How to Make Dolsot Bibimbap (Korean Rice Bowl) and the Best Korean Fried Chicken Wings

Byamazingfoodstv


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Host Julia Collin Davison shows host Bridget Lancaster how to make the ultimate Korean Rice Bowl at home. Then, equipment expert Adam Ried reviews spider skimmers in the equipment corner. Finally, test cook Dan Souza reveals the secrets for making perfect Korean Fried Chicken Wings.

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47 Comments

  1. This brings up mixed emotions. As a Korean American I am encouraged that Korean food is getting more popular in the mainstream, but it's certainly not prepared how I remember it!

    It is what it is. I feel like an Italian-American in the 1950s…. 😅

  12. As a fellow Korean give this recipe 6 or 7 out of 10 in authenticity. They respect the traditions so I def can’t hate. Im proud that our culture can be shown to a greater audience thanks for doing this yall I’ve been a fan before this episode. Btw I always cringe when someone non Korean talks about adding a lil gochujang paste and say it’s “Korean” inspired like that causes me to eye roll lol so thanks for respecting the culture.

  17. OMG!!!!! I AM GOING TO MAKE THESE FOR MY BIRTHDAY PARTY!!! I think I will sub the greens with collards and the 'shrooms with pork… 2 types😉😉😉😉. Pork butt & bacon. The carrots will stay but I think I might keep them in slices. Oooo I am so excited!!!! And the Korean chicken wings… Chicken thighs are where it might be at for home, but for the party it'll be the wings. I am loving the sauces… Thank you ATK for the new inspirations!!!!

  19. When I was in Korea it appeared to me that the rice was not crisped in a pot on the stove. They put the rice in a hot stone bowl and the rest of the items on top of it. The hot bowl crisped the rice as it was being served. It was one of my favorite meals, along with kalbi and bulgogi.

  20. Since discovering, & binge-watching, "Korean Street Food" videos on YT & delighting in the creativity of the Vendors, I was left with a curiosity about Korean cuisine. Thank you, ladies, for being so informative & personable in your presentations. It's exactly those things that gave me the "oommph" to get me to try another Korean dish.

    BTW, I purchased MY spider strainer at my local Dollar Tree store about 4 years ago. It's the modern design, has a 10-11" handle, & a larger diameter grip (HAD to ✓✓ after watching). I think I made out pretty well.

  26. “My left foot” – Julia cracks me up when she starts riffing and it sounds a bit more unscripted… 2:30. I mean, it may have been scripted, but she and Bridget genuinely seem like good mates on and off screen, so the dialogue is more banter-like. The whole show is so much better these days. They all seem so much more relaxed…

  31. I’m sorry, but there are so many areas of this component which does not make a lot of sense. I am Korean, and we tend to cook a lot of Traditional Korean cuisines, so it came as a surprise to me you guys were making this dish. First, why would you not wash the rice? That is the first thing we were taught to do. Wash and strain the rice 3-4 times. We also do not spicy sauce (gochujang) with water and sesame oil. Take the water out of the equation and it will taste better. In the pot, mix all the vegetables and rice together with the soy sauce mix and cook until vegetables are semi-withered. Mix in the spicy sauce (gochujang), and then add the cooked eggs last to cover the rice. I am not here to complain, but to rather help make this dish taste more authentic. Keep cooking.

  35. 아니 어떤 한국인이 밥에 소금을 뿌려서 익히냐 ㅋㅋ게다가 냄비에 밥을 볶는 순간 볶음밥이지 비빔밥이아닌뎈ㅋ allmost korean rice cooking recipes no salt and dolsotbap is cooking rice in the verry hot stone pot we said fride rice cooking is bbokembop its not bibimbop. Bibimbop parts is so suck. But chicken recipe is good. Fride rice=bbokembop, dolsot bop=rice cook in the hot stone pot, bibimbop= korean side dishes anythig mixing rice.(any sauce+ allmost namul or kimchis+no salty cooking rice, namul is vegetable simmer or Fri or korean traditional style salads)

  41. CANNOT wait to try!!! Right in my wheelhouse – flavor, fresh, healthy, asian, almost vegan – eggs are fine. Thanks, ya'll! Learning more and more. It's tricky as I'm new to it by 5 months.

  44. As a Korean Canadian, wanted to say “High Praise” to the two beautiful and talented hosts who pulled off the Bibimbap cooking and presentation so perfectly!!! These two ladies have been my go-to cooking & baking references for all kinds of recipes!!! For any recipes that I search on internet, I invariably end up coming back to the ATK and these two brilliant talents. Thank you very much for making cooking & baking so accessible and doable for ordinary folks!!!

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