Dol Sot Bi Bim Bap
Ingredients2 h servings 937 cals
- Make the marinade for the beef. Combine the soy sauce, sugars, garlic, green onions, sesame seeds in a large bowl; add the sliced beef strips to the marinade, and season with salt and pepper. Cover, and refrigerate for at least 2 hours.
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Preheat an oven to 425 degrees F (220 degrees C), and place 6 Korean stone bowls in oven. Combine shiitake mushrooms and 1/2 cup hot water in a small bowl, and soak for about 10 minutes, until pliable. Trim off and discard the stems. Thinly slice the caps. Set aside.
- Bring a saucepan of water to a boil. Add spinach to the water just long enough to wilt the leaves, and then drain and pat dry. Set aside. Combine cucumber and carrots in a bowl, and season with salt and pepper. Set aside.
- Preheat wok over medium-high heat. Cook carrots and cucumbers in a small amount of sesame oil to soften, stirring frequently. Remove from pan, and set aside. Add a small amount of sesame oil to the pan, and cook spinach in sesame oil for a minute or two. Remove spinach from pan,and set aside. Add the meat strips and marinade to the wok; cook, stirring frequently, until the liquid reduces in volume, about 4 to 5 minutes.
- Transfer the stone bowls from the oven to suitable heat resistant surface. Brush each bowl with sesame oil to coat. Divide the rice into the bowls, and gently pack to the bottom (the rice should sizzle as you arrange). Arrange the cucumbers and carrots, bean sprouts, greens, shiitake mushrooms, and beef mixture over each potion of rice. Immediately before serving , add one raw egg yolk to each bowl, drizzle with about a tablespoon of sesame oil, and top with the nori. Serve Kochujang sauce as a condiment.
- You can substitute zucchini for the cucumber.
- For Dol Sot Bi Bim Bap, you can either fry the egg and place on top, or just add the raw egg yolk on top immediately before serving to allow the person eating to mix it in.
Per Serving: 937 calories; 37.6 g fat; 120.8 g carbohydrates; 35.8 g protein; 220 mg cholesterol; 1517 mg sodium. Full nutrition
ReviewsRead all reviews 21
I usually don't find bibimbap recipes that use brown sugar. This is an interesting addition. I think next time I may try this, just to see what the taste differenc e is. Otherwise, this seems li...
Marinade for the beef is good! Although next time, I would use ground beef so its more mix-able. However, with preparing the vegetables, I added some things for more flavor: Mushrooms, I saute...
Made this last night for the first time. My husband lived in Korea for a year and this was one of his favorite dishes to order. I scaled it down to four and made as directed (even the raw egg ...
This was great - we tried it on a whim, and man were we happy with this gem. We used pyrex bowls, replaced green onion with regular, and used a few other fresh vegetables we had on hand ( snow p...
All I can say is thank you! My husband loves this dish and I've been hard pressed to find a recipe that he likes. Thank you for sharing!!!
This recipe is time consuming, but definitely worth it. I made it exactly as is, and it was wonderful.
Great recipe! Thanks for sharing. I did modify it a little, decreasing the sugar by half (using 1/4 C sugar and 1/4 C honey). Still, it was plenty sweet. I also omitted several ingredients I did...