Bibimbap Dolsota Recipe
Make Bibimbap Dolsota Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice
Vegetable Toppings
Protein
Sauce (Gochujang Bibimbap Sauce)
Dolsot (Stone Bowl) & Garnish
Method
Rice
- 1
Rinse and cook rice
Rinse the short-grain rice under cold water until the water runs nearly clear to remove excess starch. Drain. Combine rinsed rice, 2.25 cups water and 1/4 tsp salt in a rice cooker or a heavy-bottom pot. If using a pot: bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and keep warm.
Vegetable Toppings
- 2
Prepare carrots
Heat 1/2 tablespoon sesame oil in a skillet over medium heat. Add julienned carrots and a pinch of salt; sauté 2–3 minutes until just tender but still bright. Transfer to a bowl and set aside.
- 3
Prepare zucchini
In the same skillet, add 1/2 tablespoon sesame oil. Sauté julienned zucchini with a pinch of salt 2–3 minutes until slightly softened. Transfer to a separate bowl.
- 4
Prepare shiitake mushrooms
Add 1/2 tablespoon sesame oil to the skillet and heat over medium. Sauté sliced shiitake mushrooms with 1 clove minced garlic and a pinch of salt for 3–4 minutes until browned and tender. Add 1/2 tsp soy sauce (optional) for extra flavor, then transfer to a bowl.
- 5
- 6
Prepare bean sprouts
Blanch bean sprouts in boiling water 30–60 seconds until just tender but crisp. Drain and toss with 1/4 tsp salt, 1/2 tsp sesame oil and a pinch of minced garlic if desired. Set aside.
Protein
- 7
Cook beef (or tofu)
Heat a skillet over medium-high heat with 1 tsp sesame oil. Add 1 lb ground beef (or tofu crumbles) and cook, breaking up, until browned, about 4–6 minutes. Add 2 tbsp soy sauce, 1 tsp sugar, 1 clove minced garlic, and 1 tsp sesame oil; stir and cook 1–2 more minutes until sauce is absorbed. Taste and adjust seasoning. Transfer to a bowl and keep warm.
Sauce (Gochujang Bibimbap Sauce)
- 8
Make the sauce
In a small bowl combine 3 tbsp gochujang, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp sugar (or honey) and 1 tbsp water. Whisk until smooth. Taste and adjust: add more water to thin, more sugar to sweeten, or extra gochujang for heat.
Dolsot (Stone Bowl) & Assembly
- 9
Heat the dolsot
Place the empty dolsot or a heavy-bottomed cast-iron or oven-safe skillet over medium-low heat. Add 1 tsp neutral cooking oil and 1/2 tbsp sesame oil, swirling to coat the bottom and sides. Heat for 3–5 minutes until very hot but not smoking. (If using a regular bowl, you can skip the heating step.)
- 10
Create crispy rice crust (nurungji)
Add 2 cups cooked rice into the hot dolsot, pressing gently and spreading to an even layer along the bottom. Reduce heat to low and let the rice cook 3–5 minutes until the bottom begins to crisp and sizzle. Keep an eye so it doesn't burn.
- 11
Arrange toppings
Neatly arrange the prepared vegetables and cooked beef in sections on top of the rice — carrots, zucchini, mushrooms, spinach, bean sprouts and beef — leaving a small center space for the egg. Sprinkle sliced green onions over the toppings and add toasted sesame seeds and nori strips if using.
- 12
Cook eggs
Carefully crack an egg into the center of each bowl (one egg per serving). For runny yolks, cover the dolsot with a lid or a sheet of foil and cook 1–2 minutes until whites are set but yolks remain soft. For fully set yolks, cook 3–4 minutes. If you prefer, you can fry eggs separately in a nonstick pan and place them on top.
- 13
Finish and serve
Drizzle 1/4–1/2 of the prepared gochujang sauce over each bowl (adjust to taste). Add an extra small drizzle of sesame oil and a pinch of black pepper and salt if desired. Serve the dolsot bibimbap hot so the rice continues to crisp; before eating, stir everything together vigorously to mix sauce, vegetables, beef and egg so you get the contrasting textures and flavors.