두부 돌솥 비빔밥 Tofu Dolsot Bibimbap Recipe

Cook rice

Rinse 1.5 cups short-grain rice under cold water until the rinse water runs almost clear. Drain and combine with 360 ml water in a rice cooker or pot. Cook according to your rice cooker instructions or bring to a boil, reduce to low, cover and simmer 12–15 minutes; then remove from heat and let rest, covered, 10 minutes.

Prepare dolsot (hot stone) or heavy skillet

If using a dolsot (stone bowl) or cast-iron/skillet, heat it over medium for 3–4 minutes, then add 1 tbs sesame oil (and 1 tsp vegetable oil if desired) and tilt to coat the interior to prevent sticking and to create a crisp rice layer later.

Press and slice tofu

Wrap firm tofu in paper towels or a clean kitchen towel and press under a weight for 10–15 minutes to remove excess moisture. Cut into 1 cm thick slabs or 2 cm cubes, depending on preference.

Marinate and pan-sear tofu

Mix 1 tbs soy sauce, 1 tsp mirin, 1 tsp toasted sesame oil and 1 tbs gochujang in a small bowl. Heat 1 tbs neutral oil in a nonstick skillet over medium-high. Add tofu pieces and sear 2–3 minutes per side until golden. During the last minute, brush the tofu with the gochujang glaze so it caramelizes slightly. Remove and keep warm.

Blanch spinach

Bring a pot of salted water to a boil. Add 120 g spinach and blanch 20–30 seconds until wilted. Drain, rinse under cold water, squeeze out excess moisture, then season with 0.5 tsp soy sauce, 0.5 tsp toasted sesame oil, 1/8 tsp salt and a pinch of sesame seeds. Set aside.

Cook bean sprouts

In the same pot of boiling water, blanch 150 g bean sprouts for 1 minute until just tender-crisp. Drain and toss with 0.5 tsp toasted sesame oil, 0.5 tsp soy sauce and a pinch of salt. Set aside.

Julienne and sauté carrots

Peel and julienne carrots to make about 1 cup. Heat 1 tsp neutral oil in a skillet over medium heat, add carrots, a pinch of salt and sauté 2–3 minutes until just softened. Remove and set aside.

Sauté mushrooms

Thinly slice 120 g mushrooms. In the same skillet, add 1 tsp oil, 1 minced garlic clove, sauté 30 seconds, add mushrooms, 0.5 tsp soy sauce and cook 3–4 minutes until browned. Season with a pinch of black pepper and remove.

Sauté zucchini

Cut 0.5 cup zucchini into half-moons. Sear in 1 tsp oil over medium heat with a pinch of salt for 2–3 minutes until golden and tender. Remove and set aside.

Prepare fresh cucumber and scallion

Thinly slice 0.5 cup cucumber and 1 scallion on the bias. Keep raw as a crisp garnish.

Make bibimbap sauce

In a small bowl, whisk together 2 tbs gochujang (for serving), 1 tsp rice vinegar, 1 tsp sugar, 1 tbs water (to loosen), 1 tsp toasted sesame oil, 0.5 tsp soy sauce and 0.5 tsp sesame seeds. Adjust sweetness or heat to taste; add 0.5 tsp gochugaru for extra texture and heat if desired.

Assemble in hot bowl

When rice is hot and the dolsot is oiled, stir the rice briefly to loosen, then transfer the hot rice into the dolsot, pressing lightly to make an even layer. Arrange seasoned spinach, bean sprouts, carrots, mushrooms, zucchini, sliced cucumber and pan-seared tofu in separate sections on top of the rice for a traditional bibimbap presentation.

Create crispy rice (dolsot crust)

Return the filled dolsot to medium-low heat for 2–3 minutes to let the bottom rice crisp and sizzle; watch closely to avoid burning. The sesame oil will help form a golden crust (nurungji).

Cook the egg (optional)

If using an egg, you can fry it sunny-side up in a small pan until the white is set or crack it directly on top of the assembled hot dolsot and cover for 1–2 minutes until the white sets (be careful of splatter).

Finish and serve

Drizzle the prepared gochujang sauce over the toppings or serve on the side. Sprinkle extra toasted sesame seeds and sliced scallion greens over the bowl. To eat, mix everything together so the sauce coats the vegetables, tofu and rice, enjoying the contrast of warm crispy rice and seasoned vegetables.