The Best Dolsot Bibimbap

Ingredient Preparation

Rinse the rice thoroughly and start cooking it in a rice cooker. Keep it warm until assembly.
4 bowls rice
Finely chop the garlic (about 10 cloves per head).
1 head garlic
Cut the carrot into thin julienne strips and slice the zucchini into half-moons about 0.5 cm thick.
1/2 zucchini, 1 carrot

Cooking the Vegetables

Bring a pot of water to a boil and add a pinch of salt. Blanch the spinach for 1 minute, then drain and gently squeeze out any extra water. For each serving, mix the spinach with 1/2 tablespoon minced garlic, a pinch of salt, and 1 tablespoon sesame oil. Toss everything together until well coated.
450 g spinach
Boil the soybean sprouts for 2 minutes, then drain and gently squeeze out any extra water. For each serving, mix the sprouts with 1/2 tablespoon minced garlic, a pinch of salt, and 1 tablespoon sesame oil. Mix well.
250 g soybean sprouts
Stir-fry the carrot in a pan with 2 tbsp cooking oil.
Stir-fry the zucchini in a pan with 2 tbsp cooking oil, then add 1/2 tbsp minced garlic and a pinch of salt and continue stirring.

Cooking the Meat

Mix sugar, soy sauce, oyster sauce, minced garlic, and cooking wine in a bowl to make the marinade. Add the minced meat, mix it well, and let it sit for at least 15 minutes to absorb all the flavors.
1/2 tbsp sugar, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp minced garlic, 1 tbsp matsul, 250 g minced meat
Stir-fry the seasoned meat until completely cooked, making sure there is no pink left.

Topping Preparation

Make my tasty Bibimbap Gochujang Sauce by mixing gochujang, minced garlic, soy sauce, sugar and plum syrup in a bowl.
4 tbsp gochujang, 4 tbsp minced garlic, 2 tbsp soy sauce, 1 tbsp sugar, 4 tbsp plum syrup
Heat some cooking oil in a pan and fry the egg just the way you like it. (sunny-side-up or softly cooked.)
4 eggs

Assemble the Dolsot Bibimbap

Coat each hot stone bowl (Dolsot) with a tablespoon of sesame oil, then place it on a heat source.
When the stone bowl is slightly heated (about 3 minutes), spread the rice evenly in the bowl.
Place the egg in the center of the rice and add 1.5 tbsp each of the spinach, bean sprouts, carrot, zucchini, and seasoned meat around it.
Heat for about 5 more minutes so that the rice is crispy on the bottom (the process of creating a crust in the Dolsot).

Essential Finishing Touches

Drizzle the Bibimbap Gochujang sauce on top, to taste, then drizzle with 1 tbsp of sesame oil.
Mix well so that the vegetables, rice, and sauce are well combined.
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