How To Make Dolsot Bibimbap
Try this hearty Korean hot stone bowl or dolsot bibimbap, loaded with beef strips, rice, and veggies, for a flavor-packed bowl.
Ingredients
- ½ cup soy sauce
- ½ cup white sugar
- ½ cup brown sugar
- ¼ cup garlic, minced
- â…“ cup green onion, chopped
- 4 tbsp sesame seeds, toasted
- 20 oz rib-eye steak, sliced thin
- salt and pepper, to taste
- 3 cups glutinous white rice, (sticky) uncooked, rinsed
- 6½ cups water
- 4 shiitake mushrooms, dried
- 1 lb fresh spinach, washed and chopped
- 12 oz cucumber, julienned
- 12 oz carrots, julienned
- sesame oil
- 8 oz fresh bean sprouts
- 6 eggs
- 6 nori, sheets, crumbled
- ¼ cup chili bean paste, (Kochujang)
Instructions
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Combine the soy sauce, sugars, garlic, green onions, sesame seeds in a large bowl; add the sliced beef strips to the marinade, and season with salt and pepper. Cover, and refrigerate for at least 2 hours.
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Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low and cover; simmer for 20 to 25 minutes until the rice is tender and the liquid has been absorbed.
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Preheat an oven to 425 degrees F, and place 6 Korean stone bowls in the oven. Combine shiitake mushrooms and ½ cup of hot water in a small bowl, and soak for about 10 minutes, until pliable. Trim off and discard the stems. Thinly slice the caps. Set aside.
- Bring a saucepan of water to a boil. Add spinach to the water just long enough to wilt the leaves, and then drain and pat dry. Set aside. Combine cucumber and carrots in a bowl, and season with salt and pepper. Set aside.
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Preheat wok over medium-high heat. Cook carrots and cucumbers in a small amount of sesame oil to soften, stirring frequently. Remove from pan, and set aside. Add a small amount of sesame oil to the pan, and cook spinach in sesame oil for 1 to 2 minutes.
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Remove spinach from the pan and set aside. Add the meat strips and marinade to the wok; cook, stirring frequently for about 4 to 5 minutes until the liquid reduces in volume.
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Transfer the stone bowls from the oven to a suitable heat-resistant surface. Brush each bowl with sesame oil to coat. Divide the rice into the bowls, and gently pack to the bottom. The rice should sizzle while arranging.
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Arrange the cucumbers and carrots, bean sprouts, greens, shiitake mushrooms, and beef mixture over each portion of rice. Immediately before serving, add 1 raw egg yolk to each bowl, drizzle with about 1 tablespoon of sesame oil, and top with the nori.
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Serve Kochujang sauce as a condiment. Enjoy!
Nutrition
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