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Dolsot Bibimbap Kit
Description
Dolsot bibimbap is a Korean rice dish, served in a searingly hot stone bowl – the ‘dolsot’. The dolsot bowl should be slowly brought up to heat in an oven, while the sticky, sushi rice is cooking on the hob. To make bibimbap, sesame oil is heated inside the dolsot bowl, and then the cooked rice is heaped in – so that it starts frying in the sesame oil. Traditional bibimbap is then topped with vegetables, a raw egg yolk and gochujang chilli paste. It’s stirred through at the table – so the egg yolk and rice cook in the heat from the stone dish, and the vegetables stay piping hot.
This bibimbap kit contains a recipe card, and enough ingredients to cook our traditional Korean bi bim bap recipe 12-18 times. It contains an authentic Korean dolsot stone bowl, sesame oil, gochujang paste and delicious sushi rice. All you need is a few vegetables to stir fry, and an egg to crack on the top – a great store cupboard supper!
Additional dolsot stone bowls are sold separately. Just add one or more, if you’d like the kit to serve more people.
Quick Comparison
| Settings | Dolsot Bibimbap Kit remove | Kimchi remove | Ito Togarashi - Sil Gochu remove | Gochujang Hot Pepper Paste Chung Jung One 500g remove | Kinako Soybean Flour remove | Gochujang - Gluten Free Recipe remove |
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| Price | 49.38€ | 4.38€ | 17.44€ | 4.94€ | 3.13€ | 9.38€ |
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| Content | Dolsot bibimbap is a Korean rice dish, served in a searingly hot stone bowl – the ‘dolsot’. The dolsot bowl should be slowly brought up to heat in an oven, while the sticky, sushi rice is cooking on the hob. To make bibimbap, sesame oil is heated inside the dolsot bowl, and then the cooked rice is heaped in – so that it starts frying in the sesame oil. Traditional bibimbap is then topped with vegetables, a raw egg yolk and gochujang chilli paste. It’s stirred through at the table – so the egg yolk and rice cook in the heat from the stone dish, and the vegetables stay piping hot. This bibimbap kit contains a recipe card, and enough ingredients to cook our traditional Korean bi bim bap recipe 12-18 times. It contains an authentic Korean dolsot stone bowl, sesame oil, gochujang paste and delicious sushi rice. All you need is a few vegetables to stir fry, and an egg to crack on the top – a great store cupboard supper! Additional dolsot stone bowls are sold separately. Just add one or more, if you'd like the kit to serve more people. | Kimchi is the Korean national food that’s eaten alongside almost every meal. Korean soldiers take kimchi to war, the first Korean astronaut took a jar with her to space, and the Korean Prime Minister admitted when visiting the USA that he longed for kimchi more than his wife! This spicy cabbage based condiment is a cleansing accompaniment to most dishes. What is kimchi? Kimchi is a spicy, pungent condiment made from fermented vegetables. It’s a staple of Korean cuisine, and many families make their own. The origins of kimchi go right back to around 37BC – surviving Chinese records of the time indicate that the Korean people were already skilled in making pickled and fermented foods to make sure none of their harvest went to waste. The most common vegetables used to make kimchi are cabbage (particularly napa cabbage) and radishes – the large, white Asian varieties rather than the small red Western ones. These are finely sliced and layered with Korean sea salt, gochugaru – Korean red pepper powder – garlic, ginger, spring onions and anchovy sauce. This is the basic combination, but recipes vary in different parts of the country and also from household to household. Kimchi is a huge part of the Korean national identity. In fact, in 2015, the tradition of kimchi making was inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. This identifies kimchi as an essential and integral part of Korean culture. How do I use kimchi? The easiest and most popular way to use kimchi is to simply serve it in its own dish alongside a main meal. Other common ways to use kimchi include stirring it through plain noodles or rice, or as a filling for Korean savoury pancakes or steamed buns. There are lots of recipes that use kimchi. Try our kimchi bokkeumbap – a fried rice dish with shiitake mushrooms, spring onions, kimchi and a fried egg. Chefs in the West have wholeheartedly embraced this spicy condiment, too. Kimchi burgers and kimchi hot dogs are wildly popular, and are a great way to introduce yourself to this Korean staple. Kimchi is traditionally made with fish sauce, but vegetarian kimchi made without it is now available here. If you prefer to make your own, try our kimchi making set with recipe card. Ingredients: Cabbage 80%, salt, chilli, sugar, garlic, carrot, spring onion, ginger, fish sauce (water, fish, salt), preservative E270. Contains fish. | Ito togarashi in Japan, sil gochu in Korea, these superfine strands of dried chilli are a stunning garnish for savoury dishes. Ito togarishi or sil gochu is also called angel hair chilli, because of the fineness of the strands. The chillies are sun dried, and then carefully shredded. They have a mild fruity kick with gentle warmth, so complement anything from grilled fish to soups and canapés. This is one of the most beautiful chilli peppers to keep in your store-cupboard. | Gochujang red pepper paste is a traditional Korean condiment used to bring rich spiciness to soups and jjigae stews, or add a bit of excitement to a bowl of plain rice. The deep red gochujang paste has kimchi-like taste and complex chilli flavours. It's perfect for enhancing traditional Korean dishes and stir fries, but gochujang is also exciting when used in unexpected recipes – such as bacon butties, beef jerky and chilli kale chips! Try mixing the gochujang with doenjang (fermented soybean paste), minced spring onions, garlic, ginger, rice wine and sesame oil to make ssamjang - the dipping sauce for Korean lettuce wraps. Also use gochujang in a marinade for bulgogi beef, and as a dressing for the Korean raw fish and vegetable dish, hweh bop bop. Sizes available: Chung jung one 500g ingredients: corn syrup, water, brown rice, red pepper powder, seat salt, spirits (<3% vol. alc), garlic, soybean, fermented soybean, roasted soybean powder, onion, yeast extracts, dextrin, seed malt (wheat). Contains wheat gluten and soya. Classic 1kg ingredients: corn syrup, red pepper mixed seasoning (red pepper powder, sea salt, garlic, onion), rice flour, water, isomalto oligosaccharide, fermented soybean paste, sea salt, red pepper powder 3%, spirits, yeast extract powder, glutinous rice, seed malt, flavour enhancer (monosodium glutamate E621).Contains soya and wheat gluten. | Kinako is a finely-ground powder made from roasted soybeans. Dust the outside of dango Japanese dumplings or mochi sweets with the lightly-coloured flour to bring new textures and delicate flavours to the dishes. Kinako can also be mixed with warm milk to create a twist on conventional lattes, or used to bake gluten-free biscuits and cakes. Please note kinako soy bean flour does not have a long shelf life. Contains soya. | Gochujang is an essential rich & spicy ingredient in Korean cuisine, and now it’s available with a gluten free recipe. The fermented soybean paste is mixed with Korean red pepper powder, or gochugaru, to give the gochujang complex rich and spicy flavours. Add a spoonful of gochujang to Korean soups, stews and stir fries. Make a gluten free version of traditional dolsot Korean bibimbap or use to liven up a bowl of plain rice. Mix the gochujang with gluten free soy sauce, a little sesame oil and white rice vinegar to make a sticky glaze for roasted or barbecued meat and vegetables. Ingredients: fermented soybean paste (water, soybeans, rice, salt, alcohol), water, sugar, pepper powder, sunflower oil, tomato puree, onion, spirit vinegar, garlic, salt. Contains allergens: soya. |
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