Korean · Free recipe
Stone Bowl Bibimbap
Warm rice goes into a sizzling hot stone bowl and is topped with sesame spinach, garlicky bean sprouts, carrots, marinated beef, and a runny egg. Stir everything together with gochujang sauce at the table, then chase the crunchy rice crust stuck to the sides.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 1 hr 5 min
- Serves
- 4
- Level
- Medium
Method
-
Toss the beef with the soy sauce, brown sugar, 1 teaspoon of sesame oil, and a third of the garlic and set it aside for 20 minutes.
-
Blanch the spinach for 30 seconds and the sprouts for 3 minutes in salted boiling water, squeeze both dry, and season each separately with a little sesame oil, garlic, salt, and sesame seeds.
-
Saute the carrots and zucchini separately in a lightly oiled skillet over medium-high heat for 1 to 2 minutes each until just tender, salting lightly, then sear the beef in the same pan for 2 minutes until caramelized.
-
Stir the gochujang, vinegar, honey, and 1 teaspoon of sesame oil together to make the sauce.
-
Brush the insides of 4 stone bowls with sesame oil, add a cup of rice to each, and set them over medium heat for 6 to 8 minutes until the rice crackles loudly against the stone.
-
Meanwhile, fry the eggs sunny-side up until the whites are set and the yolks still loose.
-
Arrange the vegetables and beef in separate piles over the sizzling rice, slide an egg into the center, and serve with the sauce to mix in at the table.
Zest note from the test kitchen
No stone bowls? Press the rice into a well-oiled cast-iron skillet over medium heat for 8 minutes and serve the whole pan family-style for the same crisp crust.
