Yukhoe Dolsot Bibimbap recipe - ingredients, nutrition and when to eat it
This one-bowl meal combines yukhoe and assorted vegetables over rice in a hot stone pot.
This one-bowl meal combines yukhoe and assorted vegetables over rice in a hot stone pot. Nutty sesame oil and sweet-savory seasoning pair with warm rice and crisp vegetables to make a hearty meal. It’s a satisfying choice for lunch or dinner.
Rice bowls · 25 minutes to cook
Tips: Use fresh beef sold for yukhoe, and clean your hands, cutting board, and knife thoroughly. Season the beef just before serving.
Tips: Squeeze excess water from the vegetables so the rice doesn’t get soggy.
Tips: Once the stone pot is hot, add the rice and let it crisp over low heat to make fragrant toasted rice.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Beef round — 80 g
- Spinach — 35 g
- Bean sprouts — 35 g
- Carrot — 25 g
- Shiitake mushrooms — 25 g
- Egg yolk — 1 pc
- Gochujang — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Soy sauce — 0.5 tsp
- Garlic — 0.3 tsp
- Sugar — 0.3 tsp
- Salt — 0.1 tsp