How to Make Healthy, Delicious Bibimbap & Dolsot Bibimbap
About this recipe
Bibimbap is a comforting Korean dish that brings together warm rice, colorful vegetables, and a perfectly cooked egg, all topped with a drizzle of sesame oil. In this video, Chung's K Food shows us how to make both the classic bibimbap and the sizzling dolsot bibimbap, which is served in a hot stone pot for that extra crispy rice layer.
This recipe is not only healthy and satisfying but also easy to follow, making it perfect for anyone looking to bring a taste of Korea to their kitchen. With simple steps and wholesome ingredients, you'll have a delicious meal ready in just 30 minutes.
Ingredient notes
- The recipe uses 200g of beef, which can be sliced thinly and marinated with soy sauce, sesame oil, minced garlic, honey, and ground pepper.
- For the vegetables, you'll need 200g of radish, 120g of soy bean sprouts, 100g of spinach, 1/2 carrot, and 1/2 zucchini, all prepared by slicing or julienning as specified in the steps.
Tips from Chung's K Food’s video
- To achieve the crispy bottom layer in dolsot bibimbap, let the assembled dish sit over low heat for about 5 minutes, or up to 10 minutes for an even crispier texture.
- Blanching the bean sprouts and spinach helps maintain their crunchiness and vibrant color, so be sure to wash them in cold water after blanching.
Good to know
- How long does it take to make bibimbap?
- The total time to make bibimbap is about 30 minutes.
- What is the difference between bibimbap and dolsot bibimbap?
- The main difference is that dolsot bibimbap is served in a hot stone pot, which creates a crispy rice layer at the bottom.
- Can I use a different type of meat?
- The recipe specifies beef, but you can substitute it with another protein if desired.
No life story here — the video and the recipe are the whole point. All credit to Chung's K Food: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Slice the radish thinly and then slice it thinly again. Add a bit of salt, mix well, and let it rest for about 10 minutes.
- 2
Cut the zucchini in half, remove the seeds, and slice it into thin pieces. Julienne it again for stir-frying later.
- 3
Slice the carrot thinly and julienne it for stir-frying later.
- 4
Slice the beef thinly and cut it into smaller pieces. Marinate with soy sauce, sesame oil, minced garlic, honey, and ground pepper. Mix well and set aside.
- 5
Blanch the bean sprouts in boiling water for 2-3 minutes, then wash in cold water to keep them crunchy.
- 6
In the same water, blanch the spinach for about 1 minute, then wash in cold water and drain.
- 7
In a preheated pan, add half a tablespoon of oil and stir-fry the zucchini over high heat for about 1 minute. Add a pinch of salt and turn off the heat.
- 8
In the same pan, add oil and stir-fry the carrots over high heat for about 1 minute. Then add the marinated beef and stir-fry until fully cooked. Transfer to a bowl.
- 9
Fry the eggs to your liking over medium heat for topping later.
- 10
For seasoned bean sprouts, add salt, sesame oil, sesame seeds, and minced garlic to the blanched bean sprouts and mix well.
- 11
Squeeze out excess water from the spinach, cut it a few times, and season with salt, sesame oil, sesame seeds, and minced garlic. Mix well.
- 12
For the spicy radish salad, squeeze out the water from the radish, then mix with red pepper flakes, fish sauce, sesame seeds, minced garlic, and honey.
- 13
In a hot stone pot, add sesame oil and a bowl of rice, spreading it out. Layer the prepared ingredients on top: spinach, bean sprouts, carrots, zucchini, radish salad, and bulgogi. Finally, add a fried egg in the center.
- 14
Place the stone pot over low heat for about 5 minutes. For a crispier bottom, leave it for about 10 minutes. Turn off the heat and add sesame oil and red pepper paste before serving.
- 15
For regular bibimbap, layer the prepared ingredients on rice, top with a fried egg, add sesame oil, and mix with red pepper paste before eating.
Heads up — we had to guess a little:
- The quantity for cooking oil and sesame seeds is inferred as 'as needed' based on common cooking practices.
Credit where it’s due: this recipe was transcribed from Chung's K Food’s original video on YouTube. Follow them there — it’s their dish.
Are you Chung's K Food? Claim this page or ask us to take it down. Your call, always.
