Yachae Dolsot Bibimbap (v) Recipe

Heat and oil the stone bowl (optional)

If using a dolsot (stone pot), place it on medium-low heat for 4–6 minutes until hot. Add 1 tsp sesame oil and swirl to coat the bottom to encourage crust (nurungji). If you do not have a dolsot, heat a heavy skillet briefly and transfer rice to warmed bowls.

Prepare rice base

Divide 2 cups of freshly cooked short-grain rice between two warmed bowls (roughly 1 cup rice per serving). Make a shallow well in the center of each rice mound to hold toppings and sauce later.

Napa cabbage

Toss shredded napa cabbage with 1/8 tsp salt and 1/4 tsp sesame oil. Set aside to marinate briefly while preparing other vegetables.

Carrot

Heat 1 tsp vegetable oil in a skillet over medium heat. Add julienned carrot and sauté 2–3 minutes until just tender. Season with a pinch of salt and 1/8 tsp black pepper. Remove and keep warm.

Shiitake mushrooms

In the same skillet, add 1 tsp vegetable oil and sauté sliced shiitake with minced garlic for 2–3 minutes until softened and fragrant. Add 1/4 tsp soy sauce and a pinch of black pepper; cook another minute. Remove and keep warm.

Spinach

Blanch spinach in boiling water for 20–30 seconds until wilted. Drain, squeeze out excess water, chop roughly, then toss with 1/8 tsp salt, 1/2 tsp sesame oil, and a few drops of rice vinegar. Set aside.

Bean sprouts

Blanch bean sprouts for 1–2 minutes until crisp-tender. Drain and season with 1/8 tsp salt, a few drops of sesame oil, and a pinch of garlic if desired. Set aside.

Cucumber

Toss julienned cucumber lightly with a pinch of salt and 1/4 tsp rice vinegar. Drain any liquid after 5 minutes and set aside.

Kimchi & scallions

Drain excess liquid from kimchi. Roughly chop and place a small portion to top each bowl. Sprinkle thinly sliced scallions over prepared vegetables.

Seaweed & sesame

Tear roasted seaweed into strips and toast sesame seeds in a dry pan for 30 seconds until aromatic. Keep both ready to garnish.

Whisk together 2 tbs gochujang, 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tsp maple syrup, and 1 tsp water in a small bowl until smooth. Taste and adjust sweetness or heat as desired. The sauce should be pourable but not runny.

On top of each rice mound, arrange the prepared vegetables in sections (e.g., spinach, bean sprouts, carrots, mushrooms, napa cabbage, cucumber, kimchi) so colors are distinct and evenly distributed around the center well.

Drizzle about 1/2 tsp sesame oil over each bowl and sprinkle toasted sesame seeds and torn seaweed on top. Spoon 1–2 tbsp of the gochujang sauce into the center of each bowl (adjust to taste).

If using a hot dolsot, cover briefly (30–60 seconds) to let the bowl sizzle and start forming a rice crust. Serve immediately with chopsticks and a spoon. Instruct diners to mix everything thoroughly to combine sauce with rice and vegetables before eating.