야채 돌솥 비빔밥 Vegetable Dolsot Bibimbap Recipe

Rinse and cook rice

Rinse 2 cups short-grain rice under cold water until the rinse runs mostly clear (about 4–5 rinses). Drain and place in rice cooker or pot with 2.25 cups water. Cook according to your rice cooker instructions or bring to a boil, reduce to low, cover and simmer 12–14 minutes, then rest 10 minutes off heat.

Prepare stone pot

If using a dolsot (stone pot), place over medium-low heat and add 1 tablespoon neutral oil, swirling to coat the bottom. Heat for 1–2 minutes until oil shimmers. If you don't have a stone pot, use a heavy-bottomed oven-safe skillet to achieve a crispy crust.

Form rice layer

Fluff cooked rice with a rice paddle and mix in 1 tablespoon sesame oil to season. Spoon rice into the heated dolsot, pressing gently to form an even layer on the bottom. Return pot to medium-low heat to develop a crispy crust (nurungji) while you prepare vegetables — about 4–6 minutes. Watch carefully to avoid burning; reduce heat if smoking.

Prepare vegetables

Wash and julienne zucchini (about 1 cup), carrot (1 cup), slice shiitake mushrooms, trim bean sprouts, and wash spinach. Chop cucumbers and green onions; mince garlic.

Cook bean sprouts

Bring a small pot of salted water to a boil. Blanch 1 cup bean sprouts for 1 minute until tender-crisp. Drain, rinse under cold water, squeeze out excess water, then season with 1/2 tsp salt, 1/2 tsp sesame oil, and a pinch of minced garlic. Set aside.

Cook spinach

Blanch 2 cups spinach for 30–45 seconds in the same boiling water, drain and rinse under cold water. Squeeze out excess liquid, then season with 1/2 tsp soy sauce, 1/2 tsp sesame oil, and a little minced garlic. Set aside.

Sauté zucchini

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add julienned zucchini and a pinch of salt; cook 2–3 minutes until just softened. Add 1/2 tsp soy sauce and 1/4 tsp sesame oil, toss, then remove and keep separate.

Sauté carrot

In the same skillet, add 1 tablespoon oil. Add julienned carrot and a pinch of salt; sauté 2–3 minutes until tender. Remove and set aside separately.

Sauté mushrooms

Add 1 tablespoon oil to the skillet, increase heat slightly, add sliced shiitake mushrooms with a pinch of salt and 1/2 tsp soy sauce. Cook 3–4 minutes until browned and moisture evaporates. Remove and keep separate.

Optional quick kimchi

If using kimchi, briefly sauté chopped kimchi in the skillet for 1–2 minutes to warm and reduce excess liquid, then set aside.

Prepare garnish

Slice green onions and toast 1 teaspoon sesame seeds in a dry pan for 1 minute until aromatic. Set aside.

Make gochujang sauce

In a small bowl, combine 3 tablespoons gochujang, 1 teaspoon rice vinegar, 1 teaspoon sugar, 1 teaspoon sesame oil, and 1/2 teaspoon water to loosen. Taste and add gochugaru (1 tsp) for extra heat if desired. Adjust sugar or vinegar to balance spiciness and saltiness. Set aside.

Assemble bibimbap in the dolsot

When rice in the heated stone pot has begun to crisp (about 4–6 minutes on medium-low), arrange the prepared vegetables in sections over the rice: spinach, bean sprouts, zucchini, carrot, mushrooms, cucumber, and optional kimchi. Leave a small space in the center for the egg. Sprinkle toasted sesame seeds and nori strips (if using) over the toppings.

Cook eggs

In a small nonstick skillet, heat a little oil and fry eggs sunny-side-up (or fry directly in a corner of the dolsot if you prefer). Cook until whites are set and yolks still runny, about 2–3 minutes.

Finish & serve

Place the fried eggs in the center of each bibimbap. Drizzle a little toasted sesame oil over everything. Bring the hot dolsot to the table (use heatproof pads) so each diner can mix in the gochujang sauce to taste. To eat, mix vigorously so hot rice scrapes the stone and releases the crispy crust. Serve immediately.

Notes and tips

If you prefer a vegetarian/vegan version, omit the egg and use a spoonful of extra sesame oil. For extra umami, add a small amount (1 tsp) of soy sauce or mushroom soy to mushrooms while cooking. Adjust quantities of vegetables to match servings and taste.