Kimchi Dolsot Bibimbap 김치 돌솥 비빔밥 Recipe

Rinse and Cook Rice

Rinse 2 cups short-grain rice under cold water until the water runs nearly clear (about 4–6 rinses). Drain and transfer to a rice cooker or heavy pot. Add 2.25 cups water. Cook according to your rice cooker instructions or, if using a pot, bring to a boil, reduce to low, cover and simmer 12–14 minutes. Remove from heat and let rest, covered, 10 minutes.

Season Rice

Fluff rice with a rice paddle or fork and gently fold in 1 teaspoon sesame oil to keep grains glossy and prevent sticking while assembling.

Prepare Kimchi

Chop 1.5 cups well-fermented kimchi into bite-size pieces. Reserve 2 tablespoons kimchi juice for seasoning. If kimchi is very sour, squeeze lightly to remove excess juice (but reserve the 2 tablespoons separately).

Cook Ground Meat (optional)

Heat 1 tablespoon vegetable oil in a skillet over medium-high. Add 200 g ground pork or beef and cook, breaking up, until no longer pink, 4–6 minutes. Add 1 tablespoon soy sauce, 1 teaspoon sugar and 1 teaspoon minced garlic. Cook 1–2 more minutes until caramelized. Remove and keep warm.

Blanch and Season Spinach

Bring a pot of water to a boil. Add spinach and blanch 20–30 seconds until wilted. Shock immediately in ice water, then squeeze excess water. Toss with 1/2 teaspoon salt and 1/2 teaspoon sesame oil. Set aside.

Prepare Bean Sprouts

Boil bean sprouts in the same pot for 1 minute, drain, and toss with 1/4 teaspoon salt, 1/4 teaspoon sesame oil and a pinch of toasted sesame seeds. Set aside.

Sauté Zucchini and Carrot

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add julienned zucchini, sprinkle 1/4 teaspoon salt and sauté until just tender, about 2–3 minutes. Remove and wipe the pan. Repeat with julienned carrot in 1 tablespoon oil, sauté 2–3 minutes until tender-crisp. Remove and set aside.

Sauté Mushrooms

In the same pan, add 1 teaspoon sesame oil and cook sliced shiitake mushrooms with a pinch of salt and a pinch of sugar, 3–4 minutes until browned. Remove and set aside.

Stir-Fry Kimchi

Add 1 tablespoon vegetable oil to the pan and add chopped kimchi. Stir-fry 3–5 minutes until slightly caramelized and most liquid has reduced. If using reserved kimchi juice, add 2 tablespoons and cook another minute. Taste and adjust seasoning (a pinch of sugar if too sour). Remove from heat.

Heat the Dolsot

Place the dolsot or cast-iron skillet on medium-high heat and preheat for 5 minutes. Pour 2 tablespoons vegetable oil into the bowl and use a paper towel to coat the bottom and sides thoroughly; this prevents sticking and creates the signature crispy rice crust (nurungji). Heat until oil is shimmering but not smoking, about 1–2 minutes.

Assemble in the Hot Bowl

Spoon half of the cooked rice into the hot bowl and press gently to form an even layer. Add the remaining rice on top, mounding slightly in the center. Arrange sautéed kimchi in one section, seasoned spinach in another, bean sprouts, zucchini, carrot, mushrooms, and the cooked ground meat (if using) in separate sections so each is visible. Sprinkle sliced green onions and toasted sesame seeds over the top. Dot 1 teaspoon sesame oil around the top of the rice.

Cook Egg on Top

Crack 2 eggs directly over the assembled bibimbap. Cover the bowl with a lid (or a large plate) for 1–2 minutes for runny yolks, or 3–4 minutes if you prefer the yolks set. The hot bowl will cook the underside of the eggs and continue crisping the rice.

Finish and Serve

Place the hot dolsot on a heatproof trivet at the table. Serve immediately with 2 tablespoons gochujang on the side (mix with a little sesame oil or a teaspoon of sugar if desired). To eat, scrape the crispy rice from the bottom, mix all components together with the gochujang, and enjoy. Leftover crispy rice can be loosened by adding a splash of warm water and mixing to lift the crust.