Korean style rice tolsot bibimbap
4 servings
30 minutes
Rice Tolsot Bibimbap is a true embodiment of Korean culinary culture, skillfully blending textures and flavors in harmonious balance. The dish's history roots in traditional Korean cooking practices where hot stone bowls (tolsot) were used to maintain optimal temperature and create a delicious crispy crust on the rice. In this version, brown rice soaked in fragrant sesame oil is baked to a golden crust, forming the dish's base. Crispy on the outside and tender on the inside, it pairs wonderfully with various fillings like vegetables, meat, or egg, creating a rich and satisfying flavor. Tolsot Bibimbap is served hot straight from the oven, allowing one to enjoy its amazing aroma and texture. This dish is not only nutritious but also aesthetically pleasing, perfect for a leisurely meal.
1
Preheat the oven to 200°C. Heat a thick-walled metal or ceramic baking dish in the oven for 15 minutes. Grease the bottom and sides of the dish with oil.
- Sesame oil: 2 tablespoons
2
Press the cooked rice evenly with a wooden spatula at the bottom of the mold. Bake for 20-30 minutes until a golden crust forms on the surface of the rice and the edges are browned.
- Brown rice: 4 glasss
3
Heat a thick-walled pan or pot for 5 minutes over medium heat. Grease the bottom and sides of the form with oil. Press the boiled rice evenly into a layer at the bottom of the form with a wooden spatula.
- Sesame oil: 2 tablespoons
- Brown rice: 4 glasss
4
Bake for 5-7 minutes until a golden crust forms on the surface of the rice and the edges are browned.
- Brown rice: 4 glasss