Place
dolsot bowl on top of heat and cook until you hear the rice sizzle.
I've included steps in the recipe for how to
make dolsot bibimbap if you've got a bowl, but you can ignore them if you don't have a bowl.
Meanwhile, heat 4
dolsot bowls directly on stovetop over high until extremely hot (water splashed on side should sizzle and dissipate immediately); how long this takes depends on your bowls and your stovetop.
You can serve bi bim bap in any bowl, but I invested the money in a «
dolsot» bowl.
In the bottom of
a dolsot bowl coated with sesame oil, place a helping of rice.
I normally like to eat it hot (all vegetables cooked) and served in a stone bowl (
dolsot), but sometimes easy peasy and fast is what I need.
If you get
the dolsot really hot, you can even get some of the tofu to sizzle and crisp - up.
Does the heat from
the dolsot warm it or is it supposed to be cold?
The rice and veggies should warm it up sufficiently, even more so if served in
a dolsot.
Another awesome, but by no means necessary, part of many a killer bibimbap, is the stone bowl it's served in, known as
a dolsot.
Sometimes it's topped with a fried egg and in one variation, everything goes into
a dolsot, which is a stone bowl that is preheated to be sizzling hot before everything is added.