Dolsot-bibimbap 돌솥 비빔밥 Recipe

Prepare the Rice

Rinse the short grain rice under cold water until the water runs clear. Drain and add to a rice cooker with 2.5 cups of water. Cook according to rice cooker instructions.

Prepare the Vegetables

While the rice is cooking, wash and slice the assorted vegetables into thin strips. Heat 1 tablespoon of vegetable oil in a pan over medium heat. Sauté each type of vegetable separately until tender, adding salt to taste, about 3-4 minutes for each vegetable. Set aside.

Cook the Eggs

In the same pan, add a little more oil if needed and fry the eggs sunny side up until the whites are set but the yolks are still runny.

Assemble the Bibimbap

Once the rice is cooked, heat a dolsot (stone pot) over medium heat. Add 1 tablespoon of vegetable oil to the bottom of the pot. Add the cooked rice and press down slightly to create a crispy layer at the bottom. Arrange the sautéed vegetables on top of the rice in sections. Place the fried egg in the center.

Finishing Touches

Drizzle sesame oil over the top, sprinkle with sesame seeds and chopped green onions. Serve immediately with gochujang on the side.