Dolsot Bibimbap

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the short grain rice several times until the water runs clear, then cook according to package directions or in a rice cooker.

   Ca. 20 min.

   Kokkens note: For best results, soak the rice for 30 minutes before cooking.

2. 2

   While the rice cooks, prepare the beef marinade by combining the soy sauce, sesame oil, minced garlic, sugar, and black pepper in a bowl.

   Ca. 2 min.

3. 3

   Add the thinly sliced beef sirloin to the marinade and toss to coat. Let it marinate for at least 15 minutes.

   Ca. 15 min.

   Kokkens note: Marinating longer, up to 30 minutes, will increase the flavor.

4. 4

   Blanch the spinach in boiling water for 30 seconds, then immediately transfer to an ice bath to stop cooking. Squeeze out excess water and set aside.

   Ca. 3 min.

5. 5

   In a small bowl, combine the minced garlic, soy sauce, sesame oil, and salt for the vegetable seasoning.

   Ca. 1 min.

6. 6

   Heat a large pan or wok over medium-high heat with a drizzle of vegetable oil. Stir-fry the julienned carrots for 2-3 minutes until slightly tender-crisp. Transfer to a separate bowl and season with a portion of the vegetable seasoning.

   Ca. 4 min.

   Kokkens note: Cook vegetables separately to maintain their distinct flavors and textures.

7. 7

   Repeat step 6 for the julienned zucchini, cooking until tender-crisp, then transfer and season.

   Ca. 4 min.

8. 8

   Repeat step 6 for the sliced shiitake mushrooms, cooking until softened, then transfer and season.

   Ca. 4 min.

9. 9

   Repeat step 6 for the bean sprouts, cooking for 1-2 minutes until slightly softened, then transfer and season.

   Ca. 3 min.

10. 10

    Season the blanched spinach with the remaining vegetable seasoning.

    Ca. 1 min.

11. 11

    Using the same pan, cook the marinated beef over medium-high heat until browned and cooked through, about 3-5 minutes. Set aside.

    Ca. 5 min.

12. 12

    Fry the eggs sunny-side up or to your preference, ensuring the yolk remains runny.

    Ca. 4 min.

13. 13

    Prepare the gochujang sauce by mixing gochujang, sugar, sesame oil, and water in a small bowl.

    Ca. 2 min.

14. 14

    Heat the dolsot (stone pot) over medium-high heat for 5-7 minutes. Add a generous drizzle of sesame oil to the bottom of the hot pot.

    Ca. 7 min.

    Kokkens note: Be careful, the pot will be very hot.

15. 15

    Carefully add the cooked rice to the hot dolsot, spreading it evenly across the bottom. This will create the crispy rice crust.

    Ca. 1 min.

16. 16

    Arrange the cooked beef and seasoned vegetables (spinach, carrots, zucchini, mushrooms, bean sprouts) neatly over the rice.

    Ca. 2 min.

    Kokkens note: Arrange them in sections for a beautiful presentation.

17. 17

    Place a fried egg on top of the arranged ingredients. Sprinkle with toasted sesame seeds.

    Ca. 1 min.

18. 18

    Serve immediately with the gochujang sauce on the side. Stir all ingredients together in the pot before eating to enjoy the crispy rice.