Korean Deopbap meets dolsot bibimbap and crunchy bottoms? I made this Korean Deopbap or ‘covered rice’ inspired kimchi mayo rice with a gochujang mayo sauce and cooked it in a ttukbaegi to get those nice crispy bottoms!
THE INSPIRATION: KOREAN TUNA MAYO DEOPBAP & DOLSOT BIBIMBAP
덮밥 or Deopbap means covered rice in Korean. Dolsot Bibimbap is basically bibimbap (mixed) served in a stone bowl (dolsot). A popular easy Korean meal is Tuna Mayo Deopbap which is put together by mixing rice, canned tuna, mayonnaise, roasted seaweed, fried egg, kimchi, corn, and other add-ins. It’s easily customisable and that’s what I love about mixed rice dishes such as this.
I fused the two together and made what I like to call a Kimchi Mayo Rice that I served in a ttukbaegi (Korean earthenware bowl) since I don’t have a stone bowl. I love dolsot bibimbap for its crispy bottoms so I had to make this rice and get the bottom crisp! A ttukbaegi works great to get those crispy bottoms too but of course you can use a dolsot or stone bowl if you have one.
The Gochujang Mayo beautifully coats the rice and also adds this nice richness to the dish. This is like a bibimbap in a way that everything’s mixed together and you can pretty much add in whatever you like.
INGREDIENTS YOU’LL NEED
Gochujang Mayo
I mixed together:
For the Deopbap
- sesame oil
- vegan ham or vegan luncheon meat, or other protein of choice!
- cooked and cooled rice; leftover is best (I used short grain/sushi rice)
- vegan kimchi (homemade kimchi recipe here)
- soy sauce or to taste (optional)
FULL DETAILED RECIPE IS BELOW! 🙂
Other toppings/add-ins of choice
- Corn kernels
- Mushrooms
- Other Korean banchan side dishes—really up to you!
To finish
- Sesame seeds
- Chopped spring onions or green onions
- More sesame oil
HOW TO MAKE THIS DEOPBAP
- Preheat your ttukbaegi or pot of choice. Once hot, add some oil and saute the ham or vegan luncheon meat. Remove from the pot.
- Add more sesame oil. The oil will help get that nice crispy bottoms!
- Add in the cooked rice. Spread over the bottom of the pan. Leave for 3-4 minutes over medium to medium high heat to allow the rice to crisp. Add the ham, kimchi, and other topping soy choice.Add in the gochujang mayo, spring onions, sesame seeds, and season with soy sauce, to taste if desired.
HOW TO ENJOY YOUR DEOPBAP
This is my personal preference! I like to open a pack of roasted seaweed and wrap some of the rice in it.
Another option!
OTHER KOREAN VEGAN RECIPES YOU MIGHT ENJOY:
- “Beef” Bulgogi Bowls
- Spicy “Pork” Stir-Fry
- Vegan Kimchi
- Korean Beansprout Salad
- Bibim Guksu (Korean Mixed Noodles)
- Sundubu Jjigae (Korean Soft Tofu Stew)
- Kimchi Noodle Soup with Dumplings
- Kimchi Noodle Stir-Fry
Korean Deopbap-Inspired Kimchi Mayo Rice
Equipment
- Dolsot (Korean Stone Bowl) OR Ttukbaegi (Earthenware Bowl)
- or other claypot of choice!
Ingredients
Gochujang Mayo
- 1 tbsp vegan mayo
- 2 tsp gochujang
- 2 tsp sesame oil
Deopbap
- 1 tbsp sesame oil
- 1-2 slices vegan ham or vegan luncheon meat or other protein of choice!
- 1.5 cups cooked and cooled rice ; leftover is best (I used short grain/sushi rice)
- 3/4 cup vegan kimchi (homemade kimchi recipe here)
- 1/2-1 tbsp soy sauce or to taste (optional)
Other toppings/add-ins of choice
- Corn kernels
- Mushrooms
- Other Korean banchan side dishes—really up to you!
To finish
- Sesame seeds
- Chopped spring onions or green onions
- More sesame oil
To enjoy
- Roasted seaweed or nori
Instructions
- Prepare the gochujang mayo. Feel free to adjust to your taste and add more gochujang with you want more spice.
- Preheat your ttukbaegi or pot of choice (you can use a skillet, cast iron pan, or even a non-stick pan) over medium heat. Once hot, add some oil and sauté the ham or vegan luncheon meat. Remove from the pot.
- Add more sesame oil. The oil will help get that nice crispy bottoms!
- Add in the cooked rice. Spread over the bottom of the pan. Leave for 3-4 minutes over medium to medium high heat to allow the rice to crisp. Add the ham, kimchi, and other topping soy choice.Add in the gochujang mayo, spring onions, sesame seeds, and season with soy sauce, to taste if desired.
- Mix everything together and enjoy this with some roasted seaweed if desired.
NUTRITIONAL INFO
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This Post Has 4 Comments
Very nice and easy recipe! I had the rice and some fried tofu already in my fridge, it was just a matter of making the simple sauce and adding veg, corn, kimchi, green onions… Delicious!
Hope you enjoyed your meal, Marysia! Thanks so much ◡̈
Looks delicious! Which vegan ham brands do you like?
I use vegan ham slices from a taiwanese brand actually! I don’t recall the name but I get it from a local grocery. Asian stores may have it too ◡̈