Recipe:Dolsot Bibimbap(돌솥 비빔밥)

What is Dolsot Bibimbap? Bibimbap is originated from Jeonju in Jeonna province but now its taste and flavor capture every tourist. Bibimbap is one of the popular Korean foods. Thus, it is served in a plane as a flight meal. Bibimbap is just mixing various kinds of vegetables, rice and seasoned beef. Dolsot bibimbap is slightly different from normal bibimbap because of the way to serve it. Usually, Dolsot bibimbap is served by setting with a Dolsot. Dolsot means a rice pot and it contains steamed crops such as rice, chestnut, bean, red bean and so on.
- Preparation Time : 1hour and 30 minutes - Cooking Time : 1hour , serving size: 1 person
▷ Ingredients - rice : 2 cups raw rice, 1 Cup glutinous rice, 1 Cup red bean, 1 Cup bean, 6 Ginkgo nuts, 2 chestnuts, 5 Cups water - boiled red pepper paste : 2Ts red pepper paste, 1 1/2 Ts soy sauce, 1Ts finely chopped garlic, 2Ts chopped leak, 1Ts sugar 2Ts sesame oil, 1Ts ground sesame - 100g minced beef + 1ts soy sauce, 1Ts chopped leak, 1Ts crushed garlic, 1Ts sesame oil - 1/2 large carrot + 1ts salt, 1ts sesame oil - 100g roots of Chinese bellflower or 100g sliced cucumber + 1Ts salt,1ts ground sesame,1ts sesame oil - 50g bean sprout + 1ts salt, 1Ts chopped leak, 1Ts crushed garlic, 1ts sesame oil, 1ts ground sesame - 3 Pyogo mushrooms + 1ts salt, 1ts sesame oil 2 leaves lettuce, 1 egg
▷ Preparation 1. Soak beans and red beans before cooking for 24 hours. 2. Rinse rice and glutinous rice. Soak them for 30 minutes. 3. Branch chestnuts and cut them in half. 4. Heat a frying pan over low heat and fry ginkgo nuts slightly. Then, scrub them for taking the shell off. 5. Knead roots of Chinese bellflower (or sliced cucumber) with salt. Rinse and drain well. 6. Slice carrot thinly. 7. Tail bean sprouts and throw it in boiling water for 10~15seconds. Drain and chill. 8. Refresh lettuce under cold running water. Slice ▷ Recipe 1. Before 30 minutes for cooking, drain the soaked rice and glutinous rice. 2. Place rice, glutinous rice, chestnuts, red beans, beans and ginkgo nuts in a rice pot with water. 3. Do not cover the pot and heat to high. When it is about to overflow, reduce heat to low. 4. When it is almost done (rice is translucent), heat highly again for 30 seconds and simmer uncovered 2 minutes. 5. Turn off the gas and cover the pot for 5 minutes. Uncover and stir slightly. 6. Heat a frying pan. Season meat with soy sauce, sesame oil, chopped leak, crushed garlic and pepper. Cook beef over medium heat in a pan. 7. Mix roots of Chinese bellflower(or sliced cucumber), ground sesame and sesame oil. Then, cook in a pan. 8. Blend carrot, salt and sesame oil. Cook. 9. Cut Pyogo mushrooms into long thins. Add salt and sesame oil and cook. 10. Knead bean sprouts with salt, chopped leak, crushed garlic, sesame oil and ground sesame. 11. Prepare a sunny-side up egg. 12. Place red pepper paste with prepared spices in a pan. Heat until boiling. 13. Place rice in a bowl. Add cooked vegetables and beef on the rice. 14. Pour boiled red pepper paste in center of rice. 15. place egg on red pepper paste. Decorate rice with sliced lettuce. 16. Serve.