1 cup firm tofu, rinsed and cut into 1-inch cubes
1/2 cup Korean barbecue bulgogi marinade
4 cups short grain white rice, cooked
2 teaspoons toasted sesame seeds
1/4 cup sesame oil
4 egg yolks (optional)
1 cup carrots, julienned
1 cup zucchini, julienned
Pinch of salt
1 1/2 cups bean sprouts
1 cup green onions, chopped
4 cups fresh baby spinach
2 garlic cloves, minced
Pinch of sugar
1/4 cup kochujang vinegared hot pepper paste, or more to taste
10 ounces cabbage kimchi
1 cup fresh shiitake mushrooms, thinly sliced
4 dolsot stone bowls (available at Asian markets)
Marinate tofu overnight in Korean barbecue marinade.
Cook rice and keep warm
In sesame oil and a pinch of salt, sauté carrots and zucchini until almost tender. If necessary add a bit more sesame oil and toss in the remaining vegetables, garlic and a pinch of sugar and continue to sauté approximately 2 minutes, or until the vegetables are almost done (they will continue to cook in the dolsot or stone bowl)
Broil or barbecue the beef.
Pour 1/2 - 1 teaspoon of sesame oil in the base of each stone bowl. Divide rice between the 4 stone bowls. Arrange all ingredients on top of the rice side by side around the bowl. Put a teaspoon (or more depending on taste) of the Korean chili paste on top of the vegetables and in the middle of the bowl place an egg yolk. Pour a tablespoon of sesame seed oil around the edge of the bowl.
Place stone bowl on top of stove and on high heat leave for approx 5 minutes or until you can hear the rice popping and crackling.
Remove from heat and serve. Be very careful as the stone bowl will be extremely hot.