The Ultimate Guide To Making Bibimbap Hot Pot: A Step-By-Step Journey

Bibimbap is a Korean dish that combines rice with meat and vegetables. The name comes from the Korean words bibim, meaning mixing, and bap, meaning rice. The dish is typically served in a hot stone bowl, which gives it a crispy texture and keeps it warm throughout the meal. The stone bowl is heated in the oven or on the stove, and then coated with sesame oil to prevent sticking. Cooked rice is added to the bowl, along with a variety of toppings such as beef, tofu, mushrooms, spinach, carrots, and bean sprouts. The dish is then topped with a raw egg yolk and gochujang (Korean chilli paste) before being served.

Choosing a bowl: use a Korean stone bowl (dolsot) or a cast-iron pan

When making bibimbap, you can either use a Korean stone bowl (dolsot) or a cast-iron pan. Here are some things to consider when choosing between the two:

Korean Stone Bowl (Dolsot):

• A dolsot is a traditional Korean stone bowl used for making bibimbap. It is typically made of granite and can be heated to high temperatures, resulting in a sizzling hot pot when served.
• The stone bowl creates a thin crust of scorched rice at the bottom, adding a unique texture and flavour to the dish.
• Dolsot bowls usually come with a stone lid, making them similar to a pot. However, they are often referred to as bowls due to their shape.
• You can find dolsot bowls in Korean grocery stores or online for around $40-$60.
• To use a dolsot, heat it in the oven or on a stovetop before adding sesame oil, rice, and toppings. Heat the filled bowl again until the rice starts to sizzle and brown.
• Dolsot bowls can also be used for cooking soup, stew, or rice directly on a stove or open flame.
• Cleaning: Hand wash with gentle dish soap and hot water. You can also fill it with water and boil it dry to kill any microorganisms.

Cast-Iron Pan:

• A cast-iron pan is a good alternative if you don't want to invest in a dolsot. It can be heated to high temperatures and will create a similar sizzling effect when serving.
• Cast-iron pans are more affordable and easily available in various sizes.
• To use a cast-iron pan for bibimbap, follow a similar process as the dolsot: heat the pan, add sesame oil, rice, and toppings, and heat again until the rice is crispy.
• Cast-iron pans are versatile and can be used for various cooking purposes.
• Cleaning: Hand wash with gentle dish soap and avoid using harsh chemicals or metal scrubbers to maintain the pan's seasoning.

Both the dolsot and cast-iron pan will give you a delicious, crispy bibimbap. The main difference is the traditional aspect of using a dolsot, which also tends to be heavier and creates a more impressive presentation when serving guests.

Preparing the rice: use short-grain rice and crisp it in the bowl

Preparing the rice is an important step in making a delicious bibimbap. For the best results, use short-grain rice, as this will help you achieve the desired crispy texture. Here's a step-by-step guide to preparing the rice for your bibimbap hot pot:

Firstly, cook your short-grain rice according to the package instructions or using a rice cooker. It's best to make the rice ahead of time and chill it in the refrigerator overnight. This will ensure that the rice grains are dry and separate, which is key to achieving a crispy texture when frying.

Before you start crisping the rice, gather and prepare your other bibimbap ingredients, such as vegetables, meat, and sauces. This is because once you start crisping the rice, you'll need to work quickly to prevent the rice from burning.

To crisp the rice, heat a heavy-bottomed skillet or Dutch oven over medium-high heat. You can use a non-stick skillet for easier handling, but a cast-iron skillet will give you a more authentic stone bowl effect. Brush the bottom and sides of the pan generously with oil. Sesame oil is a good choice for flavour, but you can also use vegetable oil or another neutral oil.

Once the pan is hot, add the cooked rice to the skillet and use a wooden spoon or spatula to press it down into an even, compact layer. It's important to spread the rice evenly to ensure that you get a nice crispy layer across the bottom of the bowl.

Cover the pan and cook the rice for about 5-7 minutes on the stovetop, or 20-30 minutes in the oven. You'll know it's ready when the rice around the edges starts to brown, and you hear a crackling sound. The rice on the bottom should be crisp and golden, forming a delicious, scorched layer.

Now, carefully transfer the crispy rice to your serving bowl. If you're using a traditional Korean stone bowl, you'll need to handle it with care as it will be extremely hot. Place the remaining bibimbap ingredients on top of the rice and serve immediately.

Enjoy your homemade bibimbap hot pot with a crispy rice layer!

Preparing the vegetables: cook each vegetable separately and season with soy sauce, sesame oil, salt, and pepper

Preparing the vegetables is a key step in making bibimbap. Here's a detailed guide on how to cook each vegetable separately and season it with soy sauce, sesame oil, salt, and pepper:

Zucchini

Cut the zucchini into thin circular slices, and then cut those circles into thin strips. Heat a frying pan to medium-high heat and add a teaspoon of sesame oil. Once the pan is hot, add the zucchini and stir-fry for 2-3 minutes. Be careful not to burn the zucchini. Season with salt and set it aside.

Carrots

Cut the carrots into thin slices or julienne them. Heat some sesame oil or vegetable oil in a frying pan over medium-high heat. Add the carrots and stir-fry for about 3 minutes, or until they are soft and cooked. Season lightly with fine sea salt and set aside.

Mushrooms

Slice the mushrooms thinly. Heat some sesame oil or vegetable oil in a pan and add the mushrooms. Sauté for 1-2 minutes, then add soy sauce and stir to coat the mushrooms evenly. Cook for another 1-2 minutes. Transfer the mushrooms to a plate and set aside.

Bellflower Roots

If using dried bellflower roots, soak them overnight in cold water. If using pre-soaked roots, rinse them under cold water. Squeeze out the water and cut the roots into finger-length pieces. Place them in a mixing bowl and add sesame oil, soy sauce, and minced garlic. Mix well. Heat a frying pan to medium-high heat, add some oil, and stir-fry the roots for 2-3 minutes. Season with salt and set aside.

Spinach

Blanch the spinach by placing it in a pot of boiling water for 30 seconds. Drain and rinse under cold water, then squeeze out the excess water. Place the spinach in a mixing bowl and add minced garlic, sesame oil, and salt. Mix well.

Bean Sprouts

Boil a pot of water and cook the bean sprouts. Drain and rinse under cold water, then squeeze out the excess water. You can season them with a little sea salt, sesame oil, and black pepper if desired.

Asparagus

Cut the asparagus into thirds and heat some vegetable oil in a pan over medium heat. Add the asparagus and sauté for 2-3 minutes, sprinkling with sea salt and black pepper. Cook until tender yet slightly crunchy. Transfer to a plate and set aside.

Once all the vegetables are cooked and seasoned, you can assemble your bibimbap bowl. Place a layer of cooked rice at the bottom of the bowl and top with the vegetables, along with your choice of protein and a sunny-side-up egg. Don't forget to add the gochujang sauce!

Preparing the meat: marinate the meat with soy sauce, sesame oil, garlic, sugar, and rice wine

Preparing the meat is a crucial step in making bibimbap. Here's a detailed guide on how to marinate the meat with soy sauce, sesame oil, garlic, sugar, and rice wine:

Firstly, gather your ingredients. You will need soy sauce, sesame oil, minced garlic, sugar, and rice wine. The amount of each ingredient will depend on the quantity of meat you are using. For example, a typical recipe may call for 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1/4 teaspoon of minced garlic, and a pinch of sugar and rice wine to taste. Adjust the measurements according to your preferences and the amount of meat you are preparing.

Next, combine all the ingredients in a small bowl and mix well. Stir until the sugar is completely dissolved, ensuring there are no lumps. You can adjust the sweetness by adding more or less sugar to suit your taste.

Now, it's time to add the meat. Place your chosen cut of meat into a food-safe plastic bag or a non-reactive container. Pour the marinade over the meat, ensuring it is evenly coated. Seal the bag or cover the container securely. It is important to use a non-reactive container to prevent any chemical reactions that could affect the flavour of your marinade.

Once the meat is coated, it's time to let it marinate. Place the sealed bag or covered container in the refrigerator. For tender cuts of meat, marinate for 15 minutes to 2 hours. If you're using less tender cuts, marinate for 6 hours or even overnight, turning the meat occasionally to ensure it absorbs the flavours evenly.

Finally, when you're ready to cook, remove the meat from the marinade and discard the excess marinade. It's important to note that marinade that has been in contact with raw meat should not be reused as a sauce or for basting without being brought to a full rolling boil for at least one minute first. Cook your meat according to your desired method and enjoy!

Assembling the dish: layer the rice, vegetables, meat, and toppings in the bowl

Once you've cooked the rice and prepared the meat and vegetables, it's time to assemble your bibimbap. Take your dolsot (stone bowl) and coat the bottom and sides with sesame oil. If you don't have a stone bowl, you can use a cast-iron pot or pan, or a ttukbaegi (ceramic or clay pot).

Next, add a layer of cooked rice to the bowl. Spread the rice out evenly, pressing it down to maximise the amount of crispy rice you'll get at the bottom of the bowl.

Now, it's time to add the toppings. Start with the meat, placing it in the centre of the bowl. Then, arrange the vegetables around the meat, alternating between bright and dark colours to create a beautiful contrast. You can use any combination of vegetables you like, but some popular options include bean sprouts, radish salad, zucchini, mushrooms, asparagus, carrots, spinach, and cucumber.

Finally, add a raw egg yolk or a fried egg on top. Serve immediately with gochujang (Korean chilli paste) or a gochujang bibim sauce, and some extra sesame oil on the side.

Frequently asked questions