Dol sot bibimbap

Created by Suzanna Kim - Jang Won Restaurant
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Rating:

  • Cuisine: Korean
  • Serves 4

This is the most delicious mix of beef, rice and slivered vegetables which have been blanched and dressed with sesame oil and soy sauce for extra flavour, all cooked in a stone bowl to make the rice at the sides of the bowl golden and crispy. To eat, mix the whole egg and pepper paste through and eat – with a spoon.

Ingredients

2 small carrots
1 small white radish
2 small zucchini
1 bunch spinach
1 bunch yellow bean sprouts
1 cup of dried mushrooms
400g scotch fillet beef
4 eggs, yolk only
Korean chilli paste*
3 cloves garlic, crushed
4 tbsp sesame oil
Soy sauce
Salt and pepper
4 cups hot cooked white rice (short grain)* (see method at Step 1)
4 dol sot stone bowls*

* All these items are readily available at any Korean grocery store.

Preparation

Wash and drain rice with cold water three times. Put into saucepan and place your right hand on top of the rice. Fill with cold water until the water just covers the top of your hand. Place on stove with lid on and on high heat leave for approx 20 minutes.

Slice scotch fillet into thin slices no more than 5cm long and combine with soy sauce, pepper, some of the sesame oil, garlic and a pinch of sugar. Stir fry until beef is golden brown. Remove from stove and allow to rest.

Soak the dried mushrooms in water until they become soft. Slice thinly and mix with sesame oil, soy sauce, garlic and pepper.

Cut the carrots, radish and zucchini into matchstick sized slices. Heat sesame oil in a large pan and sauté the carrots with a teaspoon of garlic and a pinch of salt and pepper, remove from pan and place carrots into a bowl. Repeat the above process with the radish and zucchini as well. Set aside.

Bring water to the boil and blanch spinach for approx 15 seconds, repeat with the yellow bean sprouts. Combine with salt, crushed garlic and sesame oil. Set aside.

Pour a 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

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.

Remove from heat and serve. Be very careful as the stone bowl will be extremely hot.

Korean Restaurants

Displaying 10 of 31 Korean Restaurants.

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3. 7 & 7 Carnegie
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5. Se Joung Campsie
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10. JJ Jackson Brisbane

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Comments (14)

Previous Page 1 | 2 | Next
29 Nov 2009 02:12 AEST
Mee Jung
new farm
Where do you get the stone bowl?
Dean asked, Where do you get the stone bowl? You can get them from most Korean supermarkets, the stone bowl DOL SOT or earthen where DUK BEA GI are both suitable.
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20 Nov 2009 02:53 AEST
Dean
East St Kilda
Those stone bowls?
Hi, Can someone please tell me where I can buy the stone bowls. I can't go to "Oriental Spoon" for breakfast, lunch and dinner everyday. Thank you.
Agree (4 people agree)
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22 Sep 2009 05:38 AEST
amy
richmond
where to find yerba mate
online at www.yerbamateaustralia.com.au is a great site but if you're ever in Richmond pop into Cafe Tango. They have a great range of Yerba Mate at the best prices I've seen around!!
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29 Jul 2009 11:50 AEST
Kate
Victoria
No Gas?
If you only have electric flat burners (like me) invest in a portable gas burner. K-Mart, Big W, etc sell them for around $15-20 along with the gas cannisters which cost around $10-12 for 6. Each cannister last for approx 20-40 minutes cooking time depending. Plenty to heat your dol-sot!
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27 May 2009 09:24 AEST
James
Preston
Where to buy yerba mate
I have found a website in Australia - www.layerbamate.com.au -They are located in melbourne and you can also arrange to visit them directly so you dont have to pay for shipping. They are real cheap too, $4 for 500g of Taragui Red.
Agree (1 people agree)
Disagree (3 people disagree)
10 Apr 2009 10:16 AEST
Shooshme
Carrum Downs
So Good
I haven't made this at home YET but have just found the bowls in richmond also went to Korean bbq restaurant on vic st where i finally had this dish ...very very scrummy...
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Disagree (1 people disagree)
05 Mar 2009 03:07 AEST
Lorena
Glen Waverley
Yerba mate
Hi Dan Try Monica's Cake Shop 14 Hosken St Springvale South, VIC 3172 or Casa Iberica 25 Johnston St Fitzroy, they both sell yerba mate - not sure about the bombilla straw, Casa Iberica should sell the bombilla.
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16 Jan 2009 08:13 AEST
chantal
vic
stove
do you need to cook it on a flame top stove? I only have a stove with those flat burners? would love to get this recipe happening but will cook it at mum's if it makes a difference!
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