A hot sizzling stone pot contains a vibrant medley of colors: finely sliced rainbow-colored vegetables, creamy yolk of a sunny-side-up egg, dark brown sautéed Cremini mushrooms, and specks of white rice peeking out. On the side, a small dish of deep-red gochujang paste waits to be mixed in, adding a splash of thrilling color.

Korean Dolsot Bibimbap with Cremini Mushrooms

Name: Korean Dolsot Bibimbap with Cremini Mushrooms
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 cups Cremini mushrooms sliced; 2 cups Short grain rice washed and drained; 200g Beef thinly sliced; 1 cup Spinach blanched; 1 cup Carrots shredded; 1 cup Bean sprouts blanched; 1 cup Radish shredded; 1 cup Zucchini shredded; 4 Eggs cooked sunny side up; 2 tablespoons Soy sauce; 1 tablespoon Sugar; 2 tablespoons Sesame oil; 4 tablespoons Gochujang paste; 1 tablespoon Vegetable oil; 2 cloves Garlic minced; Salt to taste

Spicy, robust, comforting bibimbap with a fungal twist.

Category Main Course

Prep 30 minutes

Cook 40 minutes

Style Korean

Technique Saute

Diet Friendly -

Daily recipe · September 19, 2024

A little about this dish

This innovative recipe combines the rich flavors of Korean cuisine with the earthy taste of Cremini mushrooms to create a main course that's both comforting and exotic. The star of this dish is 'Dolsot Bibimbap with Cremini Mushrooms', a warm stone pot filled with seasoned rice, a medley of vibrant vegetables, thinly sliced beef, and perfectly cooked egg. Gochujang, a popular Korean chili paste, adds a spicy punch, making this dish a visual and flavorful feast.

Ingredients (for 4)

Cremini mushrooms — 2 cups — sliced
Short grain rice — 2 cups — washed and drained
Beef — 200g — thinly sliced
Spinach — 1 cup — blanched
Carrots — 1 cup — shredded
Bean sprouts — 1 cup — blanched
Radish — 1 cup — shredded
Zucchini — 1 cup — shredded
Eggs — 4 — cooked sunny side up
Soy sauce — 2 tablespoons
Sugar — 1 tablespoon
Sesame oil — 2 tablespoons
Gochujang paste — 4 tablespoons
Vegetable oil — 1 tablespoon
Garlic — 2 cloves — minced
Salt — — to taste

Preparation

Step 1 — 🥩🥣⏲️

Combine the thinly sliced beef with soy sauce, sugar, minced garlic, and 1 tablespoon of sesame oil. Set this mixture aside to marinate for 30 minutes.
Step 2 — 🍄🍳🧂

In a pan, sauté the sliced Cremini mushrooms with vegetable oil and a pinch of salt. Once they're cooked, set them aside.
Step 3 — 🥩🍳🔥

In the same pan you just used, cook the marinated beef until it turns a delicious brown.
Step 4 — 🍚🥘🔥

Put the washed and drained short grain rice in a dolsot (or a heavy bottom pot) and add water. Cook this over medium heat for 15-20 minutes.
Step 5 — 🥩🍄🍚💚🥕🌱🔪

On top of the cooked rice, arrange the sautéed mushrooms, cooked beef, and raw spinach, carrots, bean sprouts, radish, and zucchini.
Step 6 — 🍚🔥💥

Put the pot back over high heat until the bottom layer of rice becomes slightly crispy.
Step 7 — 🍳🍲🌶️

Top each serving of the dish with a sunny side up egg and serve it with gochujang on the side for adding to taste.

A final fox tip

You can easily customize this Korean Bibimbap recipe by swapping out different vegetables, proteins or grains according to your preference. For a vegetarian variant, skip the beef, add more mushrooms or tofu. You might want to consider providing a second smaller stone pot or a ceramic bowl for the guests who are less adventurous with spicy food.