Dolsot bibimbap is a classic Korean dish of mixed rice with vegetables, served in a sizzling hot stone bowl. The earthenware caramelizes the rice and forms a tahdig-like crust on the bottom, which tastes fantastic against the meat, gochujang (red pepper paste), and fresh white rice. Here, I've replaced the stone pot with the more readily available cast-iron skillet. Everything gets cooked in this one pan, which means dishes are reduced and caramelization is heightened. —Eric Kim
Kosher salt and freshly ground black pepper, to taste
sesame oil, divided
Tuscan kale, roughly chopped
finely chopped kimchi
(5g) packet roasted seaweed snack, crushed
large organic egg yolk
In This Recipe
In a resealable plastic bag, marinate the beef, garlic, soy, miso, sugar, sesame oil, and black pepper overnight.
For the bibimbap: Prepare the white rice. I like to rinse it over the sink in a strainer, then add it to a rice cooker with 1/2 cup water, let it sit for 10 minutes, and press Cook. (But make it however you like.)
In a small bowl, toss together the radishes, sugar, vinegar, and a pinch of salt and black pepper. Set aside.
Meanwhile, heat an 8-inch cast-iron skillet over medium heat, then add 2 teaspoons of the sesame oil and kale. Season with salt and pepper. Fry for a good 2 to 3 minutes, until charred at the edges. Remove and set aside.
Add another teaspoon sesame oil and fry the marinated beef for 5 to 7 minutes, or until charred and cooked through. Remove and set aside.
Add the remaining tablespoon sesame oil and cooked white rice. Turn rice in the oil and fry for just a minute, then distribute evenly on the bottom of the skillet.
Off the heat, assemble all of the ingredients in color-blocked components over the rice: the beef, kale, marinated radishes, chopped kimchi, crushed roasted seaweed snack, and gochujang. The egg yolk should go in the middle.
Return built skillet to the heat, over medium-low, and toast the rice for about 5 minutes (so the bottom of the pan forms a sort of tahdig-like crust). Eat with a wooden spoon if you can, so as not to scrape the bottom of the skillet.
Eric Kim is the Senior Editor and 'Table for One' columnist at Food52. Formerly the Digital Manager of FoodNetwork.com, he writes about food, travel, and culture and lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson Kim. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway.