Alton Brown Dolsot Rice Recipe

Dolsot Bibimbap My Korean Kitchen

WEBMay 20, 2019 · How to Make Dolsot Bibimbap. 1. Prepare and cook ingredients as below. – In a bowl, combine the meat with the marinade. …

1. Prepare and cook ingredients as below.– In a bowl, combine the meat with the marinade. Cover the bowl and leave it in the fridge while you are working on other the ingredients. When ready, Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.– Prepare the Korean cucumber side dish, fernbrake side dish and bellflower root side dish per the linked recipes. These can be prepared on a different day to save your bibimbap making time.– Separately sauté carrots, zucchini and mushrooms in a frying pan. Season them lightly with fine sea salt.– Mix the bibimbap sauce ingredients in a small bowl. Set aside.– Pan fry the eggs per your preference. (Sunny side up is a popular choice.)
2. Preheat an oven for 10 minutes at 220 C / 428 F. Once heated, place your stone bowl into the oven. Leave it there for 10 minutes. 10 minutes later, take it out. Drop in some sesame oil (about 1 Tbsp per medium size bowl) and brush it around. Quickly assemble your bibimbap ingredients inside the hot stone bowl. First you will have to lay down the rice. Make sure you flatten it well. Then add the meat, assorted vegetables, and the egg on top of the rice. Transfer the hot stone bowl onto the gas stove and cook it for 5 minutes over low heat. You will hear the rice crackling noise. Remove from the heat.
3. Pour the bibimbap sauce into the hot stone bowl and mix all the ingredients well. Serve.

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Dolsot Bibimbap Recipe {Korean Recipe} Savory Simple

WEBDec 19, 2013 · Sauté the carrots for 30 seconds with a little more oil (if needed) and 1/2 teaspoon of garlic. Place the carrots in one of the …

1. Rehydrate the shiitake mushrooms in hot water until soft, approximately 25 minutes. Drain and then toss with 1/2 tablespoon soy sauce and 1/2 tablespoon toasted sesame oil. Set aside.
2. Heat a large skillet over high heat with just enough oil to coat the bottom. Toss the beef with 2 teaspoons soy sauce, 1 teaspoon of garlic, a pinch of sugar and some black pepper. Sauté the beef for 1-2 minutes (it will cook very fast), then toss with 1 teaspoon of toasted sesame oil and set aside.
3. Line up 3 bowls to hold the vegetables separately after they're cooked. Sauté the carrots for 30 seconds with a little more oil (if needed) and 1/2 teaspoon of garlic. Place the carrots in one of the reserved bowls. Sauté the zucchini for 30 seconds with 1/2 teaspoon garlic. Place the zucchini in the second reserved bowl and toss with 1/2 teaspoon sesame oil. Turn the heat down to low. Wilt the spinach with 1 teaspoon garlic, 1 teaspoon soy sauce and 1/2 teaspoon sesame oil. Place in the third bowl.
4. If using dolsot bowls, cover the insides liberally with oil (if using regular bowls, skip to the next step). Divide the rice evenly between the two bowls and then place small mounds of the beef, mushrooms, carrots, zucchini, spinach and bean sprouts on top of the rice. Top with toasted sesame seeds. Place the bowls on the stove over high heat and allow them to get hot. Once the rice begins to make a crackling noise, allow it to cook for 5 minutes.

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