Dol Sot Bi Bim Bap

Name: Dol Sot Bi Bim Bap
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters brown sugar; 340 grams carrots, julienned; 59 milliliters chili bean paste (Kochujang); 340 grams cucumber, julienned; 4 dried shiitake mushrooms; 6 eggs; 227 grams fresh bean sprouts; 59 milliliters minced garlic; 710 milliliters uncooked glutinous (sticky) white rice, rinsed; 79 milliliters chopped green onion; 6 sheets nori, crumbled; 567 grams rib-eye steak, sliced thin; 6 servings salt and pepper to taste; 6 Tbsps sesame oil; 4 Tbsps toasted sesame seeds; 118 milliliters soy sauce; 454 grams fresh spinach, washed and chopped; 2 liters water; 118 milliliters white sugar

Need a gluten free and dairy free main course? Dol Sot Bi Bim Bap could be a great recipe to try. This recipe covers 46% of your daily requirements of vitamins and minerals. One serving contains 986 calories, 39g of protein, and 35g of fat. This recipe serves 6. A mixture of bean sprouts, green onion, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Make the marinade for the beef.

Ingredients you will need

Marinade

Beef

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. Cover, and refrigerate for at least 2 hours.

Ingredients you will need

Salt And Pepper

Green Onions

Sesame Seeds

Soy Sauce

Marinade

Garlic

Beef

Equipment you will use

Bowl

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

Ingredients you will need

Water

Rice

Equipment you will use

Sauce Pan

Preheat an oven to 425 degrees F (220 degrees C), and place 6 Korean stone bowls in oven.

Equipment you will use

Bowl

Oven

Combine shiitake mushrooms and 1/2 cup hot water in a small bowl, and soak for about 10 minutes, until pliable. Trim off and discard the stems. Thinly slice the caps. Set aside.

Ingredients you will need

Shiitake Mushrooms

Water

Equipment you will use

Bowl

Bring a saucepan of water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add spinach to the water just long enough to wilt the leaves, and then drain and pat dry. Set aside.

Ingredients you will need

Spinach

Water

Combine cucumber and carrots in a bowl, and season with salt and pepper. Set aside.

Ingredients you will need

Salt And Pepper

Cucumber

Carrot

Equipment you will use

Bowl

Preheat wok over medium-high heat. Cook carrots and cucumbers in a small amount of sesame oil to soften, stirring frequently.

Ingredients you will need

Sesame Oil

Cucumber

Carrot

Equipment you will use

Wok

Remove from pan, and set aside.

Equipment you will use

Frying Pan

Add a small amount of sesame oil to the pan, and cook spinach in sesame oil for a minute or two.

Ingredients you will need

Sesame Oil

Spinach

Equipment you will use

Frying Pan

Remove spinach from pan,and set aside.

Ingredients you will need

Spinach

Equipment you will use

Frying Pan

Add the meat strips and marinade to the wok; cook, stirring frequently, until the liquid reduces in volume, about 4 to 5 minutes.

Ingredients you will need

Marinade

Meat

Equipment you will use

Wok

Transfer the stone bowls from the oven to suitable heat resistant surface.

Equipment you will use

Bowl

Oven

Brush each bowl with sesame oil to coat. Divide the rice into the bowls, and gently pack to the bottom (the rice should sizzle as you arrange). Arrange the cucumbers and carrots, bean sprouts, greens, shiitake mushrooms, and beef mixture over each potion of rice. Immediately before serving , add one raw egg yolk to each bowl, drizzle with about a tablespoon of sesame oil, and top with the nori.

Ingredients you will need

Shiitake Mushrooms

Bean Sprouts