Dol Sot Bibim Bap Recipes

Steps:

• Make the marinade for the beef. Combine the soy sauce, sugars, garlic, green onions, sesame seeds in a large bowl; add the sliced beef strips to the marinade, and season with salt and pepper. Cover, and refrigerate for at least 2 hours.
• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Preheat an oven to 425 degrees F (220 degrees C), and place 6 Korean stone bowls in oven. Combine shiitake mushrooms and 1/2 cup hot water in a small bowl, and soak for about 10 minutes, until pliable. Trim off and discard the stems. Thinly slice the caps. Set aside.
• Bring a saucepan of water to a boil. Add spinach to the water just long enough to wilt the leaves, and then drain and pat dry. Set aside. Combine cucumber and carrots in a bowl, and season with salt and pepper. Set aside.
• Preheat wok over medium-high heat. Cook carrots and cucumbers in a small amount of sesame oil to soften, stirring frequently. Remove from pan, and set aside. Add a small amount of sesame oil to the pan, and cook spinach in sesame oil for a minute or two. Remove spinach from pan,and set aside. Add the meat strips and marinade to the wok; cook, stirring frequently, until the liquid reduces in volume, about 4 to 5 minutes.
• Transfer the stone bowls from the oven to suitable heat resistant surface. Brush each bowl with sesame oil to coat. Divide the rice into the bowls, and gently pack to the bottom (the rice should sizzle as you arrange). Arrange the cucumbers and carrots, bean sprouts, greens, shiitake mushrooms, and beef mixture over each potion of rice. Immediately before serving , add one raw egg yolk to each bowl, drizzle with about a tablespoon of sesame oil, and top with the nori. Serve Kochujang sauce as a condiment.

Steps:

• To make life easier, try to find a good Asian grocery store for many of these ingredients. The stone pot is expensive but worth it to 'crisp the rice'.
• And as a side note - I'm just a German-American girl trying to cook for my Korean boyfriend - I am a total substitution junkie as I do not eat red meat or pork. I also use free range, low cholesterol eggs for this recipe to do my arteries a favor.
• Marinade beef and/or tofu overnight in bulgogi or Korean bbq marinade. Make tiny cubes of the tofu if you go that route before marinading. Don't forget to rinse thoroughly to get the mystery liquid off your packaged tofu.
• Make rice in a rice cooker for best results. Rinse rice thoroughly & drain. Add equal parts rice and water and about 1 teaspoon of salt. Keep warm when done.
• Sauté all vegetables in any order but separately. Add very small amount of sesame oil, a pinch of sugar and a tiny bit of minced garlic to your taste to sauté. You might want to cook 2 vegetables in only salt -like the carrots and onion, as they tend to pick up too much sesame flavor in my opinion. Try not to overcook the vegetables as you will be slightly cooking them more in the stone bowl.
• Boil bean sprouts until they smell cooked and slightly soften - 5 minutes maybe. Rinse in cold water.
• Broil or bbq your beef.
• Heat stone or cast iron bowl and add rice in the bottom and place meat or tofu and vegetables around in a circle side by side.
• Add whole egg on top. Mix with two spoons to cook egg. Slightly cook more to crisp rice.
• Add sesame seeds as a garnish and for taste and texture.
• Add kochujang sauce to your taste and mix. Add kimchi as a side - I mix it altogether for a hot/cold contrast.
• Serve while it's still sizzling. This whole process takes practice so don't despair! It's worth the effort. I think this recipe is highly customizable to your individual tastes with so many vegetables (add more or less of your favorites).

Steps:

• The meat: In a medium bowl, whisk together the soy sauce, doenjang, two of the scallions, 1 tablespoon of the garlic, 1 tablespoon of the ginger, and the brown sugar. Transfer 1/2 cup of this mixture to a gallon-size zip-top bag and add the short ribs. Seal, removing as much air as possible, then massage the bag to thoroughly coat the meat. Transfer to the fridge for at least 4 hours, or up to overnight.
• The mushrooms: Place the remaining soy sauce mixture in a small saucepan along with 1/2 cup of the water and the dried mushrooms. Bring to a simmer over medium heat, then reduce the heat to low and continue to simmer, stirring occasionally, until the mushrooms are tender and hydrated, 20 to 25 minutes. Strain, pressing on the mushrooms to remove their liquid. Reserve both the mushrooms and their cooking liquid. Roughly chop or thinly slice the mushrooms, if desired, and set aside near the stovetop. Rinse out the saucepan.
• The sauce: Combine the gochujang and 2 teaspoons of the rice vinegar with 2 tablespoons of the mushroom cooking liquid in a small bowl. Stir well and season with additional rice vinegar to taste. Set aside for serving.
• The flavor base: In a small bowl, combine the remaining garlic, remaining ginger, and the 2 remaining scallions. Scoop 1 scant tablespoon of this mixture into the now-clean saucepan. Set the remainder aside as you'll need it for the final assembly.
• The pickles: To the saucepan, add 1/4 cup of the water, the remaining 2 tablespoons vinegar, the granulated sugar, and 1/2 teaspoon of the salt. Bring the mixture to a boil over medium-high heat. Meanwhile, place the cucumber slices in a pint-size glass canning jar. When the pickling liquid boils, immediately pour over the cucumbers. Cool to room temperature, cover tightly, and refrigerate.
• The rice: Place a fine-mesh sieve in a medium bowl. Place the rice in the sieve, then fill the bowl with cold water. Swirl the rice around in the water using your fingers, then remove the sieve from the bowl to drain the rice. Dump the water and repeat until the water is mostly clear, 3 to 5 times. Drain the rice well and transfer to a medium heavy-bottomed saucepan. Add the remaining 2 cups of water and season with 1 teaspoon of the salt. Place over high heat and bring to a boil. Give the rice a single stir, reduce the heat to the lowest setting, cover, and cook for 15 minutes. Remove from the heat and rest 10 minutes, still covered. Finally, remove the lid and fluff the rice with a fork to release excess steam and to help the outer starch to solidify. Transfer to a bowl or, if making ahead, cool completely and transfer to a zip-top bag for refrigeration.
• The vegetables: Place a well-seasoned 12-inch cast-iron skillet over medium heat for 3 minutes. When the skillet just starts to smoke, add 1 teaspoon of the sesame oil, followed by the bean sprouts, 1/2 teaspoon of the flavor base, and 1/8 teaspoon of the salt. Cook, stirring constantly, until the sprouts start to soften, about 1 minute. Transfer to a small bowl and wipe out the skillet. Add another teaspoon of the sesame oil, followed by the spinach, 1 teaspoon flavor base, and 1/4 teaspoon salt. Cook, stirring frequently, until wilted, 1 to 2 minutes. Transfer to a second small bowl, wipe out the skillet, and add another teaspoon of the sesame oil, followed by the rehydrated mushrooms. Cook, stirring frequently, until browned, 2 to 3 minutes. Transfer to a third small bowl, then wipe out the skillet yet again.
• Cook the meat: Place the skillet over medium-high heat, and when it just begins to smoke, add 1 tablespoon of the sesame oil. Add the beef as well as the marinade and cook, stirring often, until the meat is cooked through and the sauce reduces to a sticky glaze, 3 to 5 minutes. Transfer meat to yet another bowl, remove the skillet from the heat, and wipe it out.
• Assemble the bibimbap: Off the heat, coat the skillet (and its sides) with the remaining 2 tablespoons sesame oil. Add the rice and press into an even layer. Position the meat over a quarter of the rice, then mound the vegetables, each in their own separate piles, leaving open space between them for the eggs and the center for sauce. Cover the skillet, place over medium heat, and cook until the bottom of the rice is browned and crisp, 7 to 8 minutes. Remove from the heat.
• The eggs: While the rice is crisping, drizzle the neutral oil across a 12-inch nonstick skillet. Evenly space the eggs in the skillet. (I find transferring the eggs in a small bowl helps here.) Leave at room temperature for 10 minutes. Season the egg whites with a few pinches of salt, and place over medium heat. (If you're using an electric cooktop, begin heating the burner before adding the skillet.) Cook, uncovered, for 4 minutes. If the whites start to balloon up, just poke with a wooden chopstick to deflate. While the eggs cook, lightly lube a platter with oil or nonstick cooking spray. When the 4 minutes are up, slide the eggs onto the platter and rest for 1 minute. Cut into 4 individual egg wedges.
• Uncover the skillet with the bibimbap. Place a dollop of sauce in the middle of the skillet and place the eggs between the vegetables. Sprinkle with the additional scallions and drizzle with an additional tablespoon of sesame oil, if desired. After the diners all view the lovely order of the dish, I like to stir everything together in front of them just to remind them how mixed up and crazy the world is. Serve with the cucumber pickles and additional sauce on the side.