Main Course

Dolsot Bibimbap

Name: Dolsot Bibimbap
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: korean
Ingredients: 0.75 cup short grain rice uncooked; 150 g beef sirloin thinly sliced; 1 tbsp soy sauce; 1 tsp sesame oil; 1 clove garlic minced; 0.5 tsp sugar; 0.25 tsp black pepper; 150 g spinach; 1 pcs carrot julienned; 0.5 pcs zucchini julienned; 50 g shiitake mushroom sliced; 100 g bean sprouts; 2 clove garlic minced; 1 tbsp soy sauce; 2 tsp sesame oil; 0.5 tsp salt; 2 tbsp vegetable oil; 2 pcs egg; 2 tbsp gochujang; 1 tsp sugar; 1 tsp sesame oil; 1 tbsp water; 1 tsp toasted sesame seed

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

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

49%Score

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

Storage

Store leftover bibimbap ingredients separately in airtight containers in the refrigerator.

Reheating

Reheat ingredients in a pan or microwave, then assemble fresh if possible. The crispy rice effect will be lost upon reheating.