Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

Hot Stone Bi Bim Bap

4.7
Save
Rate
Tap to rate
PREP TIME
60 min
COOKING TIME
60 min
TOTAL TIME
240 min
SERVINGS
6 servings
Dinner Korean
Hot Stone Bi Bim Bap
Ingredients
  • 1/2 cup soy sauce
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/4 cup minced garlic
  • 1/3 cup chopped green onion
  • 4 tablespoons toasted sesame seeds
  • 20 ounces rib-eye steak, sliced thin
  • salt and pepper to taste
  • 3 cups uncooked glutinous (sticky) white rice, rinsed
  • 6 1/2 cups water
  • 4 dried shiitake mushrooms
  • 1 pound fresh spinach, washed and chopped
  • 12 ounces cucumber, julienned
  • 12 ounces carrots, julienned
  • sesame oil
  • 8 ounces fresh bean sprouts
  • 6 eggs, fried
  • 6 sheets nori, crumbled
  • 6 tablespoons sesame oil
  • 1/4 cup chili bean paste (Kochujang)
Instructions
1
Combine soy sauce, sugar, garlic, green onions, and sesame seeds in a large bowl; add sliced beef strips to the mixture and season with salt and pepper. Cover and refrigerate for at least 2 hours, allowing the flavors to meld together.
2
Heat a significant amount of water in a saucepan over high heat, then reduce the temperature to medium-low and cover. Simmer until the rice is tender and the liquid has been absorbed, a period of 20 to 25 minutes.
3
Preheat your oven to 425 degrees F (220 degrees C). Place six Korean stone bowls in the oven, allowing them to warm up.
4
Combine shiitake mushrooms and 1/2 cup of hot water in a small bowl; let them soak until pliable, taking around 10 minutes. Remove the stems and discard them, then thinly slice the caps and set aside.
5
Bring a saucepan of water to a boil, then add spinach to the water just long enough for it to wilt. Remove the spinach from the heat, drain off any excess water, and pat dry with a paper towel. Set it aside.
6
Combine cucumber and carrot slices in a bowl; season with salt and pepper to taste. Set it aside.
7
Heat a wok over medium-high heat, then add a small amount of sesame oil to the pan. Cook and stir the carrot and cucumber slices in the wok until they are softened, removing them from the pan once done. Add another small amount of sesame oil to the wok and cook and stir the spinach in the wok for 1 to 2 minutes. Remove the spinach from the pan and set it aside. Add the meat strips and marinade to the wok; cook, stirring frequently, until the liquid has reduced in volume, taking around 4 to 5 minutes.
8
Transfer the stone bowls from the oven to a heat-resistant surface, then brush each bowl with sesame oil to coat. Divide the cooked rice into the bowls and gently pack it down to the bottom, allowing it to sizzle as you arrange. Arrange the cucumber, carrot slices, bean sprouts, spinach, shiitake mushrooms, and beef mixture over each portion of rice.
9
Add a fried egg to each bowl, drizzle with 1 tablespoon of sesame oil, and top with nori. Serve the kochujang sauce as a condiment on the side.