Korean Stone Pot Mixed Rice with beef & vegetables~ Sogogi Dolsot Bibimbap 소고기 돌솥비빔밥

Korean often make bibimbap with namul banchan (veggie side dishes) at home especially when the veggie is few days old and need to be clear off quickly, our home did the same too. But most of the time I make bibimbap with freshly make namul banchan so we could enjoy 'restaurant-style' bibimbap at home. There is no 'fixed rule' on what type of namul should be use in Bibimbap. I personally like the 'classic' bibimbap' as that's the first bibimbap I tasted. So here's the most common bibimbap with beef where you can find at Korean restaurants - in dolsot (hot stone pot), for 2 persons.

Ingredients

2 bowls of cook rice
150gm minced beef 

4-5 stalks of spinach

8-10 Shitake 

1/2 Zucchinis

1/2 Carrot

2 Eggs

1 stalk of scallion

Garlic

How to cook:

Step 1

Marinate the minced beef. As marinate needs 20 mins wait, therefore I will do as first step before continue prepare the veggies. You may use beef strips if you prefer that than minced beef.

Marinade

1 tablespoon of soy sauce 

1/2 tablespoon of sesame oil

1/2 tablespoon of sugar 

1/2 tablespoon of rice wine

1/2 tablespoon of chopped scallion 

1/2 tablespoon of minced garlic

some sesame seeds

a pinch of pepper

mixed all well and set aside.

   

Step 2
Make Siguemchi namul (spinach side dish). Blanch the spinach for 1-2 mins in boiling water. Remove it and soak it in cold water immediately. Gently squeezed out the extra water using palms and chop it into finger length. 

Marinade

1/2 tablespoon soy sauce

1/2 tablespoon sesame oil 

1/4 teaspoon minced garlic 

some sesame seeds

mix well and set aside. This recipe is for 350gram spinach, you may need to adjust the recipe according to the serving size.

Step 3

Thinly slice the shitake mushroom and julienne the zucchinis and carrot into strips.

Step 4

I usually start off with fried eggs, set aside. On the same pan, sautee the veggies separately. I begin with light color veggie first which is zucchini, then carrot, shitake and lastly beef. 

First, sautee the zucchini until soften, sprinkle some salt to seasoned it and set aside. Repeat the same for carrot strips. For shitake, add some minced garlic in heated oil to bring out the fragrant; add in shitake and sautee until soften, sprinkle some salt to season it and set aside. Lastly is the marinade minced beef, cook until done.  

Step 5

Make bibimbap sauce for 2 pax.

2 tablespoon gochujang 

1 tablespoon sesame oil 

1/2 tablespoon of sugar 

1/2 tablespoon minced garlic 

1/2 tablespoon sesame seed

1 teaspoon vinegar

Step 6

On a stone-pot, brush on some sesame oil around the base of the stone-pot. Place the cook rice at the base and flatten it. Arrange the cooked veggies on top of the rice. Heat up the stone-pot with low fire for about 5 minutes with cover. I like the sizzling sound and smell when the cooked rice is grilling with sesame oil and form a scorched rice base or layer.

Step 7

Turn off the heat, remove the cover, place the fried runny egg on top as well as a tablespoon of bibimbap sauce. It is ready to serve. 

Here is another combination of namul for yachae-bibimbap (bibimbap with vegetables) that I made in other day. Besides the usual spinach, shiitake, carrot, the other three are Gosari (고사리 fernbrake), Doraji (도라지 bellflower roots) and Shiraegi (시래기 dried radish green). I will share the recipe when I make it again and attached the link at the names of the namuls.