Dolsot Bibimbap Recipe

Rinse rice under cold water until water runs almost clear (3–4 rinses). Drain 10 minutes.

Combine rinsed rice and 2.2 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 12–14 minutes until water is absorbed. Let rest, covered, 10 minutes.

If using a dolsot, heat the empty stone bowl over medium heat on the stove for 3–4 minutes. Add 1 tablespoon sesame oil and swirl to coat the interior. Spoon hot cooked rice into the preheated oiled dolsot, pressing gently to create an even layer. Keep warm on very low heat or in a low oven (150°C / 300°F) to help form a crisp crust (nurungji) for 5–10 minutes before serving.

Spinach (sigeumchi namul)

Bring a pot of water with 1/4 tsp salt to a boil. Blanch spinach for 20–30 seconds until wilted, then immediately transfer to ice water. Squeeze out excess water, chop into 1–2 inch lengths. Season with 1 tsp sesame oil, 1/2 tsp minced garlic, and a pinch of salt. Set aside.

Bean Sprouts (kongnamul)

In a pot, bring water to boil with a pinch of salt. Add bean sprouts and blanch 1–2 minutes until tender-crisp. Drain and cool. Toss with 1 tsp sesame oil, 1/2 tsp minced garlic, and salt to taste. Set aside.

Carrot

Julienne carrot into matchsticks. Heat 1 tsp vegetable oil in a skillet over medium-high. Sauté carrots 2–3 minutes until just tender. Season with a pinch of salt and 1/4 tsp sesame oil. Set aside.

Zucchini & Cucumber (if using)

Julienne zucchini and cucumber. For zucchini: sauté 1/2 cup zucchini in 1 tsp vegetable oil 1–2 minutes until just softened, season with pinch of salt and 1/4 tsp sesame oil. For cucumber: keep raw and toss lightly with a pinch of salt; squeeze out excess moisture before using.

Mushrooms

Heat 1 tsp vegetable oil in a skillet over medium-high. Add sliced shiitake, sauté 2–3 minutes until browned. Add 1 tbsp soy sauce and 1/2 tsp sesame oil, cook 30 seconds more. Set aside.

Mix ground beef with 1 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, 1 tsp minced garlic and a dash of black pepper. Heat 1 tsp vegetable oil in a skillet over medium-high heat and cook beef, breaking up with a spatula, until browned and cooked through, about 4–6 minutes. Drain excess fat and keep warm.

In a small bowl, combine 3 tbsp gochujang, 1 tsp sesame oil, 1 tsp sugar, and 1/2 tsp rice vinegar (if using). Add 1–2 tsp warm water to loosen to a saucy consistency. Taste and adjust sweetness or heat. Sprinkle toasted sesame seeds into the sauce or onto finished bowls.

If the dolsot has been preheated and rice is in it, make 2 small wells in the rice surface and arrange the seasoned vegetables and cooked beef in visually distinct sections on top of the rice.

Heat a small nonstick skillet over medium. Fry eggs sunny-side up with a little oil until whites are set but yolks remain runny (or cook to desired doneness).

Place fried eggs on top of each assembled dolsot bibimbap. Garnish with sliced scallion, shredded kim, and an extra pinch of toasted sesame seeds. Serve sauce on the side or place a dollop on top.

At the table, mix everything vigorously so the hot stone crisps the rice and the sauce coats all ingredients. If the rice in the dolsot continues to sizzle, let it sit a minute after mixing to let the nurungji develop further.