Dolsot Bibimbap (Stone Bowl Bibimbap)
Traditional dish · Korean
A popular variation of bibimbap served in a sizzling hot stone bowl (dolsot), which crisps the rice at the bottom, creating a delightful crunchy texture.
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Ingredients
- Short-grain white rice4 cups cooked
- Beef sirloin or ribeye1 lb
- Soy sauce4 tbsp
- Sesame oil4 tbsp
- Garlic4 cloves, minced
- Sugar2 tbsp
- Spinach10 oz
- Bean sprouts10 oz
- Carrots2 medium
- Zucchini1 medium
- Shiitake mushrooms4 oz
- Eggs4 large
- Gochujang (Korean chili paste)4 tbsp
- Rice vinegar2 tbsp
- Toasted sesame seeds2 tbsp
- Saltto taste
- Black pepperto taste
- Vegetable oilfor cooking
Steps
- 1
Prepare ingredients: Marinate beef, prepare and sauté vegetables as per Traditional Bibimbap recipe.
- 2
Prepare stone bowls: Brush the inside of 4 dolsot (stone bowls) generously with sesame oil.
- 3
Crisp the rice: Press a layer of cooked rice into each oiled stone bowl, ensuring it covers the bottom. Place the bowls over medium heat on the stovetop for about 5-10 minutes, or until the rice is golden brown and crispy.
- 4
Assemble: Remove bowls from heat. Arrange the marinated beef and prepared vegetables over the crispy rice. Carefully crack an egg into the center of each bowl (some prefer to crack it into a separate small bowl first to avoid breaking the yolk).
- 5
Make sauce: Mix gochujang, soy sauce, remaining sugar, rice vinegar, and a drizzle of sesame oil.
- 6
Serve: Serve immediately with the gochujang sauce on the side. Diners can mix the ingredients and the egg into the hot bowl before eating.
