Title: Dolsot Bibimbap
Categories: Korean
Yield: 1 Serving
1 c White rice; cooked
1 tb Gochojang sauce or red chili
-paste; up to 2 tb
2 tb Soy sauce
2 tb Salt
2 tb Sugar
1/2 c Sesame oil
3 tb Sesame seeds
1 c Zucchini; sliced thinly
1 c Spinach; shredded
1/2 c Bean sprouts
4 Shitake mushrooms; sliced
1/2 c Carrots; julienned thinly
1 Egg; fried
Preheat the dolsot granite stone bowl upside down with low heat for 1
minute, then start tempering the bowl for 10 minutes.
Meanwhile boil the spinach and bean sprouts; fry the zucchini,
carrots, mushrooms, and egg separately.
Coat a layer of sesame oil on the heated bowl.
Spoon rice in the bowl, spread it up the sides and flatten it against
the bowl. Spoon the veggies on the rice, add the fried egg or a raw
egg. Mix all the sauce and pour it on the egg. Sprinkle some sesame
seeds, then you can enjoy the bibimbap!
