Bool Kogi Dolsot Stone Bowl Bibimbap

For our Holiday season, we decided to break from the traditional American fare and go for a feast of a different kind. We found ourselves missing the variety of the west coast and the times we shared exploring what it had to offer. It had been so long since we first had that huge serving of Bibimbap in a screaming hot Dolsot stone bowl, the juicy Bool Kogi still sizzling in front of us.

After a very fun holiday season last year, we had become proud owners of a set of Dolsot stone bowls. These were the very stone bowls we first had Bibimbap in!

We figured it would be fun to make an amazing feast with those same bowls we got nearly a year ago to celebrate the Holidays!

Bool Kogi Dolsot Bowl Bibimbap

(makes 2 large bowls)

(approx. 50-60 minutes; 10 minutes prep, 45 minutes to cook)

3 cups of cooked rice
2 lbs of marinated Bool Kogi
1/2 of a medium onion
1/2 of a small head of red cabbage
8 oz of enoki mushrooms
10 oz of spinach
6 oz of daikon & carrot salad
2 eggs
4 oz of soy sauce
Gochujang sauce
6 oz of bean sprouts
Toasted sesame seeds for garnish

The great thing about Bibimbap (Korean for 'mixed rice') is that you can use almost any ingredients you want. You can just rummage through your fridge and toss in whatever you've got on hand. Some veggies that go bad in a few days? Put 'em in. Some leftover rice from the night before? Put it in.

We started by cooking up a package marinated Bool Kogi. This was a great opportunity to use one of our newest pieces of equipment. Our Breville Griddle and Panini Press, which sold new for over $200 and can be found used online for around $100 to $150. Thanks to a particularly fortiutous trip to one of our local thrift stores, we found one, barely used for $10.

That's right $10!!!!!

We can't make this up. It's common to find pretty decent deals in secondhand stores, but this was the deal of the year!!

We pulled the meat off and wrapped it in foil to keep in the heat.

Next, we tossed on some onions and cabbage, utilizing the flavors left over by the Bool Kogi and gave them a good sauté before setting them off to the side for later.

Next, we did the same to the mushrooms and spinach, adding 2 Tbsp of soy sauce to each and adding a pinch of sesame seeds to the spinach, cooking for about 5 minutes. Lastly, we cooked our bean sprouts for about 5 minutes and set them aside for the next step.

Now, it's time to put it all together!

We put our bowls on our stove-top and got them as hot as we possibly could. We made sure to coat the inside of the bowls with a little grapeseed oil and filled them halfway with some precooked rice.

Add in your  Bool Kogi, spinach, onions and the rest of your toppings and...

Top with Gochujang and some more toasted sesame seeds with a heaping side of kimchi before plunging your spoon in and mixing up a steaming-hot serving of rice, veggies and absolutely juicy, tender beef.

Bonus of using a stone bowl: the unmistakable crispy crunch of the rice as it cooks in the intense heat of the Dolsot Bowl.

We couldn't think of a better way to celebrate the Holidays!!