Recipe by ieetcows
"Dol Sot Bi Bim Bap is Korean for Hot Stone Bowl with Mixed Rice - oh, and vegetables, and meat, and egg. My 'go to' favorite Korean dish, next to haemul pajeon and Bulgogi. I'm a big carnivore so my version has about 25% more meat than the traditional version. Mmmmmm, cow! "
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chopped green onion
toasted sesame seeds
rib-eye steak, sliced thin
salt and pepper to taste
uncooked glutinous (sticky) white rice, rinsed
6 1/2 cups
dried shiitake mushrooms
fresh spinach, washed and chopped
fresh bean sprouts
chili bean paste (Kochujang)
If I must say so myself....
I usually don't find bibimbap recipes that use brown sugar. This is an interesting addition. I think next time I may try this, just to see what the taste differenc e is. Otherwise, this seems like the usual bibimbap recipe that is always great!
This looks awesome, does anybody know where to get stone bowls?
Marinade for the beef is good! Although next time, I would use ground beef so its more mix-able. However, with preparing the vegetables, I added some things for more flavor: Mushrooms, I sauteed them with 1 tsp vegetable oil, 2tsp soysauce and 2tsp sugar and some sesame oil. Bean sprouts, I cooked them in a pot with a cup of water with 1tsp of salt for 20 minutes, then mixed it with 1 clove minced garlic, sesame oil and a pinch of salt. Spinach:I boiled it for a minute, as per the recipe, then added a pinch of salt, 1 tsp soysauce, 1 clove mince garlic and sesame oil. Zucchini and carrots : sprinkled with salt and sauted for a few minutes separately. Thanks for a great recipe!
All I can say is thank you! My husband loves this dish and I've been hard pressed to find a recipe that he likes. Thank you for sharing!!!
Great recipe! Thanks for sharing. I did modify it a little, decreasing the sugar by half (using 1/4 C sugar and 1/4 C honey). Still, it was plenty sweet. I also omitted several ingredients I did not have, such as cucumber, carrot, and sesame seeds. Also, on one serving, I attempted the raw egg feat, but it didn't cook into the meal like I had expected, so the whole bowl of food became slippery from the egg. On other servings, I simply fried the egg on one side, then inverted it onto the food. Much better, in my opinion! I only had 1 lb. meat, so I used that. I substituted habanero hot sauce for the chili sauce, as well. Additionally, the only oil I used was a small bit to oil the dishes, and a small bit for frying eggs, spinach, sprouts, etc. I did not pour any over the finished dish. Note: To get the rice to sizzle, I had to put the rice in immediately after oiling the bowl (I used Pyrex bowls.) When I oiled more than one bowl at a time before adding rice, the rice didn't sizzle. So don't let those oiled bowls sit if you want the sizzle. :) The way I made it, I probably give it a four and a half. If I'd had the other ingredients on hand, I think that would have pushed this recipe into 5-star territory. Hence the rating.
Made this last night for the first time. My husband lived in Korea for a year and this was one of his favorite dishes to order. I scaled it down to four and made as directed (even the raw egg which my husband insisted on). It was great but way too sweet. Once we added a spoon full of kuchujang to each of our bowls, it was perfect. My husband has requested me to make it again. Next time I'll reduce the marinade a little so it's not overly sweet and my kids can eat it without the kochujang. Also, skip the drizzle of sesame oil on the finished product (doesn't need it).
This was great - we tried it on a whim, and man were we happy with this gem. We used pyrex bowls, replaced green onion with regular, and used a few other fresh vegetables we had on hand ( snow peas, baby carrots and arugula). We didn't have chili paste so we looked up a substitute, and it really became the star of the dish alongside the meat. Will be making again, and again... and again.
* Percent Daily Values are based on a 2,000 calorie diet.
Dol Sot Bi Bim Bap
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 338
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