Hot Stone Pot Bibimbap

Dolsot Bibimbap

Ingredients

• 2 cups Cooked white rice
• 4 oz Beef (ground or thinly sliced)
• 1 cup Spinach (blanched and seasoned)
• 1 cup Bean sprouts (blanched)
• 1 small Carrot (julienned and sautéed)
• 2 Eggs
• 2 tablespoons Gochujang
• 2 tablespoons Sesame oil

Instructions

1. Season the beef with 1 teaspoon soy sauce and 1 teaspoon sesame oil. Cook in a pan over medium-high heat for 3-4 minutes until browned. Blanch spinach for 30 seconds, squeeze dry, and toss with a pinch of salt and sesame oil. Blanch bean sprouts for 2 minutes and season the same way. Sauté julienned carrot for 1-2 minutes.
2. Brush the inside of a stone pot (dolsot) or oven-safe heavy pot generously with 1 tablespoon sesame oil. Pack the cooked rice into the pot.
3. Arrange the prepared toppings on the rice in separate sections: beef, spinach, bean sprouts, and carrot. Crack a raw egg on top in the center.
4. Place the pot on the stove over medium heat. Cook for 5-8 minutes until you hear the rice sizzling and crackling at the bottom. This crispy rice layer is called "nurungji" and it is the best part.
5. Add 2 tablespoons gochujang on top. Bring to the table sizzling hot. Mix everything together before eating — the egg will cook from the residual heat.

From K-Kitchen — koreanhomecook.com