Stone Pot Bibimbap with Crispy Rice Crust

What you need

• 200 g (1 cup) short-grain white rice
• 360 ml (1 1/2 cups) water, for the rice
• 150 g (5 oz) beef sirloin, or boneless short rib, cut into thin strips
• 5 tsp soy sauce, divided
• 1 tsp sugar, for the beef
• 1 tbsp rice wine, or mirin
• 2 cloves garlic, minced
• 2 tbsp toasted sesame oil, divided
• 150 g (5 oz) spinach
• 150 g (5 oz) bean sprouts
• 1 scallion, finely chopped
• 1 tsp toasted sesame seeds
• 1 carrot, cut into matchsticks
• 1 small zucchini, cut into matchsticks
• 4 shiitake mushrooms, sliced
• 2 tbsp neutral oil
• salt, to taste
• 2 eggs
• 2 tbsp gochujang
• 1 tbsp sugar, for the sauce
• 1 tbsp rice vinegar

Method

Restated from the original video

1. 1

   Rinse the rice until the water runs almost clear. Bring it to a boil with the 360 ml water, cover and cook on the lowest heat for 12-15 min, then rest off the heat for 10 min.

2. 2

   Toss the beef with 1 tbsp soy sauce, 1 tsp sugar, the rice wine, half the garlic and 1 tsp sesame oil. Leave to marinate while preparing the vegetables.

3. 3

   Bring a pot of salted water to a boil. Blanch the spinach for 30 seconds, lift it out, rinse under cold water and squeeze dry.

4. 4

   Chop the spinach roughly and mix it with the scallion, the rest of the garlic, 1 tsp soy sauce and 1 tsp sesame oil.

5. 5

   Boil the bean sprouts in the same water until they lose their raw taste but still crunch, 3-4 min. Drain and toss with a pinch of salt, the sesame seeds and 1/2 tsp sesame oil.

6. 6

   Heat 2 tsp oil in a frying pan over medium heat. Cook the zucchini with a pinch of salt until just soft, about 2 min, and set aside.

7. 7

   Add a little more oil and cook the carrot with a pinch of salt until tender-crisp, 2-3 min. Set aside.

8. 8

   Cook the shiitake in the same pan for 2 min, add 1 tsp soy sauce and cook 1 min more. Set aside.

9. 9

   Raise the heat and fry the beef until cooked through with no pink inside and the marinade has mostly evaporated, 3-4 min.

10. 10

    Fry the eggs in the remaining oil until the whites are set.

11. 11

    Stir the gochujang, 1 tbsp sugar, rice vinegar and 1 tsp sesame oil into a smooth sauce.

12. 12

    Brush the inside of two stone pots, or small cast iron pans, with the remaining sesame oil. Press half the rice into each in an even layer.

13. 13

    Arrange the spinach, bean sprouts, zucchini, carrot, shiitake and beef in separate piles on top of the rice.

14. 14

    Set the pots over medium-low heat until the rice crackles and forms a golden crust underneath, 5-7 min.

15. 15

    Move the pots to heatproof boards, top each with an egg and serve with the sauce. Mix everything at the table, scraping up the crisp rice.

Imported from kimchimari.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.