Dolsot Bibimbap
Korean Mix Rice
Ingredients
Beef Bulgogi
- 250 g beef, sliced into strips
- 2-3 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
- Black pepper
Sauce
- 2 tbsp gochujang (Korean red pepper paste)
- 1 tbsp sugar
- 1 tbsp garlic, minced
- 1 tbsp sesame oil
- 2 tsp sesame seeds, optional
Other Ingredients
- 400 g cooked rice, preferably short-grain
- 1 carrot, peeled and julienned
- 1 zucchini, julienned
- 2 handfuls spinach
- 1 handful bean sprouts
- 5 large shiitake mushrooms, sliced
- 2 eggs, fried
- Sesame oil
- Roasted seaweed, optional
- Salt
Instructions
- Cook your rice, if you haven’t already. This works well with leftover rice too.
- Prepare beef: combine all the ingredients for the beef bulgogi in a bowl and leave to marinate while you prepare other ingredients.
- Make sauce: mix together all the ingredients for the sauce and set aside
- Prepare vegetables: In a pot of boiling water, blanch the bean sprouts and spinach separately and then dump the spinach in ice cold water to stop the cooking process and retain its colour. Squeeze the spinach of excess water and season with salt and sesame oil. Season the bean sprouts with salt and sesame oil as well.
- In a pan with some sesame oil over medium heat, stir fry your carrot, zucchini, mushrooms separately until cooked through. Season to taste.
- In the same pan, cook the marinated beef. Set aside
- Assemble: there are 2 options - dolsot (making the rice crispy) or normal bibimbap.- Dolsot: brush your stone bowl with sesame oil and place some rice inside a bowl. Carefully arrange the vegetables, meat and mushrooms next to one another to cover up the rice. Place the sauce in the center and top a fried egg on top. Over medium heat, heat up your rice bowl for approximately 5-10 mins or until the rice on the bottom is nice and crispy. Crush roasted seaweed on top, mix and serve- Normal: Same as dolsot but without the sesame oil and heating process. Mix and serve immediately