Dolsot Bibimbap
Dolsot Bibimbap might be a good recipe to expand your main course recipe box. This recipe serves 4 and costs $9.59 per serving. Watching your figure? This dairy free recipe has 1824 calories, 56g of protein, and 36g of fat per serving. A mixture of carrots, high grade korean sushi rice, salt, and a
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 3 cups baby spinach
- 1.5 cups bean sprouts
- 0.75 pound bulgogi beef
- 4 dolsot stone bowls
- 10 ounces cabbage kimchi
- 1 cup carrots
- 4 egg yolks
- 1 cup shiitake mushrooms
- 1 garlic clove
- 1 cup green onions
- 1 cup korean barbecue bulgogi marinade
- 0.25 cup kochujang vinegared pepper paste
- 1 pinch salt
- 0.25 cup sesame oil
- 2 teaspoons sesame seeds
- 4 cups short grain rice
- 1 pinch sugar
- 3 cups high grade korean sushi rice
- 0.75 cup tofu
- 1 cup zucchini
Instructions
- 1
Marinate beef and tofu overnight in Korean barbecue marinade.Cook rice and keep warm.In sesame oil and a pinch of salt, saut carrots and zucchini until almost tender. If necessary add a bit more sesame oil and toss in the remaining vegetables, garlic and a pinch of sugar and continue to saut approximately 2 minutes, or until the vegetables are almost done (they will continue to cook in the dolsot or stone bowl)Broil or barbecue the beef.
- 2
Pour a 1/2 - 1 teaspoon of sesame oil in the base of each stone bowl. Divide rice between the 4 stone bowls. Arrange all ingredients on top of the rice side by side around the bowl. Put a teaspoon (or more depending on taste) of the Korean chilli paste on top of the vegetables and in the middle of the bowl place an egg yolk.
- 3
Pour a tablespoon of sesame seed oil around the edge of the bowl.
- 4
Place stone bowl on top of stove and on high heat leave for approx 5 minutes or until you can hear the rice popping and crackling.
- 5
Remove from heat and serve. Be very careful as the stone bowl will be extremely hot.