The Best Dolsot Bibimbap Recipe

Ingredients

What you need

100 grib eye fillets3.5 ounces, , thinly sliced
23 gsoy sauce1 tbsp = 20 ml = 23 g (read as AU: 1 tablespoon = 20 ml)
18 gsesame oil1 tbsp = 20 ml = 18.4 g (read as AU: 1 tablespoon = 20 ml)
4.25 gsugar1 tsp = 5 ml = 4.25 g (read as AU: 1 teaspoon = 5 ml)
1.25 mlminced garlic0.25 tsp = 1.25 ml (read as AU: 1 teaspoon = 5 ml)
125 mlKorean cucumber side dish0.5 cup = 125 ml (read as AU: 1 cup = 250 ml)
125 mlgosari namul0.5 cup = 125 ml (read as AU: 1 cup = 250 ml)
125 mldoraji namul0.5 cup = 125 ml (read as AU: 1 cup = 250 ml)
125 mlcarrots0.5 cup = 125 ml (read as AU: 1 cup = 250 ml)
125 mlzucchini0.5 cup = 125 ml (read as AU: 1 cup = 250 ml)
125 mlshiitake mushrooms0.5 cup = 125 ml (read as AU: 1 cup = 250 ml)
1 Lsteamed rice4 cup = 1000 ml (read as AU: 1 cup = 250 ml)
—Some cooking oil, I used rice bran oil
—sesame oil
—fine sea salt
50 ggochujang2 tbsp = 40 ml = 50 g (read as AU: 1 tablespoon = 20 ml)
18 gsesame oil1 tbsp = 20 ml = 18.4 g (read as AU: 1 tablespoon = 20 ml)
17 gsugar1 tbsp = 20 ml = 17 g (read as AU: 1 tablespoon = 20 ml)
20 mlwater1 tbsp = 20 ml (read as AU: 1 tablespoon = 20 ml)
12 gtoasted sesame seeds1 tbsp = 20 ml = 12 g (read as AU: 1 tablespoon = 20 ml)
5 mlapple cider vinegar1 tsp = 5 ml (read as AU: 1 teaspoon = 5 ml)
5 mlminced garlic1 tsp = 5 ml (read as AU: 1 teaspoon = 5 ml)

Recipe by Sue Pressey, My Korean Kitchen. Method rewritten for this cookbook — read the original on My Korean Kitchen.

Scaled for 4 serves

Method

01
Step 1
Prepare and cook ingredients as below.– In a bowl, combine the meat with the marinade. Cover the bowl and leave it in the fridge while you are working on other the ingredients. When ready, Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.– Prepare the Korean cucumber side dish, fernbrake side dish and bellflower root side dish per the linked recipes. These can be prepared on a different day to save your bibimbap making time.– Separately sauté carrots, zucchini and mushrooms in a frying pan. Season them lightly with fine sea salt.– Mix the bibimbap sauce ingredients in a small bowl. Set aside.– Pan fry the eggs per your preference. (Sunny side up is a popular choice.)
02
Step 2
Preheat an oven for 10 minutes at 220 C / 428 F. Once heated, place your stone bowl into the oven. Leave it there for 10 minutes. 10 minutes later, take it out. Drop in some sesame oil (about 1 Tbsp per medium size bowl) and brush it around. Quickly assemble your bibimbap ingredients inside the hot stone bowl. First you will have to lay down the rice. Make sure you flatten it well. Then add the meat, assorted vegetables, and the egg on top of the rice. Transfer the hot stone bowl onto the gas stove and cook it for 5 minutes over low heat. You will hear the rice crackling noise. Remove from the heat.
03
Step 3
Pour the bibimbap sauce into the hot stone bowl and mix all the ingredients well. Serve.

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