Stone Pot Bibimbap Recipe

Rinse and cook rice

Rinse the short-grain rice under cold water until the water runs mostly clear (about 2–3 rinses). Drain. Combine rinsed rice and 360 ml water in a rice cooker or a heavy pot. Cook according to your rice cooker instructions or bring to a boil, cover, reduce to low and simmer 12–15 minutes until water is absorbed. Let rest 10 minutes off heat with lid on.

Prepare stone pot

Heat the empty stone pot (dolsot) on medium for 2 minutes, add 1 tbs sesame oil and swirl so the interior is lightly coated. This will help form a crispy crust (nurungji). If you don't have a stone pot, use a heavy-bottomed skillet and proceed similarly.

Blanch spinach

Bring a pot of water to a boil. Add a pinch of salt and the spinach. Blanch 20–30 seconds until wilted bright green. Drain and immediately plunge into ice water to stop cooking. Squeeze out excess water, roughly chop, then season with 1/2 tbs sesame oil, a pinch of salt, and 1/2 minced garlic clove. Set aside.

Cook bean sprouts

In the same boiling water, blanch the bean sprouts 1–2 minutes until tender-crisp. Drain and toss with 1/2 tbs sesame oil, a pinch of salt, and a little minced garlic (about 1/2 clove). Set aside.

Sauté carrots

Heat 1 tbs neutral oil in a skillet over medium-high. Add julienned carrot and a pinch of salt. Sauté 2–3 minutes until just tender. Remove and set aside.

Sauté zucchini

In the same skillet, add 1 tbs neutral oil (or wipe skillet and add fresh), add julienned zucchini with a pinch of salt. Sauté 2–3 minutes until just softened but not mushy. Remove and set aside.

Sauté mushrooms

Add 1 tbs sesame oil to the skillet, increase heat to medium-high, add sliced mushrooms and a pinch of salt. Sauté 3–4 minutes until browned and any liquid has mostly evaporated. If using dried shiitake, rehydrate first and reserve soaking liquid; add up to 2 tbs soaking liquid while cooking for extra umami. Finish with a splash of soy sauce (about 1/2 tsp) if desired. Set aside.

Prepare scallions

Thinly slice scallions and lightly toss with a tiny pinch of salt and a few drops of sesame oil. Reserve for garnish.

Season and cook beef

Mix ground beef with 1 tbs soy sauce, 1/2 tsp sugar, 1/2 tsp sesame oil, and 1 minced garlic clove. Heat 1 tbs neutral oil in a skillet over medium-high heat. Add beef, breaking it up with a spatula, and cook 4–6 minutes until browned and cooked through. Taste and adjust seasoning (add pinch of pepper or more soy if needed). Drain any excess fat and set aside.

Make bibimbap sauce

In a small bowl, combine 3 tbs gochujang, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp honey (or sugar), and 1 tsp water. Stir until smooth. Taste and adjust heat or sweetness as desired. Set aside.

Warm stone pot and add rice

If the stone pot cooled, reheat over medium for 1–2 minutes until hot but not smoking. Add the cooked rice into the oiled stone pot, pressing gently to create an even layer. Use a spoon to create a small well in the center for the egg.

Arrange toppings

Arrange the prepared vegetables (spinach, bean sprouts, carrots, zucchini, mushrooms) and cooked beef in separate sections on top of the rice, forming a colorful ring. Place the sliced scallions and kimchi (if using) to one side. Sprinkle toasted sesame seeds over the toppings.

Cook the egg

There are two common options: 1) Crack a raw egg into the center well and cover the pot for 1–2 minutes so the white sets but the yolk remains runny; or 2) Fry the egg in a small skillet sunny-side-up with a little oil and place on top. For a hot stone pot effect, the raw egg will cook from the heat of the rice and pot—monitor closely to avoid overcooking.

Create crispy crust (nurungji)

Return the pot to medium-low heat for 2–4 minutes to encourage the rice contacting the pot to crisp. Listen for a gentle crackling; do not leave unattended to prevent burning. When a golden crust forms, remove from heat.

Serve

Place the hot stone pot on a heatproof trivet or wooden base. Serve the bibimbap at the table with the gochujang sauce on top or on the side. Mix thoroughly so vegetables, beef, egg and sauce combine, scraping up some crispy rice from the bottom. Adjust salt and pepper to taste and garnish with extra sesame seeds if desired.