Hot Stone Bibimbap

Ingredients List

• ½ cup soy sauce

• ½ cup white sugar

• ½ cup brown sugar

• ¼ cup minced garlic

• ⅓ cup chopped green onion

• 4 tablespoons toasted sesame seeds

• 20 ounces rib-eye steak, sliced thin

• salt and pepper to taste

• 3 cups uncooked glutinous (sticky) white rice, rinsed

• 6 ½ cups water

• 4 dried shiitake mushrooms

• 1 pound fresh spinach, washed and chopped

• 12 ounces cucumber, julienned

• 12 ounces carrots, julienned

• sesame oil

• 8 ounces fresh bean sprouts

• 6 eggs, fried

• 6 sheets nori, crumbled

• 6 tablespoons sesame oil

• ¼ cup chili bean paste (Kochujang)

Instructions

1. In a large bowl, mix together soy sauce, sugars, garlic, green onions, and sesame seeds. Add sliced beef and season with salt and pepper. Cover and refrigerate for at least 2 hours to marinate.

2. In a saucepan, bring rice and water to a boil. Lower the heat to medium-low, cover, and simmer until the rice is tender and the water is absorbed, about 20 to 25 minutes.

3. Preheat your oven to 425°F (220°C). Place 6 Korean stone bowls in the oven to warm up.

4. In a small bowl, soak shiitake mushrooms in 1/2 cup hot water for about 10 minutes until softened. Discard the stems, then thinly slice the mushroom caps and set aside.

5. Bring a pot of water to a boil. Add spinach and cook briefly until wilted, then drain and pat dry. Set aside.

6. In a bowl, combine cucumber and carrots. Season with salt and pepper, and set aside.

7. Heat a wok over medium-high heat.

8. Sauté the carrots and cucumbers in a little sesame oil until tender. Remove them from the wok and set aside. Add more sesame oil, then sauté the spinach for 1-2 minutes. Remove and set aside. Add the beef with its marinade to the wok, cooking until the liquid reduces, about 4-5 minutes.

9. Carefully transfer the hot stone bowls from the oven to a heat-resistant surface. Brush each bowl with sesame oil. Place rice in each bowl and gently press down to create a base (the rice should sizzle). Top each serving with the cucumber, carrots, spinach, shiitake mushrooms, and beef mixture.

10. Top each bowl with a fried egg, drizzle with sesame oil, and garnish with nori strips. Serve with Kochujang sauce on the side.

Chef's Tips:

Feel free to swap zucchini in place of the cucumber for a different twist.

For the dol sot bibimbap, you can either fry the egg and place it on top, or opt for a raw egg yolk added just before serving, allowing the eater to mix it in themselves.

Note from the Editor:

Nutrition Information (per serving)