This is the most delicious mix of beef, rice and slivered vegetables which have been blanched and dressed with sesame oil and soy sauce for extra flavour, all cooked in a stone bowl to make the rice at the sides of the bowl golden and crispy. To eat, mix the whole egg and pepper paste through and eat – with a spoon.
Cook the rice per instructions.
Slice scotch fillet into thin slices no more than 5cm long and combine with soy sauce, pepper, some of the sesame oil, garlic and a pinch of sugar. Stir fry until beef is golden brown. Remove from stove and allow to rest.
Soak the dried mushrooms in water until they become soft. Slice thinly and mix with sesame oil, soy sauce, garlic and pepper.
Cut the carrots, radish and zucchini into matchstick sized slices. Heat sesame oil in a large pan and sauté the carrots with a teaspoon of garlic and a pinch of salt and pepper, remove from pan and place carrots into a bowl. Repeat the above process with the radish and zucchini as well. Set aside.
Cut the carrots, radish and zucchini into matchstick sized slices. Heat sesame oil in a large pan and sauté the carrots with a teaspoon of garlic and a pinch of salt and pepper, remove from pan and place carrots into a bowl. Repeat the above process with the radish and zucchini as well. Set aside.
Pour a teaspoon of sesame oil in the base of each stone bowl. Divide rice between the 4 stone bowls. Arrange all ingredients on top of the rice side by side around the bowl. Put a teaspoon (or more depending on taste) of the Korean chilli paste on top of the vegetables and in the middle of the bowl place an egg yolk. Pour a tablespoon of sesame seed oil around the edge of the bowl.
Place stone bowl on top of stove and on high heat leave for approx 5 minutes or until you can hear the rice popping and crackling.
Remove from heat and serve. Be very careful as the stone bowl will be extremely hot.
Get the dol sot stone bowls from a Korean grocery store. Alternatively use a single clay pot and divide when you serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (376g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1013 | ||
Calories from Fat: 175 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.5g | 26 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 209.8mg | 65 % | |
Sodium 52.3mg | 2 % | |
Potassium 554.8mg | 15 % | |
Total Carbohydrate 186.2g | 55 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 177.7g | ||
Protein 19.1g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1013
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