Around the World #3: South Korea and Dolsot Bibimbap

This week’s dish is dedicated to two special family members:  my sister Lori, who was born in South Korea, and my cousin Jake, who will compete in Alpine Skiing at the 2013 World Winter Special Olympics in South Korea!

Dolsot Bibimbap is a Korean dish consisting of steamed rice, vegetables and meat (bibimbap) and served in a hot stone bowl or pot (dolsot).  We have eaten at a nice place called Seoul House, where the bowls are heated over a fire and the hot stone coated with oil gives the rice a sizzling, crispy bottom.   This is a vegetarian version, but I’ve also tried the dish with barbeque beef (bulgogi) and enjoyed it.  I don’t have a Korean “dolsot“, so I used a small cast iron skillet instead.

Dolsot Bibimbap takes some prep work, but if you can enlist a volunteer or two, it’s fun and well worth the effort!

Vegetarian Dolsot Bibimbap

serves 3-4

Dolsot Bibimbap ingredients

 3-4 cups cooked rice (jasmine is great)

1 baby cucumber, cut into matchsticks

Salt

8 oz. firm tofu

Soy sauce

Toasted sesame oil

1 carrot, or several baby carrots, peeled and cut into matchsticks

1 cup bean sprouts

3-4 cups baby spinach (fresh)

Toasted sesame seeds

Small sheet Nori seaweed, cut into thin strips (I use kitchen shears)

1 egg

Korean barbeque sauce

Sprinkle cucumber with salt, leave to drain in a colander while you prepare the remaining ingredients.  Gently squeeze to remove excess water and set aside.

Rinse and drain tofu and cut into 1/2″ slices.  Place some paper towel on a plate, arrange tofu slices, top with more paper towel and another plate, and place a skillet on top to press the tofu.  After about 15 minutes, heat 1 tablespoon of sesame oil in a skillet.  Sprinkle tofu lightly with some soy sauce and then fry the tofu, turning once, until golden.  Remove from pan, let cool and cut into thick strips.

While cucumber and tofu are draining, heat 1 tablespoon of oil in skillet.  Add matchstick carrots and stir fry until tender-crisp.  Remove from pan and set aside.

Bring about 2 cups of water to boil in a pot.  Add salt and blanch sprouts briefly, just until slightly wilted.  Remove sprouts with a slotted spoon (reserving hot water) and plunge into ice water to stop cooking.  Squeeze out excess water and set aside.

Bring water to a boil again and slightly blanch fresh spinach until slightly wilted and still bright green.  Plunge into ice water, drain and squeeze gently. to remove excess water and set aside.

Now that everything is ready, it’s time to assemble the masterpiece.  Place a small cast iron skillet over medium high heat.  When hot, add 1 tablespoon sesame oil and swirl or use a paper towel to coat surface.  Add cooked rice and pack gently.  The rice will sizzle in the oil.  Arrange vegetables in sections on top of the rice.  Cook egg over easy in a separate skillet.  Place on top of vegetables and top with seaweed strips and a sprinkling of toasted sesame.  Cook for an additional 4-5 minutes until heated through.  Serve directly in skillet placed on a trivet on the table.  Each serving can be topped with a little Korean barbeque sauce (or a lot, if you like it hot!) and mixed into the rice and vegetables.

Enjoy this beautiful and healthy dish!

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9 Comments (+add yours?)

  1. trialsinfood
    Oct 24, 2012 @ 18:15:35

    yum! i love dolsot bibimbap!

    Reply

  2. Pam Reynolds
    Oct 24, 2012 @ 19:19:00

    Thanks for the shout out to Lori and Jake. I used to get bibimbap in LA’s Koreatown. It will be fun to try this at home 🙂

    Reply

    • puravida
      Oct 24, 2012 @ 19:25:09

      Hi Pan, you should try it! I was a little intimidated, thinking it wouldn’t be like the real thing, but it turned out great! You’re so lucky that you’ll get to try the real thing. And a big high five to Jake! I’m really proud of him.

      Reply

  3. Jane Fritz
    Oct 24, 2012 @ 19:53:24

    I’m going to have to give this a try so I can surprise my new daughter-in-law, who is Korean-Canadian, the next time they visit us. Thank you for giving me the confidence to try!

    Reply

  4. hugmamma
    Nov 01, 2012 @ 09:27:23

    Sounds like a nice intro to Korean cooking. Might try it. 🙂

    Reply

  5. rohan7things
    Nov 15, 2012 @ 06:40:08

    MMM, wow that looks delicious 🙂

    Thanks for sharing!

    Rohan.

    Reply

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