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Dol Sot Bi Bim Bap
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Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
240 minutes
Korean hot stone bowl with mixed rice, veggies, meat, and egg - a top favorite alongside seafood pancake and marinated beef dish.
Ingredients:
  • 0.5 cup soy sauce
  • 0.5 cup white sugar
  • 0.5 cup brown sugar
  • 0.25 cup minced garlic
  • 0.33333334326744 cup chopped green onion
  • 4 tablespoons toasted sesame seeds
  • 20 ounces rib-eye steak, sliced thin
  • 3 cups uncooked glutinous (sticky) white rice, rinsed
  • 6.5 cups water
  • 4 dried shiitake mushrooms
  • 1 pound fresh spinach, washed and chopped
  • 12 ounces cucumber, julienned
  • 12 ounces carrots, julienned
  • sesame oil
  • 8 ounces fresh bean sprouts
  • 6 eggs, fried
  • 6 sheets nori, crumbled
  • 6 tablespoons sesame oil
  • 0.25 cup chili bean paste (Kochujang)
Instructions:
  • In a large bowl, mix together soy sauce, sugars, garlic, green onions, and sesame seeds. Add sliced beef strips and season with salt and pepper. Cover and refrigerate for a minimum of 2 hours.
  • In a saucepan, bring the rice and water to a boil over high heat. Simmer covered over medium-low heat until the rice is tender and the liquid is absorbed, about 20-25 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C) and heat up 6 Korean stone bowls inside.
  • Soak shiitake mushrooms in 1/2 cup hot water until pliable for about 10 minutes. Discard stems, thinly slice caps, and set aside.
  • Bring water in a saucepan to a boil. Quickly wilt spinach leaves in the water, then drain and gently pat dry. Set aside.
  • Toss together cucumber and carrots in a bowl, and season generously with salt and pepper. Let it sit for the flavors to meld.
  • Heat up your wok on medium-high heat.
  • Stir-fry carrots and cucumbers in sesame oil until tender. Set aside. Stir-fry spinach in sesame oil for 1-2 minutes. Set aside. Cook meat strips with marinade until liquid reduces, about 4-5 minutes.
  • Remove the stone bowls from the oven and place them on a heat-resistant surface. Coat each bowl with sesame oil. Divide and pack the rice into the bowls. Ensure the rice sizzles as you arrange it. Top each portion with cucumbers, carrots, bean sprouts, spinach, shiitake mushrooms, and the beef mixture.
  • Place a sunny-side-up fried egg in each bowl, then drizzle 1 tablespoon of fragrant sesame oil over the egg. Finish by sprinkling nori on top and serve with a side of Kochujang sauce for dipping.

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