Dolsot Bibimbap

Rinse 360g short-grain white rice under cold running water until the water runs clear, then drain fully. Combine rinsed rice and 480ml cold water in a rice cooker, set to standard white rice mode, and cook for 20 minutes until tender and sticky. If using a stovetop pot, bring rice and water to a boil over medium-high heat, then reduce to the lowest heat setting, cover tightly, and simmer for 18 minutes before resting 5 minutes off heat; do not lift the lid while cooking.

Bring 1L of water to a rolling boil over high heat, add 2g of fine salt. Blanch 150g spinach for 30 seconds, remove with a slotted spoon, squeeze out all excess water, and toss with 1/4 teaspoon sesame oil and a pinch of salt. Blanch 120g mung bean sprouts in the same boiling water for 2 minutes, drain, squeeze out excess water, and toss with 1/4 teaspoon sesame oil and a pinch of salt. Heat 1 teaspoon vegetable oil in a skillet over medium heat, sauté 100g julienned carrot for 2 minutes until crisp-tender, season with a pinch of salt, then set aside. Repeat the process with 120g julienned zucchini (sauté 2 minutes) and 80g sliced shiitake mushrooms (sauté 3 minutes with 1 teaspoon minced garlic), seasoning each lightly with salt, and set all vegetables aside in separate small piles.

Toss 200g thinly sliced beef sirloin with 1 tablespoon soy sauce, 1 teaspoon granulated sugar, 1 teaspoon minced garlic, and 1 teaspoon sesame oil, then let marinate for 10 minutes at room temperature. Heat 1 teaspoon vegetable oil in the same used skillet over medium-high heat, add the marinated beef in a single layer, and stir-fry for 3-4 minutes until fully cooked with no pink remaining and slightly caramelized at the edges. Transfer cooked beef to a plate and set aside.

In a small mixing bowl, whisk together 3 tablespoons gochujang, the remaining 1 tablespoon soy sauce, 1 tablespoon toasted sesame oil, 1 teaspoon minced garlic, 1 teaspoon granulated sugar, and 1 tablespoon toasted sesame seeds until completely smooth and evenly combined. Set the spicy, umami sauce aside for serving.

Brush the inner surface of 4 individual 12cm dolsot (Korean stone pots) with 1 teaspoon of toasted sesame oil per pot, coating the bottom and lower sides evenly. Divide the cooked sticky rice evenly between the pots, pressing it gently in an even layer and slightly up the inner sides. Place the pots over medium-low heat on stovetop burners, and cook for 7-8 minutes until you hear a faint, steady sizzle, indicating the bottom rice layer is turning golden and crispy. Do not stir the rice during this step.

Turn the stovetop heat under the stone pots to the lowest setting. Arrange the cooked seasoned vegetables and sautéed beef in neat, separate wedge-shaped sections on top of the rice, leaving a small circular well in the center of each pot. Crack 1 large egg into the center well of each pot, cover tightly with the stone pot lid, and cook for 2 minutes until the egg white is just set and the yolk remains runny. Drizzle 2 tablespoons of the prepared gochujang sauce over each serving, sprinkle with extra sesame seeds if desired, and serve immediately while the pot is still sizzling. Diners mix all ingredients together thoroughly with a long spoon before eating to combine the crispy rice, toppings, and sauce.