Kimchi Al Dolsot Bibimbap

김치 알 돌솥 비빔밥

Kimchi Al Dolsot Bibimbap
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Your rating: None Average: 4.4 (5 votes)
Author: umma
Date: 5-12-10
Servings: 2
Prep Time: 40 minutes
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Like regular dolsot bibimbap, you need a hot stone pot for this dish, the use of which requires a little bit of practice. You will need a stone pot and a coaster for the bottom of it, which you can get at a Korean grocery store.

Unlike regular dolsot bibimbap, this recipe uses pollock roe, bacon and kimchi, which I think makes a unique and savory combination. If you have tried the regular dolsot bibimbap recipe, try out this kind!

Recipe Ingredients:

  • 2 cups warm cooked white rice (2 servings)
  • l/4 of head of ripe napa kimchi (a head is called a 'pogi')
  • 4 tbsp of pollock roe
  • 1 1/2 strips of bacon
  • 1/2 cucumber (optional)
  • two handfuls of spring mix salad or any lettuce
  • 2 tsp of sesame oil
  • 1 sheet of dried seaweed sheet (gim 김)
  • 2 eggs
  • 2 stoneware bowls
  • 1 tsp of hot pepper paste (gochujang 고추장)

Recipe Steps:

  • Cook 2 cups of rice.
  • Squeeze out the excess juice from kimchi, and cut into small pieces (makes about 1 cup). If you don't have whole head kimchi, then you can use pre-cut kimchi. Set aside.
  • Cut bacon strips into small pieces. Set aside.
  • Wash salad mix, and drain water - bigger lettuce leaves can be cut into small pieces. Julienne cucumber and set aside.
  • Roast seaweed sheet and cut into thin slices, lengthwise.
  • Bring a frying pan to medium, then brown bacon pieces. When the bacon is cooked, add sesame oil and kimchi pieces. Cook for 2-3 minutes, stirring. Remove from heat but keep warm.
  • Fry two eggs, sunny-side up.
  • Heat the stone pot: put about 1 tbsp of sesame oil on the bottom and sides of the bowl (helps to use a paper towel to get the sides). Spread about 1 cup of cooked rice on the bottom and sides of the bowl and put on the stovetop for about 4-5 minutes on medium-high heat. When you hear the rice start to make noises (crack, pop), it is ready. Remove from heat ... BE CAREFUL.
  • Now add the fried kimchi/bacon mixture on top, then arrange in sections: spring lettuce mix, 2 tbsp of fish roe, fried egg, seaweed strips and cucumber. For additional seasoning taste, you can put 1 tsp of hot pepper paste and sesame oil - you might not need this since kimchi/bacon mixture, and al already has enough saltiness.
  • Note: the longer you let the rice scorch before mixing, the more the rice will scorch, some people like very scorched rice, others don't. Mix well and enjoy! (Note: you can serve this with a small bowl of lighter tasting soup on the side, such as sagolguk or kongnamulguk -- because they are light, they set off the bibimbap well since it can be spicy after adding the sauce.

Serving Size: 2
Preparation Time: 40 minutes

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