Korean · Dinner
Sizzling Beef Rice Bowl with Crispy Bottom
Dolsot Bibimbap with Beef
Sizzling stone-pot bibimbap with seasoned beef, spinach, carrot, mushroom, and bean sprouts on rice that crisps into nurungji at the bottom under a runny egg yolk.
$$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
785Calories
48gProtein
32gFat
72gCarbs
8gSugar
6gFiber
820mgSodium
105mgChol
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Instructions
1
Prep
Rinse rice until water runs clear. Julienne carrot, slice mushrooms thin, slice spring onions. Grate garlic. Whisk gochujang with rice vinegar, honey, 2 tsp sesame oil, 2 tsp water. Divide beef into 2 portions and marinate each with 1 garlic clove, 2 tsp soy sauce, 1 tsp brown sugar, 1 tsp sesame oil, and pepper.
2
Boil
Bring rinsed rice and 240ml water to boil in a medium saucepan. Cover, reduce to lowest heat, cook 12 minutes, rest off-heat 5 minutes until tender.
3
Saute
Heat 1 tsp neutral oil over medium-high. Stir-fry carrot 90 seconds, lift out. Stir-fry mushrooms 2 minutes until golden, lift out. Stir-fry sprouts with 2 garlic cloves 60 seconds, lift out.
4
Sear
Blanch spinach 30 seconds in salted boiling water, drain, squeeze dry, toss with 2 tsp sesame oil and salt. Add 1 tsp oil to pan over medium-high, sear marinated beef portions 2–3 minutes until browned.
5
Crisp
Brush 2 stone pots or cast-iron skillets with 5ml sesame oil each, heat 90 seconds until smoking. Press half the rice into the bottom of each pot in an even layer. Arrange vegetables in clusters over rice in each pot, pile beef in the centre, crack 1 egg on top of each. Cover, crisp 3 minutes until bottoms hiss and sizzle.
6
Plate
Bring sizzling stone pots to the table. Scatter spring onion and sesame seeds over the top of each. Serve gochujang sauce alongside to stir through before eating.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) beef sirloin
- 170g (6 oz) short-grain white rice
- 240ml (1 cup) water
- 140g (4.9 oz) baby spinach
- 120g (4.2 oz) carrot
- 100g (3.5 oz) fresh shiitake mushrooms
- 120g (4.2 oz) mung bean sprouts
- 2 large eggs
- 40ml (2.7 tbsp) toasted sesame oil
- 2 tbsp neutral oil
- 4 garlic cloves
- 20ml (1.3 tbsp) soy sauce
- 10g (2 tsp) light brown sugar
- 10g (2 tsp) toasted sesame seeds
- 40g (1.4 oz) gochujang
- 20ml (1.3 tbsp) rice vinegar
- 2 tsp honey
- 2 scallions
- 1 tsp fine sea salt