Dolsot Bibimbap
Need a dairy free main course? Dolsot Bibimbap could be an outstanding recipe to try. For $7.66 per serving, this recipe covers 61% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 1870 calories, 53g of protein, and 41g of fat each. This recipe from Foodista has 7 fans. This recipe is typical of Korean cuisine. A mixture of zucchini, red pepper paste, fresh shiitake mushrooms, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a great spoonacular score of 92%. If you like this recipe, you might also like recipes such as Bibimbap, Bibimbap, and Bibimbap.
Servings: 4
Ingredients:
3 cups fresh baby spinach
1 1/2 cups bean sprouts
3/4 pound thin strips sirloin, rib eye or bulgogi beef
4 dolsot stone bowls (available at Asian markets)
10 ounces cabbage kimchi
1 cup carrots, julienned
4 egg yolks
1 cup fresh shiitake mushrooms, thinly sliced
1 garlic clove, minced
1 cup green onions, chopped
1 cup Korean barbecue bulgogi marinade
1/4 cup kochujang vinegared hot pepper paste
Pinch of salt
1/4 cup sesame oil
2 teaspoons toasted sesame seeds
4 cups short grain white rice, cooked
Pinch of sugar
3 cups high grade Korean sushi rice
3/4 cup firm tofu, rinsed and cut into 1-inch cubes
1 cup zucchini, julienned
Equipment:
bowl
stove
Cooking instruction summary:
- Marinate beef and tofu overnight in Korean barbecue marinade.
- Cook rice and keep warm.
- In sesame oil and a pinch of salt, saut carrots and zucchini until almost tender. If necessary add a bit more sesame oil and toss in the remaining vegetables, garlic and a pinch of sugar and continue to saut approximately 2 minutes, or until the vegetables are almost done (they will continue to cook in the dolsot or stone bowl)
- Broil or barbecue the beef.
- Pour a 1/2 - 1 teaspoon of sesame oil in the base of each stone bowl. Divide rice between the 4 stone bowls. Arrange all ingredients on top of the rice side by side around the bowl. Put a teaspoon (or more depending on taste) of the Korean chilli paste on top of the vegetables and in the middle of the bowl place an egg yolk. Pour a tablespoon of sesame seed oil around the edge of the bowl.
- Place stone bowl on top of stove and on high heat leave for approx 5 minutes or until you can hear the rice popping and crackling.
- Remove from heat and serve. Be very careful as the stone bowl will be extremely hot.
Step by step:
1. Marinate beef and tofu overnight in Korean barbecue marinade.Cook rice and keep warm.In sesame oil and a pinch of salt, saut carrots and zucchini until almost tender. If necessary add a bit more sesame oil and toss in the remaining vegetables, garlic and a pinch of sugar and continue to saut approximately 2 minutes, or until the vegetables are almost done (they will continue to cook in the dolsot or stone bowl)Broil or barbecue the beef.
2. Pour a 1/2 - 1 teaspoon of sesame oil in the base of each stone bowl. Divide rice between the 4 stone bowls. Arrange all ingredients on top of the rice side by side around the bowl. Put a teaspoon (or more depending on taste) of the Korean chilli paste on top of the vegetables and in the middle of the bowl place an egg yolk.
3. Pour a tablespoon of sesame seed oil around the edge of the bowl.
4. Place stone bowl on top of stove and on high heat leave for approx 5 minutes or until you can hear the rice popping and crackling.
5. Remove from heat and serve. Be very careful as the stone bowl will be extremely hot.
Nutrition Information:
covered percent of daily need
