Bulgogi Dolsot Bibimbab Recipe

Marinate beef

In a bowl combine soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated pear, sliced green onion, sesame seeds, and black pepper. Add the thinly sliced beef and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 2 hours (shorter if using very thin slices).

Cook beef

Heat a large skillet over high heat until very hot, add 1 tablespoon neutral oil. Add the marinated beef in a single layer (work in batches if needed) and sear without crowding for 1–2 minutes per side until browned and cooked through. Stir in any remaining marinade in the pan and cook another 30 seconds until sauce thickens slightly. Remove from heat and set aside.

Spinach (sigeumchi namul)

Blanch spinach in boiling water for 20–30 seconds until wilted. Drain and rinse under cold water. Squeeze out excess water, season with 1/2 tsp salt, 1 tsp sesame oil, and 1/2 tsp minced garlic. Toss and set aside.

Bean sprouts (kongnamul)

Blanch bean sprouts for 1–2 minutes, drain and shock in cold water. Squeeze out excess water, season with 1/4 tsp salt, 1/2 tsp sesame oil and toss. Set aside.

Carrots, zucchini, mushrooms

Heat a small skillet over medium heat with 1 tsp neutral oil. Sauté julienned carrots with a pinch of salt for 2–3 minutes until slightly tender; remove and set aside. In the same pan sauté zucchini 1–2 minutes with a pinch of salt until just softened; remove. Sauté sliced mushrooms with 1/2 tsp sesame oil and a pinch of salt until browned, about 3–4 minutes. Keep each vegetable separate on a platter.

Prepare the dolsot

If using a dolsot, heat it on the stove over medium-high heat for 3–5 minutes until hot. Add 2 teaspoons oil and swirl to coat bottom and sides (this creates the crispy rice crust). If using a cast-iron skillet, heat similarly and oil well.

Assemble rice

Spoon 3 cups of hot cooked short-grain rice into the hot bowl, pressing gently to create an even layer. Return the bowl to low heat for 1–2 minutes to start crisping the bottom.

Arrange toppings

Neatly arrange small piles of spinach, bean sprouts, carrots, zucchini, mushrooms, and cucumber around the bowl on top of the rice. Place the cooked bulgogi in the center or one side.

Egg and sauce

Fry eggs sunny-side-up in a small pan (or fry to your preference) with a little oil. Place eggs on top of the bulgogi/rice. Add 1 teaspoon sesame oil over the whole bowl and sprinkle 1/2 teaspoon toasted sesame seeds and sliced green onion. Serve 3 teaspoons gochujang on the side (or dollop on top) and optional gochugaru for extra heat.

Crisp rice and serve

If you want extra crust, place the dolsot over low heat for another 1–2 minutes until you hear gentle sizzling. To eat, mix everything together vigorously so the flavors distribute and the bottom crisps are scraped up with a spoon. Serve immediately — dolsot remains very hot; use caution.