Description
Korean comfort meets culinary art in this sizzling dol sot bi bim bap, where rice crackles beneath a colorful medley of marinated meats and fresh vegetables. Each spoonful delivers a symphony of textures and flavors that transport you straight to Seoul’s bustling street kitchens.
Ingredients
Scale
Protein:
- 1/2 pound (226 grams) beef (ribeye or sirloin), thinly sliced
- 1 egg
Vegetables:
- 2 cups cooked white rice
- 1 small carrot, julienned
- 1 zucchini, julienned
- 1 cup bean sprouts
- 1 cup spinach
- 2 green onions, chopped
Seasonings and Sauces:
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1/4 teaspoon salt
- 2 tablespoons gochujang (Korean red pepper paste)
- 1 teaspoon sesame seeds
- 1 teaspoon rice vinegar
Instructions
- Infuse the beef with a robust marinade of soy sauce, sesame oil, minced garlic, and black pepper, allowing the flavors to meld for 10-15 minutes.
- Warm a traditional dolsot or heavy skillet over medium heat, coating the surface with a thin layer of sesame oil.
- Sear the marinated beef until it develops a rich, caramelized exterior, approximately 2-3 minutes. Remove and set aside.
- Individually sauté carrots and zucchini in the same pan until they reach a tender, vibrant consistency, about 2 minutes per vegetable.
- Quickly blanch spinach in boiling water for 60 seconds, then immediately drain and enhance with a delicate seasoning of salt and sesame oil.
- Lightly toast bean sprouts in the pan, seasoning with a pinch of salt for added depth of flavor.
- Prepare a perfectly crisp-edged sunny-side-up egg in a separate skillet.
- Layer the hot stone pot with steamed rice as the foundation, artfully arranging the beef, vegetables, and bean sprouts in distinct sections.
- Crown the dish with the golden-edged fried egg, garnishing with a sprinkle of toasted sesame seeds and freshly chopped green onions.
- Accompany with vibrant gochujang sauce and a splash of tangy rice vinegar. Mix thoroughly just before savoring to blend all flavors and textures.
Notes
- Toast the stone pot beforehand to prevent rice from sticking and create a crispy golden bottom crust.
- Marinate beef ahead of time for deeper, more intense flavor absorption and tenderness.
- Ensure high heat when cooking vegetables to maintain their vibrant colors and crisp texture without becoming soggy.
- Customize protein options by substituting beef with tofu, chicken, or shrimp for different dietary preferences and restrictions.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 2
- Calories: 684
- Sugar: 4g
- Sodium: 631mg
- Fat: 34g
- Saturated Fat: 9g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 186mg