Stone Pot Bi Bim Bap Recipe
Bibimbap is served in a stone pot(Dolsot pot) which is a hot rice pot
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Ingredients
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Rice & Broth
Protein
Vegetable Toppings
Egg & Garnish
Sauce (Gochujang Sauce)
Stone Pot & Finishing
Method
Rice & Pot Prep
- 1
Rinse and cook rice
Rinse the short-grain rice under cold water until the water runs mostly clear to remove excess starch. Drain and place rice in a rice cooker or pot with 2.2 cups water (or 2 cups water + 1/2 cup broth for extra flavor). Cook according to your rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Let rest covered 10 minutes.
- 2
Preheat stone pot
While rice is resting, place the empty dolsot (stone pot) on medium heat. Add 2 tsp neutral oil and swirl to coat the bottom and sides. Heat for 3–5 minutes until the pot is hot but not smoking — you want it hot enough to crisp rice when it’s added. Keep heat on low-medium to maintain warmth.
Protein
- 3
Marinate beef
In a bowl combine 2 tbs soy sauce, 1 tbs sesame oil, 1 tsp minced garlic, 1 tsp brown sugar, and 1/4 tsp black pepper. Add the ground or thinly sliced beef and toss to coat. Let marinate 10–15 minutes while you prepare vegetables.
- 4
Vegetable Toppings
- 5
Prepare and season vegetables
You will sauté each vegetable separately (this maintains color and texture) and season lightly. - Zucchini: Slice into matchsticks or half-moons. Heat 1 tsp oil in a skillet over medium-high heat, add zucchini, season with a pinch of salt, and sauté 2–3 minutes until just tender. Transfer to a serving bowl. - Carrots: Julienne carrots if not already. In the same skillet add 1 tsp oil, sauté carrots 2–3 minutes with a pinch of salt until slightly softened. Transfer to bowl. - Mushrooms: Add 1 tsp oil, sauté sliced mushrooms with 1/2 tsp minced garlic and a pinch of salt until browned, 3–4 minutes. Transfer. - Bean sprouts: Blanch bean sprouts in boiling water 30–45 seconds then drain, or quickly stir-fry 1 minute with a pinch of salt and 1 tsp sesame oil. Transfer. - Spinach: Blanch spinach 20–30 seconds in boiling water, drain and rinse under cold water, squeeze out excess moisture. Toss with 1 tsp sesame oil, 1/2 tsp minced garlic and a pinch of salt.
- 6
Finish vegetables
Taste each vegetable and adjust salt if needed. Keep each vegetable in its own small bowl — these will be arranged individually in the stone pot to create the classic bibimbap presentation.
Egg & Sauce
- 7
Make gochujang 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. Whisk until smooth. Taste and adjust sweetness or vinegar to your preference. Set aside.
- 8
Fry eggs
In a nonstick skillet, heat 1 tsp oil over medium-high heat. Crack eggs and fry sunny-side up until whites are set but yolks remain runny, about 2–3 minutes (cover the pan for 30–45 seconds if you prefer whites fully set while keeping yolks runny). If making individual bowls for 4, fry 4 eggs. Keep warm.
Assemble in Stone Pot & Serve
- 9
- 10
Arrange toppings
Neatly arrange the cooked vegetables, mushrooms, bean sprouts, spinach, and cooked beef in sections on top of the rice so each ingredient is visible. Place the fried eggs in the center on top of everything. Sprinkle toasted sesame seeds and sliced green onion over the bowl. Add chopped kimchi and nori if using.
- 11
Final heat & serve
Return the dolsot to low heat for 1–2 minutes if you want to encourage more crust formation (be careful not to burn). Remove from heat and place the hot stone pot on a trivet or wooden board. Serve immediately with the gochujang sauce on the side or drizzled over the top. To eat, mix everything together in the bowl so the sauce, runny yolk, and sesame oil coat the rice and toppings; scrape up the crispy rice from the bottom for textural contrast.
