불고기 돌솥 비빔밥 Bulgogi Dolsot Bibimbap Recipe

Cook rice

Rinse 2 cups short-grain rice under cold water until water runs mostly clear. Drain and combine with 2.2 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 12–15 minutes, then rest 10 minutes off-heat.

Prepare stone bowl

If using a dolsot (stone pot), heat it over medium heat for 3–4 minutes until warm. Add 1 tablespoon sesame oil and swirl to coat the bottom and sides; this helps form the crunchy rice crust (nurungji). If using a regular heatproof bowl, lightly brush with sesame oil and keep warm.

Make bulgogi marinade

In a bowl combine 3 tbs soy sauce, 1 tbs brown sugar, 1 tbs mirin, 1 tsp sesame oil, 2 tsp minced garlic, 1/4 cup grated Asian pear (or finely grated apple), 1 tbsp finely chopped green onion, 1/4 tsp black pepper and 1 tsp toasted sesame seeds. Stir until sugar dissolves.

Marinate beef

Add 12 oz thinly sliced ribeye or sirloin to the marinade and toss to coat thoroughly. Marinate at least 30 minutes at room temperature or up to 4 hours in the refrigerator for deeper flavor.

Cook bulgogi

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add marinated beef in a single layer (work in batches if necessary) and cook 2–3 minutes per side until browned and slightly caramelized. Remove from heat and keep warm.

Spinach namul

Bring a small pot of water to a boil. Blanch 3 oz spinach for 20–30 seconds until wilted. Drain and quickly rinse under cold water. Squeeze out excess water, then season with 1/2 tsp soy sauce, 1/2 tsp sesame oil and 1/4 tsp minced garlic. Toss and set aside.

Carrot

Heat a small nonstick pan over medium heat with 1/2 tsp vegetable oil. Add 1/2 cup julienned carrot and a pinch (1/8 tsp) salt. Stir-fry 2–3 minutes until tender-crisp. Remove and set aside.

Zucchini

In the same pan, add a light spray or 1/2 tsp oil. Sauté 1/2 cup julienned zucchini with 1/8 tsp salt for 2–3 minutes until just softened. Remove and set aside.

Bean sprouts

Blanch 1 cup bean sprouts in boiling water for 1 minute. Drain and rinse with cold water. Toss with 1/4 tsp salt and 1/2 tsp sesame oil. Drain excess liquid and set aside.

Add rice to bowl

Fluff cooked rice and spoon it into the prepared hot stone bowl, packing lightly to create even surface. Spread rice to cover the bottom; the hot bowl will begin crisping the bottom layer.

Arrange toppings

Neatly arrange portions of spinach namul, carrots, zucchini, blanched bean sprouts and warm bulgogi in sections on top of the rice, leaving a small center space for the egg. Sprinkle the shredded toasted kim (seaweed) and 1 tsp toasted sesame seeds over the toppings.

Fry egg

In a small nonstick pan, heat 1 tsp oil over medium-high. Crack 1 egg and fry sunny-side up until the white is set but yolk remains runny, about 2–3 minutes. Place egg in the center of the bowl atop the toppings.

Serve with sauce

Top with 2 tbs gochujang and drizzle 1/2 tsp sesame oil. Garnish with 1 tbsp thinly sliced green onion. To eat, mix everything thoroughly in the hot bowl so the rice scrapes the bottom and a crispy layer forms. Add extra gochujang or soy sauce to taste.

Safety note

Dolsot will be very hot — place on a heatproof plate or trivet. Use oven mitts or tongs when handling.