Dol Sot Bi Bim Bap

Ingredients

• ½ cup soy sauce

• ½ cup white sugar

• ½ cup brown sugar

• ¼ cup minced garlic

• ⅓ cup chopped green onion

• 4 tablespoons toasted sesame seeds

• 20 ounces rib-eye steak, sliced thin

• salt and pepper to taste

• 3 cups uncooked glutinous (sticky) white rice, rinsed

• 6 ½ cups water

• 4 dried shiitake mushrooms

• 1 pound fresh spinach, washed and chopped

• 12 ounces cucumber, julienned

• 12 ounces carrots, julienned

• sesame oil

• 8 ounces fresh bean sprouts

• 6 eggs, fried

• 6 sheets nori, crumbled

• 6 tablespoons sesame oil

• ¼ cup chili bean paste (Kochujang)

Description

1. Transfer the stone bowls from the oven to a suitable heat-resistant surface. Brush each bowl with sesame oil to coat. Divide rice into the bowls and gently pack to the bottom (the rice should sizzle as you arrange). Arrange cucumbers, carrots, bean sprouts, spinach, shiitake mushrooms, and beef mixture over each portion of rice.