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 marinating beef into 2 portions: marinate each with 1 garlic clove, 1 tbsp + 1 tsp soy sauce total divided equally, 1 tsp brown sugar per portion, 1 tsp sesame oil per portion, 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 tbsp neutral oil over medium-high. Stir-fry carrot 90 seconds, lift out. Stir-fry mushrooms 2-3 minutes until golden, lift out. Stir-fry sprouts with remaining 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 tbsp oil to pan over medium-high in two batches, sear each marinated beef portion 2 minutes per side until browned.
Crisp
Brush two stone pots or cast-iron skillets (or use one large skillet and work in batches) with 10ml sesame oil total, heat 90 seconds until smoking. Press half the rice into bottom of each pot in even layer. Arrange vegetables in clusters over rice, pile beef in centre, crack 1 egg on top of each. Cover, crisp 3-4 minutes until bottom hisses and sizzles.
Plate
Bring sizzling stone pots to the table. Scatter spring onion and sesame seeds over the top. 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.