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Dol Sot Bi Bim Bap

4

240 min

Dol Sot Bi Bim Bap

Dol Sot Bi Bim Bap Photo 1

Time

240 min

Serving

6 persons

Calories

937

Rating

4.00★ (42)

Author: Victoria Buriak
Dol sot bi bim bap is Korean for hot stone bowl with mixed rice — oh, and vegetables, 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.

Ingredients

  • soy sauce: 0.5 cup
  • white sugar: 0.5 cup
  • brown sugar: 0.5 cup
  • garlic: 0.25 cup (minced)
  • green onion: 0.33333 cup (chopped)
  • sesame seeds: 4 Tbsp (toasted)
  • ounces rib-eye steak, sliced thin: 20 piece
  • salt and pepper: (to taste)
  • uncooked glutinous (sticky) white rice, rinsed: 3 cups
  • ½ cups water: 6 piece
  • shiitake mushrooms: 4 piece (dried)
  • spinach, washed and: 1 pound (chopped, fresh)
  • ounces cucumber: 12 piece (julienned)
  • ounces carrots: 12 piece (julienned)
  • sesame oil:
  • ounces fresh bean sprouts: 8 piece
  • eggs, fried: 6 piece
  • sheets nori, crumbled: 6 piece
  • sesame oil: 6 Tbsp
  • chili bean paste (Kochujang): 0.25 cup

Metric Conversion

Stages of cooking

Dol Sot Bi Bim Bap Photo 21
Dol Sot Bi Bim Bap Photo 32
Dol Sot Bi Bim Bap Photo 43
Dol Sot Bi Bim Bap Photo 54
Dol Sot Bi Bim Bap Photo 65
Dol Sot Bi Bim Bap Photo 76
Dol Sot Bi Bim Bap Photo 87
Dol Sot Bi Bim Bap Photo 98
Dol Sot Bi Bim Bap Photo 109
Dol Sot Bi Bim Bap Photo 1110
  1. 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.
    Dol Sot Bi Bim Bap Photo 2
  2. 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.
    Dol Sot Bi Bim Bap Photo 3
  3. Preheat the oven to 425 degrees F (220 degrees C). Place 6 Korean stone bowls in the oven.
    Dol Sot Bi Bim Bap Photo 4
  4. 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.
    Dol Sot Bi Bim Bap Photo 5
  5. 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.
    Dol Sot Bi Bim Bap Photo 6
  6. Combine cucumber and carrots in a bowl; season with salt and pepper. Set aside.
    Dol Sot Bi Bim Bap Photo 7
  7. Preheat a wok over medium-high heat.
    Dol Sot Bi Bim Bap Photo 8
  8. 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.
    Dol Sot Bi Bim Bap Photo 9
  9. 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.
    Dol Sot Bi Bim Bap Photo 10
  10. Add one fried egg to each bowl, drizzle with 1 tablespoon sesame oil, and top with nori. Serve Kochujang sauce as a condiment.
    Dol Sot Bi Bim Bap Photo 11

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