Recipe for Bibimbap

Recipe for Bibimbap

Korean mixed rice with meat and veg


Prep time - 30 minutes

Difficulty - Medium

Ingredients

Beef mince

100g

Soy Sauce

1 tbsp

Sesame oil

1 tbsp

Sugar

1 tsp

Minced garlic

1/4 tsp

Spinach

250g

Beansprouts

350g

Shiitake mushroom

100g

Carrots

1

Fine sea salt

½ tsp

Steamed rice

3 portions

Eggs

3 large

Korean Seasoned Seaweed, Shredded

3 servings

Gochujang

2 tbsp

Water

1 tbsp

Roasted sesame seeds

1 tbsp

Vinegar

1 tbsp

Minced garlic

1 tbsp


Instructions

  1. Marinate the beef: In a bowl, mix the beef mince with the marinade sauce (listed above). Cover and leave to marinate for 30 minutes while you prep the other ingredients to build a rich flavour.
  2. Heat the Dolsot bowl: Place your Dolsot stone bowl into the oven set to 180°C / 356°F for 45 minutes, OR place it directly on the hob over medium heat for 5–10 minutes until piping hot.
  3. Mix the sauce: Prepare the Bibimbap sauce ingredients in a small bowl, mix well, and set aside.
  4. Sauté the vegetables: Add a splash of cooking oil to a wok and stir-fry each type of vegetable separately for 1–2 minutes until vibrant and tender-crisp. Set each vegetable aside in individual dishes.
  5. Cook the beef: Heat a splash of cooking oil in the wok on medium-high to high heat. Add the marinated beef mince and stir-fry for 3–5 minutes until thoroughly cooked through.
  6. Fry the eggs: Fry your eggs (sunny-side up is ideal so the warm yolk enriches the dish) and set aside.
  7. Transfer the stone bowl safely: Using your Black Rock Grill Heat-Resistant Oven Gloves, carefully remove the hot Dolsot bowl from the oven or hob and set it securely onto its wooden board.
  8. Sizzle & crisp: Drizzle sesame oil around the inside of the hot bowl, swirling to coat the bottom and sides. As the oil crackles, immediately add a generous portion of cooked rice, pressing it gently against the hot stone to form a delicious crispy crust.
  9. Assemble & serve: Artfully arrange the cooked vegetables and beef over the bed of rice, then top with a fried egg. Serve immediately at the table, encouraging guests to add Bibimbap sauce to taste and mix everything together thoroughly.