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.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.
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