Bibimbap & Dolsot-bibimbap

• Steamed white rice(밥)2 cups🛒
• Beef (sirloin or ribeye)(소고기)150 g🛒
• Soybean sprouts(콩나물)200 g🛒
• Spinach(시금치)100 g🛒
• Zucchini(애호박)⇄ Substitute ▼0.5 piece🛒
• Carrot(당근)0.5 piece🛒
• Shiitake mushrooms(표고버섯)⇄ Substitute ▼4 pieces🛒
• Gochujang (Korean chili paste)(고추장)⇄ Substitute ▼2 tbsp🛒
• Sesame oil(참기름)2 tbsp🛒
• Egg(계란)2 pieces🛒
• Sugar(설탕)1 tbsp🛒
• Soy sauce(간장)1 tbsp🛒

This site earns commissions from Amazon on purchases made through links on this page.

Steps

Tap a step with a time badge to jump to that moment in the video.

1. 1Blanch soybean sprouts and spinach separately in boiling water, then drain and season with a little salt, minced garlic, and sesame oil.
2. 2Slice zucchini, carrots, and mushrooms into thin strips. Sauté each vegetable separately in a pan with a pinch of salt until tender.
3. 3Slice the beef thinly, marinate with soy sauce, sugar, and minced garlic, then stir-fry in a pan until fully cooked.
4. 4Prepare the sauce by mixing gochujang, sugar, sesame oil, and toasted sesame seeds in a small bowl.
5. 5For Dolsot-bibimbap, coat a stone pot with sesame oil, add cooked rice, and heat until it sizzles. For standard bibimbap, place rice in a regular bowl.
6. 6Arrange all prepared vegetables and beef neatly on top of the rice. Place a fried egg or raw yolk in the center.
7. 7Add the gochujang sauce and mix everything thoroughly before eating.