The definitive Korean mixed rice bowl. Served in a sizzling hot stone pot (dolsot), it features perfectly arranged namul (sautéed vegetables), marinated beef, and a raw egg yolk that cooks as you aggressively mix it with gochujang.
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Prepare all the namul (vegetables) separately by blanching or ing them, seasoning each with garlic, soy sauce, and sesame oil.
Sauté the beef over high heat until cooked.
Coat the inside of stone pots (dolsot) generously with sesame oil. Heat on the stove until .
Press 1 cup of cooked rice into the bottom of each pot. Let it crackle and toast for 5 minutes to form a crust (nurungji).
Artfully arrange the beef and vegetables on top of the rice in distinct sections.
Drop the egg yolk in the center. Serve immediately while sizzling, with gochujang on the side for the diner to mix in vigorously.
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