Dolsot Bibimbap

Step 1

Cook rice according to package directions. While warm, season lightly with 0.5 teaspoon sesame oil and a pinch of salt.

Step 2

Blanch spinach for 1-2 minutes, squeeze dry, and toss with 0.5 teaspoon sesame oil, 0.5 teaspoon soy sauce, and minced garlic. Set aside.

Step 3

Toss shredded carrot and zucchini separately with pinches of salt and 0.25 teaspoon sesame oil each.

Step 4

Sauté sliced mushrooms in a skillet with 0.5 teaspoon sesame oil and 0.25 teaspoon soy sauce until golden. Set aside.

Step 5

Blanch bean sprouts for 1 minute, drain, and season with 0.25 teaspoon sesame oil and 0.25 teaspoon soy sauce.

Step 6

Make gochujang sauce: whisk together gochujang, 1 tablespoon sesame oil, rice vinegar, 2 teaspoons minced garlic, and sugar until smooth.

Step 7

Preheat dolsot (stone bowl) in a 450°F oven for 5 minutes until very hot.

Step 8

Carefully remove hot dolsot and coat interior with 0.5 teaspoon sesame oil. Add 1 cup cooked rice, pressing gently to cover the bottom.

Step 9

Arrange all prepared vegetables in separate sections on top of rice: spinach, carrot, zucchini, mushrooms, and bean sprouts.

Step 10

Heat 1 tablespoon vegetable oil in a small skillet over medium-high heat. Fry egg sunny-side up until whites set but yolk remains runny, about 3-4 minutes. Season with salt and pepper.

Step 11

Place fried egg in the center of dolsot. Drizzle gochujang sauce over vegetables and rice.

Step 12

Sprinkle toasted sesame seeds over top and serve immediately in hot stone bowl. Mix vigorously before eating to distribute flavors and crisp the bottom rice layer.