Dolsot Bibimbap
Sizzling stone bowl bibimbap loaded with seasoned vegetables, fried egg, and gochujang sauce served in a piping-hot dolsot. A vibrant Korean comfort dish with crispy rice at the bottom.
- Total time
- 35 min
- Servings
- 2
- Calories
- 485
- Protein
- 14g
Ingredients
- 2 cups cooked short-grain white rice
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce
- 3 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon rice vinegar
- 2 cloves minced garlic
- ½ teaspoon sugar
- 1 cup spinach, blanched and squeezed
- ½ cup shredded carrot
- ½ cup zucchini, julienned
- ¾ cup shiitake mushrooms, sliced and sautéed
- ½ cup bean sprouts, blanched
- 2 whole large eggs
- 2 teaspoons toasted sesame seeds
- 2 tablespoons vegetable oil for cooking
- 1 pinch salt and black pepper to taste
Instructions
- 1
Cook rice according to package directions. While warm, season lightly with 0.5 teaspoon sesame oil and a pinch of salt.
- 2
Blanch spinach for 1-2 minutes, squeeze dry, and toss with 0.5 teaspoon sesame oil, 0.5 teaspoon soy sauce, and minced garlic. Set aside.
- 3
Toss shredded carrot and zucchini separately with pinches of salt and 0.25 teaspoon sesame oil each.
- 4
Sauté sliced mushrooms in a skillet with 0.5 teaspoon sesame oil and 0.25 teaspoon soy sauce until golden. Set aside.
- 5
Blanch bean sprouts for 1 minute, drain, and season with 0.25 teaspoon sesame oil and 0.25 teaspoon soy sauce.
- 6
Make gochujang sauce: whisk together gochujang, 1 tablespoon sesame oil, rice vinegar, 2 teaspoons minced garlic, and sugar until smooth.
- 7
Preheat dolsot (stone bowl) in a 450°F oven for 5 minutes until very hot.
- 8
Carefully remove hot dolsot and coat interior with 0.5 teaspoon sesame oil. Add 1 cup cooked rice, pressing gently to cover the bottom.
- 9
Arrange all prepared vegetables in separate sections on top of rice: spinach, carrot, zucchini, mushrooms, and bean sprouts.
- 10
Heat 1 tablespoon vegetable oil in a small skillet over medium-high heat. Fry egg sunny-side up until whites set but yolk remains runny, about 3-4 minutes. Season with salt and pepper.
- 11
Place fried egg in the center of dolsot. Drizzle gochujang sauce over vegetables and rice.
- 12
Sprinkle toasted sesame seeds over top and serve immediately in hot stone bowl. Mix vigorously before eating to distribute flavors and crisp the bottom rice layer.
Tools you’ll need
- rice cooker or pot with lid
- dolsot (stone bowl)
- large skillet
- small skillet
- cutting board and knife
- mixing bowls
- whisk
- kitchen thermometer
- oven
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