Korean
Dolsot-Style Bibimbap
Hot-stone bibimbap with crisp rice, seasoned vegetables, marinated beef, egg, and gochujang.
4 servings · 65 minutes prep · 35 minutes cook
Ingredients
Rice and Beef
- 2 cups, cooked and hot
- 12 oz, thinly sliced
- 2 tbsp
- 2 tbsp, divided
- 2 cloves, grated
- 1 tsp
- 1/4 tsp, freshly ground
Vegetables
- 8 oz, washed
- 8 oz, rinsed
- 2 medium, julienned
- 1 medium, julienned
- 6 oz, sliced
- 1 1/2 tsp, divided
- 2 tbsp, divided
- 2 tbsp, toasted
Sauce and Eggs
- 1/3 cup
- 2 tbsp
- 1 tbsp
- 1 tbsp, or corn syrup
- 4 large, fried sunny-side up; pasteurized if yolks remain runny, fried sunny-side up; use pasteurized eggs if serving with runny yolks
Directions
Marinate Beef and Make Sauce
- Mix beef ribeye with soy sauce, 1 tablespoon , garlic, brown sugar, and black pepper. Rest for 20 minutes.
- Stir gochujang, rice vinegar, , and honey into a spoonable sauce.
Prepare Vegetables
- Blanch fresh spinach for 30 seconds, rinse cold, squeeze dry, and season with a pinch of fine salt and a few drops of the reserved sesame oil.
- Simmer bean sprouts for 3 minutes, drain, and season with salt and a few more drops of the reserved sesame oil.
- Sauté carrot, zucchini, and shiitake mushrooms separately in small amounts of avocado oil, seasoning each lightly with salt. Cook each just until tender but still distinct, 2 to 4 minutes.
Cook Beef and Assemble
- Sear marinated beef in a hot skillet for 2 to 3 minutes, until browned and just cooked.
- Heat a cast-iron skillet or individual bowls over medium-high heat with a thin film of avocado oil. Press in short grain rice and cook for 4 to 6 minutes, until the bottom crackles and crisps.
- Arrange beef and vegetables over the rice. Top with egg, sesame seeds, and gochujang sauce. Mix well before eating.
