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Le Chaudron recipe
Bibimbap dolsot croustillant
Crispy dolsot bibimbap
⏱ 45 minServes 2Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
300 g (11 oz)cooked white rice
150 g (5 oz)thinly sliced beef
1carrot, cut into matchsticks
100 g (3½ oz)fresh spinach
100 g (3½ oz)bean sprouts
2eggs
3 tbspgochujang
- 300 g (11 oz) cooked white rice
- 150 g (5 oz) thinly sliced beef
- 1 carrot, cut into matchsticks
- 100 g (3½ oz) fresh spinach
- 100 g (3½ oz) bean sprouts
- 2 eggs
- 3 tbsp gochujang
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Stir-fry the carrot, spinach and bean sprouts separately for 2 minutes each.
- Sear the beef in a very hot wok for 3 minutes.
- Oil the stone bowls generously, pack in the rice and heat over high heat to form a golden crust.
- Arrange the vegetables and beef in separate piles on the rice.
- Fry the eggs for 3 minutes, keeping the yolks runny, and place one in the center of each bowl.
- Serve right away with a spoonful of gochujang to mix in at the table.
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