6. Dolsot (stone pot) Bibimbap
Cooking time：Approx. 5 minutes
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Dolsot bibimbap is a Korean dish served in a very hot stone bowl hewn out of rock, containing white rice with ingredients such as namul, meat, and egg, which are well mixed before eating. The scorched rice gives off a delicious aroma and you can savor it piping hot. The beef soboro further enhances the dish.
- 150 g beef soboro (soboro: beef mince thoroughly fried in a frying pan and seasoned with yakiniku sauce)
- 2 tbsp store-bought yakiniku sauce
- 1 tbsp gochujang
- 2 eggs
- shredded flavored seaweed, as desired
[Namul] approx. 25 g of each
- bean sprouts marinated in salt, flavor enhancer, and sesame oil
- spinach marinated in salt, flavor enhancer, and sesame oil
- Chinese cabbage kimchi
- Japanese royal fern seasoned with sugar, soy sauce, sesame oil, and garlic
- eggplant seasoned with sugar, soy sauce, sesame oil, garlic, and XO sauce
- 1.Put white rice inside a stone bowl that has been warmed over heat.
- 2.Place the beef soboro and the namuls over the rice and an egg yolk at the center.
- 3.Drizzle the yakiniku sauce and add gochujang to season. Garnish with the shredded seaweed.
provided the recipeYakiniku Ogawa (Isahaya-shi, Nagasaki Prefecture)
＊This recipe is specially arranged for home-cooking, and it differs to one served in a restaurant.