Hello hi everyone! Wesley here. Today we’re diving back into our series dedicated to Korean comfort food classics with a shot a stone pot variation of one of my favorite Korean BBQ dishes of all time, which is the dolsot bibimbap. For those unfamiliar, a bibimbap is a Korean rice bowl dish served with a number of vegetable sides (today we’re going with some bean sprouts, kimchi and picked daikon), and most prominently features a thinly sliced steak known as bulgogi. Not too long ago, some may recall that we also did a simpler version of this dish served in a normal ceramic bowl, but today, I finally managed to locate my dolsot, which is one of these heavy stone bowls made of…stone.
You may also come across dolsots made of clay or sometimes cast iron, but the most important bit to note is that our dolsot has the capacity for extremely high heat retention, making it perfect for those restaurant style “sizzling” platings that you’ve probably seen the wait staff very precariously carrying in Korean BBQ restaurants. This means that we’re going to preheat our pot, then plate our bibimbap inside of it, and then serve immediately, creating a crispy, crunchy rice texture that’s essentially still cooking, on the table. Finally, no bibimbap is ever complete without a sunnyside up fried egg, which of course means that we’re going to be doing a lacy wok fried egg today for the crispiest fried egg that you will literally ever create. Hope you try it.
Serves 2-3
INGREDIENTS
8 oz flank steak
pickled daikon
kimchi
4-6oz cup bean sprouts
2 eggs
sesame seed
vegetable oil
INGREDIENTS (marinade)
4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)
1 tbsp dark soy sauce
2 tbsp sesame oil
1 tbsp brown sugar
4 cloves garlic
1 tbsp (about 1 inch) ginger
1 Asian pear
1/2 tsp baking soda dissolved in water
INGREDIENTS (bibimbap sauce)
4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)
2 tbsp fish sauce
4 tbsp kimchi brine (optional)
1 tbsp sesame oil
3 tbsp gochujang
4 cloves garlic
1 tbsp (about 1 inch) ginger
PREP
CRUSH and mince the garlic, set aside
FINE MINCE the ginger, set aside
PEEL and grate the Asian pear, set aside
THINLY SLICE the flank steak, set aside
RINSE the bean sprouts in cold water, set aside
JULIENNE the daikon, set aside
DISSOLVE the baking soda slurry in water, then combine with the steak and let marinate for 30 minutes
RINSE the steak, then add all marinade ingredients and marinate for an additional 30 minutes
COMBINE all bibimbap sauce ingredients, set aside
ON THE STOVE
PREHEAT the oven to 450F, then add the dolsot and 30 minutes prior to serving
HEAT a wok as hot as possible, then add 4 tbsp of peanut oil and long yao
ADD the steak 10-15 pieces at a time flat side down, one piece at a time, and sear undisturbed for 2 full minutes. Then toss for an additional minute and remove from heat
REHEAT the wok, add an additional 4 tbsp peanut oil and long yao
FRY the eggs sunny side up on high heat, spooning the oil on top of the eggs and season with kosher salt
REMOVE the dolsot from the oven, then serve with rice kimchi, bean sprouts, daikon, sauce mixture, and a fried egg on top
FINISH with sesame seeds