Recipe 59: Dolsot Bibimbap (Korean Food)


When I started working at my biotech job about a year ago, I was introduced to my first taste of Korean food via a dish called Dolsot Bibimbap.

Bibimbap (“bee-beem-bop”) is a combination of rice, sauteed vegetables, and an egg yolk cracked on top (with the intention of mixing it together with the other steaming ingredients) to make a sort of delicious fried rice type dish.

But it gets better.

When you add “dolsot” to the front, it now comes served in a flaming-hot stone/clay pot that causes the rice to become crispy and crackly at the bottom. My favorite version comes with beef. Paired with soy sauce and Sriracha or sweet chili paste, this dish is sure to kick some butt both flavor and uniqueness departments.

While the equipment needed is a little tough to find (dolsot bowls from a Korean market and hot tongs), the dish is worth it and the bowls are inexpensive (about 5$ each here in the bay area).

Continue reading “Recipe 59: Dolsot Bibimbap (Korean Food)”

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