Dolsot Bibimbap (Hot-Stone Rice Bowls)

Method13 steps · about 55 min

1. 1

   Step 1: Mix the 100 g thinly sliced rib-eye beef with 1 tbsp marinade soy sauce, 1 tbsp marinade sesame oil, 1 tsp marinade sugar and ¼ tsp minced marinade garlic. Cover and refrigerate while preparing the other toppings. Have the cucumber, gosari and doraji side dishes already prepared, and the four cups rice already steamed before assembling.

   Uses 100 g rib-eye fillet, thinly sliced · 1 tbsp soy sauce for beef marinade · 1 tbsp sesame oil for beef marinade · 1 tsp sugar for beef marinade · ¼ tsp minced garlic for beef marinade

2. 2

   Step 2: In a frying pan, sauté the ½ cup (60 g) julienned carrot separately with a portion of the unmeasured cooking oil. Season lightly with a portion of the unmeasured fine salt and cook until tender enough for the rice bowls. Set aside.

   Uses ½ cup (60 g) carrots, julienned · Cooking oil, such as rice bran oil, divided for beef, vegetables and eggs; amount unspecified · Fine sea salt to lightly season the separately sautéed vegetables; amount unspecified

3. 3

   Step 3: Sauté the ½ cup (60 g) julienned zucchini separately with another portion of cooking oil. Season lightly with some fine salt and cook until tender. Set aside apart from the carrot.

   Uses ½ cup (60 g) zucchini, julienned · Cooking oil, such as rice bran oil, divided for beef, vegetables and eggs; amount unspecified · Fine sea salt to lightly season the separately sautéed vegetables; amount unspecified

4. 4

   Step 4: Sauté the ½ cup (60 g) sliced shiitake mushrooms separately with another portion of cooking oil. Season lightly with fine salt and cook until softened and cooked through. Set aside.

   Uses ½ cup (60 g) shiitake mushrooms, thinly sliced · Cooking oil, such as rice bran oil, divided for beef, vegetables and eggs; amount unspecified · Fine sea salt to lightly season the separately sautéed vegetables; amount unspecified

5. 5

   Step 5: Mix all seven sauce supplies: 2 tbsp gochujang, the separate 1 tbsp sauce sesame oil, 1 tbsp sauce sugar, 1 tbsp sauce water, 1 tbsp toasted sesame seeds, 1 tsp chosen vinegar and 1 tsp minced sauce garlic. Set the prepared sauce aside.

   Uses 2 tbsp gochujang · 1 tbsp sesame oil for bibimbap sauce, separate from marinade and bowl coating · 1 tbsp sugar · 1 tbsp water · 1 tbsp toasted sesame seeds · 1 tsp apple cider vinegar or rice vinegar · 1 tsp minced garlic

6. 6

   Step 6: Pan-fry all four eggs using another portion of the cooking oil. Cook until whites and yolks are firm, or use pasteurized eggs if choosing the sunny-side-up style with runny yolks. Keep one prepared egg for each bowl.

   Uses 4 eggs, one per bowl; use pasteurized eggs if serving with runny yolks · Cooking oil, such as rice bran oil, divided for beef, vegetables and eggs; amount unspecified

7. 7

   Step 7: Heat a wok over medium-high to high heat with a portion of cooking oil. Add all the prepared marinated beef and stir-fry for about 3–5 minutes, until thoroughly cooked. If checking a thermometer, whole-cut beef should reach at least 63°C / 145°F. Transfer to a clean plate.

   Fry thinly sliced marinated beef · 5 minUses Complete marinated thinly sliced rib-eye beef · Cooking oil, such as rice bran oil, divided for beef, vegetables and eggs; amount unspecified

8. 8

   Step 8: Let the fully cooked beef rest for at least 3 minutes before using it in the rice bowls. Keep the prepared vegetables and eggs ready separately.

   Whole-cut beef rest · 3 minUses Fully cooked whole-cut beef strips

9. 9

   Step 9: Use four medium dolsot bowls suitable for both the oven and the gas stove according to their manufacturer. Preheat the oven to 220°C / 428°F; the recipe allows about 10 minutes for preheating.

10. 10

    Step 10: Once the oven reaches 220°C / 428°F, put the empty oven-safe dolsot bowls in it for 10 minutes. Carefully take them out using suitable heat protection.

    Heat dolsot bowls in the hot oven · 10 min

11. 11

    Step 11: Quickly assemble all four hot bowls. Brush about 1 tbsp bowl-coating sesame oil around each medium bowl (about 4 tbsp total), separate from marinade and sauce oils. Press one cup of already steamed rice into each bowl. Divide the rested beef, three sautéed vegetables and three ready side dishes evenly among the bowls, arranging the toppings over the rice, and put one prepared fried egg on each.

    Uses About 4 tbsp sesame oil for four medium bowls (about 1 tbsp per bowl) · 4 cups already steamed rice · All rested beef, divided among four bowls · All sautéed carrot, divided among four bowls · All sautéed zucchini, divided among four bowls · All sautéed shiitake, divided among four bowls · ½ cup (60 g) already prepared Korean cucumber side dish · ½ cup (60 g) already prepared gosari namul (Korean fernbrake side dish)

    
12. 12

    Step 12: Put the assembled hot bowls on a compatible gas stove over low heat for about 5 minutes, until the rice crackles and forms a crisp golden layer at the bottom. Remove from heat before the rice burns; work in batches if the burners cannot hold all four bowls.

    Crisp rice in each dolsot bowl · 5 minUses Four assembled hot rice bowls with all toppings

13. 13

    Step 13: Divide the prepared bibimbap sauce among the four hot rice bowls, then mix the cooked rice, crisp base and toppings well and serve.

    Uses Finished hot dolsot rice bowls with crisp bases · Complete prepared bibimbap sauce for four bowls