Wagyu Yukhoe Dolsot Bibimbap (halal) Recipe

Prepare beef

Place the wagyu in the freezer for 10–15 minutes to firm slightly for easier slicing. Using a very sharp knife, slice the beef across the grain into thin strips then into fine matchsticks or small dice. Keep chilled.

Season beef

In a chilled bowl combine grated garlic, minced shallot, light soy sauce, sesame oil, sugar, ground sesame seeds (if using), a pinch of coarse salt and a few turns of black pepper. Add the sliced wagyu and gently toss to coat. Add the julienned pear and fold lightly. Taste and adjust seasoning—yukhoe should be lightly seasoned and refreshingly sweet from the pear. Refrigerate while preparing other components, up to 30 minutes.

Cook rice

Rinse short-grain rice under cold water until the rinse runs nearly clear. Drain and combine with 2.25 cups water in a rice cooker or heavy saucepan. Cook according to rice cooker instructions or bring to a simmer on the stove, reduce heat to low, cover and cook 12–14 minutes until water is absorbed. Let rest 10 minutes covered, then fluff.

Prepare dolsot

If using a cold stone bowl, warm it gradually: place on a low flame for 2–3 minutes or put in a preheated 200°C/400°F oven for 8–10 minutes to heat through (use oven-safe dolsot only). Carefully remove and brush the inside with neutral oil to prevent sticking and to encourage a crispy rice crust.

Assemble rice in dolsot

Put a generous scoop (about 1.5 cups) of hot cooked rice into the heated oiled dolsot, pressing lightly to create contact with the bowl for a sizzling crust. Keep the bowl on low heat if using a gas ring or return briefly to the oven to reheat until rice at edges begins to crackle slightly (about 1–2 minutes).

Spinach

Bring a pot of water to a boil. Blanch spinach for 20–30 seconds until wilted. Shock in ice water, squeeze out excess water, and season with a few drops of sesame oil and a pinch of salt. Reserve.

Soybean sprouts

Blanch soybean sprouts for 1–2 minutes until tender-crisp. Drain, chill, then toss with a little sesame oil and salt to taste. Reserve.

Mushrooms

Heat 1 tsp vegetable oil in a skillet over medium heat. Add sliced shiitake and sauté 2–3 minutes until tender. Season with 1 tsp light soy sauce and a pinch of salt, then finish with a few drops of sesame oil. Reserve.

Zucchini & Carrot

Heat 1 tsp vegetable oil in a skillet over medium heat. Quickly sauté julienned zucchini 1–2 minutes until just softened; season with a pinch of salt and a few drops of sesame oil. Remove and repeat with julienned carrot for 1–2 minutes, or leave carrots raw if you prefer crunch. Keep each vegetable in small separate piles for presentation.

Whisk together gochujang (or sweet chili paste if substituting), rice vinegar, sesame oil, honey (or sugar), doenjang/miso (optional) and a teaspoon of water until smooth. Adjust sweetness and acidity to taste. Serve in a small ramekin alongside the bibimbap so diners can add to taste.

Arrange the blanched and sautéed vegetables in neat sections on top of the hot rice in the dolsot, leaving a central well for the wagyu yukhoe. Place the chilled wagyu yukhoe (drained slightly if too moist) in the center of the vegetables. Sprinkle with toasted sesame seeds, nori strips (if using), and sliced scallion. Drizzle a few drops of sesame oil over the bowl for aroma.

To serve, bring the sizzling dolsot to the table on an insulated trivet. Diners should mix the raw wagyu thoroughly into the hot rice and vegetables; the heat will slightly warm the beef but keep it uncooked in the yukhoe style. Add gochujang sauce to taste. Serve immediately with kimchi on the side.