Bulgogi Dolsot Bibimbap Recipe

Rinse the short-grain rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

Place the rinsed rice and 2.25 cups water in a rice cooker or pot. Cook according to your rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer 12–15 minutes until water is absorbed. Let rest, covered, 10 minutes and then fluff with a fork.

If using a dolsot: brush 1 tbs neutral oil inside the cold dolsot. Add hot cooked rice into the warm dolsot, pressing lightly to make an even layer. Place dolsot over low heat for 4–6 minutes to form a golden crust (nurungji) on the bottom; watch carefully to avoid burning.

In a bowl, combine 3 tbs soy sauce, 1.5 tbs brown sugar, 1 tbs mirin, 1 tsp sesame oil, 1/2 cup grated Asian pear, 3 minced garlic cloves, 1 tsp grated ginger, 2 tbsp sliced green onion, 1/2 tsp black pepper, and 1 tsp toasted sesame seeds. Stir until sugar partially dissolves.

Add the thinly sliced beef to the marinade, massaging the sauce into the meat. Cover and refrigerate for at least 30 minutes, ideally 2 hours or up to overnight for deeper flavor.

Heat 1 tbs vegetable oil in a large skillet or wok over medium-high heat. Add marinated beef in a single layer and cook, stirring and flipping, until browned and cooked through, about 3–5 minutes depending on thickness. Transfer to a plate and keep warm.

Mushrooms

Heat 1 tsp vegetable oil in a skillet over medium-high heat. Add sliced mushrooms and 1 minced garlic clove. Sauté 3–4 minutes until browned. Season with 1 tsp soy sauce and a pinch of salt. Remove and keep warm.

Spinach

Blanch spinach quickly in boiling water for 20–30 seconds until wilted. Drain and squeeze out excess water. Toss with 1 tsp sesame oil, a pinch of salt, and set aside.

Carrot and Zucchini

Heat 1 tbs vegetable oil in a skillet over medium heat. Sauté julienned carrot for 2–3 minutes until just tender; season with a pinch of salt and remove. In the same skillet, add 1 tbs oil and sauté julienned zucchini for 2–3 minutes until lightly browned; season with 1 tsp soy sauce and remove.

Bean Sprouts

Bring a small pot of water to a boil, add bean sprouts and blanch for 30–45 seconds. Drain and season with 1/2 tsp sesame oil, a pinch of salt, and 1 minced garlic clove (optional). Set aside.

Make the bibimbap sauce by stirring together 3 tbs gochujang, 1 tsp sesame oil, 1 tsp honey (or sugar), and 1 tsp water until smooth. Taste and adjust sweetness or heat as desired.

Fry eggs sunny-side-up in a small nonstick skillet with a little oil, leaving yolks runny. Alternatively, make a soft-fried or poached egg per preference.

If using kimchi, warm briefly in a skillet or microwave to temper the sharpness, about 30 seconds.

To assemble: in each warmed dolsot or bowl, arrange a layer of rice (with crust if using dolsot). Neatly place portions of bulgogi, mushrooms, spinach, carrots, zucchini, bean sprouts, and a spoonful of kimchi around the bowl in separate sections to form the classic bibimbap look.

Place a fried egg in the center, drizzle 1–2 tbs of the gochujang sauce (or serve sauce on the side), sprinkle toasted sesame seeds and sliced scallions, and add nori strips if using.

If using a hot dolsot, let serve immediately at the table so the rice continues to sizzle and the bottom crisps. Instruct diners to mix thoroughly before eating to distribute sauce and yolk and to loosen the crust with the spoon as they eat.