- 1 Dolsot bowl (seasoned and heated ready to serve)
- 60g Cooked sticky rice
- 1 tbsp Prep Premium Toasted Sesame Oil
- 20g Sliced woodland mushrooms
- 20g Julienne courgette
- 20g Julienne carrot
- 20g Chiffonade red cabbage
- 20g Julienne mouli
- 20g Edamame beans
- 20g Bean sprouts
- 80-100g Stir Fry Beef
- 2 tbsp Lion Koren Hot Chilli Sauce
- 1 raw egg yolk (alternatively poached egg or omelette strips can be used)
- 30g Lion Koren Hot Sauce to drizzle plus extra to serve on the side
BEEF DOLSOT BIBIMBAP | brought to you by Lion Sauces
BEEF DOLSOT BIBIMBAP | brought to you by Lion Sauces
This Korean dolsot bibimbap is full of delicious flavours and ingredients for a truly authentic flavour.
Ingredients
Method
Preheat the pre-seasoned Dolsot bowl according to instructions
Prepare all the vegetables
Cook the sticky rice and stir through the Prep Premium Toasted Sesame Oil
Stir fry the beef strips in a little Prep Premium Sunflower Oil until cooked
Add the 2 tbsp of Lion Korean Hot Chilli Sauce and cook through
Remove from the heat
Place the rice in the bottom of the hot Dolsot bowl
Arrange the prepared vegetables in sections around the edge of the Dolsot bowl
Place the Lion Korean Hot Chilli Sauce beef strips on top of the rice
Separate the egg yolk and place directly on top of the beef in the middle of the bowl
Drizzle with Lion Korean Hot Chilli Sauce
Serve to the table and stir through all the ingredients in the bowl to create a delicious, hot stir fried dish
Serve with extra Lion Korean Hot Chilli Sauce to taste
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