Dolsot Bibimbap Recipe

Name: Dolsot Bibimbap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Soy Sauce, Japanese Tamari; 5-1/2 Tablespoons Sugar; 5-1/2 Tablespoons Finely Grated Asian Pear Or Granny Smith Apple; 1 stalk Scallions, Thinly Sliced; 1 clove Medium Clove Garlic, Minced; 2 Tablespoons Toasted Sesame Seeds; 2 Tablespoons Sesame Oil; 1/2 Tablespoons Ground Black Pepper; 1 pound Tender Beef For Sukiyaki, Thinly Sliced Then Cut Into Half-inch Strips; 8 ounces, weight Bean Sprouts; 8 ounces, weight Cabbage Kimchi; 10 cups Hot Cooked Medium-grain Rice (from About 3 1/2 Cups Of Uncooked Rice); 4 whole Eggs; Kochujang, To Taste (Korean Hot Chili Paste)

Servings: persons

1/4 cups Soy Sauce, Japanese Tamari
5-1/2 Tablespoons Sugar
5-1/2 Tablespoons Finely Grated Asian Pear Or Granny Smith Apple
1 stalk Scallions, Thinly Sliced
1 clove Medium Clove Garlic, Minced
2 Tablespoons Toasted Sesame Seeds
2 Tablespoons Sesame Oil
1/2 Tablespoons Ground Black Pepper
1 pound Tender Beef For Sukiyaki, Thinly Sliced Then Cut Into Half-inch Strips
8 ounces, weight Bean Sprouts
8 ounces, weight Cabbage Kimchi
10 cups Hot Cooked Medium-grain Rice (from About 3 1/2 Cups Of Uncooked Rice)
4 whole Eggs
Kochujang, To Taste (Korean Hot Chili Paste)

1
Combine the soy sauce, sugar, pear, scallions, garlic, sesame seeds, oil and pepper in a bowl. Add the meat and refrigerate for at least two hours or for up to 24
2
hours.
3
Put the meat and the marinade in a skillet over medium-high heat and cook just until no trace of pink remains in the meat. Set aside.
4
Blanch the bean sprouts in boiling salted water for 2 minutes.
5
Oil four stone bowls with a light coating of sesame oil. Place 2 1/2 cups of rice in each bowl. Top each bowl with one quarter of the beef, bean sprouts and kimchi,
6
and crack an egg into the middle.
7
Place each bowl on the burner grate of a gas stove and turn the flame to high. Heat for 5 to 10 minutes or until the rice is sizzling loudly and you can begin to smell
8
browned rice. Your instinct will be to pull the bowls off the flame too early. Patience.
9
Add kochujang to taste and stir well. Eat with a spoon, peeling off strips of crunchy rice as you go.

2759

kcal

Calories

Fat

512

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cups Soy Sauce, Japanese Tamari, 5-1/2 Tablespoons Sugar, 5-1/2 Tablespoons Finely Grated Asian Pear Or Granny Smith Apple, 1 stalk Scallions, Thinly Sliced, and more.

Yes, Dolsot Bibimbap falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dolsot Bibimbap

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