Kimchi Al Dolsot Bibimbap
김치 알 돌솥 비빔밥
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!
- 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)
- 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
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Preparation Time: 40 minutes