Bulgogi Dolsot Bibimbap 불고기 돌솥 비빔밥 Recipe

Cook rice

Rinse 2 cups short-grain rice under cold water until the water runs mostly clear. Drain and combine with 2.5 cups water in a rice cooker or pot. Cook according to your rice cooker instructions or bring to a boil on the stove, then reduce to low, cover and simmer 12–15 minutes. Let rest 10 minutes off heat.

Prepare stone bowl

While rice is hot, heat the empty dolsot or cast-iron skillet over medium-high heat until hot but not smoking (3–5 minutes). Add 1 tablespoon sesame oil and swirl to coat the inner surface to create a light oil layer that will crisp the rice and prevent sticking.

Marinate beef

In a bowl combine 3 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp mirin (or rice wine), 1/4 cup grated Asian pear or apple, 3 tsp minced garlic, 2 tbsp thinly sliced green onion, 1 tsp toasted sesame oil, and 1/2 tsp black pepper. Add 1 lb thinly sliced flank steak/ ribeye and toss until evenly coated. Marinate at least 30 minutes at room temperature or up to 4 hours in the refrigerator.

Cook bulgogi

Heat 1 tablespoon vegetable oil in a large skillet or skillet over high heat until shimmering. Add marinated beef in a single layer (work in batches if needed) and sear 1–2 minutes per side until browned and cooked through, giving a slight caramelization. Remove to a plate and keep warm.

Spinach (sigeumchi-namul)

Blanch 6 oz spinach in boiling water for 30 seconds to 1 minute until wilted. Drain and immediately plunge into ice water to stop cooking. Squeeze excess water, then toss with 1 tsp soy sauce, 1 tsp sesame oil and 1 tsp minced garlic. Set aside.

Carrot & Zucchini

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Sauté 1 cup julienned carrot with a pinch (1/4 tsp) salt for 2–3 minutes until tender-crisp. Remove. Add another 1 tablespoon oil and sauté 1 cup julienned zucchini with 1 tsp minced garlic and a pinch of salt for 2–3 minutes until just softened. Remove and keep separate.

Bean sprouts

Blanch 1 cup bean sprouts in boiling salted water for 1–2 minutes. Drain well and toss with a pinch of salt, 1/2 tsp sesame oil and a teaspoon toasted sesame seeds if desired. Set aside.

Mushrooms

In the same skillet over medium-high heat, add a splash of oil and sauté 1 cup sliced mushrooms with 1 tsp minced garlic and a pinch of salt for 3–4 minutes until browned. Finish with a drizzle (1/2 tsp) toasted sesame oil. Keep warm.

Fill stone bowl

Fluff the cooked rice with a rice paddle. Spoon the hot rice into the prepared hot dolsot or skillet, packing lightly to fill the bowl and reach the sides. Arrange portions of the spinach, carrots, zucchini, bean sprouts and mushrooms in sections on top of the rice, leaving a center space for the bulgogi.

Add bulgogi and egg

Pile the cooked bulgogi in the center of the bowl. In a separate small nonstick skillet, fry eggs sunny-side-up or your preferred doneness (4 eggs for 4 servings). Place one egg on top of each assembled bowl.

Create crispy crust

Return the filled dolsot to medium heat for 1–2 minutes to sizzle and create a golden crust (nurungji) on the rice edges — be careful; bowl and steam will be extremely hot.

Garnish and serve

Drizzle a little sesame oil (about 1 tsp across bowls), sprinkle toasted sesame seeds and sliced scallions, and optional shredded gim. Serve immediately with gochujang on the side (about 1 tbsp per bowl). To eat, break the egg yolk and mix rice, vegetables, bulgogi and sauce thoroughly so the sizzling rice and gochujang combine.