Dubu Dolsot Bibimbap Recipe
Make Dubu Dolsot Bibimbap Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the tofu stone pot (dubu) and rice
Vegetable toppings (banchan-style)
Gochujang sauce and garnish
For serving
Method
For the tofu stone pot (dubu) and rice
- 1
Prep the rice
Rinse 2 cups short-grain rice under cold water until the water runs clear (3–4 rinses). Drain and transfer to a rice cooker or heavy saucepan. Add 2 1/4 cups water, cover and cook according to your rice cooker instructions or bring to a boil then reduce to low and simmer 12–15 minutes until water is absorbed; let rest 10 minutes covered.
- 2
Prepare the tofu
While rice cooks, drain and press the 14 oz firm tofu for 10 minutes between paper towels or a clean kitchen towel with a weight on top to remove excess water. Slice the block into 1/2-inch slabs or 3/4-inch cubes depending on preference.
- 3
Pan-fry tofu
Heat 2 tbs neutral oil in a nonstick or cast-iron skillet over medium-high heat until shimmering. Season the tofu lightly with 1 tsp coarse kosher salt. Add tofu pieces in a single layer and fry 3–4 minutes per side until golden brown and crisp. Transfer to a plate and keep warm.
- 4
Make the stone-pot crust (dolsot)
If you have a dolsot (stone pot) or heavy oven-safe skillet, coat the bottom with 1 tbs sesame oil and 1 tbs neutral oil over medium heat. Add 1–1 1/2 cups of freshly cooked rice to each dolsot (this recipe yields 2–3 stone pots depending on size). Press rice gently to form an even layer. Place over medium heat for 3–4 minutes to begin creating a crunchy crust. If you don't have a dolsot, use a cast-iron skillet or serve in warmed bowls and skip the crust step.
Vegetable toppings (banchan-style)
- 5
Spinach namul
Bring a small pot of water to a boil. Blanche the 4 oz spinach for 20–30 seconds until wilted. Drain and immediately rinse under cold water. Squeeze out excess moisture and roughly chop. In a bowl, combine spinach with 1/2 minced garlic clove, 1/2 tsp soy sauce, 1/2 tsp sesame oil, and a pinch of salt. Toss and set aside.
- 6
Bean sprout namul
In the same pot of boiling water, blanch 2 cups mung bean sprouts for 1 minute, then drain and rinse under cold water. Toss sprouts with 1/2 minced garlic clove, 1 tsp soy sauce, 1/2 tsp sesame oil, and a pinch of salt. Set aside.
- 7
- 8
Sautéed mushrooms
Heat 1 tsp neutral oil in a skillet over medium-high heat. Add sliced shiitake (1 cup) and 1 minced garlic clove. Sauté 3–4 minutes until browned. Add 1 tsp soy sauce and 1/2 tsp sesame oil, toss, then remove from heat.
- 9
Sautéed zucchini
Trim and slice zucchini into half-moons to make 1 cup. Heat 1 tsp neutral oil in a small skillet over medium heat. Sauté zucchini 2–3 minutes until tender-crisp. Season with 1/2 tsp soy sauce and a pinch of salt, finish with a few drops of sesame oil.
- 10
Gochujang sauce and garnish
- 11
Make the sauce
In a small bowl, whisk together 3 tbs gochujang, 1 tsp rice vinegar, 1 tsp sugar or honey, and 2 tsp water until smooth. Taste and adjust sweetness or vinegar to balance heat. Stir in 1 tsp toasted sesame seeds. If too thick, add more water 1 tsp at a time to reach desired drizzle consistency.
- 12
Crisp nori (optional)
If using 1 sheet of nori, crisp it over low flame for a few seconds or toast lightly in a dry pan, then cut into thin strips to sprinkle on top.
Assembly and serving
- 13
Assemble the dolsot bibimbap
If using the stone pot with the rice crust, reduce heat to low. Arrange warm vegetable toppings (spinach, bean sprouts, carrots, mushrooms, zucchini) in sections on top of the rice so colors are distinct. Nestle the fried tofu pieces in the center or off-center. Sprinkle with sliced green onion and additional toasted sesame seeds.
- 14
Finish and serve
Drizzle 1–2 tbs gochujang sauce over each bowl or serve the sauce on the side. Carefully crack an optional fried or raw egg on top if desired (traditional bibimbap often includes egg; omit to keep fully vegetarian). If using the dolsot, the rice at the bottom will continue to crisp—use a spoon to scrape up the crust into each serving. Serve immediately with kimchi and pickles on the side.
- 15