Dolsot Bibimbap (Korean Stone Pot Rice Bowl)
User Reviews
5
10 reviews
Excellent
-
Prep Time
50 mins
-
Cook Time
10 mins
-
Total Time
1 hr
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Servings
4
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Calories
465 kcal
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Course
Main Course
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Cuisine
Korean
Dolsot Bibimbap (Korean Stone Pot Rice Bowl)
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Dolsot Bibimbap is a Korean stone pot rice bowl topped with an assortment of seasoned vegetables, marinated beef, and a spicy gochujang sauce. This version features julienned carrot, zucchini, daikon radish, asparagus, shiitake mushrooms, bean sprouts, and thinly sliced beef with various Korean seasonings. The dish offers a textured blend of crisp vegetables, tender beef, and warm rice.
Description
Dolsot Bibimbap combines cooked short grain rice with seasoned vegetable sides such as julienned carrot, zucchini, daikon radish salad, blanched bean sprouts, asparagus, and rehydrated shiitake mushrooms. The beef is marinated in soy sauce, rice wine, sesame oil, sugar, garlic, and black pepper to impart flavor and tenderness. Vegetables and beef are cooked or blanched separately with appropriate seasoning.
The dish is assembled in a hot stone pot that crisps the rice on the bottom while retaining warmth. The vibrant colors and varying textures—from crunchy radish salad to tender marinated beef—create a balanced eating experience typical of bibimbap. A choice of plain gochujang or cho-gochujang sauce adds depth and a spicy, tangy brightness.
This bibimbap is served with extra gochujang sauce and sesame oil to customize the flavor. For deeper flavor, rice can be cooked in beef broth. The dish is often enjoyed as a complete meal for lunch or dinner, showcasing harmonious Korean flavors and textures.
Serve with extra gochujang and sesame oil to adjust flavor intensity.Cooking rice in beef broth enhances the flavor of the dish.
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Ingredients
- 2 cups rice cooked
- 1 each carrot (julienned)
- 1 each zucchini (julienned)
- 5-6 each shiitake mushrooms sliced
- 3 cups daikon radish (or Korean radish, julienned)
- 1 bunch asparagus (young and tender ones are better)
- 1/3 lb beef (chuck eye roll steak or boneless short rib)
- 1 lb bean sprout
Seasonings for carrot, zucchini, asparagus
- 3 Tbsp vegetable oil (1 Tbsp for each vegetable)
- 1/4 tsp salt about 1/8th for each, sea salt
- 1/8 tsp black pepper
Seasoning for Shitake Mushrooms
- 1 Tbsp vegetable oil
- 1 Tbsp soy sauce Jin Ganjang
Seasoning for Beef
- 1 Tbsp soy sauce Jin Ganjang
- 1 Tbsp rice wine mirin is ok, aka sake
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp garlic (chopped)
- 1 dash black pepper
Seasoning for Bean Sprouts (Sukju Namul)
- 1/4 tsp salt sea salt
- 1/4 tsp sesame oil
- 1/4 tsp sesame seeds
- 1 dash black pepper
Seasoning for Radish Salad (Musaengche)
- 2 tsp salt sea salt
- 2.5 Tbsp sugar
- 0.5 Tbsp red chili powder aka gochukaru
- 2.5 Tbsp rice vinegar
Cho-Gochujang Bibim Sauce
- 1 Tbsp gochujang Korean red chili paste
- 2 tsp rice vinegar
- 1.5 tsp sugar
Instructions
- Cook short grain rice. Rice cooker is the easiest way to make rice if you have one.
- Soak dried Shitake mushrooms in warm water until fully soft throughout. About 15 min or more. You can also just leave it overnight in the fridge if you want to make it ahead.
- While mushrooms are soaking, peel and julienne Carrot, Zucchini and Daikon radish. Use a mandoline slicer for the most uniform and pretty cuts but for probably not for carrots as they may be too hard.
- Break off hard ends of Asparagus and cut into 3rds.
- When Shitake mushrooms are fully rehydrated, remove stem and slice thin.
- If using Beef Chuck/Stew/Steak meat, cut into thin strips. You can also use ground beef.
- Make Musaengche (Korean Radish Salad) with julienned radish. Click on recipe link (left) for more details or see video.
- Marinate beef by adding soy sauce, sugar, sesame oil, rice wine, chopped garlic and black pepper. Mix with your hands.
- Boil a pot of water and cook Sukju Namul (Bean Sprouts). Click on recipe link (left) on how to make it or see video.
- Let's start sautéing everything else! Try to follow the order I have below so that you don't have to wipe or clean the pan in between each ingredient.
- Zucchini: Heat about 1 Tbs vegetable oil in frying pan on medium heat. Saute julienned Zucchini. Sprinkle some sea salt. Cook for 2-3 minutes until zucchinis are soft. Transfer to a plate and set aside.
- Carrots: In the empty frying pan, add a little more veg oil and sauté Carrots the same way as zucchini with a bit of sea salt. Until carrots are soft and cooked. Transfer to a plate and set aside.
- Asparagus: Next, heat a little more veg oil and sauté asparagus in the same frying pan. Sprinkle sea salt and black pepper. Sauté Asparagus until they are just cooked - tender yet still a bit crunchy. Transfer to a plate and set aside.
- Shitake Mushrooms: In the same pan, add sliced Shitake mushrooms. Sauté for 1-2 minutes and then add soy sauce. Quickly stir to evenly distribute soy sauce onto the mushrooms. Cook for 1-2 minutes more. Transfer to a plate and set aside.
- Beef: Lastly, add marinated Beef in the frying pan and sauté on medium heat until well done. If there's a lot of liquid, let it cook for a little more until the marinade is mostly reduced. Set aside.
- Egg: Depending on how you want it, either separate just the egg yolk and set aside or fry egg over easy.
How to assemble Dolsot Bibimbap:
- Take a stone pot (dolsot) and coat the bottom of the pot with sesame oil. If you don't have a stone pot, you can use a cast iron pot or pan or ttukbaegi (ceramic or clay pot).
- Add about 1-2 cups of cooked rice (depending on how hungry you are) to pot. Spread rice evenly throughout to maximize amount of burnt rice.
- Top rice with all the toppings you made above: bean sprouts namul, radish salad, zucchini, mushrooms, asparagus, carrots and beef. Alternating between bright and dark colors creates a great color contrast.
- Heat bowl or pot on medium low heat for about 5 minutes or until rice at the bottom of the pot is nicely browned and burnt. Remove from heat.
- Add a raw egg yolk or fried egg on top and SERVE RIGHT AWAY!
- SERVE with some gochujang or gochujang bibim sauce and some extra sesame oil.
- MIX everything and ENJOY!
Notes
- Serve with extra gochujang and sesame oil to adjust flavor intensity.
- Cooking rice in beef broth enhances the flavor of the dish.
Nutrition Information
Show Details
Calories
465kcal
(23%)
Carbohydrates
52g
(17%)
Protein
16g
(32%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Cholesterol
26mg
(9%)
Sodium
881mg
(37%)
Potassium
796mg
(17%)
Fiber
6g
(24%)
Sugar
20g
(40%)
Vitamin A
1215IU
(24%)
Vitamin C
41.3mg
(46%)
Calcium
83mg
(8%)
Iron
5.1mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 52g | 17% |
| Protein | 16g | 32% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 26mg | 9% |
| Sodium | 881mg | 37% |
| Potassium | 796mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 20g | 40% |
| Vitamin A | 1215IU | 24% |
| Vitamin C | 41.3mg | 46% |
| Calcium | 83mg | 8% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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