You Know What’s Better Than Bibimbap? Dolsot Bibimbap! Sizzl

• tempo totale: 32 minutes

Ingredienti

Bulgogi:

300g proteins, thinly sliced (I used beef)

2 tbsp soy sauce

1 tbsp cooking wine

1 tbsp sesame oil

1 tbsp brown sugar

1 tbsp garlic, minced

Vegetables:

1 carrot, julienned

1 zucchini, julienned

8 mushrooms, sliced

2 handful spinach

2 handful soybean sprouts

Sauce:

3 tbsp Gochujang

1/2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp cooking wine

1 tbsp sugar

1 tbsp garlic, minced

Istruzioni

Cut the meat thinly and mix with soy sauce, cooking wine, sesame oil, sugar and garlic. Let it marinate for at least 30 minutes.

Meanwhile, cut the vegetables and stir fry with sesame oil and salt.

Stir fry the bulgogi until fully cooked.

Blanch the spinach for 30 seconds, then rinse in cold water. Squeeze out excess water and season lightly with sesame oil, salt and garlic.

Blanch the soybean sprouts for 2 minutes. Season with a pinch of salt and sesame oil.

For the sauce, mix together Gochujang, soy sauce, sesame oil, cooking wine, sugar and garlic.

To assemble, heat sesame oil in the hot dolsot bowls and add rice. Arrange the sautéed vegetables and bulgogi around the rice. Place a raw egg yolk or a fried sunny-side-up egg in the center. Finish it off with the sauce and mix well.