Dolsot Bibimbap

A great way to eat lots of veggies.  You can add chicken or beef, too, but it's good just as it is with veggies and 1-2 eggs.   :)

Prior to stirring....

After it's all stirred up!

http://allrecipes.com/personalrecipe/62322715/dolsot-bibimbap/detail.aspx





Prep Time: 10 min
Cook Time: 35 min
Ready In: 45 min
Servings: 3

Ingredients:
1.5 cups uncooked short or medium grain rice
1 large or 2 small carrots
1 cup mung bean sprouts
1 zucchini
spinach
1-3 eggs

Also suggested:
bracken fern
cucumbers
Korean or Chinese chives
Korean radish or daikon
mushrooms
lettuce
kimchi

For the veggie marinade:
3 Tbsp seasoned rice vinegar
1 Tbsp soy sauce
1 tsp sesame oil
1 Tbsp sugar

For the Gochujang Sauce:
1/2 cup gochujang (spicy chili pepper paste, available in Korean markets)--I used Sriracha and it turned out well, if not authentic
3 Tbsp seasoned rice vinegar
1 Tbsp sugar
2 cloves garlic, pressed
1 tsp sesame oil

Directions:
Prepare the rice according to the package.
While the rice is cooking, prepare the veggies. Thinly julienne the “hard” vegetables such as carrots and zucchini. Roughly chop leafy vegetables. Blanch veggies separately in boiling water for 30 seconds to one minute depending on how hard they are then rinse under cold water to stop cooking. Don’t overcook.
Stir together the marinade ingredients in a small bowl.
Keeping each vegetable in a separate bowl, toss each with a small amount of the marinade.
Next make the Gochujang sauce. Whisk together all ingredients. Set aside.
Next, prepare the dolsots (or iron skillet). Set each directly on a burner. Pour about 1/2 tsp sesame oil into each, rub the oil all over the interior surface using a paper towel. Wipe away any excess oil. Allow the dolsots to come up to temperature over medium heat for a couple of minutes, then spread one serving of the cooked, hot rice into each dolsot, covering the bottom and going up the sides.
Allow the rice to cook in the dolsots for about 10-15 minutes, checking periodically that it is not burning.
As the rice is sizzling, warm up the marinating veggies by microwaving each small bowl for 30-60 seconds. As you finish warming each veggie, distribute it amongst each of the dolsots. Try not to place the same colors next to each other.
Crack a raw egg in the middle of each dolsot.
Use oven mitts to transfer each dolsot to its plastic tray
When you are ready to eat, each diner adds the gochujang sauce to their taste. It is quite spicy, so be forewarned. Mix everything together (egg cooks as you stir it into the hot rice).