Description
Dol Sot Bi Bim Bap is Korean for Hot Stone Bowl with Mixed Rice – oh, and vegetables, and meat, and egg. My ‘go to’ favorite Korean dish, next to haemul pajeon and Bulgogi. I’m a big carnivore so my version has about 25% more meat than the traditional version. Mmmmmm, cow!
Ingredients
- ½ cup soy sauce
- ½ cup white sugar
- ½ cup brown sugar
- ¼ cup minced garlic
- ⅓ cup chopped green onion
- 4 tablespoons toasted sesame seeds
- 20 ounces rib-eye steak, sliced thin
- salt and pepper to taste
- 3 cups uncooked glutinous (sticky) white rice, rinsed
- 6 ½ 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
- 6 sheets nori, crumbled
- 6 tablespoons sesame oil
- ¼ cup chili bean paste (Kochujang)
Instructions
- Combine soy sauce
- sugars
- garlic
- green onions
- and sesame seeds in a large bowl; add sliced beef strips to marinade and season with salt and pepper. Cover and refrigerate for at least 2 hours.
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low and cover; simmer until rice is tender and liquid has been absorbed
- 20 to 25 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Place 6 Korean stone bowls in the oven.
- Combine shiitake mushrooms and 1/2 cup hot water in a small bowl; soak until pliable
- about 10 minutes. Trim off and discard stems. Thinly slice caps and set aside.
- Bring a saucepan of water to a boil. Add spinach to water just long enough to wilt leaves
- then drain and pat dry. Set aside.
- Combine cucumber and carrots in a bowl; season with salt and pepper. Set aside.
- Preheat a wok over medium-high heat.
- Cook and stir carrots and cucumbers in a small amount of sesame oil in the wok until softened. Remove from the wok and set aside. Add a small amount of sesame oil to the wok; cook and stir spinach in sesame oil for 1 to 2 minutes. Remove spinach from the wok and set aside. Add meat strips and marinade to the wok; cook
- stirring frequently
- until liquid reduces in volume
- about 4 to 5 minutes.
- Transfer the stone bowls from the oven to a suitable heat-resistant surface. Brush each bowl with sesame oil to coat. Divide rice into the bowls and gently pack to the bottom (the rice should sizzle as you arrange). Arrange cucumbers
- carrots
- bean sprouts
- spinach
- shiitake mushrooms
- and beef mixture over each portion of rice.
- Add one fried egg to each bowl
- drizzle with 1 tablespoon sesame oil
- and top with nori. Serve Kochujang sauce as a condiment.
Prep Time: 1 hr
Cook Time: 1 hr
Total Time: 2 hrs
Servings: 6