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

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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.
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[@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.

[@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!

[@Illuminous56]

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

[@samkim3923]

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

[@weston3260]

I have made both these recipes. Both are amazing.

[@AmericasTestKitchen]

We're glad to hear 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...

[@VanessaVicente837]

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

[@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!

[@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.

[@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!

[@TKae421]

Great recipes for two Korean classics. Well done!

[@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.

[@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...

[@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

[@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.

[@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!

[@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!

[@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.

[@bethrenfroe6364]

This is an excellent simplified version of Bibimbap!

[@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.

[@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!

[@mikegehre570]

Both dishes look incredibly delicious

[@rogerx1258]

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

[@LC-le9ew]

I ❤️ bibimbap!

[@하잌-j8c]

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.

[@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?

[@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.

[@Kumi0Ori]

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

[@sjy2830]

헐~~ 이런데서 '돌솥' 이란 말을 들어 보다니 ㅋㅋㅋ

[@TiffanyConnor]

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

[@mamabearC879]

Thank you.

[@richardstevens1385]

I will definitely make bibimbap, thank you for sharing.

[@DMTHOTH]

omg that chicken!!!!

[@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.

[@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?

[@dontstopaccel]

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

[@Phoenix85006]

I ❤️ Dan 😊

[@richardparis8869]

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

[@akemim.7854]

You guys should do a brazilian episode! 😊

[@MiguelEnriqueCVeluz]

Not really butt-hurt considering this is an Americanized version of Bibimbap, but I think one big no-no is soy sauce. Bibimbap is all about the bright colors, and the dark color of soy sauce dulls out the color of the vegetables. I suggest that instead of using "scallion garlic sauce," lightly season the vegetables with salt, and leave the scallions to the end for garnish. I make bibimbap at home almost on a daily basis and I never touch the bottle of soy sauce in the pantry.

[@janicester]

My Left Foot! (Winner for quote of the day)

[@Sorana44]

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

[@starwiz5948]

smell is good!!

[@STC.1111]

I like the new way like a whole episode style videos...i have been enjoying ATK since forever...especially the best products and appliances videos...i would really like to see the following as well... ▪the best under the counter ice maker. ▪the best portable ice maker. Thanks.

[@AmericasTestKitchen]

Thanks for watching and for your suggestions!

[@psychtank8681]

More what's eating dan!!!

[@Wrecktoid]

what's your thoughts about using metal spoons with enameled cast iron, doesn't that mess up the finish?

[@garrettducat5769]

The scratches are actually the metal utensil getting scraper off by the enamel. Shouldn't hurt it, but I still wouldn't recommend it

[@douglasshouganai2516]

"My left foot" Think ill pass 😂

[@hallnelson2897]

I have got to make those chicken wings they look delicious and the recipe isn't that hard.

[@dgk196]

The 'full episodes' are great! But please don't go 'Milk Street' on us.

[@adbreon]

Normally I trust ATK implicitly but....for Korean food I’m sticking with Maangchi

[@stuffs6335]

Anna Breon yeah! Definitely.

[@AirLancer]

It's for two different things. ATK's is more suited for a typical American palate, whereas Maangchi's is more "traditional."

[@quedizzle7378]

Am I the only one who buys all the recommended products? I'm online now looking for the skimmer.

[@richardyuman]

I a so glad kimball is gone. I love these two ladies. They do a fantastic job!

[@kellyjesse1122]

Could you please make more Indian dishes?

[@richarda.m5100]

can i use thigh if thin

[@BitzBitzBitz]

Any reason not to make the rice in a rice cooker?

[@seikibrian8641]

You could if you have one, but you should stop it before it's completely done since it finishes cooking in the dolsot or Dutch oven.

[@KFish-xm5ci]

The toasted sesame oil was already in the bowl and Dan Souza pretented to add it

[@Babjengi]

I noticed that too! They probably did another take on pouring it, but didn't want to waste the oil

[@jamesjfisk4968]

OUTRAGE!!!!

[@chaechong3315]

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.

[@DT-vc7hd]

And here I thought Bibimbap was a song by Hanson

[@Sierrahtl]

Tease tease tease...chicken wings...

[@MaZEEZaM]

Curley spinach...it looks like silverbeet or chard to me, not spinach.

[@freenpeaceflowletitbe8896]

dolsot=stone pot. that can maintain heat

[@suckstone8600]

Did you all reshoot that sesame oil pour?

[@qkrwjsdlf]

누룽지를 구현하다니, 제대로된 채널이네

[@steveskouson9620]

I was wondering if a seasoned Cast Iron Dutch oven might be better. That enameled pot is not, and won't ever, be non-stick. steve

[@mepo4460]

I've used a cast iron skillet and had great results!

[@awesomejag]

Was the rice washed? Or it doesn't matter?

[@jasonbean7296]

John Garnier, it wasn't washed. That's part of the recipe.

[@chechelgbt2053]

John Garnier it wasn't washed. They said you need the starch to make the crust.

[@awesomejag]

Missed that. Thanks

[@DarkProxy]

Unwashed. This leaves the starch on the outside of the rice which makes the rice more sticky

[@adbreon]

Ew. Wash your rice, it’s an agricultural product. Most Asians wash their rice even when it claims to be prewashed. There is plenty of starch in short grain rice even after washing.

[@jean-francoisdaignault9612]

I absolutely adore Julia but it cracks me up that she seems to be constitutionally incapable of not following the word “last” by “but not least”

[@Countfoscolikesmice]

so much better after the bow-tie guy left.

[@robbyrobby]

Eating your left foot is that going to be the next recipe?

[@dr.wagner216]

You're sick

[@davidnave4203]

xoxoxoxox

[@mrsandmom5947]

I'll just bet y'all have a lot of out takes. I see lots of room for giggles.

[@stephkim00]

They fucked up when they didn’t wash the rice

[@lordgarion514]

No, she didn't. Leaving the starch in makes the rice get crispier. Which means in this case, it would be fucked up to do so. Quit taking a smidge of knowledge and acting like it makes you an expert.

[@Wowboy77]

Why aren't you rinsing the rice?

[@seikibrian8641]

American rice is already prewashed before packaging. Rinsing it again would remove too much of the starch that is needed to make it "sticky rice."

[@davidyoung8875]

this woman is hot

[@HunterBidenCocaineBag]

Thank GOD Dan is not a vegetarian!

[@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!

[@sypk2]

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

[@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

[@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.

[@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.

[@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.

[@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.

[@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.

[@JAY1892]

I love you two!

[@kevinhullinger8743]

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

[@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.

[@boboscurse4130]

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

[@leejordan9566]

That Bibimbap looks really good!

[@ballisonfargo]

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

[@sandrafisher5831]

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

[@AmericasTestKitchen]

Happy cooking!

[@loyalfan99]

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

[@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.

[@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!

[@travissimpson7061]

I want the cast members who cook alongside our beautiful hostesses to face the camera as the cooking segments end.

[@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. :)

[@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.

[@marcusson9025]

As a Korean I approve!

[@점점-l6r7o]

저거 밥 뚜껑 덮어서 해야하는데 쌀을 끓이는 걸보고 놀랐다

[@estherchoe2580]

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

[@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.

[@nicholashilton2514]

Dan 😍

[@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.