Sunday, 25 September 2011

Dolsot Bibimbap

This is one of my favourite Korean dishes, which I discovered at a brilliant Korean restaurant in Cambridge, Little Seoul. The basic ingredients are white rice, an egg, and a mixture of stir-fried vegetables and meat, and it's best served with the traditional kimchi.The trick to the meal is that for each person, you heat their very own stone or clay pot in the oven, then add the ingredients at the last minute and bring it sizzling to the table. The egg should be fried sunny-side, or even dropped in raw at the last second, so that each person can break it into the rice and cook it to their own liking. It's delicious and really interactive.

From the moment I tried it, I wanted to make it at home, but I waited until the move to Australia was over to go out and buy the pots - the less we had to move, the better! Tonight I went for a really simple version since it was my first time preparing it. Surprisingly, it only took about half an hour to prepare - just like a stir fry really, but with the added fun of the hot pot.


  • two clay or stone pots, from your local Asian supermarket
  • 200-300g white rice, depending on how hungry you are!
  • 200-300g eye fillet or other good cut of beef
  • 4 cloves garlic
  • 1 carrot
  • 4 thin spring onions
  • 2 tbsp sesame oil
  • 2 tbsp brown sugar
  • 1 tbsp rice wine
  • 1 tbsp soy sauce
  • 2 eggs

Put the pots in the oven and set it to 220C. Cook the white rice at a simmer with a 2:1 ratio of water to rice; it should take about ten minutes. Finely slice the beef into wide, flat pieces, then stir fry in a hot wok until just cooked, then remove to a bowl (without paper). Finely mince the garlic and finely slice the spring onions. Cut the carrot in half lengthways and cut thin, flat, diagonal slices from it. Stir fry the vegetables together for a couple of minutes, until cooked but still crisp. Return the beef to the pan, along with the oil, sugar, wine and soy sauce and allow to bubble through for a minute or two. Fry the two eggs sunny-side up, while you ladle rice and the cooked meat and vegetables into the pots. Add the eggs at the last second then serve immediately with kimchi, sweet chilli sauce and soy sauce.

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