Dolsot Bibimbap (Hot Stone Pot Bibimbap)
Tradicionalno jelo · Korean
A sizzling version of bibimbap served in a preheated stone pot (dolsot), which creates a delightful crispy rice layer at the bottom.
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Sastojci
- Short-grain white rice4 cups cooked
- Beef sirloin or ribeye1 lb
- Soy sauce1/4 cup
- Sesame oil4 tbsp
- Garlic, minced4 cloves
- Sugar2 tbsp
- Spinach10 oz
- Bean sprouts10 oz
- Carrots2 medium
- Shiitake mushrooms8 oz
- Zucchini1 medium
- Eggs4 large
- Gochujang (Korean chili paste)4 tbsp
- Toasted sesame seeds2 tbsp
- Saltto taste
- Black pepperto taste
- Vegetable oil4 tbsp
- Dolsot (stone pot)4
Koraci
- 1
Prepare the rice, beef, and vegetables as described in the Classic Bibimbap recipe.
- 2
Preheat the dolsot: Brush the inside of each dolsot with sesame oil. Heat over medium-low heat for about 5-10 minutes until hot. Alternatively, heat in a preheated oven at 400°F (200°C) for 15 minutes.
- 3
Assemble the dolsot bibimbap: Add a layer of cooked rice to the bottom of each hot dolsot, pressing it gently against the sides and bottom to create a crust. Arrange the prepared beef and vegetables over the rice. Crack one raw egg into the center of each pot.
- 4
Serve immediately: Place the dolsot on a heat-resistant trivet. The residual heat will cook the egg and crisp the rice. Serve with gochujang and sesame seeds on the side.
