Buying stone bowls was definitely a tipping point in my obsession with Korean food. Nothing else would do but that authentic stone flay-va. As well as getting delicious crispy bits of rice through your meal the stone bowls have the extra advantage of keeping your food hotter for longer. You don’t need stone bowls to cook this dish but you would never find me trying to talk someone out of buying them. They need a little love and attention (don’t we all?) but just like a well kept wok they will last you for the rest of your life.
This dish is more then a bit of work but it’s all assembly after the ingredients are prepped. I usually double the recipe and freeze all the ingredients in little meal packs that are ready to go for a quick dinner. The vegetables listed below are favourites in my household but you can give anything the sesame-oil-garlic-treatment and it will fit in great. Use the freshest egg yolks that you can if you are concerned about lightly cooked egg but I have to warn you, they add a creaminess to the rice that is hard to replicate or do without.
Dolsot Bibimbap (Korean Fried Rice in a Stone Bowl)
6 cloves garlic, minced and divided into thirds
3 tbsp sesame oil, plus extra for final cook
2 carrots, julienned
1 large zucchini, julienned
1 1/2 cups of bean sprouts
1 cup dried shitaake mushrooms
4 cups cooked rice (2 cups of raw rice)
one lot of Korean Pork
4 tsp gochujang (Korean chilli paste)
4 egg yolks
Preheat a large saucepan on high heat, drizzle in 1 tbsp of sesame oil and add the carrot and a third of the garlic.
Stir constantly until the carrot is lightly cooked but still crunchy, transfer to a small bowl.
Repeat with the zucchini and bean sprouts separately.
In a small, heat proof bowl cover the dried mushrooms with boiling water, allow to sit for 15 minutes then drain.
Cook the Korean Pork as per the instructions in the post.
If you have 4 Korean stone bowls, rub the inside of each with a little bit of sesame oil.
Place 1 cup of rice in each bowl then 1/4 each of the carrots, zucchini, bean sprouts and mushrooms.
Add desired amount of meat to each bowl as well as 1 tsp each of gochujang (you can add more later as desired).
One at a time, place each stone bowl on a gas stove and set to the lowest possible heat.
Drizzle a tiny amount of sesame oil around the ingredients in the bowl.
Cook until you can hear the rice beginning to crackle then cook for a further 10 minutes.
Take the stone bowl off the heat (heavy duty oven gloves are great for safety) and place on a heat-proof silicone mat.
Place an egg yolk on top and quickly mix everything together, making sure to reach all of the rice at the bottom.
Repeat with the 3 remaining stone bowls.
IF you don’t have Korean stone bowls, follow the instructions exactly the same but do it in a small, non-stick saucepan.
OR do it all at once in a large non-stick saucepan.