Dolsot Bibimbap
This classic Korean dish features a vibrant mix of seasoned vegetables, savory beef, and a fried egg served over rice in a sizzling hot stone pot. The heat from the dolsot creates a deliciously crispy rice crust at the bottom. A gochujang sauce ties all the elements together for a satisfying and flavorful meal.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 875 kcal
Allergen information: may contain eggs, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 0.75 cupshort grain rice, uncooked
- 150 gbeef sirloin, thinly sliced
- 2 tbspvegetable oil
- 2 pcsegg
beef marinade
- 1 tbspsoy sauce
- 1 tspsesame oil
- 1 clovegarlic, minced
- 0.5 tspsugar
- 0.25 tspblack pepper
vegetables
- 150 gspinach
- 1 pcscarrot, julienned
- 0.5 pcszucchini, julienned
- 50 gshiitake mushroom, sliced
- 100 gbean sprouts
vegetable seasoning
- 2 clovegarlic, minced
- 1 tbspsoy sauce
- 2 tspsesame oil
- 0.5 tspsalt
sauce
- 2 tbspgochujang
- 1 tspsugar
- 1 tspsesame oil
- 1 tbspwater
garnish
- 1 tsptoasted sesame seed
Equipment
dolsot · bowls · rice cooker · large pan · wok · cutting board · knife
The method
Step by step
- 1
Rinse the short grain rice several times until the water runs clear, then cook according to package directions or in a rice cooker.
About 20 min
Cook’s note: For best results, soak the rice for 30 minutes before cooking.
- 2
While the rice cooks, prepare the beef marinade by combining the soy sauce, sesame oil, minced garlic, sugar, and black pepper in a bowl.
About 2 min
- 3
Add the thinly sliced beef sirloin to the marinade and toss to coat. Let it marinate for at least 15 minutes.
About 15 min
Cook’s note: Marinating longer, up to 30 minutes, will increase the flavor.
- 4
Blanch the spinach in boiling water for 30 seconds, then immediately transfer to an ice bath to stop cooking. Squeeze out excess water and set aside.
About 3 min
- 5
In a small bowl, combine the minced garlic, soy sauce, sesame oil, and salt for the vegetable seasoning.
About 1 min
- 6
Heat a large pan or wok over medium-high heat with a drizzle of vegetable oil. Stir-fry the julienned carrots for 2-3 minutes until slightly tender-crisp. Transfer to a separate bowl and season with a portion of the vegetable seasoning.
About 4 min
Cook’s note: Cook vegetables separately to maintain their distinct flavors and textures.
- 7
Repeat step 6 for the julienned zucchini, cooking until tender-crisp, then transfer and season.
About 4 min
- 8
Repeat step 6 for the sliced shiitake mushrooms, cooking until softened, then transfer and season.
About 4 min
- 9
Repeat step 6 for the bean sprouts, cooking for 1-2 minutes until slightly softened, then transfer and season.
About 3 min
- 10
Season the blanched spinach with the remaining vegetable seasoning.
About 1 min
- 11
Using the same pan, cook the marinated beef over medium-high heat until browned and cooked through, about 3-5 minutes. Set aside.
About 5 min
- 12
Fry the eggs sunny-side up or to your preference, ensuring the yolk remains runny.
About 4 min
- 13
Prepare the gochujang sauce by mixing gochujang, sugar, sesame oil, and water in a small bowl.
About 2 min
- 14
Heat the dolsot (stone pot) over medium-high heat for 5-7 minutes. Add a generous drizzle of sesame oil to the bottom of the hot pot.
About 7 min
Cook’s note: Be careful, the pot will be very hot.
- 15
Carefully add the cooked rice to the hot dolsot, spreading it evenly across the bottom. This will create the crispy rice crust.
About 1 min
- 16
Arrange the cooked beef and seasoned vegetables (spinach, carrots, zucchini, mushrooms, bean sprouts) neatly over the rice.
About 2 min
Cook’s note: Arrange them in sections for a beautiful presentation.
- 17
Place a fried egg on top of the arranged ingredients. Sprinkle with toasted sesame seeds.
About 1 min
- 18
Serve immediately with the gochujang sauce on the side. Stir all ingredients together in the pot before eating to enjoy the crispy rice.
Per serving
Nutrition
- Calories
- 874.5kcal
- Protein
- 38.5g
- Carbs
- 80.4g
- Fat
- 46.5g
- Fibre
- 6.6g
- Sugar
- 12.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover bibimbap ingredients separately in airtight containers in the refrigerator.
Reheat ingredients in a pan or microwave, then assemble fresh if possible. The crispy rice effect will be lost upon reheating.
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