Beef Dolsot Bibimbap – 소고기 돌솥 비빔밥 (Stone Bowl Bibimbap)

Beef Dolsot Bibimbap

Servings 2 servings
Prep Time 1 day
Cook Time 30 minutes
Total Time 1 day 30 minutes

Ingredients

  • 2 1/21 cups cooked rice short-grain or medium-grain
  • 1 tbsp sesame oil for stone bowl
  • 1 egg yolk

Marinated Beef

  • 4 ounces fresh beef tenderloin ask your butcher for beef tartare grade beef, can also use other types of lean beef
  • 1/2 tbsp minced garlic
  • 1/2 tbsp sugar
  • 1 tbsp soy sauce adjust to taste
  • 1 tbsp sesame oil
  • 1 tsp sesame seeds
  • 1/8 tsp ground black pepper

Vegetables

  • 4 ounces spinach
  • 4 ounces bean sprouts
  • 4 ounces carrots about 1/2 carrot
  • 4 ounces zucchini about 1/2 medium zucchini
  • 1/2 cup sliced shiitake mushrooms
  • 1/2 ounce gosari dried fernbrake (optional)
  • 1/2 chopped scallion green part only
  • 4 tsp minced garlic divided
  • 6 tsp sesame oil divided
  • 4 tsp sesame seeds divided
  • 1/4 tsp sugar
  • 1 tsp salt divided + more if needed
  • freshly ground black pepper

Gochujang Sauce

  • 2 tbsp gochujang
  • 1 tsp sugar
  • 4 tsp white vinegar adjust to taste
  • 1 tbsp sesame oil
  • 1 tsp sesame seeds

Instructions

  • If using gosari (dried fern), soak in cold water for 8 hours or overnight. Transfer the soaked gosari into a pot with fresh water, making sure they're completely submerged. Boil for 45 minutes or until they've softened. Drain then cut into 3-inch pieces. Set aside for later.
  • Start by cutting the beef tenderloin into julienne strips. Season with minced garlic, sugar, soy sauce, sesame oil, sesame seeds and ground black pepper. Mix well, making sure to rub the seasonings into the meat. Cover and transfer to the fridge to marinate for at least 30 minutes.*Please note that the tenderloin needs to be very fresh to consume raw. Ask your butcher for tenderloin that is suitable for beef tartare. If you don't have access to a butcher or fresh beef, pan fry and cook all the way through.*
  • Blanch the spinach in lightly salted boiling water for 30 seconds. Immediately transfer to an ice bath or rinse under cold water. Squeeze the spinach to remove the excess water then transfer to a bowl. If using a longer variety of spinach, cut them into 3-inch pieces. Season with 1 teaspoon salt, 1 teaspoon minced garlic, 2 teaspoons sesame oil, and 1 teaspoon sesame seeds. Mix well then set aside.
  • Next, blanch the bean sprouts in lightly salted boiling water for 2 to 3 minutes then rinse under cold water. Squeeze the excess water out then transfer to a mixing bowl. Season with 1 teaspoon salt, 1 teaspoon minced garlic, 2 teaspoons sesame oil, and 1 teaspoon sesame seeds. Mix well then set aside.
  • Cut the carrot and zucchini into julienne strips then transfer into separate mixing bowls. Mix in 1/4 teaspoon of salt to each bowl and set aside for 15 minutes. This will sweat the vegetables, which means draw out moisture from inside the vegetables. After 15 minutes, drain any liquid pooled at the bottom of the bowl.
  • Heat a pan over medium heat. Toss in the carrots and pan fry for 1 to 2 minutes or until the carrots are tender. Remove and set aside.
  • In the same pan, add the zucchini with 1 teaspoon of minced garlic. Pan fry for 1 to 2 minutes then turn off the heat. Add 1 teaspoon sesame oil, 1 teaspoon sesame seeds, and chopped scallions. Mix well then remove and set aside.
  • Wipe the pan clean with a paper towel then toss in sliced shiitake mushrooms. Once the mushrooms start browning, season with 1 teaspoon soy sauce and mix well. Turn off the heat then add 1 teaspoon sesame oil and 1 teaspoon sesame seeds. Mix well then remove and set aside.
  • Heat the same pan over medium heat. Add the gosari from earlier (if using). Season with 1 teaspoon minced garlic, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix well then remove and set aside.
  • Heat the dolsot (stone bowl) over low heat for 10 minutes. Brush the inside of the stone bowl with 1 tablespoon sesame oil, making sure the bottom and sides are well coated.
  • Add cooked rice and flatten it down with a spoon to create a flat surface. Allow the rice to crisp up in the stone bone for about 5 minutes. Then, arrange the vegetables, marinated beef and egg yolk on top of the rice.
  • For the gochujang sauce, combine gochujang, sugar, white vinegar, sesame oil and sesame seeds. Mix until well combined.
  • Pour the sauce on top of the bibimbap. Mix and enjoy!
Course: Dinner, Lunch, Main Course
Cuisine: Korean

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