Recipe

Korean Vegetarian Dolsot Bibimbap Ishiyaki Bibinba Recipe
Ingredients
Short grained (sushi style) white rice cooked in a rice cooker [3 rice cooker cups uncooked will leave you with extra]
Japanese or Korean toasted sesame oil and basting brush
Vegetable toppings, see below
srirachi sauce (if you can find Korean gochuchang that is gluten-free, please let me know because i’d love to find some)
2 raw eggs
Grated Cheese, optional for Cheese bibinba/bibimbap, to taste
nori, either in sheets or pre-cut into strips
Extra kimchi for those that like it

Various Vegetable Toppings:
1 pkg. Spinach
peanut or other oil
salt

1 Carrot, 1/3 burdock root or 2 carrots
peanut oil
salt
1 or 2 tbsp. mirin

2 large fresh portabella mushrooms, or equivalent shitake, oyster, or crimini mushrooms, sliced
peanut or other oil, salt, pepper

1 lb bean sprouts
1/2 cup thinly sliced green onions
3 tsp sesame oil
1/4 to 1/2 tsp Korean red pepper flakes
1/2 tsp sea salt

Gluten Free Kimchi (most should be gluten-free, esp. if it doesn’t have MSG, but it may be harder to find a vegetarian kimchi. Look at yuppie grocery stores in refrigerator case or health food stores, or possibly at Asian markets, although authentic Korean markets may not carry vegetarian American kimchi)

Necessary Equipment:
Stone pots- you can find them at Korean markets or online- should be pre-seasoned like a cast iron pan, search online for instructions
Lids for covering your stone pots
Flame burner or, if you have a flattop electric stove a flame tamer
Safe place for HOT stone pots like wooden cutting boards (not decorative) or cooling rack on towel+ something to protect your table
(I used a cardboard cat scratcher under the towel, don’t laugh)

Directions
First, prepare veggies:
Sautee spinach in a little oil and season with a little salt.

Slice carrot and burdock into matchstick pieces or sliver using a mandoine. Then sautee in a little oil and season with salt. After a few minutes, add mirin and simmer for another few minutes.

Sautee your favorite mushroom slices in oil and season with salt and pepper.

Directions for bean sprouts:
Rinse and drain sprouts. Fill large pan with water and bring to a boil. Add your fresh sprouts to the water, and simmer them for up to five minutes. Put back in the strainer and rinse with cold water. Drain them and pat them dry in a towel. Combine sprouts with scallions, sesame oil, red pepper and salt in a bowl and reserve. Flavor will improve as it sits.

Prepare your rice in a rice cooker. Don’t forget to rinse the rice until the water runs clear before cooking. when it’s done, fluff the rice and reserve until all ingredients are ready.

Once everything is prepared, baste the stone pots with sesame oil and partially fill with rice. Remember, you will ultimately need space to stir the ingredients together, so not too full. Then push the rice partway or all the way up the sides of the stone pot. Grab portions of each of your vegetables, arranging them neatly in a circle.

Set raw egg and other seasonings near your cooling rack.

Turn flame burner to medium high and put your stone pot (or pots if you have more than one flame burner) on the flame. Cover and leave for 10-15 minute. You should start to smell crisping rice towards the end. I like my rice crunchy and the stone pot needs to be HoT to cook the egg. when you think the rice is done (probably longer than you think), carefully cover your hands in protective gear (lots of towels, whatever) and remove pot from burner, moving to cooling rack.

Act fast! Take two large metal spoons and stir the rice, moving it away from the sides of the bowl and break your raw egg into the space you’ve made, mixing it up. Spread it along the hot side as best you can and it should start to cook. Mix into the rice, but keep the egg on the hot sides as best you can. Keep mixing that bad boy up. Baste rice with sesame oil if you like, for additional flavor. Sprinkle with srirachi sauce or other thick GF hot sauce and add your cheese, stirring in so it melts. Top with nori strips and extra kimchi if you like and serve!

*If you have two burners and both are ready at the same time, have your dining partner doctor his up at the same time you are. You don’t want the stone pot to cool before you add the egg, because it needs to cook. If you are worried about the egg not cooking thoroughly, use pasteurized eggs or omit. Add additional kimchi, cheese, sesame oil, hot sauce and nori as you like and if you find any part of it plain.*

Notes
I found this recipe for gochuchang paste online, and i’m wondering if it might turn out well using srirachi instead of the original paste and/ or doubanjiang, Sichuan broad bean paste. Srirachi sauce is gluten free, and I have occasionally found doubanjiang that seemed to be gluten-free. If anyone finds gluten-free gochuchang please let me know the brand!!!

Substitute Gochuchang Paste (seasoned red pepper paste):
4 tablespoons srirachi sauce or doubanjiang
1 tablespoon sugar
1 tablespoon sesame seeds
2 teaspoons sesame oil
Combine all ingredients in a small bowl. Mix well.

*paste recipe is the only untested part of this recipe- it’s more a future note in case I want to try it later*

YOU WILL HAVE LEFTOVER VEGGIES, especially of the bean sprouts and mushrooms! You can make bibinba another day, make my Korean noodle recipe OR enjoy them on rice in a casual, non stone pot bibinba recipe. Feel free to make less topping quantity as needed.