Stone Bowl Rice (Dolsot Bibimbap)

Stone Bowl Rice, known as Dolsot Bibimbap, is a beloved Korean dish served in a sizzling hot stone bowl, creating a delightful crispy rice crust. This vibrant meal is a harmonious mix of vegetables, a runny egg, and spicy gochujang sauce. The balance of flavors and textures is what makes Bibimbap such an enjoyable culinary experience. This recipe offers a wonderful opportunity to explore the diverse flavors of Korean cuisine, providing an engaging and satisfying meal for those looking to try something new and exciting.

Ingredients

• 4 cups cooked white rice
• 4 large eggs
• 1/2 cup carrots, julienned
• 1/2 cup zucchini, julienned
• 1/2 cup spinach, blanched
• 1/2 cup bean sprouts, blanched
• 1/4 cup soy sauce
• 2 Tbsp sesame oil
• 2 Tbsp gochujang

Instructions

1. Cook the white rice according to package instructions and set aside.
2. Julienne the carrots and zucchini. Blanch the spinach and bean sprouts until just tender, then drain and set aside.
3. Heat a non-stick pan over medium heat and fry the eggs sunny side up or to your desired doneness. Set aside.
4. Divide the cooked rice among four stone bowls.
5. Arrange the carrots, zucchini, spinach, bean sprouts, and fried eggs over the rice in each bowl.
6. In a small bowl, mix together soy sauce, sesame oil, and gochujang until smooth.
7. Drizzle the sauce evenly over the ingredients in each stone bowl.
8. Place the stone bowls on a stovetop over medium heat. Allow the rice to cook until a crispy crust forms on the bottom, about 5 to 7 minutes.
9. Carefully remove from heat. Mix all the ingredients together thoroughly before eating to enjoy a harmonious blend of flavors.

Keywords: Healthy, Spicy

Spice Rack: Soy Sauce, Sesame Oil, Gochujang

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