Crispy Radish Salad and Hearty Dolsot Bibimbap
A Satisfying Meal at Home! Easy Recipe for 3 Types of Seasoned Vegetables and Dolsot Bibimbap
This recipe for Dolsot Bibimbap features a refreshing, spicy-sweet radish salad served alongside seasoned spinach, fern, and soybean sprouts. It’s a nutritious and filling one-bowl meal, perfect for dining alone or even for entertaining guests. Enjoy this special dish with delicious side vegetable preparations!
Dolsot Bibimbap Ingredients- 1 bowl of warm rice
- 1 handful of seasoned spinach
- 1 handful of seasoned fern
- 1 handful of seasoned soybean sprouts
- 1 handful of crispy radish salad
- 1 Tbsp of spicy gochujang paste
- 1 fresh egg yolk
- 1 Tbsp of sesame oil
For the Crispy Radish Salad- 100g of thinly julienned radish
- 1 Tbsp of gochugaru (Korean chili flakes)
- 1 tsp of minced garlic
- 1 tsp of sugar
- 1 tsp of sesame oil
- 1 tsp of toasted sesame seeds
- 1 tsp of coarse sea salt (for salting the radish)
Simple Seasoned Soybean Sprouts- 100g of fresh soybean sprouts
- 1/2 tsp of salt
- 1 tsp of sesame oil
- 1 tsp of toasted sesame seeds
Flavorful Seasoned Fern- 150g of cooked fern, cut into bite-sized pieces
- 1 tsp of soy sauce (Guk-ganjang)
- 1 tsp of cooking wine (Miseul)
- 1 tsp of minced garlic
- 1 tsp of sesame oil
- 1 tsp of toasted sesame seeds
Fragrant Seasoned Spinach- 150g of fresh spinach
- 1 tsp of soy sauce
- 1 tsp of sesame oil
- 100g of thinly julienned radish
- 1 Tbsp of gochugaru (Korean chili flakes)
- 1 tsp of minced garlic
- 1 tsp of sugar
- 1 tsp of sesame oil
- 1 tsp of toasted sesame seeds
- 1 tsp of coarse sea salt (for salting the radish)
Simple Seasoned Soybean Sprouts- 100g of fresh soybean sprouts
- 1/2 tsp of salt
- 1 tsp of sesame oil
- 1 tsp of toasted sesame seeds
Flavorful Seasoned Fern- 150g of cooked fern, cut into bite-sized pieces
- 1 tsp of soy sauce (Guk-ganjang)
- 1 tsp of cooking wine (Miseul)
- 1 tsp of minced garlic
- 1 tsp of sesame oil
- 1 tsp of toasted sesame seeds
Fragrant Seasoned Spinach- 150g of fresh spinach
- 1 tsp of soy sauce
- 1 tsp of sesame oil
- 150g of cooked fern, cut into bite-sized pieces
- 1 tsp of soy sauce (Guk-ganjang)
- 1 tsp of cooking wine (Miseul)
- 1 tsp of minced garlic
- 1 tsp of sesame oil
- 1 tsp of toasted sesame seeds
Fragrant Seasoned Spinach- 150g of fresh spinach
- 1 tsp of soy sauce
- 1 tsp of sesame oil
Cooking Instructions
Step 1
First, let’s make the seasoned soybean sprouts. Bring a pot of water to a boil. Add the soybean sprouts and cover with a lid for about 30 seconds to 1 minute. Be careful not to overcook them, as they will lose their crunch. Quickly rinse them under cold water to cool them down, then drain thoroughly in a colander to remove all excess water.
Step 2
To the drained soybean sprouts, add sesame oil, toasted sesame seeds, and salt. Gently mix them together. The key is to maintain the sprouts’ crisp texture.
Step 3
Next is the seasoned fern. Cut the cooked fern into bite-sized pieces. Heat a pan with a little oil. Sauté minced garlic and miseul (cooking wine) until fragrant, then add the fern and stir-fry. Finally, drizzle in sesame oil and sprinkle with toasted sesame seeds for a nutty aroma.
Step 4
Let’s make the seasoned spinach easily. Thoroughly clean the spinach. Blanch it in boiling water for just 15-20 seconds. Avoid overcooking, as it will become mushy. Immediately transfer the blanched spinach to cold water to stop the cooking process. Squeeze out all the water gently but firmly.
Step 5
To the squeezed spinach, add soy sauce and sesame oil. Gently mix to coat, preserving the spinach’s natural flavor.
Step 6
Now for the star of Dolsot Bibimbap: the radish salad! Wash and thinly julienne the radish. Place the julienned radish in a bowl and add coarse sea salt. Gently mix and let it sit for 5-10 minutes to salt. This process softens the radish slightly while keeping it crisp.
Step 7
After the radish has been salted, squeeze out any released water very well. Then, add gochugaru (chili flakes) and gently mix to coat the radish with a vibrant red color. Be careful not to knead too aggressively, as it can make the radish mushy.
Step 8
Once the radish is evenly colored, add sugar, sesame oil, and toasted sesame seeds. Mix lightly to combine. Your delicious, crunchy, sweet, and tangy radish salad is ready!
Step 9
Let’s assemble the Dolsot Bibimbap! Generously coat the inside of a dolsot (stone pot) with sesame oil. This prevents the bibimbap from sticking and adds a lovely nutty flavor. Spread the warm cooked rice evenly at the bottom of the dolsot.
Step 10
Artfully arrange the prepared seasoned soybean sprouts, fern, spinach, and the crispy radish salad around the rice. Aim for a visually appealing presentation by considering the colors of each ingredient.
Step 11
In the center, place a generous dollop of spicy gochujang paste. Gently add the fresh egg yolk on top. The yolk will cook as the bibimbap heats up, enriching its flavor.
Step 12
Cover the dolsot with its lid and place it over low heat. Heat until you hear a satisfying ‘sizzling’ sound, indicating the bibimbap is heated through and the flavors have melded. Carefully remove from heat, lift the lid, and mix everything together to enjoy your delicious Dolsot Bibimbap!
