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Korean Stone Pot Rice Recipe

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Korean food recipe Nutritious Hot Stone Pot Rice YouTube
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Description

Korean Stone Pot Rice or "dolsot bibimbap" is a traditional Korean dish that originated in Jeonju. It is a mixture of rice, vegetables, meat, and egg cooked in a hot stone pot. It is served with a spicy sauce called "gochujang" and sesame oil. This dish is perfect for a cozy night in or when you want to impress your guests with a delicious and healthy meal.

Prep Time

The total prep time for this dish is about 1 hour. This includes preparing the ingredients, soaking the rice, and marinating the meat.

Cook Time

The cook time for this dish is approximately 30 minutes.

Ingredients

For this recipe, you will need the following ingredients:
  • 2 cups of short-grain rice
  • 2 cups of water
  • 1 cup of beef, sliced thinly
  • 1 cup of spinach
  • 1 cup of bean sprouts
  • 1 cup of carrots, julienned
  • 1 cup of zucchini, julienned
  • 4 eggs
  • 4 cloves of garlic, minced
  • 2 tablespoons of soy sauce
  • 2 tablespoons of sugar
  • 2 tablespoons of sesame oil
  • 2 tablespoons of vegetable oil
  • 2 tablespoons of gochujang
  • Salt and pepper to taste

Equipment

To make Korean Stone Pot Rice, you will need the following equipment:
  • A large mixing bowl
  • A medium-sized pot
  • A stone pot or a regular pot if you don't have a stone pot
  • A wooden spoon
  • A cutting board
  • A sharp knife

Method

Follow these steps to make Korean Stone Pot Rice:
  1. Wash the rice and soak it in water for at least 30 minutes.
  2. Marinate the beef with soy sauce, sugar, and minced garlic. Set aside for at least 10 minutes.
  3. Prepare the vegetables by blanching the spinach and bean sprouts in boiling water for 1 minute. Drain and rinse with cold water. Julienne the carrots and zucchini.
  4. Heat the stone pot over medium-high heat. Add vegetable oil.
  5. Add the marinated beef and stir-fry for 2-3 minutes until browned.
  6. Add the julienned carrots and zucchini and stir-fry for another 2-3 minutes.
  7. Add the washed and drained rice and 2 cups of water to the stone pot. Cover and cook for 10 minutes over medium-high heat.
  8. Open the lid and add the bean sprouts and spinach on top of the rice. Cover and cook for another 10 minutes.
  9. Crack the eggs on top of the vegetables and cover the lid. Cook for another 5-7 minutes or until the eggs are cooked to your liking.
  10. In a small bowl, mix together gochujang, sesame oil, and a pinch of salt.
  11. Serve the Korean Stone Pot Rice with the spicy sauce on the side.

Notes

  • If you don't have a stone pot, you can use a regular pot or a cast-iron skillet to cook the rice.
  • You can use any type of vegetables or meat that you like for this dish.
  • Make sure to soak the rice for at least 30 minutes to ensure that it cooks evenly.

Nutrition Info

  • Calories: 600
  • Protein: 25g
  • Fat: 20g
  • Carbohydrates: 80g
  • Fiber: 5g
  • Sugar: 10g

Recipe Tips

  • Make sure to stir the rice occasionally to prevent it from burning.
  • Adjust the amount of gochujang according to your taste preference.
  • You can make this dish vegetarian by omitting the beef and using tofu instead.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Now that you have the recipe for Korean Stone Pot Rice, it's time to put on your apron and make this delicious and healthy dish!


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