Beef
Pork
Chicken
Chicken Egg
Milk and dairy products
Processed Meat
Home » Dolsot (stone pot) Bibimbap

Beef

Japanese  Beef

Dolsot (stone pot) Bibimbap

Cooking time: Approx. 5 minutes

©Japan Livestock Products Export Promotion Council

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.

Ingredients(Serves 2)

  • 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
     

Directions

  1. 1.Put white rice inside a stone bowl that has been warmed over heat.
  2. 2.Place the beef soboro and the namuls over the rice and an egg yolk at the center.
  3. 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.

Introduction store：Yakiniku Ogawa