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Beef Dolsot Bibimbab

Have you tried sizzling DolSot Bibimbob? This is the most nutritious and delicious dish ever. We will show you how it's done. Don't miss out! Vegetarian option included.
Ingredients
  Rice 2 Cup (32 tbs)
  Fresh spinach 250 Gram
  Bean sprout 250 Gram
  Carrot 100 Gram
  Shiitake mushroom 50 Gram
  Dried bracken 50 Gram
  Platycodon 100 Gram
  Spring onion 250 Gram
  Beef 200 Gram (any part suitable for stirfry or steak, e.g. Sirloin, tenderloin,rib eye etc.)
  Green onion 1 Bunch (100 gm)
  Egg 2 Medium
  Garlic 3 Teaspoon, mince
  Sesame oil 2 Tablespoon
  Sesame seeds 3 Teaspoon
  Vegetable oil 2 Tablespoon (as required)
  Dark soy sauce 1 Teaspoon (as required)
  Soy sauce 1 Tablespoon (as required, Light version)
  Salt 1 Teaspoon (to taste)
  Cracked black pepper 1⁄2 Teaspoon (to taste)
  Gochujang 1 Teaspoon (as required, Korean red pepper paste)
Directions

GETTING READY
1. Soak dried Shitake mushrooms and dried Bracken in cold water overnight. (at least a few hours)
2. Wash all vegetables thoroughly in cold water.
3. Peel a carrot and platycodons (if not pre-peeled). Cut 1/2 carrot into juliennes
3. Chop garlic and green onions.
4. Squeeze water out of soaked Shitake mushrooms and cut into juliennes.
5. Julienne beef and marinate with 2 table spoons of soy sauce (regular), 1 table spoon of sugar, 1 tablespoon of sesame oil, 1/2 teaspoon of chopped garlic, 1 table spoon of chopped green onions and a pinch of black pepper
6. Wash 2 cups of rice and drain completely.
7. Add 2.1 cups of water.
8. Cook on high heat until it starts to boil.
9. Then, reduce to low heat and cook for another 15 minutes. (Do not open the lid during this.)
10. Take it off the heat and leave the lid on for 5-10 minutes.
11. Blanch the bracken in boiling water with a pinch of salt for about 15-20 minutes until they are soft. Rinse in cold water and squeeze all the water out.
12. Blanch Platycodons in boiling water with a pinch of salt for 10 minutes. (if not pre-blanched), rinse in cold water, squeeze all the water out.
13. Blanch spinach in boiling water with a pinch of salt for 3 minutes. (if not pre-blanched), rinse in cold water, squeeze all the water out.
14. Blanch Korean spring greens in boiling water with a pinch of salt for 3 minutes. (if not pre-blanched), rinse in cold water, squeeze all the water out.
15. Blanch Soy Bean Sprouts in boiling water with a pinch of salt for 5 min. Ensure the lid is on. Otherwise it could have unpleasant smell later. Rinse in cold water, drain (don't squeeze)

MAKING
16. Coat a pan with sesame oil. Saute the brackens and the platycodons with 1 teaspoon of chopped garlic, 1 tablespoon of chopped green onions for 5 minutes on medium heat.
17. Add 2 tablespoons of water and 1 table spoon of Soy Sauce (used in soup, Gook Gan Jang) and saute for another 10-15 min.
18. Off the heat. Add a pinch of black pepper, 1/2 teaspoon of sesame seeds and a hint of black pepper. Remove to a bowl.
19. Coat the pan again with sesame oil and saute mushrooms in sesame oil, with a pinch of salt and pepper for 5-10 min on high heat. Remove to another bowl.
20. Saute carrots in vegetable oil with a pinch of salt and pepper for 5-10 min on high heat. Remove to a bowl or plate.
21. Saute beef in vegetable oil on high heat until browned. Season and mix. Keep aside.
22. To the spinach add 1/2 teaspoon garlic and sesame oil each, 1 tablespoon of both the soy sauces, 1 tablespoon of chopped green onions, 1/2 teaspoon of sesame seeds and a pinch of black pepper. Mix in well using your hand.
23. Prepare the Korean Spring Greens exactly same as Spinach.
24. To the soy bean sprouts, add 1 tablespoon of sesame oil, ½ teaspoon each of garlic and sesame seeds, 1 tablespoon of green onions and a pinch of salt and pepper. Mix well.

FINALIZING
25. Place a bed of rice at the bottom of stone bowls and leave them on LOW heat for 10-15 min (or until golden brown crust is formed at the bottom)
26. Fry 2 eggs with salt and pepper.

SERVING
27. Add more rice in the bowls.
28. Top with all ingredients with contrasting colors beside each other.
29. Place a fried egg on top of each dish.
30. Serve with Korean red chili paste and sesame oil on the side.
31. Enjoy. (Add red chili paste and sesame oil to your liking and mix everything well.)

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Korean
Course: 
Main Dish, Snack
Method: 
Stir Fried
Ingredient: 
Rice, Beef
Restriction: 
High Fiber, High Protein
Interest: 
Healthy
Preparation Time: 
60 Minutes
Cook Time: 
20 Minutes
Ready In: 
80 Minutes
Servings: 
2
Bibimbap is a large bowl of rice topped with an array of individually prepared vegetables and beef and served with seasoned red pepper paste, served in a sizzling hot stone bowl this is a very popular at Korean restaurants and is an absolute favorite in Korea. The hot stone bowl gives the bottom layer of rice a nice golden crust, and the rest of the food sizzles while being mixed. Watch the video to learn how to make this Korean classic dish at home. It is very versatile and you can choose your toppings.

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