Korean · Dinner
Stone Bowl Sizzling Rice
Sizzling stone bowl rice topped with thin-sliced marinated beef sirloin, sautéed carrot, spinach and shiitake, finished with a fried egg and gochujang. Cooked rice presses against the hot bowl into a crisp golden crust, while sesame oil, soy sauce and scallion round out the savoury glaze. Served with a side of extra gochujang.
$7
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
663Calories
43.4gProtein
30.7gFat
47.1gCarbs
9.1gSugar
4.9gFiber
1450mgSodium
475mgChol
8.3gSat Fat
1080mgPotassium
150mgCalcium
6mgIron
2.9mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Slice the beef sirloin thinly. Mince the garlic, slice the shiitake mushrooms, and slice the scallion. Toss the beef with soy sauce, 1 tsp sesame oil, minced garlic and sugar; set aside.
2
Marinate
Cover and let the beef sit at room temperature for 15 minutes.
3
Saute
Heat 1 tsp vegetable oil in a skillet over medium heat and sauté the carrot for 2 minutes until softened and bright orange.
4
Saute
Add shiitake mushrooms and sauté over medium heat for 2 minutes until softened. Add spinach and sauté for 30 seconds until wilted; set aside.
5
Sear
In the same skillet over medium-high heat, sear the marinated beef for 2–3 minutes until browned at edges and no longer pink.
6
Fry
Wipe the skillet, add oil and fry the egg over medium heat for 2 minutes until whites are set and yolk remains runny.
7
Build
Rub remaining 1 tsp sesame oil inside a hot stone bowl and pack cooked rice into the base evenly.
8
Crisp
Set the stone bowl over medium-high heat for 2–3 minutes without stirring until crackling and toasted, forming a golden crust.
9
Plate
Arrange beef, carrot, spinach and mushrooms over rice, top with fried egg, scatter with scallion and sesame seeds, serve with gochujang on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g beef sirloin
- 1 1/2 cup280g cooked white rice
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil, plus 1 tsp for the bowl
- 4 cloves4 cloves garlic
- 1 tsp1 tsp sugar
- 11 carrot (about 30g)
- 1 cup30g baby spinach
- 44 shiitake mushrooms (about 30g)
- 22 eggs
- 2 tbsp2 tbsp gochujang
- 22 scallion
- 1 tsp1 tsp sesame seeds
- 2 tsp2 tsp vegetable oil
