Lion Beef Dolsot Bibimbap

Ingredients

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Ingredients

  •   1 Dolsot bowl (seasoned and heated ready to serve)
  • g Cooked sticky rice
  • g Tbsp Prep Premium Toasted Sesame Oil
  • g Sliced woodland mushrooms
  • g Julienne courgette
  • g Julienne carrot
  • g Chiffonade red cabbage
  • g Julienne mouli
  • g Edamame beans
  • g Bean sprouts
  • g Stir Fry Beef
  •   2 tbsp Lion Koren Hot Chilli Sauce
  •   1 Raw egg yolk (alternatively poached egg or omelette strips can be used)
  • g Lion Koren Hot Sauce to drizzle plus extra to serve on the side

Method

  • 1

    Step 1

    Preheat the pre-seasoned Dolsot bowl according to instructions
  • 2

    Step 2

    Prepare all the vegetables
  • 3

    Step 3

    Cook the sticky rice and stir through the Prep Premium Toasted Sesame Oil
  • 4

    Step 4

    Stir fry the beef strips in a little Prep Premium Sunflower Oil until cooked
  • 5

    Step 5

    Add the 2 tbsp of Lion Korean Hot Chilli Sauce and cook through
  • 6

    Step 6

    Remove from the heat
  • 7

    Step 7

    Place the rice in the bottom of the hot Dolsot bowl
  • 8

    Step 8

    Arrange the prepared vegetables in sections around the edge of the Dolsot bowl
  • 9

    Step 9

    Place the Lion Korean Hot Chilli Sauce beef strips on top of the rice
  • 10

    Step 10

    Separate the egg yolk and place directly on top of the beef in the middle of the bowl
  • 11

    Step 11

    Drizzle with Lion Korean Hot Chilli Sauce
  • 12

    Step 12

    Serve to the table and stir through all the ingredients in the bowl to create a delicious, hot stir fried dish
  • 13

    Step 13

    Serve with extra Lion Korean Hot Chilli Sauce to taste

Ingredients

  • 1 Dolsot bowl (seasoned and heated ready to serve)
  • 60 g Cooked sticky rice
  • 1 g Tbsp Prep Premium Toasted Sesame Oil
  • 20 g Sliced woodland mushrooms
  • 20 g Julienne courgette
  • 20 g Julienne carrot
  • 20 g Chiffonade red cabbage
  • 20 g Julienne mouli
  • 20 g Edamame beans
  • 20 g Bean sprouts
  • 900 g Stir Fry Beef
  • 2 tbsp Lion Koren Hot Chilli Sauce
  • 1 Raw egg yolk (alternatively poached egg or omelette strips can be used)
  • 30 g Lion Koren Hot Sauce to drizzle plus extra to serve on the side