📝 About This Recipe
Experience the soul of Korean cuisine with this iconic 'stone pot' rice bowl, known for its rainbow of meticulously prepared vegetables and a signature golden, crunchy rice crust. As the heavy granite pot sizzles, the heat transforms simple ingredients into a harmonious symphony of nutty sesame, spicy gochujang, and savory beef. It is a communal masterpiece that invites you to mix flavors and textures together for a deeply satisfying, nutrient-rich feast.
🥗 Ingredients
The Foundation
- 3 cups Short-grain white rice (cooked and slightly warm)
- 2 tablespoons Toasted sesame oil (high quality for the pot coating)
The Protein
- 200 grams Beef ribeye or sirloin (thinly sliced into bite-sized strips)
- 1 tablespoon Soy sauce (for marinade)
- 1 clove Garlic (minced)
- 1 teaspoon Brown sugar
The Vegetables (Namul)
- 150 grams Soybean sprouts (blanched and seasoned)
- 1 bunch Spinach (blanched and squeezed dry)
- 1 medium Carrot (julienned)
- 4-5 pieces Shiitake mushrooms (thinly sliced)
- 1/2 medium Zucchini (half-moon slices)
Bibimbap Sauce
- 3 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon Toasted sesame oil
- 1 tablespoon Sugar
- 1 teaspoon Rice vinegar
The Toppings
- 2 large Eggs (yolks only or whole eggs)
- 1 teaspoon Toasted sesame seeds
- 1 small pack Roasted seaweed (Gim) (shredded)
👨🍳 Instructions
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1
Marinate the beef: In a small bowl, combine the sliced beef with 1 tbsp soy sauce, minced garlic, 1 tsp brown sugar, and a splash of sesame oil. Let it sit for at least 20 minutes.
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2
Prepare the sauce: Whisk together the gochujang, 1 tbsp sesame oil, 1 tbsp sugar, and rice vinegar until smooth. Set aside.
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3
Blanch the sprouts and spinach: Boil a pot of water. Blanch soybean sprouts for 3 minutes, remove, then blanch spinach for 30 seconds. Shock both in ice water and squeeze out all excess moisture.
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4
Season the greens: Toss the spinach and sprouts separately with a pinch of salt, a dash of sesame oil, and a sprinkle of sesame seeds.
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5
Sauté the vegetables: Heat a skillet with a little oil over medium-high heat. Sauté the carrots, zucchini, and mushrooms individually with a pinch of salt until tender but still vibrant. Keep them in separate piles on a plate.
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6
Cook the beef: In the same skillet, cook the marinated beef over high heat until browned and slightly caramelized. Set aside.
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7
Prep the Dolsot: Take your Korean stone pots (or a heavy cast-iron skillet) and brush the inside generously with 1 tablespoon of toasted sesame oil.
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8
Layer the rice: Divide the cooked rice between the pots, pressing it down slightly to create an even layer across the bottom and slightly up the sides.
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9
Arrange the toppings: Artfully place the beef and each vegetable in separate clusters on top of the rice, leaving the center open for the egg.
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10
The Sizzle: Place the stone pot on the stove over medium heat. Listen for the crackling sound. Let it cook for 5-8 minutes until you smell a slightly nutty, toasted aroma—this indicates the 'Nurungji' (crispy rice crust) is forming.
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11
Add the egg: Just before serving, crack an egg (or just the yolk) into the center of the pot. The residual heat will cook the egg as you mix the bowl.
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12
Final Touch: Remove from heat (use oven mitts!), garnish with shredded seaweed and sesame seeds. Serve immediately while still sizzling with the gochujang sauce on the side.
💡 Chef's Tips
For the best 'Nurungji' (crispy rice), do not peek or stir the rice while it is sizzling in the pot. If you don't have a stone pot, a seasoned cast-iron skillet works as a fantastic substitute to achieve that crunch. Always use short-grain rice; long-grain varieties like Basmati won't stick together or crisp up as effectively. Squeeze your blanched vegetables extremely well; any excess water will steam the rice instead of letting it fry. Adjust the gochujang sauce to your spice preference—it's the 'dial' for the heat level of the entire dish.
🍽️ Serving Suggestions
Serve with a side of Baechu Kimchi (fermented cabbage) to provide a cold, acidic contrast to the hot rice. A light, clear soybean sprout soup (Kongnamul-guk) is the traditional way to cleanse the palate between bites. Pair with a chilled glass of Barley Tea (Boricha) or a crisp Korean lager to balance the spicy gochujang. Offer extra sesame oil at the table for those who want an even richer, nuttier finish.