Dolsot Bibimbap & Naengmyeon Recipe

Cook rice

Rinse the short-grain rice under cold water until water runs mostly clear. Combine rice and 360 ml water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 14–16 minutes. Let rest 10 minutes off heat, then fluff.

Prepare seasoned vegetables

Blanch spinach in boiling water 30–45 seconds, cool in ice water, squeeze out excess water and season with 1/2 tsp salt, 1/2 tbs sesame oil and 1/2 clove minced garlic. Blanch bean sprouts 1–2 minutes, drain, squeeze and season with 1/2 tsp salt, 1/2 tbs sesame oil and 1/2 clove minced garlic. Sauté julienned carrot in 1/2 tbs vegetable oil over medium heat 2–3 minutes with a pinch of salt until tender-crisp. Sauté zucchini in 1/2 tbs vegetable oil 2–3 minutes until lightly browned with a pinch of salt. Sauté sliced shiitake mushrooms in 1/2 tbs vegetable oil for 3–4 minutes, season with a pinch of salt and a dash of black pepper.

Cook beef

In a bowl combine ground or thinly sliced beef with 2 tbs soy sauce, 1 tsp sugar and 1 1/2 cloves minced garlic. Marinate 10 minutes if time allows. Heat 1 tbs vegetable oil in a skillet over medium-high heat and cook beef until browned and cooked through, about 4–6 minutes. Set aside and keep warm.

Heat stone pot & crisp rice

Place the empty dolsot or heavy-bottom skillet on medium-high heat. Add 1/2 tbs sesame oil and swirl to coat the bottom. Add 2 cups cooked rice, pressing down so rice spreads evenly and contacts the pot. Cook 2–3 minutes until bottom begins to crisp (you should hear a sizzle). Reduce heat to medium-low to avoid burning.

Assemble bibimbap

Arrange seasoned spinach, bean sprouts, carrots, zucchini, mushrooms and cooked beef in sections on top of the rice. Place thin strips of nori if using. Make four shallow wells around the center and crack an egg into each well (for yolk-on-top fry) or top with a sunny-side-up egg cooked separately. Drizzle 1 tsp sesame oil over the toppings and sprinkle 1 tsp toasted sesame seeds. Serve gochujang on the side (about 1 tbs per serving) so diners can add to taste.

To serve

Bring the hot dolsot to the table. Mix everything vigorously before eating so the crispy rice is incorporated. Add gochujang and additional sesame oil or soy sauce to taste. Serve immediately; leftover crispy rice can be scraped out.

Prepare chilled broth

If using store-bought chilled beef or dongchimi broth, combine 900 ml broth with 2 tbs rice vinegar, 1 tbs sugar and 1/2 tsp salt in a pitcher. Adjust acidity and sweetness to taste. Chill thoroughly in the refrigerator until very cold (at least 30 minutes). Add ice cubes to the broth just before serving if desired.

Cook and chill noodles

Bring a large pot of water to a rolling boil. Add the naengmyeon noodles and cook according to package directions (typically 3–4 minutes) until just tender. Immediately drain and rinse thoroughly under cold running water, then submerge in an ice bath to stop cooking and firm the noodles. Drain well.

Prepare toppings

Thinly slice cucumber into julienne strips and chill. Thinly slice the Asian pear. If using cold sliced beef, chill and set aside. Hard-boil eggs 8–9 minutes for firm yolks, cool in ice water, peel and halve.

Assemble bowls

Divide chilled noodles between two large bowls. Arrange cucumber, pear slices and chilled sliced beef on top. Place one halved boiled egg in each bowl. Pour chilled broth over the noodles (approx. 450 ml per bowl), add a few ice cubes to keep it cold. Drizzle a little sesame oil (1/2 tsp each) and offer mustard or cho-gochujang on the side for spice. Serve immediately so noodles remain cold and springy.

Serving notes

Naengmyeon is traditionally eaten by slurping the cold noodles in broth. Adjust vinegar, sugar or salt in broth to preference. Leftover broth can be frozen or kept refrigerated for up to 2 days.