Dolsot Bibimbap

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 20 min

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 15 min

   Tip van de kok: 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.

   Ongeveer 3 min

5. 5

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

   Ongeveer 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.

   Ongeveer 4 min

   Tip van de kok: 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.

   Ongeveer 4 min

8. 8

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

   Ongeveer 4 min

9. 9

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

   Ongeveer 3 min

10. 10

    Season the blanched spinach with the remaining vegetable seasoning.

    Ongeveer 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.

    Ongeveer 5 min

12. 12

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

    Ongeveer 4 min

13. 13

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

    Ongeveer 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.

    Ongeveer 7 min

    Tip van de kok: 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.

    Ongeveer 1 min

16. 16

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

    Ongeveer 2 min

    Tip van de kok: 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.

    Ongeveer 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.