How to make it
6 steps. Take it one step at a time.
Blanch the spinach and soybean sprouts
Blanch the spinach and soybean sprouts in boiling water separately for 1 minute. Drain, squeeze out excess water, and season with 1 clove of minced garlic, a splash of sesame oil, and a pinch of salt.
5 minSauté the julienned carrots, sliced shiitake mushrooms
Sauté the julienned carrots, sliced shiitake mushrooms, and sliced beef individually in a lightly oiled pan over medium-high heat. Season the beef with soy sauce, 1 clove of minced garlic, and a teaspoon of sugar while cooking.
10 minPrepare the Bibimbap sauce
Prepare the Bibimbap sauce by mixing the gochujang paste with 1 tablespoon of sesame oil, 1 clove of minced garlic, and 1 tablespoon of water until smooth.
Brush the inside of the dolsot
Brush the inside of the dolsot (stone bowl) with sesame oil. Place the cooked rice in the bottom, then arrange the prepared vegetables and beef in colorful sections on top of the rice.
Heat the stone bowl
Heat the stone bowl on the stove over medium-high heat for about 5-8 minutes or until the rice starts to crackle. While the bowl is heating, fry the eggs sunny-side up in a separate pan.
8 minPlace a fried egg
Place a fried egg on top of each bowl. Serve immediately while sizzling, with the gochujang sauce on the side to be mixed in by the diner.
A little kitchen wisdom
The secret to a great dolsot bibimbap is the 'nurungji' (crispy rice crust) at the bottom. Let the pot sit on the heat until you hear a distinct crackling sound. If you don't have a stone pot, a heavy cast-iron skillet works as an excellent substitute.
