Dolsot Bibimbap
Bibimbap, particularly the dolsot (stone bowl) version, is Korea’s unforgettable take on the universal love for rice dishes. This vibrant meal combines sautéed vegetables, marinated beef, and a perfectly fried egg, all served over a bed of warm rice. But the true magic of dolsot bibimbap happens in the sizzling hot stone bowl—where the rice at the bottom crisps up to golden perfection, adding a unique and satisfying texture.
What sets bibimbap apart is its stunning presentation. Colorful vegetables are thoughtfully arranged on top, creating a dish that’s as visually appealing as it is delicious. Just before eating, it’s all mixed together with a generous dollop of spicy gochujang sauce, blending the flavors and textures into a harmonious bite.
Dolsot bibimbap is a celebration of Korean cuisine, capturing its warmth, depth, and artistry. Whether you’re new to Korean food or already a fan, this iconic dish offers a comforting and flavorful experience that’s impossible to forget. Try it for yourself and savor the irresistible crunch of that crispy rice!
Ingredients
For the Bibimbap
For the Beef Marinade:
For the Gochujang Sauce:
Instructions
Marinate the Beef:
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In a small bowl, combine the soy sauce, sesame oil, sugar, minced garlic, and ground black pepper. Add the sliced beef and marinate for at least 20 minutes.
Prepare the Vegetables:
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Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Sauté the carrots until tender, about 3 minutes. Remove and set aside.
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In the same skillet, add another tablespoon of vegetable oil and sauté the zucchini until tender, about 3 minutes. Remove and set aside.
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Sauté the sliced shiitake mushrooms in the same skillet until they are soft, about 3 minutes. Remove and set aside.
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Blanch the spinach and bean sprouts in boiling water for 1 minute each. Drain and set aside. Add salt to taste and sprinkle some sesame seeds
Cook the Beef:
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In the same skillet, cook the marinated beef over medium-high heat until it is browned and cooked through, about 5 minutes. Remove and set aside.
Fry the Eggs:
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In a separate pan, fry the eggs sunny-side up. The yolk should be runny to mix with the other ingredients in the bibimbap.
Prepare the Stone Bowls:
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Heat the stone bowls (dolsot) on the stove over medium heat. Add a drizzle of sesame oil to each bowl and swirl to coat the bottom. Add a portion of cooked rice to each bowl, pressing it down slightly. Let the rice cook for a few minutes until you hear it sizzling, which will create the crispy rice at the bottom.
Assemble the Bibimbap:
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Arrange the sautéed vegetables, cooked beef, and fried egg on top of the rice in each stone bowl. Place a spoonful of the gochujang sauce in the center.
Serve:
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Serve hot, with the sizzling stone bowl still on the table. Just before eating, mix all the ingredients together with the gochujang sauce. Enjoy the flavorful, crispy rice and the combination of textures and flavors in every bite.
Maricel's Tips
- A dolsot is a traditional Korean stone bowl that keeps dishes like bibimbap sizzling hot even after serving. It creates a crispy layer of rice at the bottom, which is the best part! You can find them at most Asian markets or online.
- If you don’t have a dolsot stone bowl, you can use a regular or cast iron skillet to achieve crispy rice. Just heat the skillet over medium heat, add sesame oil, and press the rice down to cook until it’s crispy. Feel free to customize your bibimbap with other vegetables or proteins you have on hand.
