Bibimbap in a wok

I love bibimbap, especially Dolsot Bibimbap. But I don’t have a stone bowl, so I used my wok to mimic this Korean staple. The rice doesn’t crisp up as well as the stone bowl, but the dish is still delicious. The recipe is for 1/2 beef and 1/2 soft tofu, but you can double up on one (or both) of the proteins. You can fry the egg separately if you prefer that to adding the egg directly into the rice mixture, or leave the egg out entirely.