Who needs Korean restaurants when you have a recipe for legit stone pot bibimbap?! Well okay, let's be realistic and say that we all need a good Korean restaurant from time to time. But in all seriousness, I hope this recipe goes into your meal rotation sometime in the near future, because it will surely make your life more fun! That, or more stressful?
As I mentioned in the past, I wasn't always the "ohhh so I'm proud of my Korean roots and I want Korean food all day everyday, whaaaaa?" kind of gal, until something magical happened, you see. Marriage happened, which meant that I was out of my parents' house the day before our wedding, and that definitely meant that my mom's amazing cooking would now become a sporadic, yet special treat. And after marriage, Selah graced my belly as she began to demand certain foods from me, and it was obvious that she wouldn't give up without a fight. So that's when the scary hormonal shifts began to happen, which then led to my food preferences to change drastically even up until now. I actually thought that my hormones would stabilize once I gave birth, but boy was I wrong. I now find myself wanting Korean pork belly like nobody's business and, you guessed it. A sizzling stone pot filled with spicy bibimbap to go with it! ;)
And while I don't have pork belly for you right now, I do have this delicious bibimbap recipe! Let me just encourage you in that it looks a lot more daunting than it really is. If you don't have a stone pot, which you can easily buy at a Korean market for less than $10, you can just cook the rice in a rice cooker. Afterwards, throw in the rest of the ingredients and voila! You've got yourself a regular bowl of bibimbap which is another equally delicious alternative.
For this recipe I went ahead and actually cooked the rice in the stone pot, because this particular element produces a nuttier taste, followed by a thin layer of crunchy goodness stuck to the bottom!
Homemade Stone Pot Bibimbap
Makes 2 servings
Ingredients for rice
- 1 C rinsed brown rice (or white)
- 2 1/4 C water for rice (1/4 C less if in rice cooker)
Ingredients for carrots
- 1 large carrot, julienned
- 1 tsp sesame oil
- dash of salt+pepper
Ingredients for meat
- 1 C diced boneless rib (or other tender meat)
- 1/2 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp honey
Ingredients for spinach
- 1 C fresh spinach
- 2 C water
- 1 egg sunny side up
- 1 tsp sesame oil.
- I also suggest fresh julienned cucumber, royal fern (from Korean store), bean sprouts, etc., but many other vegetables will work.
- If using stone pot to cook rice, bring it to a boil for 6 minutes uncovered. Then lower down to simmer and cover it, cook for about 30 more minutes but check up on it while stirring every now and then. It's much easier to use the rice cooker though.
- Saute the carrots and meat in a large skillet. The carrots should be slightly tender and meat is lightly caramelized. Set aside.
- Cook the spinach in water just until it begins to wilt, like on this Kimbap recipe.
- Pan fry the egg and set aside. You may add fresh julienned veggies, cooked mushroom, or root type veggies in the mix.
- If rice is ready, leave it on low-medium heat and add the sesame oil and rest of the ingredients on top, cook for about 2 minutes.
- Pour gochujang sauce on top.
Bibimbap Gochujang Sauce
Makes 2 servings
- 1/4 C gochujang
- 1 1/2 tsp vinegar
- 1 tsp honey
- Mix them in a small bowl and pour over the bibimbap!
Basically, this dish consists of separately prepared ingredients that are thrown together into one colorful bowl. Most ingredients you use will work, and you'll cut down on time if you buy some pre-made side dishes at the store, like this squiggly root called royal fern.
What's cooking in your kitchen right now?
If you've tried bibimbap, do you like it cold or sizzling in the pot?
Which recipes have you meaning to tackle in the near future, whether it's yours or someone else's?