Vegetable Bibimbap


1 cup firm tofu, rinsed and cut into 1-inch cubes
1/2 cup Korean barbecue bulgogi marinade
4 cups short grain white rice, cooked
2 teaspoons toasted sesame seeds
1/4 cup sesame oil
4 egg yolks (optional)
1 cup carrots, julienned
1 cup zucchini, julienned
Pinch of salt
1 1/2 cups bean sprouts
1 cup green onions, chopped
4 cups fresh baby spinach
2 garlic cloves, minced
Pinch of sugar
1/4 cup kochujang vinegared hot pepper paste, or more to taste
10 ounces cabbage kimchi
1 cup fresh shiitake mushrooms, thinly sliced
4 dolsot stone bowls (available at Asian markets)


Marinate tofu overnight in Korean barbecue marinade.
Cook rice and keep warm
In sesame oil and a pinch of salt, sauté carrots and zucchini until almost tender. If necessary add a bit more sesame oil and toss in the remaining vegetables, garlic and a pinch of sugar and continue to sauté approximately 2 minutes, or until the vegetables are almost done (they will continue to cook in the dolsot or stone bowl)
Broil or barbecue the beef.
Pour 1/2 - 1 teaspoon of sesame oil in the base of each stone bowl. Divide rice between the 4 stone bowls. Arrange all ingredients on top of the rice side by side around the bowl. Put a teaspoon (or more depending on taste) of the Korean chili paste on top of the vegetables and in the middle of the bowl place an egg yolk. Pour a tablespoon of sesame seed oil around the edge of the bowl.
Place stone bowl on top of stove and on high heat leave for approx 5 minutes or until you can hear the rice popping and crackling.
Remove from heat and serve. Be very careful as the stone bowl will be extremely hot.


Alli Shircliff's picture

Thank you for de-mystifying bibimbap...what a great recipe!


Dolsot bibimbap is a classic Korean dish of rice, meat (optional), vegetables and egg that is served bubbling hot in a stone bowl (dolsot).




Sunday, May 16, 2010 - 11:08am


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