Dolsot Bibimbap

Food Ingredients:
3/4 pound thin strips sirloin, rib eye or bulgogi beef 3/4 cup firm tofu, rinsed and cut into 1-inch cubes 1 cup Korean barbecue bulgogi marinade 4 cups short grain white rice, cooked 2 teaspoons toasted sesame seeds 1/4 cup sesame oil 4 egg yolks 1 cup carrots, julienned 1 cup zucchini, julienned Pinch of salt 1 1/2 cups bean sprouts 1 cup green onions, chopped 3 cups fresh baby spinach 1 garlic clove, minced Pinch of sugar 1/4 cup kochujang vinegared hot pepper paste 10 ounces cabbage kimchi 3 cups high grade Korean sushi rice 1 cup fresh shiitake mushrooms, thinly sliced 4 dolsot stone bowls (available at Asian markets)

Recipe preparation:
1 Marinate beef and tofu overnight in Korean barbecue marinade. 2 Cook rice and keep warm. 3 In sesame oil and a pinch of salt, sauté carrots and zucchini until almost tender. If necessary add a bit more sesame oil and toss in the remaining vegetables, garlic and a pinch of sugar and continue to sauté approximately 2 minutes, or until the vegetables are almost done (they will continue to cook in the dolsot or stone bowl) 4 Broil or barbecue the beef. 5 Pour a 1/2 – 1 teaspoon of sesame oil in the base of each stone bowl. Divide rice between the 4 stone bowls. Arrange all ingredients on top of the rice side by side around the bowl. Put a teaspoon (or more depending on taste) of the Korean chilli paste on top of the vegetables and in the middle of the bowl place an egg yolk. Pour a tablespoon of sesame seed oil around the edge of the bowl. 6 Place stone bowl on top of stove and on high heat leave for approx 5 minutes or until you can hear the rice popping and crackling. 7 Remove from heat and serve. Be very careful as the stone bowl will be extremely hot.

Recipe source: Foodista recipe