Dolsot Bibimbap

Name: Dolsot Bibimbap
Ingredients: 1/4 cups Soy Sauce, Japanese Tamari; 5-1/2 Tablespoons Sugar; 5-1/2 Tablespoons Finely Grated Asian Pear Or Granny Smith Apple; 1 stalk Scallions, Thinly Sliced; 1 clove Medium Clove Garlic, Minced; 2 Tablespoons Toasted Sesame Seeds; 2 Tablespoons Sesame Oil; 1/2 Tablespoons Ground Black Pepper; 1 pound Tender Beef For Sukiyaki, Thinly Sliced Then Cut Into Half-inch Strips; 8 ounces, weight Bean Sprouts; 8 ounces, weight Cabbage Kimchi; 10 cups Hot Cooked Medium-grain Rice (from About 3 1/2 Cups Of Uncooked Rice); 4 whole Eggs; Kochujang, To Taste (Korean Hot Chili Paste)

14 ingredients

9 steps

Ingredients

1/4 cups Soy Sauce, Japanese Tamari
5-1/2 Tablespoons Sugar
5-1/2 Tablespoons Finely Grated Asian Pear Or Granny Smith Apple
1 stalk Scallions, Thinly Sliced
1 clove Medium Clove Garlic, Minced
2 Tablespoons Toasted Sesame Seeds
2 Tablespoons Sesame Oil
1/2 Tablespoons Ground Black Pepper
1 pound Tender Beef For Sukiyaki, Thinly Sliced Then Cut Into Half-inch Strips
8 ounces, weight Bean Sprouts
8 ounces, weight Cabbage Kimchi
10 cups Hot Cooked Medium-grain Rice (from About 3 1/2 Cups Of Uncooked Rice)
4 whole Eggs
Kochujang, To Taste (Korean Hot Chili Paste)

Directions

1

Combine the soy sauce, sugar, pear, scallions, garlic, sesame seeds, oil and pepper in a bowl. Add the meat and refrigerate for at least two hours or for up to 24
2

hours.
3

Put the meat and the marinade in a skillet over medium-high heat and cook just until no trace of pink remains in the meat. Set aside.
4

Blanch the bean sprouts in boiling salted water for 2 minutes.
5

Oil four stone bowls with a light coating of sesame oil. Place 2 1/2 cups of rice in each bowl. Top each bowl with one quarter of the beef, bean sprouts and kimchi,
6

and crack an egg into the middle.
7

Place each bowl on the burner grate of a gas stove and turn the flame to high. Heat for 5 to 10 minutes or until the rice is sizzling loudly and you can begin to smell
8

browned rice. Your instinct will be to pull the bowls off the flame too early. Patience.
9

Add kochujang to taste and stir well. Eat with a spoon, peeling off strips of crunchy rice as you go.