AUTHENTIC Bibimbap (비빔밥 Korean Mixed Rice) & Dolsot-Bibimbap (돌솥비빔밥 Korean Stone Pot)

I am SUPER EXCITED to share this BiBimBap (비빔밥) & Dolsot BiBimBap (돌솥비빔밥) recipe with you!!! Bibimbap is a Korean national dish that dates all the way back to the Korean Royal Court Palace. Bibimbap is an iconic Royal Court Cuisine (궁중요리). This dish is known for its rainbow of colors and a medley of various vegetable sides (BanChan 반찬). It is also known for its healthy superfood quality with its low caloric, super-nutritious vegetables. And, with just a bit of Bulgogi all mixed together in chewy and fluffy Korean rice, it really will take you to HAPPY FOOD HEAVEN. It is filling and uber satisfying without that heavy-food consumption after effect. It will, hands down, satisfy any voracious appetite...:-)

(ALSO INCLUDES VEGAN-FRIENDLY bibimbap option using mushroom bulgogi)

This BiBimBap video recipe is a Korean Cooking Lesson where I will go through each step in teaching you how to make Bibimbap, so that you can successfully replicate it at home. I think it is time for a BiBimBap party at your home for your family and friends.

This BiBimBap (비빔밥) & Dolsot BiBimBap (돌솥비빔밥) Recipe Includes: How To Make TEN Classic Korean Vegetable Side Dishes/BanChan (반찬) For BiBimBap (Soy Bean Sprouts, Spinach, GoSaRi, DoRaJi, Squash, Shitake Mushroom, Cucumber, Carrots, Red Bell Pepper and Radish). How To Make BiBimBap Sauces (Spicy GoChuJang & Non-Spicy Miso/Soy Sauce) How To Make DolSot (Korean Sizzling Stone Pot) BiBimBap

How To Make Bulgogi BiBimBap (BiBimBap with Beef); Also includes Chicken, Pork & Mushroom Bulgogi BiBimBap Options- How To Make Vegan/Vegetarian BiBimBap How To Make BiBimBap How To Properly Mix and Enjoy BiBimBap How To Properly Mix and Eat DolSot BiBimBap Mini BiBimBap Mukang

Below you will find the following:

YouTube Modern Pepper Videos Recommended For This BiBimBap Recipe

Ingredient List

Amazon.com links for ingredients & suggested kitchen gadgets

Recipe Instructions

If you haven't done so yet, please SUBSCRIBE to Modern Pepper YouTube channel. I WOULD LOVE TO COOK WITH YOU AGAIN...:-)

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Please take a photo of this BiBimBap recipe when you make it and post it on your social media and TAG @ModernPepper. I would love to see your creation!

BINGE WATCH AUTHENTIC Korean Recipes + Mukbang/Eating Show

https://www.youtube.com/playlist?list=PLyNRkG8DxyAcwP788FYMu2rILvMhpLlJ9

Thanks for watching!

Helen

Below are video recipes mentioned in today's BiBimBap recipe: Korean BBQ BulGoGi 불고기: Beef, Chicken, Mushroom & Pork (Spicy & Non-Spicy)

Korean Rice 101 (Bap: 밥짓기 For HANGRY Souls: Multigrain Rice Japgokbap: 잡곡밥 - Modern Pepper #3

Korean Spinach In 2 Ways: Traditional & GoChuJang Dressing (Sigeumchi-namul: 시금치나물) Modern Pepper #7

SoyBean & Myung Bean Sprout Side Dish (KongNaMul & SukJuNaMul-MuChim 콩나물-숙주나물무침) Modern Pepper #22

INGREDIENTS

(Serving Size: 3 Large Adult Portions or 6 Small)

1 lb. Marinated Beef BulGoGi (Substitution Options: Chicken or Mushroom BulGoGi)

1 Cup Korean Spinach BanChan/Side Dish (Please watch Korean Spinach BanChan Video Recipe below)

1 Cup Soy Bean Sprouts BanChan/Side Dish (Please watch Soy Bean Sprouts BanChan Video Recipe below)

1 Medium Carrots (julienned)

1/2 Red Bell Pepper OR 2 Small Sweet Red Peppers (julienned)

1 Block of Korean Radish (approximately 2" thick 3" wide) - Julienned

3 Kirby Cucumbers (sliced into circles, approximately 1/3 thick)

1 lb. GoSaRi (고사리)- Bracken Fernbraken (rehydrated)

1 lb. DoRaGi (도라지) - Bellflower Roots (rehydrated)

3 Small Mexican Grey Squash or Korean squash (substitution option: zucchini)

Dozen Fresh Shitake Mushroom

1 Egg Per BiBimBap

1.5/2 Cups Cooked Rice Per BiBimBap

INGREDIENTS FOR GoChuJang (Korean Red Pepper Paste) BiBimBap Sauce

1 Tbsp GoChuJang

1 Tbsp Water

1/2 Tbsp Soy Sauce

1/2 Tbsp Honey

1/2 Tbsp Brown Rice Vinegar

1/4 Tsp Garlic Powder

1 to 2 Dashes Sesame Seeds

INGREDIENTS FOR Non-Spicy Miso/Soy Sauce BiBimBap Sauce

1 Tbsp Miso Paste

1 Tbsp Water

1 Tbsp Soy Sauce

1/2 Tbsp Honey

1/2 Tbsp Brown Rice Vinegar

1/4 Tsp Garlic Powder

INGREDIENTS FOR Carrot Side Dish/BanChan

1 Large Carrots (julienned)

1/2 Tbsp Olive Oil

2 Pinches Kosher Salt (salt to taste)

1 Pinch Freshly Ground Black Pepper

INGREDIENTS FOR Red Bell Pepper Side Dish/BanChan

1 Red Bell Pepper

1/2 Tbsp Olive Oil

2 Pinches Kosher Salt (salt to taste)

1 Pinch Freshly Ground Black Pepper

INGREDIENTS FOR Shitake Mushroom Side Dish/Banchan

12 Fresh Shitake Mushrooms (stems removed and cut into thick slices)

1/4 Med Onion (cut into thick slices)

2 Garlic Cloves (finely minced)

1 Tbsp Butter

3 Pinches Kosher Salt (salt to taste)

1 Pinch Freshly Ground Black Pepper

INGREDIENTS FOR GoSaRi 고사리 (Bracken Fernbraken) Side Dish/Banchan

1 lb. GoSaRi Bracken Fernbraken (rehydrated)

1/4 Medium Onion (cut into thick slices)

1/8 Cup Boiling Water

1/2 Tsp Soy Sauce

1/4 Tsp DaShiDa - Anchovy Boullion Powder

2 Garlic Cloves

3 Pinches Kosher Salt (salt to taste)

1 Pinch Freshly Ground Black Pepper

INGREDIENTS FOR DoRaGi 도라지 (Bellflower Roots) Side Dish/BanChan

1 lb. Bellflower Roots (rehydrated)

1/4 Medium Onion (cut into thick slices)

1/8 Cup Boiling Water

1/2 Tsp Soy Sauce

1/4 Tsp DaShiDa - Anchovy Boullion Powder

2 Garlic Cloves

3 Pinches Kosher Salt (salt to taste)

1 Pinch Freshly Ground Black Pepper

INGREDIENTS FOR Squash (호 박) Side Dish/BanChan

3 Small Mexican Grey Squash or Korean squash (substitution option: zucchini)

1/4 Medium Onion (cut into thick slices)

1/3 Cup Boiling Water

1/2 Tbsp Salted Shrimp (새우젓)

1/2 Tsp DaShiDa - Anchovy Boullion Powder

Dozen Chili Threads (실 고추)

2 Garlic Cloves

3 Pinches Kosher Salt (salt to taste)

1 Pinch Freshly Ground Black Pepper

INGREDIENTS FOR Cucumber Side Dish/BanChan

3 Kirby Cucumbers (sliced into circles, approximately 1/3 thick)

1 Tbsp Coarse Brining Salt

1 Tbsp Scallion (green part only)

1/2 Tbsp Sesame Oil

2 - 3 Dashes Roasted Sesame Seed Salt

INGREDIENTS FOR Korean Radish Side dish/BanChan

1 Block of Korean Radish (approximately 2" thick 3" wide) - Julienned

1 Tbsp Coarse Brining Salt

1 Tbsp GoChuJang BiBimBap Sauce (recipe included)

1 Tbsp Scallion (green part only)

1/2 Tbsp GoChuGaRu (Korean Red Pepper Flakes)

1/2 Tbsp Brown Rice Vinegar

1/2 Tbsp Honey Powder (please replace with sugar, if you prefer to use sugar instead)

Amazon.com Links For Ingredients, Suggested Kitchen Gadgets & Halloween Props

(CLICK on the Amzon.com links below to view the item, NOT the pictures!)

Chung Jung One Sunchang Hot Pepper Paste Gold (Gochujang)

CLICK HERE: https://amzn.to/2C4iqMo

Hikari Organic Miso Paste

CLICK HERE: https://amzn.to/2IIjjtS

Korean Red Hot Chili Pepper Flakes Powder

CLICK HERE: https://amzn.to/2QH63bF

Kishibori Shoyu (Pure Artisan Soy Sauce), Premium Imported Soy, unadulterated and without preservatives

CLICK HERE: https://amzn.to/2AyzxVI

Kikkoman Soy Sauce

CLICK HERE: https://amzn.to/2KhKM4F

Mizkan Pure Brown Rice Black Vinegar (Domestic Brown Rice 100%)

CLICK HERE: https://amzn.to/2C5mr1m

100% Pure Raw & Unfiltered Honey - Kosher Certified

CLICK HERE: https://amzn.to/2NylTUK

Assi Roasted Sesame Seed Salt

CLICK HERE: https://amzn.to/2OlWjlJ

Ottogi Premium Roasted Sesame Oil, 10.82 Ounces

CLICK HERE: https://amzn.to/2vtDoyx

Kadoya 100% Pure Sesame Oil 5.5 oz

CLICK HERE: https://amzn.to/2CThYQL

Cj Anchovy Dashida (Fish Stock)

CLICK HERE: https://amzn.to/2Pepgky

assi Dried Fernbraken

CLICK HERE: https://amzn.to/2JytpOg

assi Dried Baekdudaegan Fernbraken

CLICK HERE: https://amzn.to/2QdRwEx

ROM AMERICA [ 8oz ] Dried Bracken Fernbraken (Gosari) 고사리

CLICK HERE: https://amzn.to/2JwM1hD

Assi Dried Bellflower 도라지

CLICK HERE: https://amzn.to/2Df8UWF

Olive Oil Greek medal winner

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Zoe Organic Extra Virgin Olive Oil 25.5 FL. OZ. tins (Pack of 2), Organic Spanish Extra Virgin Olive Oil

CLICK HERE: https://amzn.to/2Ay7W7l

Natural Premium Sea Salt for Kimchi Brining: the Jewel of Sinan Island by Chung-Jung-One

CLICK HERE: https://amzn.to/2IMP5Ww

Diamond Crystal Kosher Salt, 3 lbs

CLICK HERE: https://amzn.to/2yLjG2f

Spicy World Peppercorn (Whole)-Black Tellicherry

CLICK HERE: https://amzn.to/2ACzNDo

COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch

CLICK HERE: https://amzn.to/2McIeGE

CJ Cooked Budding Sprouted Brown Rice

CLICK HERE: https://amzn.to/2O8C7rO

Natural Stone Bowl 32 oz with Wood Underliner

CLICK HERE https://amzn.to/32m32TA

Granite Stone Dolsot Bibimbap Bowls, 32-Oz (Set of 2)

CLICK HERE https://amzn.to/2CkaJ1V

Dolsot-Bibimbap Stone Bowls 32-Oz (Set of 2 + 3 Wood base)

CLICK HERE https://amzn.to/2rcQxN0

Crazy Korean Cooking Korean Stone Bowl (Dolsot), Sizzling Hot Pot for Bibimbap and Soup - Premium Ceramic (Large with Lid)

CLICK HERE: https://amzn.to/2NPMA6u

STAR-TOP Handmade Jujube Tree Wooden Korean dinnerware combinations Utensil, Spoons and Chopsticks

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Clean Ones 513017 500 Count Disposable Poly Gloves

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Tramontina Professional Aluminum Nonstick Restaurant Fry Pan, 14"

CLICK HERE: https://amzn.to/2NUPKKz

All-Clad 7112NSR2 MC2 Professional Master Chef 2 Stainless Steel Bi-Ply Bonded Oven Safe PFOA Free Nonstick Fry Pan Cookware, 12-Inch, Silver

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Wusthof Classic 8-Inch Chef's Knife

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Wüsthof Twelve Piece Block Set

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Wusthof Classic 7-piece Slim Knife Block Set

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John Boos Maple Wood End Grain Reversible Butcher Block Cutting Board, 20"x 15" x 2.25 Inches

CLICK HERE: https://amzn.to/2UpAYvH

RECIPE INSTRUCTIONS

To make the following items, please watch the recommended video listed above:

Beef BulGoGi (Substitution Options: Chicken or Mushroom BulGoGi)

Soy Bean Sprouts (콩나물 무침) Sides Dishes/BanChan 반찬

Korean Spinach (시금치나물) Sides Dishes/BanChan 반찬

Korean Rice (including brown rice, other rice grains, and beans)

GoChuJang (Korean Red Pepper Paste) BiBimBap Sauce:

Combine the ingredients and mix well. You can prepare this a few days in advance. Just store it in an airtight container and store it in the refrigerator.

Non-Spicy Miso/Soy Sauce BiBimBap Sauce:

Combine the ingredients and mix well. You can prepare this a few days in advance. Just store it in an airtight container and store it in the refrigerator.

Carrot Side Dish/BanChan:

Preheat your non-stick frying pan. (Stove heat is at high.) Add the olive oil, carrots, salt, and black pepper and let it dance (stir with your chopsticks or spatula) on the frying pan for 60 seconds. Transfer immediately to a plate and let it rest, uncovered.

Red Bell Pepper Side Dish/BanChan:

Preheat your non-stick frying pan. (Stove heat is at high.) Add the olive oil, red bell pepper, salt, and black pepper and let it dance (stir with your chopsticks or spatula) on the frying pan for 60 seconds. Transfer immediately to a plate and let it rest, uncovered.

Shitake Mushroom Side Dish/Banchan:

Preheat your non-stick frying pan. (Stove heat is at high.) Add the olive oil, onions, mushrooms, salt, and black pepper for 2 minutes or until golden brown. Lower the heat to medium, add the butter and the garlic. Stir vigorously until the butter has melted. Transfer immediately to a plate and let it rest, uncovered.

GoSaRi 고사리 (Bracken Fernbraken) Side Dish/Banchan:

If using the frozen GoSaRi, defrost it and rinse it once under cold running water. Squeeze out the excess water. Preheat your non-stick frying pan. (Stove heat is at high.) Add the olive oil, onions, GoSaRi, garlic, salt, and black pepper to the pan and stir for 60 seconds. Lower the heat to medium, and continue stirring for 2 minutes. Then turn the heat back up to high, add the boiling water, Anchovy Dashida, soy sauce, and stir for 60 seconds. Transfer immediately to a plate and let it rest, uncovered.

(If using dried GoSaRi, soak it overnight/10 hours (make sure it is completely submerged in water. 12 hours later, wash it under running cold water a few times. Squeeze out the excess water. Bring a pot of water to boil, add the GoSaRi, close the lid, bring the heat down to low-medium and let it simmer for 30 minutes. Drain in a colander and rinse in cold water once. Squeeze out the excess water.)

DoRaGi 도라지 (Bellflower Roots) Side Dish/BanChan:

If using the frozen DoRaGi, defrost it and rinse it once under cold running water. Squeeze out the excess water. Preheat your non-stick frying pan. (Stove heat is at high.) Add the olive oil, onions, DoRaGi, garlic, salt, and black pepper to the pan and stir for 60 seconds. Lower the heat to medium, and continue stirring for 2 minutes. Then turn the heat back up to high, add the boiling water, Anchovy Dashida, and stir for 60 seconds. Transfer immediately to a plate and let it rest, uncovered.

(If using dried DoRaGi, soak it overnight/10 hours (make sure it is completely submerged in water. Add 1/8 cup of brown rice vinegar for every 2 cups of soaking water. 12 hours later, wash it under running cold water a few times. Squeeze out the excess water.)

Squash (호 박) Side Dish/BanChan:

Preheat your non-stick frying pan. (Stove heat is at high.) Add the olive oil, onions, squash, salt, and black pepper, and stir for 2 minutes or until you see some brown marks on the flesh of the squash. Add the garlic, salted shrimp, boiling water, and Anchovy DaShiDa. Stir vigorously for 60 seconds. Transfer immediately to a plate and let it rest, uncovered.

Cucumber Side Dish/BanChan:

In a bowl, add the sliced cucumbers, brining-salt and mix well. Let it sit on your kitchen counter for 15 to 20 minutes. Once you see some cucumber juice at the bottom of the bowl, the cucumbers are ready for cold water rinsing. Rinse it under running cold water 2 to 3 times. Squeeze out the excess water (as shown in the video).

In a mixing bowl, add the cucumber, scallions, sesame oil, sesame seed salt and mix well.

Korean Radish Side Dish/BanChan:

In a bowl, add the julienned radish, brining-salt and mix well. Let it sit on your kitchen counter for 15 to 20 minutes. Once you see some radish juice at the bottom of the bowl, the radish is ready for cold water rinsing. Rinse it under running cold water 2 to 3 times. Squeeze out the excess water (as shown in the video).

In a mixing bowl, add the radish and the rest of the ingredients and mix well.

To Plate The BiBimBap:

Add a layer of rice to the bottom of your bowl, and add small portions of the vegetables around the rim of the bowl. Add your BulGoGi of choice (beef, chicken or mushroom) in the center, then add your sunny-side-up egg on top. Your BibimBap is ready. Add your choice of the spicy GoChuJang BiBimBap sauce or the non-spicy Miso/Soy Sauce BiBimBap sauce.

To Make the DolSot (Sizzling Stone Bowl/Platter) BiBimBap:

Preheat your stone bowl/platter on high heat for at least 3 minutes. Then add 1 Tbsp of olive oil and 1 Tbsp of butter. As soon as the butter melts, add a layer of rice and press down gently so the rice is in full contact with the bottom of the stone bowl/platter. Let it sizzle on high heat for 2 minutes. Bring our stone bowl/platter to the table and arrange the vegetables, bulgogi, egg, and sauce, as instructed above. The key is to not add the vegetables on the rice when you are sizzling the rice on the stove, to prevent our crunchy vegetables from cooking.

How To Mix Your BiBimBap:

The key is not to over-mix the rice and vegetables. You want to see clusters and chunks of rice so that you can pick it up with your chopsticks. So, it is ideal to mix your bibimbap with chopsticks, instead of a spoon, which is the traditional method for mixing BibimBap.

How To Mix Your DolSot BibimBap:

Once you DolSot BiBimBap is ready to consume, let it sit for another 2 minutes to ensure that the rice is nice and crunchy. (NuRungGi: Golden Brown Crusty Rice at the bottom of the pot.) . Start mixing the rice from top-down, mixing the vegetables with the soft rice, and not disturbing the crunchy rice at the bottom. Then scoop up the crunchy rice on the bottom and break them into bite-size clusters.

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