Stone Bowl (bibimbap) Recipe
A traditional rice bowl with an assortment of vegetables, marinated beef or chicken and spicy pepper sauce served with a sunny side egg.
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Ingredients
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Rice
Vegetables
Protein
Egg and Sauce
Method
Prepare the Rice
- 1
Cook the Rice
Rinse the short-grain rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot and cook according to the rice cooker instructions or boil, then reduce to low heat, cover, and simmer for about 20 minutes until water is absorbed.
Prepare the Vegetables
- 2
Sauté the Vegetables
Julienne the carrot and zucchini. In a skillet, lightly sauté the carrots and zucchini separately in a bit of oil over medium heat for about 3-4 minutes each until tender. In the same skillet, blanch the spinach for about 1 minute in boiling water and drain. Sauté the mushrooms in the skillet until soft, about 3 minutes. Lastly, blanch the bean sprouts for 2 minutes.
Prepare the Beef
- 3
- 4
Prepare the Egg and Sauce
- 5
- 6
Mix the Sauce
In a small bowl, mix gochujang with a bit of water to adjust the consistency (if desired).
Assemble the Bowl
- 7
Create the Stone Bowl
In a preheated stone bowl or a regular bowl, add a scoop of rice as the base. Top with the sautéed vegetables, cooked beef, and the fried egg. Drizzle with gochujang sauce, sprinkle with sesame seeds and sliced green onions.
