How to Make Dolsot Cheese Bibimbap

1. 1

   1. Preparation of Stone Bowl Spray the inside of the stone bowl with oil to prevent the rice from sticking [00:00]. Use a brush to coat the bottom and sides of the bowl thoroughly with olive oil to help create a crispy rice layer [00:25].

2. 2

   2. Assembling the Ingredients Place a bowl of cooked white rice into the stone bowl and press it down firmly with a spoon [00:48]. Sprinkle a generous amount of shredded mozzarella cheese over the rice to act as a binder [01:03]. Layer various cooked namul (vegetables) such as bean sprouts, fernbrake, and spinach over the cheese [01:08]. Add salted octopus (nakji-jeot), minced garlic, gochujang, and a piece of margarine for rich flavor [01:50]. Place one egg yolk in the center of the toppings [02:07].

3. 3

   3. Heating and Finishing Place the assembled stone bowl on the stove and heat over low heat until the rice starts to sizzle and form a crust (nurungji) [02:14]. Sprinkle black pepper over the bibimbap for extra seasoning [02:35]. Finish by cutting seaweed into small flakes and sprinkling them over the top before serving [02:50].