Name: O'Kims BIBIMBAB STONE POT Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 cup Carrot; 1 cup Zucchini; 1 cup Spinach; 1 cup Mushrooms (shiitake or enoki); 1 cup Bean sprouts; 200 grams Washugyu beef (thinly sliced); 2 pieces Eggs; 3 tablespoons Gochujang (Korean chili paste); 1 tablespoon Sesame oil; 1 tablespoon Soy sauce; 1 teaspoon Sugar; 2 cups Cooked rice; 1 tablespoon Sesame seeds (for garnish); 2 tablespoons Green onions (chopped, for garnish)

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Bibimbab in stone pot with washugyu beef, sunny side up egg.

Julienne the carrot and zucchini. Blanch the spinach and bean sprouts in boiling water for 2 minutes. Sauté mushrooms in a pan until soft.

Prepare the Vegetables

In a hot pan, cook the washugyu beef slices until they are browned, about 2-3 minutes. Set aside.

Cook the Beef

Heat the stone pot on medium heat and add a teaspoon of sesame oil. Add cooked rice and press it down to form a layer at the bottom.

Prepare the Stone Pot

Arrange the sautéed vegetables, cooked beef, and a sunny-side-up egg on top of the rice in the stone pot.

Layer the Ingredients

Mix gochujang, soy sauce, and sugar in a small bowl. Drizzle it over the top of the bibimbap.

Add Sauce

Cover the stone pot and let it cook for 5-7 minutes until the rice at the bottom is crispy. Garnish with sesame seeds and chopped green onions before serving.

Cook and Serve

Carrot

Zucchini

Spinach

Mushrooms (shiitake or enoki)

Bean sprouts

Washugyu beef (thinly sliced)

Eggs

Gochujang (Korean chili paste)

Sesame oil

Soy sauce

Sugar

Cooked rice

Sesame seeds (for garnish)

Green onions (chopped, for garnish)

BIBIMBAB STONE POT

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Make BIBIMBAB STONE POT Recipe in just 30m. Bibimbab in stone pot with washugyu beef, sunny side up egg.

Bibimbab Stone Pot Recipe

Ingredients

Vegetable Ingredients

Protein Ingredients

Sauce Ingredients

Other Ingredients

Method

Preparation