This is the most delicious mix of rice, beef and vegetables cooked with garlic and sesame oil, topped with an egg yolk and gochujang (Korean chilli paste). The ingredients are cooked individually then beautifully arranged in a stone bowl called a dolsot, which is heated until the rice turns golden and crispy on the bottom. You mix everything together when you eat it. You will need four dolsot bowls, available from Korean grocery stores. The amount of garlic used in this recipe might seem high but remember that this is a culture in which most people eat seven heads of garlic a week! You can use less garlic if you like but once cooked it is delicious and not overpowering.
PREPARATION
COOKING
SKILL LEVEL
Ingredients
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Rinse the rice in cold water and drain, then repeat twice to make sure the grains are thoroughly washed. Put the rice in a saucepan and place a hand flat over the top. Fill with cold water to the top of your hand. Cover with a lid and simmer until the water is absorbed (approximately 20 minutes).
Combine the beef with 1 tablespoon of the soy sauce, a little sesame oil, 3 teaspoons of the garlic, the sugar and a pinch of pepper. Stir-fry until the beef is golden brown and set aside.
Mix the mushrooms with the remaining soy sauce, a little sesame oil, 2 teaspoons of the garlic and pepper and set aside.
Stir-fry the carrot in a little sesame oil with 2 teaspoons of the garlic and a pinch of salt and pepper. Scoop onto a plate and repeat with the daikon and zucchini.
Bring a saucepan of water to the boil and blanch the spinach leaves for 15 seconds, then scoop out, drain, place in a bowl and toss with some sesame oil, a little garlic, and salt and pepper. Repeat with the bean sprouts.
Put a teaspoon of sesame oil in the base of each stone bowl. Put some rice in the bowls and arrange small mounds of beef and vegetables over the top. Gently place an egg yolk in the middle and a teaspoon (or more to taste) of gochujang to the side. Pour another tablespoon of sesame oil around the edge of each bowl.
Place the stone bowls over high heat on the stove for approximately 5 minutes, or until you can hear the rice popping and crackling. Carefully remove the hot bowls from the heat and serve.
Note
• All these items are readily available at any Korean grocery store.
石鍋拌飯
圖片 1 / 視頻 1 / 音頻
這是大米，牛肉和蔬菜一起煮大蒜，香油最美味的搭配，配上蛋黃和辣椒醬（韓國辣椒醬）。的成分單獨地熟然後精美佈置在石碗稱為石鍋，它是加熱直至大米變為金色和酥脆的底部。你混在一起的一切，當你吃它。您將需要四個石鍋碗，可從韓國雜貨店。在這個配方中使用的大蒜量似乎很高，但請記住，這是一個文化中，大多數人吃大蒜的一周七天的頭！你可以用更少的大蒜，如果你喜歡，但一旦熟了的好吃，而不是壓倒。
供應
4
準備
30 分鐘
烹飪
45 分鐘
技能等級
中
通過
蘇珊娜金 - 張元餐廳
給它0.5 / 5
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給它1.5 / 5
給它2/5
給它2.5 / 5
給它3/5
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平均：4.1 （39票）
成份
2杯短粒大米
400克牛肉蘇格蘭圓角，細切成5,5厘米長
1.5湯匙醬油
140毫升香油
3大勺蒜泥
捏糖
鹽和胡椒
1杯幹香菇，泡軟，切碎
2小胡蘿蔔，切成火柴棍
1小蘿蔔，切成火柴棍
2個小西葫蘆，切成火柴棍
1束菠菜，葉採摘
1大方杯豆芽
4個蛋黃
辣椒醬（辣椒醬）（見注）
4石鍋石碗（見注）
庫克的注意事項
爐溫是常規; 如果採用風扇強制（對流），降低20℃的溫度。|我們採用澳大利亞湯匙和杯子：1茶匙等於5毫升，1湯匙相當於20毫升，1杯等於250毫升。|所有草藥是新鮮的（除非指定）和杯子輕輕座無虛席。|所有蔬菜都是中等大小的去皮，除非另有說明。|所有雞蛋55-60克，除非另有說明。
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