Hot Stone Bibimbap Recipe

Marinate the beef. Whisk together 2 tablespoons of soy sauce, mirin, garlic, and sugar, then add the beef and coat well. Set aside.

Rinse the rice until water runs clear, then place in a saucepan with water. Bring to a boil, then lower heat to low and cover. Cook until water is completely absorbed and rice is fluffy, about 20 minutes.

Heat a skillet or wok over medium heat and add a thin layer of oil. Add mushrooms and cook until starting to soften, then add remaining 1 tablespoon soy sauce. Cook until browned, soft, and glossy. Remove from the skillet.

Add another layer of oil and add the spinach to the skillet. Stir into the oil until wilted and bright green, about 2 minutes. Remove from the skillet.

Cook the julienned carrots until soft and glossy, about 2-3 minutes, adding oil as needed. Remove from the skillet.

Add the steak and marinade to the skillet and cook until beef is deeply browned and marinade is reduced.

To prepare the dolsot, swirl sesame oil around the bottom of the bowl. Add the rice, then place the dolsot over medium heat until you can hear the rice sizzling, about 5 minutes (or longer for crispier rice). Add the beef, mushrooms, spinach, carrots, bean sprouts, kimchi, and gochujang, each in their own pile. Make a nest in the middle of the toppings to reveal the rice, then drop the egg yolk into the nest.

Serve immediately, stirring the egg yolk into the sizzling rice while the bowl is still hot.