Dolsot Bibimbap

Korean · 45 min · Beef · dairy-free

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Ingredients

• 3/4 lb thinly sliced beef sirloin
• 3 cups steamed short-grain rice
• 3 cups spinach
• 2 cups bean sprouts
• 1 carrot, julienned
• 1 zucchini, julienned
• 4 eggs
• 4 tbsp gochujang
• 4 tbsp toasted sesame oil
• 2 tbsp soy sauce

Method

1. Marinate beef in soy sauce and sesame oil, then stir-fry 5 minutes until browned.
2. Blanch and season spinach and bean sprouts; saute carrot and zucchini separately.
3. Brush each stone bowl with sesame oil and press in a layer of warm rice.
4. Heat the dolsot bowls over medium-high 5 minutes until the rice crackles into a crust.
5. Arrange beef and vegetables over the rice and crack a raw egg into the center.
6. Add gochujang and mix vigorously at the table so the egg cooks against the hot bowl.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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