I love Korean food! Ever since the adoption of our daughter from S. Korea in 2000 I have been mastering my Korean cooking skills. It's a total passion of mine! I can now put this dolsot bibimbap on the list of winners! To make it really easy I made the bulgogi out of hamburger meat. I also made it easy by only using two vegetables..carrots and spinach. The best part in my opinion is the killer homemade bibimbap sauce! I eat it on EVERYTHING! It's amazing and sure beats the bottled stuff!
I also picked up some authentic Korean earthenware pots one weekend while visiting our bff's in Broken Arrow. We spent the weekend with them and went to a Garth Brooks concert.......which was absolutely amazing by the way! The pots when heated up give the rice a nice browned crunchy texture if you are patient enough not to disturb it for a bit. I seriously think it's Jim's favorite part! This rice at the bottom of the bowl actually has a name in Korea. It's called Nurungji or crispy rice. They even make tea out of it!
Easy Dolsot Bibimbap
For hamburger bulgogi
1 lb hamburger meat
1/4 cup brown sugar
1/4 cup soy sauce
1 tablespoon sesame oil
3 cloves garlic, minced
1 tsp. fresh ginger, minced (may sub 1/4 tsp. ground ginger)
1 tsp. crushed red pepper flakes
1 bag shredded carrots
1 bag fresh spinach
1 tsp. garlic, ninced (divided)
1 tsp. sesame oil (divided)
For bibimbap sauce
2-3 cloves garlic
1 tablespoon canola oil
3 tablespoons gochujang paste
1 tablespoon soy sauce
1/2 tablespoon sugar
1 tablespoon Karo syrup
3 tablespoon water
2 tsp. sesame oil
2 tsp. sesame seeds
4 eggs, soft boiled
Cook rice in rice cooker or according to the instructions on the bag.
Heat skillet to medium and saute the garlic in the oil for 30 seconds or so until fragrant. Add the rest of the ingredients and mix well. Bring to a full boil and let thicken a bit. Remove from heat and set aside to rest. The sauce will thicken as it cools.
Heat a skillet to medium heat and brown hamburger with garlic in the sesame oil.
Add the rest of the ingredients and simmer for a few minutes to blend flavors.
Set aside and wipe out the pan with a paper towel.
Add carrots to the skillet with 1/2 tsp. garlic and 1/2 tsp. sesame oil and saute until tender crisp.
Set aside and repeat with the spinach until it's cooked down and wilted. Set aside.
Boil water then add eggs and (I add a tablespoon of baking soda to assure easy peeling) cook for 6 minutes or until cooked with a runny center. Peel and set aside.
Place earthenware bowls wiped with a little sesame oil in a cool oven and turn heat to 400 degrees. Heat until piping hot.
Carefully take bowls out of the oven and add rice to the bottom. Next add your beef and vegetable in a pleasing manner. Top with your soft boiled egg and bibimbap sauce and dig in mixing thoroughly.
The downside to mastering bibimbap (our family's favorite) is that Jim hasn't taken me to B-Won our local Korean restuarant in ages. We are frequenting our local Korean Market a lot more often however! Now..........what Korean dish to master next?