Dolsot Bibimbap 돌솥 비빔밥 Recipe

Cook rice

Rinse 2 cups short-grain rice under cold water until water runs almost clear. Drain and combine with 480 ml water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Let rest 10 minutes covered, then fluff.

Prepare stone pot

If using a dolsot (stone pot), preheat it on medium-low for 5 minutes on the stovetop. Add 1 tablespoon neutral oil and 1 tablespoon sesame oil and swirl to coat the bottom and create a layer that will crisp the rice when assembled. Keep heat low to avoid cracking the pot.

Blanch spinach

Bring a pot of water to a boil with 1 tablespoon kosher salt. Add 150 g spinach and blanch 30–45 seconds until wilted. Drain, rinse under cold water, squeeze out excess moisture, and season with 1/2 tablespoon sesame oil, 1/2 teaspoon salt, 1 minced garlic clove, and 1/2 teaspoon toasted sesame seeds. Set aside.

Cook bean sprouts

In the same boiling water, blanch 150 g mung bean sprouts for 1 minute, drain and shock in cold water. Squeeze out moisture and toss with 1/2 tablespoon sesame oil, 1/4 teaspoon salt and 1 minced garlic clove. Set aside.

Sauté mushrooms

Thinly slice 150 g mushrooms. Heat 1 teaspoon vegetable oil in a skillet over medium-high heat. Sauté mushrooms 3–4 minutes until browned. Add 1/2 tablespoon soy sauce (from pantry) and 1/2 minced garlic clove, cook 30 seconds more. Finish with 1/2 teaspoon sesame oil and set aside.

Prepare carrots and zucchini

Julienne 1 cup carrot and 1 cup zucchini. Heat 1 tablespoon vegetable oil in a skillet over medium-high. Separately sauté carrots with a pinch of salt for 2–3 minutes until just tender, remove and keep warm. In the same skillet, sauté zucchini with a pinch of salt for 2 minutes until softened but not watery. Season both with a few drops sesame oil and set aside in separate piles for presentation.

Prepare cucumber and green onion

If using cucumber, thinly slice and toss lightly with a pinch of salt and 1/2 teaspoon rice vinegar; set aside. Thinly slice green onions for garnish and set aside.

Cook beef

Mix 250 g ground beef with 1.5 tablespoons soy sauce, 1 teaspoon sugar, 1/2 teaspoon sesame oil, 1/4 teaspoon black pepper and 1 minced garlic clove. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add beef and cook, breaking up lumps, until browned and cooked through, about 5–7 minutes. Taste and adjust seasoning. Keep warm.

Whisk together 3 tablespoons gochujang, 1 teaspoon toasted sesame oil, 1 teaspoon rice vinegar, 1 teaspoon sugar or honey and 1 teaspoon water until smooth. Taste and adjust heat or sweetness as desired. Place in a small bowl for serving.

Fry eggs

Heat 1 teaspoon neutral cooking oil in a small nonstick skillet over medium-high heat. Crack 2 eggs and fry sunny-side up until whites are set but yolks still runny, about 2–3 minutes. For fully set yolks, cover briefly. Remove and keep warm.

Assemble in dolsot

Divide cooked rice into two portions (about 1 cup cooked rice per serving) and press into the pre-oiled hot stone pot in an even layer. Arrange spinach, bean sprouts, carrots, zucchini, mushrooms, cucumber (if using) and cooked beef in separate sections on top of the rice so colors show. Place the fried eggs in the center. Spoon sauce on the side or a dollop on each egg. Sprinkle with shredded kim (optional), toasted sesame seeds and sliced green onion. Drizzle 1 teaspoon toasted sesame oil over the top.

Create crunchy crust (optional)

Place the dolsot over medium-low heat for 3–5 minutes until you hear a gentle sizzling and the bottom rice forms a golden-brown crust (nurungji). Watch carefully to avoid burning. Remove from heat and bring to the table.

Serve & eat

At the table, mix everything thoroughly, breaking the egg yolk so it coats ingredients and helps the gochujang adhere. Adjust with additional gochujang or sesame oil to taste. Serve hot; scrape the crispy bottom rice when serving additional portions from the dolsot.