Lion Beef Dolsot Bibimbap
Ingredients
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1 Dolsot bowl (seasoned and heated ready to serve)
-
g Cooked sticky rice
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g Tbsp Prep Premium Toasted Sesame Oil
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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
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2 tbsp Lion Koren Hot Chilli Sauce
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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
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1
Step 1
Preheat the pre-seasoned Dolsot bowl according to instructions
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2
Step 2
Prepare all the vegetables
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3
Step 3
Cook the sticky rice and stir through the Prep Premium Toasted Sesame Oil
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4
Step 4
Stir fry the beef strips in a little Prep Premium Sunflower Oil until cooked
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5
Step 5
Add the 2 tbsp of Lion Korean Hot Chilli Sauce and cook through
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6
Step 6
Remove from the heat
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7
Step 7
Place the rice in the bottom of the hot Dolsot bowl
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8
Step 8
Arrange the prepared vegetables in sections around the edge of the Dolsot bowl
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9
Step 9
Place the Lion Korean Hot Chilli Sauce beef strips on top of the rice
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10
Step 10
Separate the egg yolk and place directly on top of the beef in the middle of the bowl
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11
Step 11
Drizzle with Lion Korean Hot Chilli Sauce
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12
Step 12
Serve to the table and stir through all the ingredients in the bowl to create a delicious, hot stir fried dish
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13
Step 13
Serve with extra Lion Korean Hot Chilli Sauce to taste
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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