Dol Sot Bi Bim Bap
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Soy Sauce1 cup
White Sugar1 cup
Brown Sugar1 cup
Garlic (minced)1 cup
Green Onion (chopped)4 tbsps
Toasted Sesame Seeds1
Salt6.5 cups
Water340 g
Cucumber (julienned)340 g
Carrot (julienned)6 tbsps
Sesame Oil230 g
Bean Sprouts (fresh)6
EggsDirections:
1
Make the marinade for the beef
2
Combine the soy sauce, sugars, garlic, green onions, sesame seeds in a large bowl; add the sliced beef strips to the marinade, and season with salt and pepper
3
Cover, and refrigerate for at least 2 hours
4
Bring the rice and water to a boil in a saucepan over high heat
5
Reduce heat to medium-low and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes
6
Preheat an oven to 425 degrees F (220 degrees C), and place 6 Korean stone bowls in oven
7
Combine shiitake mushrooms and 1/2 cup hot water in a small bowl, and soak for about 10 minutes, until pliable
8
Trim off and discard the stems
9
Thinly slice the caps
10
Set aside
11
Bring a saucepan of water to a boil
12
Add spinach to the water just long enough to wilt the leaves, and then drain and pat dry
13
Combine cucumber and carrots in a bowl, and season with salt and pepper
14
Set aside
15
Preheat wok over medium-high heat
16
Cook carrots and cucumbers in a small amount of sesame oil to soften, stirring frequently
17
Remove from pan, and set aside
18
Add a small amount of sesame oil to the pan, and cook spinach in sesame oil for a minute or two
19
Remove spinach from pan,and set aside
20
Add the meat strips and marinade to the wok; cook, stirring frequently, until the liquid reduces in volume, about 4 to 5 minutes
21
Transfer the stone bowls from the oven to suitable heat resistant surface
22
Brush each bowl with sesame oil to coat
23
Divide the rice into the bowls, and gently pack to the bottom (the rice should sizzle as you arrange)
24
Arrange the cucumbers and carrots, bean sprouts, greens, shiitake mushrooms, and beef mixture over each potion of rice
25
Immediately before serving , add one raw egg yolk to each bowl, drizzle with about a tablespoon of sesame oil, and top with the nori
26
Serve Kochujang sauce as a condiment
27
Set aside