Dolsot Bibimbap
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Korean · 45 min · Beef · dairy-free
528 cal
22g protein
65g carbs
20g fat
per serving · estimated
Ingredients
- 1/2 lb thinly sliced beef sirloin
- 1 1/2 cups steamed short-grain rice
- 1 1/2 cups spinach
- 1 cup bean sprouts
- 1 carrot, julienned
- 1 zucchini, julienned
- 2 eggs
- 2 tbsp gochujang
- 2 tbsp toasted sesame oil
- 1 tbsp soy sauce
Method (tap to check — screen stays awake)
- Marinate beef in soy sauce and sesame oil, then stir-fry 5 minutes until browned.
- Blanch and season spinach and bean sprouts; saute carrot and zucchini separately.
- Brush each stone bowl with sesame oil and press in a layer of warm rice.
- Heat the dolsot bowls over medium-high 5 minutes until the rice crackles into a crust.
- Arrange beef and vegetables over the rice and crack a raw egg into the center.
- Add gochujang and mix vigorously at the table so the egg cooks against the hot bowl.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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