Korean Rice Bowl (Dolsot Bibimbap)
Why This Recipe Works
Simple rice bowls—individual portions of rice topped with vegetables, eggs, and spicy sauce—are popular across Asia, but the crisp crust on Korean dolsot bibimbap makes it the ultimate version. Unfortunately, making bibimbap requires special stone bowls, a lot of sautéing, and a lot of knife work. We make a more approachable, family-style bibimbap by substituting one enameled cast-iron Dutch oven for a set of stone bowls, using just three easily prepared sautéed vegetable toppings instead of the usual six or more, and turning the pickles, sauce, and vegetables into make-ahead options. Skipping the traditional step of rinsing the rice before steaming it saves time and makes no discernible difference to the finished dish. A quickly pickled mixture of bean sprouts and cucumbers adds crisp brightness.