Name: Dolsot Bibimbap in a Hot Stone Bowl
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 cups Cooked short-grain rice; 150 g Beef ribeye or sirloin, thinly sliced; 200 g Fresh spinach; 150 g Soybean sprouts; 1 medium Carrot, julienned; 1/2 medium Zucchini, sliced into half-moons; 4 pieces Dried shiitake mushrooms, rehydrated and sliced; 2 large Eggs; 3 tbsp Toasted sesame oil; 3 tbsp Gochujang (Korean chili paste); 1 tbsp Soy sauce; 2 tsp Minced garlic

"Experience the ultimate Korean comfort food with this sizzling Dolsot Bibimbap. The heated stone bowl creates a legendary golden rice crust, topped with a rainbow of seasoned vegetables, savory beef, and a signature spicy gochujang sauce."

1 Ingredients

Qty	Item
2 cups 400 g	Cooked short-grain rice
150 g 150 g	Beef ribeye or sirloin, thinly sliced
200 g 200 g	Fresh spinach
150 g 150 g	Soybean sprouts
1 medium 100 g	Carrot, julienned
1/2 medium 120 g	Zucchini, sliced into half-moons
4 pieces 4 pieces	Dried shiitake mushrooms, rehydrated and sliced
2 large 2 large	Eggs
3 tbsp 45 ml	Toasted sesame oil
3 tbsp 45 ml	Gochujang (Korean chili paste)
1 tbsp 15 ml	Soy sauce
2 tsp 10 g	Minced garlic

2 Instructions

Marinate the beef: Mix the sliced beef with 1 tablespoon of soy sauce, 1 teaspoon of minced garlic, and 1 teaspoon of sesame oil. Let it sit for 20 minutes.

Prepare vegetables: Blanch the spinach and soybean sprouts separately in boiling water for 1-2 minutes. Drain, squeeze out excess water, and season each with a pinch of salt and sesame oil.

Sauté toppings: Heat a skillet with a little oil. Sauté the carrots, zucchini, and mushrooms separately over medium-high heat until tender but still vibrant. Season lightly with salt.

Cook beef: In the same skillet, cook the marinated beef over high heat until browned and caramelized. Set aside.

Make the sauce: Combine gochujang, 1 tablespoon of sesame oil, 1 tablespoon of sugar, and 1 teaspoon of vinegar in a small bowl.

Heat the stone bowl: Place your dolsot (stone bowl) on the stovetop over medium heat. Add 1 tablespoon of sesame oil and swirl to coat the bottom and sides.

Assemble: Add 1 cup of rice to each bowl, pressing it down. Arrange the cooked vegetables and beef in colorful sections on top of the rice.

Finish and sizzle: Place a raw egg yolk or a sunny-side-up fried egg in the center. Let the bowl sit on the heat for 5-8 minutes until you hear the rice crackling and a golden crust forms at the bottom.

Serve: Remove from heat carefully using oven mitts. Serve immediately with the gochujang sauce on the side for mixing.

·
To achieve the best 'nurungji' (crispy rice crust), do not stir the rice until it is time to eat.
·
If you don't have a stone bowl, a heavy cast-iron skillet works as an excellent substitute for crisping the rice.
·
Brush the stone bowl generously with toasted sesame oil before adding rice to prevent sticking and enhance the flavor.
·
Prepare all vegetables ahead of time; bibimbap is all about the assembly once the bowl is hot.

? Frequently Asked Questions

Can I make this dish vegetarian?

Yes! Simply omit the beef and add extra mushrooms or fried tofu for protein.

What is the best type of rice to use?

Korean short-grain white rice is best because its starch content helps create the perfect sticky texture and crispy crust.

How do I clean a dolsot stone bowl?

Avoid using harsh detergents. Scrub with hot water and a brush, then dry thoroughly and lightly coat with oil to season it.

Is the gochujang sauce very spicy?

Gochujang has a medium heat with sweetness. You can control the spice level by adjusting how much sauce you mix into your bowl.

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