Vegetable Dolsot Bibimbap 야채 돌솥 비빔밥 Recipe

Rinse and cook rice

Rinse 2 cups short-grain rice under cold water until the water runs mostly clear (about 4–5 rinses). Drain in a sieve for 10 minutes.

Combine rinsed rice, 2 1/4 cups water and 1/4 tsp salt in a rice cooker or medium pot. If using a rice cooker, cook according to manufacturer's instructions. If using a pot, bring to a boil covered over medium-high heat, then reduce to low and simmer 12–14 minutes until water is absorbed. Remove from heat and let sit covered 10 minutes.

While rice rests, heat 1 tablespoon sesame oil in the clean dolsot (stone pot) over low heat just to warm it and coat the bottom to help form a crisp crust later. Remove from heat and set aside (keep warm).

Prep vegetables

Trim and wash spinach, mushrooms, bean sprouts, carrot, zucchini, napa cabbage and scallions. Slice mushrooms thinly. Julienne carrot and zucchini into matchsticks. Blanch bean sprouts and spinach separately in boiling water for 30–45 seconds, then plunge into ice water to stop cooking. Drain and squeeze out excess water from spinach; pat other vegetables dry with paper towels.

Season spinach

In a bowl, combine blanched spinach with 1/2 tsp salt, 1 tsp sesame oil, 1/2 tsp soy sauce (from the vegetable soy sauce amount) and 1/2 minced garlic clove. Toss and set aside.

Season bean sprouts

In another bowl, toss blanched bean sprouts with 1/2 tsp sesame oil, 1/4 tsp salt, 1/4 tsp sugar and a pinch of minced garlic. Set aside.

Sauté mushrooms

Heat 1 teaspoon cooking oil in a skillet over medium-high heat. Add sliced mushrooms and 1/2 minced garlic clove. Sauté 3–4 minutes until golden and tender. Season with 1 tsp soy sauce and a pinch of black pepper. Remove and keep warm.

Sauté zucchini and carrots

In the same skillet, add 1 tablespoon cooking oil. Sauté julienned carrots 2–3 minutes until slightly tender; remove and keep warm. Add another 1 teaspoon oil if needed and sauté zucchini 2–3 minutes until just softened; season with a pinch of salt and 1/2 tsp sesame oil. Remove and keep warm.

Sauté napa cabbage & optional kimchi

Quickly stir-fry napa cabbage (and optional chopped kimchi) with 1 teaspoon oil for 1–2 minutes until tender-crisp. Season lightly with 1/2 tsp soy sauce and a pinch of sugar. Remove and keep warm.

Prepare scallions and seaweed

Thinly slice scallions on the bias. Tear roasted seaweed into small pieces. Keep both ready for garnishing.

Make gochujang sauce

In a small bowl combine 3 tablespoons gochujang, 1 teaspoon sesame oil, 1/2 teaspoon rice vinegar and 1 teaspoon honey or sugar. Mix until smooth. Taste and adjust heat or sweetness as desired. Set aside.

Fry eggs

Heat a nonstick skillet over medium heat with 1 teaspoon oil. Crack eggs and fry sunny-side up until whites are set but yolks remain runny for about 2–3 minutes. For fully set yolks, cook an additional 1–2 minutes or cover the pan briefly.

Assemble in dolsot

Carefully place the warm dolsot on a trivet. Spoon the cooked rice into the dolsot, spreading to cover the bottom and pressing lightly to create contact with the pot. Drizzle 1 tablespoon sesame oil over the top of the rice to encourage a crispy crust. Arrange seasoned spinach, bean sprouts, mushrooms, carrots, zucchini, napa cabbage (and kimchi if using) in separate small piles around the rice's perimeter so colors are visible. Place the fried eggs(s) in the center. Sprinkle sliced scallions and toasted sesame seeds over everything and add torn roasted seaweed pieces.

Serve

Bring the dolsot to the table (it will be hot). Each diner adds gochujang sauce to taste (start with 1 tablespoon per serving), then mix thoroughly so rice scrapes the bottom and forms a slightly crunchy crust. Serve immediately.