RiceMedium

Bulgogi Dolsot Bibimbap

Crispy stone-pot bibimbap for 2, auto-scaled for consistent topping and rice ratios.

Prep 25minCook 20min2 servings

dolsot bibimbapbulgogi bibimbapstone pot ricekorean rice bowlauto scalingcrispy rice recipe

Ingredients (2 servings)

Ingredient	Amount	Unit
Cooked rice	420	g
Sliced beef	180	g
Spinach	80	g
Bean sprouts	100	g
Shiitake mushrooms	80	g
Gochujang	2	tbsp
Soy sauce	1.5	tbsp
Sugar	1	tbsp
Sesame oil	2	tbsp
Egg	2	ea

Instructions

1
Marinate beef for 10 minutes with soy sauce, sugar, and 1 tbsp sesame oil.
2
Blanch spinach and sprouts, squeeze dry, and season lightly with salt.
3
Stir-fry sliced mushrooms, then quickly cook marinated beef over high heat.
4
Brush stone bowl with sesame oil, press in rice, and preheat over medium heat.
5
Arrange vegetables and beef over rice, then top with fried eggs.
6
Mix with gochujang and enjoy once crispy scorched rice forms at the bottom.

Tips

Keep medium heat to avoid burning the rice.

Thin gochujang with 1 tbsp water for easier mixing.

Nutrition (per serving)

Calories

690

kcal

Protein

Carbs

Fat

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Adjust Servings

Original

2servings

→

Target

servings

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Prep 20minCook 15min2 servings

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