Now, I’m not a chef and if you asked D, he wouldn’t say I’m the best cook either. However, look at what I whipped up for lunch yesterday! I received the Dolsot Bibimbap Kit from Sous Chef and couldn’t wait to try it out. Sous Chef is the shop for people who love cooking! They are the place-to-be online for cooks and chefs; with ingredients, equipment, tableware and gifts inspired by leading restaurants and international food.
The dolsot bibimbap kit contains a dolsot stone bowl, pure sesame oil, sushi rice, a recipe card, gochujang paste and a Sous Chef drawstring bag. The ingredients included is enough to make the traditional Korean bibimbap recipe 12-18 times. The stone bowl is incredible quality and I think the kit is such good value with the amount of times you can make the recipe and the bowl, if looked after, will last for years.
All you need is a few vegetables to stir fry, and an egg to crack on the top, it’s a great store cupboard lunch. I had carrots, cucumber and mushrooms in so used these to make it but the recipe also suggests using bean sprouts, courgette, spinach and pine nuts. I personally think it will work with any vegetables you have in the fridge. It’s fab for using up leftovers and if you wanted a meatier dish, you could add chicken, beef or tofu.
I was a little nervous making it as you crack the egg in at the very end and having had salmonella when I was younger, eggs make me worry if I don’t think they are completely cooked. However, I didn’t need to worry. The dolsot bowl is that hot from being in the oven that it cooks the egg through perfectly as you stir it in on the table before eating. I also got a wooden hot pot base, also known as a ddukbaegi rest, a Korean stone bowl rest or table protector. This is the perfect finishing touch when completing the recipe on the table.
It was such a simple recipe to follow and tasted absolutely delicious. D is already looking forward to the next time we have it.
Dolsot Bibimbap Recipe
- Place stone bowls into a cold oven, and heat to 200C
- Put the rice on to cook according to instructions on the pack.
- Prepare the vegetables, and cook each individually. Place into small dishes separately, and set aside.
- Take bowl out of oven, and set over a low heat on the hob.
- Pour in a little sesame oil, and use oven gloves to move about until coated.
- Add the rice, and let is sit on the hob for a good five minutes – you’ll hear the rice crackling.
- While the rice is crisping, warm the toppings in a pan if needed, and arrange over the top, in a circle. Include a spoon of the red bean paste. Sprinkle with toasted sesame seeds.
- Crack egg into the centre, and move to a heat proof mat to serve.
- At the table mix rapidly and eat.