin, even layer covering the entire base.
Step 7
Arrange the prepared seasoned vegetables attractively on top of the rice, creating a colorful display. Then, place a generous dollop of the special gochujang sauce right in the center. Your Bibimbap is almost ready to be cooked!
Step 8
Finally, place the stone pot on the stove over low to medium-low heat. It’s important not to use high heat. Once you hear a crackling sound from the pot, reduce the heat to the absolute lowest setting and let it cook for about 1 more minute before turning off the heat. This whole cooking process should take approximately 5 minutes. Now it’s time to enjoy your delicious Dol-sot Bibimbap!
