Namul Bibimbap: Crispy Rice & Fresh Veggies Cooked in a Cast Iron Pan
Experience the ‘Dolsot Bibimbap’ magic with this Namul Bibimbap made in a cast iron pan, featuring wonderfully stir-fried seasoned vegetables.
This Namul Bibimbap, with rice crisped to a golden brown on a cast iron pan, is wonderfully hot and delicious, reminiscent of ‘Dolsot Bibimbap’ (hot stone pot bibimbap).
Main Ingredients
- Assorted Namul (seasoned vegetables) 200g
- Cooked Rice 1 bowl
- Fresh Egg 1
- Sesame Seeds 1/2 Tbsp
Cooking Instructions
Step 1
First, prepare your namul (seasoned vegetables). If using dried ones like bracken or balloon flower root, ensure they are properly rehydrated and seasoned. For fresh greens like young radish greens, blanch them briefly. You can use a variety of seasoned vegetables like spinach, amaranth, etc., to your preference.
Step 2
Prepare about 200g of your chosen namul. If the vegetables are too long, cut them into manageable pieces, about 2-3 inches (5-7 cm) in length, for easier mixing.
Step 3
In your cast iron pan, combine 1 bowl of warm cooked rice, 1 Tbsp of sesame oil, and 1/2 Tbsp of sesame seeds. Gently mix them together with a spoon, being careful not to mash the rice grains. Ensure each grain is lightly coated with sesame oil and seeds.
Step 4
Spread the seasoned rice evenly across the bottom of the cast iron pan. A wider surface area will help create a crispier rice crust. Place the pan over medium-high heat on the stovetop to preheat.
Step 5
Once the pan is hot, artfully arrange the prepared namul over the rice. Make a circular indentation in the center of the vegetables to create a space for the egg.
Step 6
Carefully crack 1 fresh egg into the center space you’ve made. Try not to break the yolk.
Step 7
Reduce the heat to medium-low, cover the pan with a lid, and let it cook. Allow the rice to crisp up at the bottom, forming a delicious crust, for about 5-7 minutes. Simultaneously, the egg will cook to a soft-boiled consistency. Adjust cooking time based on your preferred egg doneness.
Step 8
When the egg is cooked to your liking, while the pan is still on the heat, add 1/2 Tbsp of gochujang directly onto the ingredients. You can let the rice crisp up a little more at the bottom for an enhanced flavor and texture, similar to dolsot bibimbap. (This step is optional but highly recommended for that signature crispy rice.)
Step 9
Now it’s time to mix and enjoy! Add the gochujang, the remaining 1/2 Tbsp of sesame oil, and a sprinkle of sesame seeds for garnish. Gently mix all the ingredients together with chopsticks or a spoon until well combined. Serve immediately while it’s hot for the best experience!
