Dolsot Bibimbap Recipe

Cook rice

Rinse the short-grain rice under cold water until the runoff is mostly clear. Drain and combine with 2 cups water in a rice cooker or pot. Cook according to your rice cooker instructions or bring to a boil, reduce to a very low simmer, cover, and cook 15–18 minutes until water is absorbed. Let rest, covered, 10 minutes.

Season rice

Fluff the cooked rice with a rice paddle or fork. Stir in 1 tsp sesame oil and 1 tsp kosher salt. Taste and adjust.

Prepare dolsot (stone bowl) or skillet

If using a dolsot, place it on a stovetop burner over medium heat to warm for 2–3 minutes. If you don't have a dolsot, use a heavy cast-iron skillet and preheat over medium-high.

Create crispy rice layer

Add 2 tbs neutral oil to the preheated dolsot or skillet and swirl to coat the bottom. Press 1 to 1 1/2 cups of the seasoned cooked rice into an even layer on the bottom and up the sides slightly (reserve any extra rice for another serving). Reduce heat to medium-low. Cook until the bottom forms a golden-brown, crispy crust (nurungji) — about 6–10 minutes. Keep an eye so it doesn't burn; you want deep golden color and crisp texture.

Blanch the spinach: Bring a pot of water to a rolling boil. Add the spinach and blanch 20–30 seconds until wilted and bright green. Immediately transfer to an ice bath to stop cooking. Squeeze out excess water thoroughly with your hands or a clean kitchen towel.

Season spinach: In a bowl, combine the squeezed spinach with 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp minced garlic, 1 tsp toasted sesame seeds, and 1/4 tsp kosher salt. Toss gently to combine. Taste and adjust seasoning.

Quick-pickle carrots and cucumbers

In a small bowl, mix 1 tbs rice vinegar and 1/2 tsp sugar until dissolved. Add the julienned carrots and sliced cucumber, toss to coat, and let sit 5–10 minutes while you prepare other components. Drain excess liquid before plating.

Sauté mushrooms and prepare green beans

Heat 1 tsp neutral oil in a small skillet over medium heat. Add sliced shiitake mushrooms and sauté 2–3 minutes until softened. Add 1 tsp soy sauce and 1/8 tsp salt; cook another minute and remove from heat. Blanch or steam the green beans 1–2 minutes until tender-crisp, then shock in cold water and drain.

Warm the kimchi slightly: In the skillet used for mushrooms (wipe out if needed), briefly toss the sliced kimchi over medium heat 1–2 minutes to warm and slightly caramelize the edges. This mellows the acidity and adds depth.

Prepare gochujang sauce: In a small ramekin, stir together 2 tbs gochujang, 1 tsp mirin or water, and 1/2 tsp gochugaru (optional) until smooth. Adjust thickness with more water or mirin to a spoonable consistency. Set aside.

Fry the egg

In a small nonstick pan, heat 1 tsp neutral oil over medium-high. Crack the egg and fry sunny-side up until the whites are set but yolk remains runny (about 2–3 minutes). For a slightly crisp edge, baste with a little oil while cooking. Season the egg white lightly with a pinch of salt.

Assemble in the dolsot or skillet: Once the rice has a golden crust, remove from heat briefly and arrange the seasoned spinach muchim, quick-pickled carrots and cucumbers, sautéed mushrooms, green beans, and warmed kimchi in separate, attractive sections on top of the crispy rice (like spokes of a wheel). Place the fried egg in the center. Sprinkle sliced scallion and 1/2 tsp toasted sesame seeds over everything.

Serve with gochujang: Serve the gochujang sauce on the side or spoon a dollop on top of the egg. At the table, mix everything thoroughly so the hot stone/skimmed skillet helps crisp more rice and warms the toppings.