Dolsot Bibimbap (Korean Hot Stone Pot Rice)

🧂 Ingredients

• 2 cups Short grain rice
• 4-5 cups total Assorted fresh vegetables
• 200 g Beef sirloin or ribeye
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 1 clove Garlic
• 1 tsp Sugar
• 1/4 tsp Black pepper
• 4 Eggs
• 4 tbsp Gochujang (Korean chili paste)
• 2 tbsp Sesame oil
• 1 tsp Rice vinegar
• 1 tsp Sugar
• 1 tsp Toasted sesame seeds

👨‍🍳 Instructions

1. 1

   Prepare the beef: In a bowl, combine the thinly sliced beef with soy sauce, 1 tbsp sesame oil, minced garlic, 1 tsp sugar, and black pepper. Marinate for at least 15 minutes while you prepare the vegetables.

   ⏱️ 15 minutes
2. 2

   Prepare the vegetables: Lightly sauté or blanch each type of vegetable separately. For example, sauté spinach with a pinch of garlic and sesame oil until just wilted. Blanch bean sprouts until tender-crisp. Sauté julienned carrots and zucchini until tender-crisp. Cook shiitake mushrooms with a little soy sauce. Season each vegetable lightly with salt and/or sesame oil. This ensures distinct flavors and textures.

   ⏱️ 20 minutes
3. 3

   Prepare the serving sauce: In a small bowl, whisk together the gochujang, 1 tbsp sesame oil, 1 tsp rice vinegar (if using), 1 tsp sugar (if using), and toasted sesame seeds (if using). Adjust seasoning to your preference. Set aside.

   ⏱️ 5 minutes
4. 4

   Heat the dolsot (stone bowls): Brush the inside of each dolsot generously with sesame oil. Place the dolsot over medium-high heat on the stovetop (or in a preheated oven at 200°C / 400°F). Let them heat for about 5-7 minutes until very hot. You should hear a sizzle when the rice is added.

   ⏱️ 7 minutes
5. 5

   Assemble the bowls: Carefully add a generous portion of hot cooked rice to each heated dolsot, pressing it lightly against the bottom and sides to form a layer. The goal is to create a crispy crust. Arrange the prepared vegetables and marinated beef attractively over the rice in sections.

   ⏱️ 5 minutes
6. 6

   Cook the egg and finish: Carefully crack one egg into the center of each bowl, on top of the other ingredients. Continue to cook over medium-high heat for about 5-8 minutes, or until the egg white is set but the yolk is still runny, and the rice at the bottom is crispy and golden brown. You should hear a distinct crackling sound from the rice.

   ⏱️ 8 minutes
7. 7

   Serve immediately: Carefully remove the dolsot from the heat (use oven mitts as they are extremely hot!). Serve each bowl with a dollop of the prepared gochujang sauce on the side. Instruct diners to mix all the ingredients together thoroughly with their spoon, scraping the crispy rice from the bottom of the pot before eating.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The crispy rice crust (nurungji) at the bottom is the most prized part of dolsot bibimbap. Ensure the stone pot is very hot and the rice is pressed firmly against it.
• ✓Don't overcrowd the vegetables; allow each one to be distinct. Seasoning them individually before arranging enhances flavor.
• ✓The dolsot will remain extremely hot for a long time. Handle with extreme care and use thick oven mitts.
• ✓Adjust the amount of gochujang sauce to your spice preference. Some people like to add a little extra sesame oil at the end.

🔄 Variations

• Vegetarian: Omit the beef and add more assorted vegetables, or use firm tofu marinated and pan-fried.
• Seafood version: Replace beef with marinated and sautéed shrimp, scallops, or squid.
• Kimchi Bibimbap: Add sautéed kimchi for an extra layer of flavor and spice.

🥗 Nutrition

Per serving