Amazing Weeknight Dolsot Bibimbap

March 6, 2019

This, the opening Lab Cookbook recipe, comes alongside all the trimmings! Not alone did I have the recipe itself from Nick, but he also gave me 2 dolsots in addition to a jounce of gochujang to properly laid me upwards for making bibimbap at home. 

The recipe's mention makes 2 large promises - that it is amazing in addition to that it tin plausibly hold upwards made on a weeknight - in addition to it delivers on both counts. The ingredients tin comfortably hold upwards chopped in addition to sauteed inwards the fourth dimension it takes for the rice to cook. Then it's a 10-15 infinitesimal chore to layer everything upwards inwards the dolsot, ensure it's warmed through, in addition to sprinkle over your selection of toppings. There are a lot of ingredients, but there's also a lot of room to pick in addition to lead what's convenient for you. 

While you lot could potentially concoct closed to form of leftover luncheon from it all, it wouldn't hold upwards quite the same. Developing a layer of crunchy sesame-oil rice against the dolsot, frying an egg simply so, in addition to maintaining the crunch of the toppings are all particular parts of the experience, I think! Instead, nosotros doubled our rice, tofu in addition to greens in addition to made an fifty-fifty easier 2nd batch ane nighttime later.  

Amazing weeknight dolsot bibimbap
(a recipe shared past times Nick)

sauce
eight tablespoons gochujang
1 tablespoon sesame oil
1 tablespoon vinegar
1 tablespoon water
1 tablespoon maple syrup
2 cloves garlic, crushed
1 teaspoon sesame seeds

bowl
2 tablespoons vegetable oil
2 serves pre-marinated tofu
2 cloves garlic, minced
1 teaspoon minced ginger
2 serves Asian greens (we used wombok), sliced
2 tablespoons low-cal soy sauce or tamari
2 eggs
2 tablespoons toasted sesame oil
2 serves cooked rice

toppings, lead closed to combination of:
1/4 sail nori, cutting into brusque strips
2 tablespoons Japanese pickled ginger
2 tablespoons Korean/Chinese pickled vegetables
1 tablespoon sesame seeds
1 large jump onion, chopped
2 tablespoons kimchi, sliced
1 carrot, julienned in addition to sauteed

In a medium bowl, whisk together all of the sauce ingredients. You won't request whatever to a greater extent than than one-half of this for 2 bibimbap bowls, thus freeze or refrigerate the residuum for later.

Heat the vegetable fossil oil inwards a frypan over medium-high heat. Slice the tofu into large matchsticks in addition to nipper until crisp; laid them aside. Fry the garlic in addition to ginger for a minute, in addition to thus add together the Asian greens in addition to soy sauce in addition to nipper for a duet to a greater extent than minute; laid them aside too. Finally, nipper the eggs on ane side only, keeping the yolks runny; larn the frypan off the heat.

Set the dolsots over medium flames (or rut them inwards an oven). Drop a tablespoon of sesame fossil oil into the bottom of each one. Place a half-serve of rice into each bowl, mix it through the oil, in addition to press it across the bowl bottom to degree a crunchy layer. Turn the rut downwardly to depression in addition to pile inwards the remaining rice. Arrange the tofu pieces, sauteed greens in addition to fried eggs over the rice. Pop the lids onto the dolsots in addition to permit every larn all steamy in addition to heated through for a skillful v minutes.

Remove the dolsot lids in addition to sprinkle over your selection of toppings. Make certain you've got a skillful oven manus in addition to heatproof mat gear upwards spell you're eating from these really hot bowls.