Dolsot Bibimbap with Crispy Rice and Beef Gochujang

Method

1. Slice the sirloin against the grain into strips 5 mm wide and 5 cm long, and toss with the grated pear, soy sauce, sugar, garlic, sesame oil and pepper to marinate. Cut the radish into fine 5 cm matchsticks, salt with a pinch for 10 minutes, squeeze dry and toss with the chili flakes, vinegar and sugar. Cut the zucchini into matchsticks, salt with a pinch for 5 minutes and squeeze; cut the carrot into matchsticks and slice the shiitake 3 mm thick.

   Add in this stepBeef sirloin 120 gAsian pear, grated 20 gSoy sauce 2 tspSugar 1 tspMinced garlic 1 tspToasted sesame oil (for the beef) 1 tspGround black pepper 1 pinchKorean radish or daikon 100 gKorean chili flakes (gochugaru) 1 tspRice vinegar 2 tspSugar (for the radish) 1 tspZucchini (or Korean squash) 100 gCoarse sea salt (for the vegetables) 3 pinch

2. Half-fill a 20 cm pot with water, bring it to a boil over high heat and add a pinch of salt. Add the soybean sprouts, cover and cook for 5 min without lifting the lid, then lift them out. Blanch the spinach in the same water for 30 sec and rinse under cold water. Squeeze each dry and season separately with the vegetable salt, sesame oil and garlic.

   Add in this stepSoybean sprouts 120 gSpinach 120 gCoarse sea salt (for the vegetables) 3 pinchToasted sesame oil (for the vegetables) 2 tspMinced garlic (for the vegetables) 1 tsp

   high heat

3. Heat a little oil in a 24 cm frying pan over medium heat and stir-fry the carrot for 1 min 30 sec, then set aside. In the same pan, stir-fry the zucchini and shiitake for 2 min until the zucchini turns bright green, then set aside. The zucchini is already salted, so add no more salt.

   Add in this stepCooking oil 1½ tbspCarrot 60 gFresh shiitake mushrooms 2

   medium heat

4. Beef gochujang: in the same pan, cook the ground beef over medium heat for 2 min 30 sec until crumbly. Add the gochujang, honey, garlic and water, turn down to low heat and simmer for 4 min, stirring. It is ready when glossy and a line drawn across the pan with the spatula holds for a moment; turn off the heat and stir in the sesame oil.

   Add in this stepGround beef (for the gochujang) 50 gGochujang (Korean chili paste) 2½ tbspHoney 1½ tspMinced garlic (for the gochujang) ½ tspWater 3 tbspToasted sesame oil (for the gochujang) 1½ tsp

   medium heat→low heat

5. Wipe the pan and heat it over high heat until it just starts to smoke. Spread the marinated sirloin in a single layer and stir-fry for 1 min 30 sec. If your pan is small, cook it in 1 batch(es) so the meat sears and browns instead of stewing in its juices.

   high heat

6. Brush the inside of a 20 cm cast-iron pan (or one stone pot per person) with sesame oil and heat over medium heat for 2 min. When the oil shimmers, add the rice and press it flat against the bottom with a spoon. Arrange the vegetables and radish salad in a ring on top and pile the sirloin in the center.

   Add in this stepToasted sesame oil (for the pan) 1½ tbspFreshly cooked short-grain rice 420 g

   medium heat

7. Leave it untouched over medium-low heat for 6 min to form a golden crust underneath. You'll hear a gentle crackling and smell toasted rice. Just before turning off the heat, place the yolks on the beef.

   Add in this stepEgg yolks 2

   medium-low heat

8. Bring the hot pan to the table, top with the beef gochujang and sesame seeds, break the yolks and mix vigorously, scraping up the crispy rice from the bottom. The heat of the pan turns the yolk creamy as it coats every grain.

   Add in this stepToasted sesame seeds 2 tsp