Dolsot Bibimbap石鍋拌飯
Dolsot Bibimbap is a classic Korean dish featuring warm white rice topped with an assortment of sautéed and seasoned vegetables, marinated beef, and a fried egg. It's served in a sizzling hot stone bowl (dolsot), which creates a crispy rice crust at the bottom and keeps the dish warm. Before eating, all the ingredients are mixed together with gochujang (Korean chili paste), resulting in a harmonious blend of flavors and textures.
01Ingredients
- 2 cups short-grain rice
- 3 cups water
- 200g ground beef
- 150g fresh spinach
- 150g bean sprouts
- 1 medium carrot, julienned
- 1/2 medium zucchini, julienned
- 5 shiitake mushrooms, sliced
- 1 large egg
- 2 tbsp soy sauce (divided)
- 1 tsp sugar
- 2 tsp minced garlic (divided)
- 2 tbsp sesame oil (divided)
- 2 tbsp cooking oil (divided)
- 1 tsp salt (divided)
- 4 tbsp Gochujang (Korean chili paste)
- 1 tsp toasted sesame seeds
Nutrition (per serving)748kcal
- Protein28.5g
- Carbs78.2g
- Fat32.4g
Fiber 4.8 gSodium 1587 mg
02Steps
- Wash short-grain rice thoroughly until water runs clear. Cook rice with water in a rice cooker according to instructions.
- Marinate ground beef with 1 tbsp soy sauce, sugar, 1 tsp minced garlic, and 1 tbsp sesame oil. Mix well and set aside.
- Blanch fresh spinach in boiling water for 30 seconds. Drain, squeeze out excess water, and mix with 1/2 tsp minced garlic, 1/2 tbsp sesame oil, and 1/4 tsp salt.
- Blanch bean sprouts in boiling water for 2-3 minutes until tender-crisp. Drain and mix with 1/2 tsp minced garlic, 1/2 tbsp sesame oil, and 1/4 tsp salt.
- Heat 1/2 tbsp cooking oil in a pan over medium heat. Sauté julienned carrot for 2-3 minutes until slightly tender. Season with a pinch of salt. Remove and set aside.
- Add another 1/2 tbsp cooking oil to the same pan. Sauté julienned zucchini for 2-3 minutes until slightly tender. Season with a pinch of salt. Remove and set aside.
- Add 1/2 tbsp cooking oil to the pan. Sauté sliced shiitake mushrooms for 3-4 minutes until softened. Season with 1 tbsp soy sauce and 1/4 tsp salt. Remove and set aside.
- Add the remaining 1/2 tbsp cooking oil to the pan. Sauté the marinated ground beef over medium-high heat until fully cooked and browned, breaking it apart as it cooks, about 5-7 minutes. Remove and set aside.
- Fry the large egg sunny-side up in the same pan, until the whites are set and the yolk is still runny. Remove.
- To assemble, heat a stone pot (dolsot) over medium-high heat. Drizzle the bottom with 1 tbsp sesame oil.
- Spread a layer of cooked short-grain rice evenly at the bottom of the hot dolsot.
- Arrange the prepared spinach, bean sprouts, carrot, zucchini, shiitake mushrooms, and ground beef neatly over the rice. Place the fried egg in the center.
- Serve immediately with Gochujang (Korean chili paste) and garnish with toasted sesame seeds. Mix all ingredients thoroughly before eating.
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