Dolsot Bibimbap (Stone Bowl Bibimbap)
Món truyền thống · Korean
A sizzling hot stone bowl version of bibimbap, where the rice gets crispy at the bottom, adding a delightful texture contrast to the fresh toppings.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- 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
- Zucchini1 medium
- Shiitake mushrooms4 oz
- Eggs4 large
- Gochujang (Korean chili paste)4 tbsp
- Rice vinegar1 tbsp
- Saltto taste
- Black pepperto taste
- Vegetable oil2 tbsp
- Stone bowls (Dolsot)4
Các bước
- 1
Prepare marinated beef and vegetables as described in the Classic Bibimbap recipe.
- 2
Prepare the sauce as described in the Classic Bibimbap recipe.
- 3
Prepare the stone bowls: Brush the inside of each stone bowl with sesame oil. Add about 1 cup of cooked rice to each bowl, pressing it down to form a thin, even layer.
- 4
Heat the stone bowls: Place the prepared stone bowls over medium-high heat on the stovetop (or in a preheated oven at 400°F/200°C). Cook for 5-10 minutes, or until the rice at the bottom is golden brown and crispy. Listen for a sizzling sound.
- 5
Assemble: Carefully remove the hot stone bowls from the heat. Arrange the prepared vegetables and marinated beef over the rice in each bowl. Crack a raw egg yolk into the center of each bowl (the residual heat will cook it).
- 6
Serve: Serve immediately with the gochujang sauce on the side. Instruct diners to mix everything together thoroughly before eating to enjoy the crispy rice.
