Vibrant, Simple & Delicious Korean Rice Bowl!

meat (beef or chicken)

🥗Healthier: tofu

💰Cheaper: ground pork

Tofu is a plant-based protein, while ground pork is often less expensive than beef.

Preheat the oven to 200°C and gradually increase to 250°C to heat the stone bowl.

Peel the carrot and cut it into thin rings for presentation.

Dice the shiitake mushrooms into rough chunks or tear them to maintain their shape.

Slice the sirloin steak and brush off any garlic bits to prevent burning.

Open the thicker white parts of the spring onion to enhance flavor absorption.

Marinate the steak with a teaspoon of brown sugar, a pinch of black pepper, sesame oil, and light soy sauce. Let it sit for 30 minutes to 1 hour.

Blanch spinach in boiling water for a short time to keep it vibrant and crunchy, then season with sea salt and sesame oil while still hot.

Blanch bean sprouts for 20-30 seconds, season with salt, pepper, and sesame oil while hot.

Stir-fry the carrot and shiitake mushrooms in a hot pan, allowing them to sear before adding seasoning.

Prepare the samjang sauce by mixing gochujang, light soy sauce, sesame oil, black sesame seeds, and a drizzle of water to thin it out.

Separate the egg yolk from the white for topping later.

Cook the rice with a 1.5:1 water-to-rice ratio, ensuring it's fresh before adding to the stone bowl.

Pour oil into the hot stone bowl and mix it around before adding the cooked rice.

Sear the steak on a hot griddle for about 1 minute on each side.

Compile the dish by layering the rice, vegetables, and steak in the hot stone bowl, topping with the egg yolk and a drizzle of Korean barbecue sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens