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

Buy Our Winning Dutch Oven: cooks.io/2oEXgKT
Buy Our Recommended Nonstick Skillet: cooks.io/2FXvMaP
Buy Our Winning Rimmed Baking Sheet: cooks.io/2FdZfjs
Buy Our Winning Cooling Rack: cooks.io/2CPjaQq
Get Our Recipe for Korean Rice Bowl (Dolsot Bibimbap): cooks.io/2prVWvj
Get Our Recipe for Korean Fried Chicken Wings: cooks.io/2GM0JzX
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.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
americastestkitchen.com
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen

[@spanishmackeral]

As a Korean American, I really enjoyed this episode. Thank you for taking Korean food to Main Street. Still just amazed that your show interpreted one of my favorite foods for the average American home cook. Thank you.

[@AmericasTestKitchen]

Thanks for watching!

[@parkerbarnes7726]

I hope this new business model works out for ATK because I really enjoy getting free full episodes on KZbin.

[@bethcampbell6597]

Yes me too. Glade to see international recipes!

[@jamieparisi1795]

@Paula Johnson - You can always not watch the ATK shows if you dont like them. No point in being critical

[@IFallLikeRain.]

Paula Johnson Again, Why are you watching ATK? I guess Chris thought he was “authentic” when he stole all of the recipes from ATK and had to be sued by them.

[@KPuppychow]

@Paula Johnson I have to say, as someone who grew up in a family restaurant, that I significantly prefer this format and programming than I did when Chris was at the helm. I admit that sometimes these recipes can tend to the bland, but I could not stand the sense of superiority that was conveyed when they developed recipes before. The current team seems so much more open to new flavors, textures, and techniques, without the condescension. Ironically, I like Milk Street as well. It feels as if Chris Kimball did a bit of reflection before that venture, where the recipes now really seek to acknowledge other cultures' contributions to food.

[@KPuppychow]

@Paula Johnson Yeah you lost me when you threw out the pejorative about their size/weight.

[@jsunghae]

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!!!

[@brandensoutdoorb-channel8084]

Tell them to not say Gochu

[@sypk2]

Omg! Bibimbap! 😍😍😍 I’m so glad to see your show as a Korean

[@Illuminous56]

More Asian recipes!! Love how you two are branching out 😍😍

[@papageorgechronicles6792]

This video brought back so many great memories of my time in Korea. I was in the Army and stationed there back in the mid-80s. I ate my fair share of both bibimbap and chicken wings. I run a mobile food business now and am considering adding Korean chicken wings to my menu. We'll see....gotta crunch a few numbers first! Thank you so much for the awesome trip back down Memory Lane! You should also check out a dish called bibim naengmyon! It's cold but equally as amazing and flavorful.

[@MaxStax1]

How lucky for someone to be married to one of these gals, smart, beautiful and amazing cooking skills. These two have always been my favorites on this show.

[@jackp9589]

They are actually dating each other so they are always eating well

[@Sidadressage]

Lucky, but the poor person will have to be wheeled out like Jabba The Hut after about a couple of months of being together !!!:)

[@itamarolmert3549]

@@jackp9589 source?

[@gojenson]

@@itamarolmert3549 ligma

[@RagnarokCo]

@@itamarolmert3549 Pretty sure it was just a joke. Julia literally mentioned "Ian and I" in this video. I can only assume that's her husband. Although Bridget doesn't seem to have a ring, but may have removed it for cooking.

[@samkim3923]

Bibimbap on America's Test Kitchen. We're not in Kansas anymore Toto....

[@ballisonfargo]

I made it and it was amazing! Pre-prep all the veggies, make the pickles and make the two sauces and rice ahead of time. Then it goes together very quickly.

[@AmericasTestKitchen]

We're so glad you enjoyed it!

[@BROWNGIRL20thcentury]

Yes keep them coming! I was binge watching the old shows all last month and thought you stop making new content glad to see I was wrong...

[@myfirefly4ever]

I love your adaptation of Dutch oven to make dolsotbibimbap. I thought I had to buy the rock pot but now you just helped me save $ and reduce another kitchen supply cutters. Love your show.

[@VanessaVicente837]

Thank you for posting vids on the tube...super fan of you two lovely babes..been watching for long time thanks again.

[@beersn0b]

It's nice to see they are finally starting to stop the insane paywall Kimball had set up (also why I gave up on Milk Street even after subscribing). A lot of the old content is still blocked, but hopefully, an advertising model will work better going forward. I'd like to see more PBS shows go this route since they'll probably be on their own financially soon.

[@CenobiteBeldar]

@Paula Johnson How did the show fall flat after Kimball left? It's still doing the same thing it's always done. There's new things they're trying like this episode of Korean food. There's still a ton of stuff they could do that they're not doing which to me is the falling flat part, but I'm sure a nice jab at Kimball is the reason why they're not pouring out all the recipes that Kimball didn't want to do.

[@kevinhullinger8743]

Love you ladies❤️ so much passion, personalities and really useful recipes/how too into. You all nailed it.

[@OmfgOakt]

I think this is a great rendition, and all of the concepts are correct. Just a few comments about a "classic" type of bibimbap - it's a dish that is made across korea and beyond in a more consistent manner than many others. 1) usually there's a beef topping (marinaded bulgogi chopped up, or seasoned ground beef) 2) vegetables we most commonly see include spinach, carrots, shiitake mushrooms, and zucchini. Also common are mung or soybean sprouts and fiddleheads, and shredded pickled radish. 3) The veggies are not usually seasoned with sweetened soy sauce. The toppings tend to be more savory and less sweet (sweet is mostly for the meat marinade and the gochujang 4) the gochujang sauce on top is usually made from gochujang, vinegar, syrup or sugar, soy sauce, and sesame seeds and garlic. The sesame oil is usually applied with the sauce separately, to taste 5) the dolsot bibimbap (with the crusty rice) is just one variation of the bibimbap. A standard bibimbap is made without the crusty rice and from the concept that you mix rice with with whatever you have left over in your fridge.

[@WatchingNinja]

I'm really loving the ladies as the new hostesses. I can tell they have a good affect on people because everyone seems like they are beaming!

[@TKae421]

Great recipes for two Korean classics. Well done!

[@ballisonfargo]

I also made the wings. Dan 100% nailed this recipe!

[@pakdiva21]

Thanx for more diversity in your recipes!

[@straitpepperdiet]

I just had Korean wings for the first time and fell in love. Now I can make em at home and impress my friends! Thanks ATK!

[@mikegehre570]

Both dishes look incredibly delicious

[@rogerx1258]

these two are so good at this and charming! love it

[@bethrenfroe6364]

This is an excellent simplified version of Bibimbap!

[@estherchoe2580]

You ladies are so funny and creative! I am a korean-American. Really love your show!

[@JAY1892]

I love you two!

[@edmundkonkolich8743]

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.

[@timothymclendon5600]

My wife LOVES Cooks Country & American's Test Kitchen and I'm glad because it helps in the Kitchen! They are worth the annual fee. :)

[@CrazyEggs123456789]

Thank you for diversifying your palette! I really appreciate your take on it. You honor the Koreans very well.

[@mamasshrimp422]

That Bibimbap looks so amazing! I cannot wait to try it!

[@leejordan9566]

That Bibimbap looks really good!

[@polyprinz]

That looks delicious. Exactly what a food test kitchen should be doing, testing all kinds of food from all over the world!

[@TheKirbyT]

She's not kidding about using Gochijang in everything. I got a tub to make some noodles, and now it goes in my scrambled eggs, mixed with a little bit of mayo and put on sandwiches, even added it to my last gumbo. That may have been the best gumbo I've ever made.

[@Buxtonan]

Bibimbap is my favorite korean food. It's comfort and very healthy food. You can make all the ingredients onetime. And keep them in the refrigerator. Then you only need to make rice nextime. It's the way i enjoy bibimbap for whole week.

[@tonehawke]

Really enjoying the frequent content. Keep up the good work

[@AmericasTestKitchen]

Thanks for watching, stay tuned for even more as the year goes on!

[@brendacrawford260]

Thank you for all this great info and yummy recipes , this now one is on my list for sure !!!

[@AmericasTestKitchen]

Thanks for watching, happy cooking!

[@Rebecca-dm5ul]

Thank you for these recipes, love bibimbop, OMG have everything for making the Korean fried chicken ATM. ATK has always been my go-to place for recipes. Not in the US ATM, adore that I can follow you here.

[@weston3260]

I have made both these recipes. Both are amazing.

[@AmericasTestKitchen]

We're glad to hear it!

[@MrSockKing]

Those wings look so good. I have to try them.

[@juliesherwood8535]

You are amazing in your presentations; am anxious to try the wings! I’ll Let you know how I do!!

[@travissimpson7061]

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!!!!

[@sandrafisher5831]

Looking forward to trying these recipes......

[@AmericasTestKitchen]

Happy cooking!

[@hortenciawall-salas9831]

Talking about skimmers, my husband has one that is the old style thin wire but it has a bamboo handle. It’s works great and he got it more than 23 years ago, very durable.

[@SandraLovesRoses]

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.

[@theresasulpizio9932]

I love this episode!! This Korean dish has me salivating!! I am obsessed with Asian foods. Unfortunately, I have developed a serious allergy to all things soy!!😢 How can I get all that soy sauce has to offer without the horrible allergic reactions I experience. Thank in advance for any advice. You guys inspire me every time, much thanks ladies 🙏🏻

[@DuluthTW]

This is my favorite episode so far. Fantastic choice of recipes. Thanks!

[@AmericasTestKitchen]

Thanks for your feedback and for watching!

[@Kumi0Ori]

I've made the korean fried chicken wings several times. They are delicious! They have become a staple in our dinner rotation.

[@jeah8259]

I admire and respect both ladies, I have successfully followed their recipes over the years however I must make one correction, Koreans always wash their rice until the water runs clear, many save the water from 3rd or 4th rince to make soups or stews.

[@ChristinaMayoAR]

I love Dan💖

[@deckiedeckie]

These two are the perfect food hostesses.....knowledgeable....and pretty......

[@SeungCanFade]

Really appreciate Dutch Oven hack, will test to see if a regular Cast Iron skillet will suffice. Also for the bibimbap, my family prefers a bit of vinegar as well as water for the sauce. Also many people (myself included), tend to over-stir the sauce until it's all a homogeneous red. It actually tastes better when the sauce is distributed but not spread out, if that makes sense. Allowing every bite to contain a different combination of vegetable, rice, and sauce makes it so delicious! That's why I prefer my carrots lightly stir fried in just sesame oil and salt. The spinach with sesame oil, soy sauce and garlic powder. I also do an upscale version for the holidays with ginger glazed carrots/turnips, garlic chips, and a few more traditional ingredients. The maeshil gochujang (gochujang with brined plum), is also a fun spin for a more robust flavor.

[@GallagherGirl]

Really excited for the bibimbap after watching Let’s Eat and Let’s Eat 3 😍😋

[@diannam8796]

Love bibimbap! Will definitely try this recipe.

[@luckyguy3341]

Love you both, keep it up.

[@AmericasTestKitchen]

Thanks for being a fan!

[@richardstevens1385]

I will definitely make bibimbap, thank you for sharing.

[@sherrihurst3142]

Every show I watch leaves me starving and headed to the store ...

[@jamessong8729]

대박. Daebak!서양인이 하는한국요리 방송을 보게 될 줄이야. Iam shocked. Western people cooked k food. Amazing. I am already saw u tuber maangchi's video but she is korean. U r white. I never seen before like that. Thank u 4 showing kfood video. From southkorea.

[@DonyaLane]

Maangchi is the reason we are all learning how to cook Korean food. She's like a Korean cuisine ambassador!

[@LarryFournillier]

Another quality episode, ladies. I'll give the Korean fried chicken a try! 😁

[@AmericasTestKitchen]

Thanks for watching! Let us know how it goes and happy cooking!

[@Shelsight]

“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...

[@malcolmagee]

I LOVE the SWEET & SPICY combination! I do my BBQ sauce that way... brown & white sugar, molasses, orange juice, crushed red pepper, &.... that's ALL I'll give up! 😉 I enjoy GARLIC & SPICE for light soups and stews TOO!

[@ChristinaTheWatercolorFox]

I always wanted to make this

[@reddog6583]

I tried the chicken recipe but I was missing a bunch of stuff. That being said it still came out delicious!(thankfully 😉) I used boneless/skinless chicken legs cut into strips. Red curry paste,brown sugar, fresh ginger and garlic, soy sauce, orange juice, regular sesame oil and seeds, smoked paprika, and Cayanne pepper for the sauce. You just have to cut the second frying time down by a few minutes. Thanks for the recipe ATK!

[@mamabearC879]

Thank you.

[@alexwansss]

Dan is so funny, and I love how Julia calls him boy sometimes haha

[@c2ndyl2nd]

Awesome wings!!!

[@marsbar6523]

Asian cooks always rinse/wash the rice in cold water before cooking. It’s universal as far as I’m aware.

[@lordgarion514]

So do most American cooks. But TBH, 90+% of the time it's a waste of time for everyday cooking. Sure the rice is a little stickier if you don't rinse it, but sticky rice is also quite popular, and I find the difference in texture to be irrelevant most of the time.

[@LC-le9ew]

I ❤️ bibimbap!

[@user-rm7vi7pt7m]

In fact, bibimbap is not exactly defined in Korea. Therefore, there are countless bibimbap that you have not eaten yet

[@LC-le9ew]

하잌 I want to try them all.

[@loyalfan99]

After this I felt the need to see Maangchi’s bibimbap video to see the difference.

[@stephenbauer754]

I think that is going to make my day :)

[@dontstopaccel]

Amazing! They do it well. even gochujang sauce brand👏👏 but they need more sauce

[@richardparis8869]

The bibimbap recipe was tasty. Trying the chicken wings tonight!

[@evalynnetorres7802]

Dan has the Cutest Laugh!

[@dreyhawk]

I wish I could eat that chili paste. It sounds So good! 😔 Could the mushroom stems be used to help flavor a homemade stock?

[@starwiz5948]

smell is good!!

[@DMTHOTH]

omg that chicken!!!!

[@moatazmekhaeil601]

I like this

[@rykhaviland3591]

I learned the double fry method and have stuck with it ever since. However, I use potato starch instead of corn starch. I'd be interested to know of ATK tried (or will try) different starches to determine the best.

[@Phoenix85006]

I ❤️ Dan 😊

[@marcusson9025]

As a Korean I approve!

[@BROILLA]

it's not really "Dolsot" without the stone pot...Dolsot literally is the pot. Great adaptation of a traditional recipe though!

[@treydrude]

They said that in the video....

[@iansarver8444]

I know, but you know what? I would still eat that.

[@fromthepgh]

I like how they were pronouncing it. I lol'd.

[@2AKNOT]

After seeing this food I couldn't wait to print the recipe but I was wondering if you also had a recipe for the pickles that you put on top? PLEEEEEASE!!!!! :D

[@AmericasTestKitchen]

Hi there, the pickle recipe is included in the full recipe for Bibimbap. Click here to access it: cooks.io/2prVWvj

[@ashinawadelanglade2758]

Thank you for providing that link.

[@johnlord8337]

Question on the chicken before the deep frying - fridge temperature or room temperature.

[@daniohs]

Debating if I prefer episode length videos on KZbin or shorter videos focused on each recipe/feature (like the blind taste tests). I prefer the episode lengths but wonder if they’ll get more views if they split it into three videos.

[@AmericasTestKitchen]

We'll be continuing to roll out episodes as well as shorter video content, like this one we just posted today: kzbin.info/www/bejne/hafUma2foZiqgNk

[@goldengayboy]

What do you do with the remaining oil used to deep fry the chicken wings in? How is it stored and what kind of container is suggested? How long can you keep the oil? You used vegetable oil in the recipe. Why not corn oil or crisco? Wish you did home delivery, am so hungry. Thanks for the new people and format. They make a winning combination.

[@ConscriptConspir]

I work at a korean restaurant and sometimes we put ketchup in our gochujang to thin it out a little and add a bit more of sweetness. This is particularly nice in a sausage and cabbage stirfry where the ketchup almost reminds you of hotdogs and some Tabasco adds zest.

[@rneustel388]

That sounds very good -- I never can get enough cabbage!

[@thomasyoest6557]

ConscriptConspir, could you please explain what is gochujang, and a good store brand?

[@VLinas]

Can you make a video on how to do tofu pockets ? For Inari sushi, please ?

[@boboscurse4130]

How come you left out the part with pickling the cucumber and bean sprouts?

[@gena7359]

Those wings will be a part of my super bowl spread, once I find that chili paste!

[@sugarplumprincess6833]

Just look it up on Amazon, there's lots of brands on there spread the reviews to find the best one, and make sure it's Korean made.

[@mingsong]

They can totally use non spicy red pepper powder to make the sauce. I just use the Korean spicy paste, mix with sesame oil and tiny bit of soy sauce, and some water, along with more spicy pepper powder.

[@DrWho44]

wow... you guys know what you're talking about... the crusty rice bit is the best part! lol

[@ChristinaTheWatercolorFox]

What do i use for the flour to make it gluten free? Thanks

[@terrymulton252]

Love you ladies. I love to cook. Everyone I cook for says that I should become a professional cook. No. Then it would be a job and I would not like it anymore. XOXO God Bless.

[@psychtank8681]

More what's eating dan!!!

[@TiffanyConnor]

Dan, Dan, Dan, Dan is right! 😍😍 love a handsome man who can cook!!

[@fg87fgd]

I think best would be a combination: Bibimbap with fried chicken wings sounds like a proper dinner.

[@Sorana44]

I can’t mention that rice but I’m gonna make it!!!!😁

[@andrewharrisonway110]

Can y'all tell me what kind of measuring cup that is at 3:00? I've always wanted one that can move things in slow motion

[@akemim.7854]

You guys should do a brazilian episode! 😊

[@CenobiteBeldar]

I wonder if they'll ever have a perfect fried rice video.

[@thomasbernecky2078]

I'm from Buffalo myself, so Hi Ho Neighbor. Coming from the Land O' Wings, I must try these. Why are they not in fast food yet?

[@sjy2830]

헐~~ 이런데서 '돌솥' 이란 말을 들어 보다니 ㅋㅋㅋ