Hi guys!
Today I’m finally sharing my Dolsot Bibimbap recipe!! YAY~!!
I shared bibimbap recipe like 3 years ago, but you know it’s more than 15 minutes long video. Ain’t nobody got time for that!?! lol
But the recipe is SO GOOD, it deserve much more and you guys deserve to know this world best bibimbap recipe. So I decided to make a newer & better version of video and also doing your requested recipe.
Even though I shared bibimbap recipe so many of you were asking me to make this Dolsot Bibimbap recipe, so here it is!
Dolsot Bibimbap and regular bibimbap are basically something, accept the serving style. Regular bibimbap served on just regular shallow bowl while Dolsot Bibimbap served on a stone pot. Dolsot means stone pot in Korean.
So feel free to make this bibimbap recipe and serve on regular blow, it won’t need to change a bit and it is still equally delicious. 🙂
Dolsot Bibimbap’s best part is that it creates delicious crispy rice part on the bottom. Ah, it’s to die for! Also the food is hot and warm from the first bite to last bite. Which works amazing during fall and winter time! We all want hot and warm foods for the cold weather!
Hope you guys give this amazing Dolsot Bibimbap recipe a try, it is WAY TOO GOOD to miss out!!
Literally it will make your day, the best day you will ever have.
I’m serious. Really.
Korean Dolsot Bibimbap (Stone Pot Bibimbap)
- Total Time: 50 mins
- Yield: Serves 4
Ingredients
For Gochujang Sauce
- 1 Clove garlic
- 2 oz. Fuji apple, roughly chopped (Approximately 3 Tbs.)
- 2 oz. Onion, roughly chopped (Approximately 3 Tbs.)
- 1/2 Tbs. Soy sauce
- 2 Tbs. Gochujang
- 1 Tbs. Lemon juice
- 1 Tbs. Mirin(Seasoned rice wine)
- 1 Tbs. Sugar
- 1 Tbs. Sesame oil
- Pinch of black pepper
For Marinate Beef (Or any protein you are using)
- 1 lb. beef (New York strips, Sirloin, chuck or rib-eye), cut into one bite-size
- 2 Tbs. Soy sauce
- 1 Tbs. Mirin, seasoned rice wine
- 1 Tbs. Sesame oil
- 2 Tbs. Sugar
- Black pepper
For the Vegetables
- sesame oil
- Salt
- 1 Zucchini, julienned
- 1 Yellow squash, julienned
- 3 medium size carrots, julienned
- 1 (5-ounce) package shiitake mushrooms, sliced
Optional Vegetables
- 1 cup Korean mung bean sprouts or soybean sprouts side dish (For the Recipe CLICK HERE)
- 1 cup Korean spinach side dish (For the Recipe CLIKC HERE)
- 1 cup Korean radish side dish or Korean cucumber side dish (For the Recipe CLICK HERE)
- 1 cup chopped kimchi (For the Recipe CLICK HERE)
To Assemble
- 4 cups warm cooked rice (Short grain white rice or brown rice)
How to Make RiceCLICK HERE - 4 eggs
- Toasted sesame seeds
Instructions
- Let’s make Gochujang sauce first.
Combine all ingredients for gochujang sauce in a blender, food processor, or hand blender; pulse until it becomes smooth texture sauce. Set aside until serving in a fridge.
- Now, let’s marinate beef. (You can use pork, chicken, or tofu as well)
Combine all ingredients for marinating beef in a medium mixing bowl. Toss everything together and let stand 20 minutes. Meanwhile preparing vegetables.
- Heat a large skillet over medium-high heat. We’re going to sauté vegetables from light color to dark color so the light color vegetables wouldn’t stain.
Add 1 teaspoon oil to pan; swirl to coat. Add julienned yellow squash and a pinch of salt to pan; sauté for 2 to 3 minutes. Remove squash from pan, keep warm. Add 1 teaspoon oil to pan; swirl to coat. Add julienned zucchini and a pinch of salt to pan; sauté for 2 to 3 minutes. Remove zucchini from pan, keep warm. Add 1 teaspoon oil to pan; swirl to coat. Add carrots and a pinch of salt to pan; sauté for 2 to 3 minutes. Remove carrot from pan, keep warm. Add 1 teaspoon oil; swirl to coat. Add mushrooms and a pinch of salt to pan; sauté for 4 to 5 minutes. Remove from pan, keep warm.
- After cook all vegetables, finally time to cook beef. In same skillet, add marinated beef; sauté for 7 to 8 minutes or until cooked through, no more juices and slightly browned edges. Remove from pan, keep warm.
- Brush each stone pot with 1 teaspoon of sesame oil evenly. Place 1 cup of rice on bottom of each stone pot. Arrange vegetables evenly around edge and place beef right in middle. Heat stone pot bibimbap on a stove over high heat until you hear a sizzling sound.
- Meanwhile, heat a large nonstick skillet over medium-low heat. Add 1 Tablespoon toasted sesame oil. Crack eggs into pan; cook until whites are set to serve as sunny-side-up or until your desired doneness. Remove from heat.
- Remove stone pot bibimbap from heat and top with 1 egg and 1 teaspoon toasted sesame oil each stone pot. Serve with gochujang sauce.
- Eat by adding as much sauce as you or your guests desire and mixing everything together.
Notes
You can use any seasonal vegetables, as well as raw vegetables(Cabbage, cucumber, kale and etc.). Play and mix and match vegetables for your taste!
You can make this same recipe for regular bibimbap. Instead of using stone pot, using shallow bowls and skip the heating process and serve right away.
Non Spicy Sauce
3 Tablespoons soy sauce
1 Tablespoon rice vinegar
1 teaspoon toasted sesame oil and seeds
2 Tablespoons chopped green onion
1 small garlic clove, finely chopped
Directions
Combine all ingredients and mix well.
- Prep Time: 20 mins
- Cook Time: 30 mins
38 comments
I wish you had a mobile app so I could take the recipes with me anywhere 🙂
That’s an awesome idea!!! Thank you!!
for now you can use the app my cookbook (recipe manager) it can save recipes from the internet including seonkyoung’s. 😁
Love you recipes! will you be coming out with a cookbook soon?
Love your recipes! Will you be coming out with a cookbook soon?
How many servings does this recipe make?
Serves 4. 🙂
What brand of stone bowl are you using or what is a good bowl to purchase?
I actually, believe or not, never saw a brand mark on this stone pot- even though they probably have a brand name.. You can purchase form Korean market or internet though!
This is an excellent recipe, and totally easy. When I got my mom some dolsots for Christmas (can you pluralize dolsot like that? I’m not sure^^), I checked out about a million recipes for bibimbap. I am *so* glad I found this one. I’ve made it three times now, and everyone I have made it for has completely raved about it. Thanks!^^
hahaha I think you can say like Dolsots,:-) I’m very happy that you are finally found “the” bibimbap recipe and you are very happy with it Katie! 😀
For some reason it won’t let me save? My ex- boyfriend lol now friend still cooks for me. He is Chinese and has never cooked this? Hmm? Lol. His is a Cook! Again Lol. So is there any way you could send this to us?
Strange Friends who love to have their ex still cook for them appreciates this!
Thanks for the recipe! I especially loved the sauce. It was so delicious.
Awesome~!
Just got my first Dolsot from the Korean Grocery store!! Is there anything I need to do to it before I cook with it the first time?
Also what kind of sugar do you use. I see it’s not like normal white sugar. And do I need to refrigerate fermented pastes like Gochujang or miso?
A lot of questions sorry!! Also you are AWESOME! I watch all your videos!!!! ✌?️
Wash it clean without using soap (Dolsot will soak the soap, wash as you will do with cast iron pan) and dry completely. Don’t need to season or anything. Just follow the directions of the recipes you are using! 🙂 For my dolsot bibimbap, you need to coat with some sesame oil to have nice crunch rice on the bottom!
I use organic cane sugar, that’s my everyday sugar. You can use regular white sugar, that’s totally fine.
You do need refrigerate permeated pastes after open.
Hope this helps! 😀 Good luck in your kitchen~!
Thank you so much!!!!! It helped a lot!!!!!
That looks really good! I am planning to make it for my family. Where can I buy that stone bowl?
You can find stone bowl from Korean grocery store. If your town doesn’t have Korean grocery, you can also buy from online (http://amzn.to/2aOzR0X) Also you can serve bibimbap on a regular bowl, that’s totally fine! 🙂
Can you hear the dolsat bowls (I have a stone bowl) in the oven? I have a flat electric stove and do not think I can heat the dolsat bowl adequately enough
Yes, you can! Just be really careful, since dolsot bowl is heavy!!
Seonkyoung씨 , can I use ddukbaegi to make bibimbap? Or will it not taste as good? I don’t have dolsot at home:(
Of course! You can definitely use ddukbaegi!!
I made this a few days ago! I don’t eat meat – only seafood, so I subbed with shrimp. I also don’t like super spicy so instead of using Gochujang, I just used some red pepper flakes. I also stir fryed some kale and collard greens together (mainly because it was about to go bad). This is one of the most flavorful, satisfying and healthy dishes I have ever made! And I couldn’t believe so much flavor could come from just sesame oil and sea salt! This will become a staple for me – I can’t wait until I can make it from memory! LOL Thanks Seonkyoung!! 🙂
YAY~!! I’m so happy to hear that Angela!! Love kale, collard greens too!! 🙂❤️
I can’t wait to make this recipe! LOOKS DELICIOUS! I plan to buy the dolsot at the KP Market but before I do can I use the dolsot on an induction top stove?
Yes you can Christine!
Hi Seonkyoung! I made your Dolsot Bibimbap tonight for my family, and we absolutely loved it, it was so yummy and we felt healthy eating it because of all the vegetables lol. Thankyou.
That’s great colby!! Korean food is one of the best way to get your veggie fix! When you eating Korean food, you don’t even realize how much veggie you eat, because you are enjoying so much!
Made bibimbap today it was so good but my sauce I put too much onion 😭😭😭😭 had strong onion breath lol 😂
I tried this tonight and it was FANTASTIC!!! I love the versatility and how delicious the taste is!
I’ve been quite passionate about Korean food for the last couple of years thanks to you Seonkyoung. I’ve enjoyed cooking it at home and dining out too. However I never ordered Bibimbap or ate it until tonight at a restaurant. My boyfriend and I were disappointed- it was so boring. The dish was almost cold.. and the only vegies served were sliced zucchini, carrot and onion. Zero flavour. About a 1/3 cup of beef (not enough) and raw egg yolk. The red sauce on the side tasted one dimensional too like gochujang mixed with water. Mixed together it was so boring with the plain rice. Even with added soy sauce. I’m thinking the restaurant maybe don’t know how to make Bibimbap properly? That’s why I came to your website to see how you make it. I’m hesitant to order it again. Yours looks and sounds more flavoursome.
Awww, sorry for your experience with your first bibimbap!! Hopefully my recipe can bring you a new flavorful memory of bibimbap though!!!
Sauce is fantastic! How long does it keep in the fridge? Thank you for your recipes and spreading the joy of cooking!
Up to 1 to 2 weeks!
OMD!! Soooo good! We made this and it was delicious! So glad we found this recipe. Quick question, for the sauce could I use green onion? Or stick with white?
You could use green onion, for milder flavor but I love using white onion though!
OMG! My first time to cook bibimbap and it was so delicious like the one I ordered in korean restaurants. I live in L. A. koreatown so I know what really taste good. I followed all the engredients and what brand of seasoning you use and it really makes a difference. I just want to know what kind of sugar you use and what brand? And do you have a Recipe of Galbi Jjim (Braised Beef short ribs) ? I always go to Seongbukdong here in LA coz they have the best Galbi Jjim and I’m looking for a recipe similar to that.