The Best Dolsot Bibimbap Recipe
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
55 mins
-
Servings
4
-
Calories
529 kcal
-
Course
Main Course
-
Cuisine
Korean
The Best Dolsot Bibimbap Recipe
Report
Dolsot bibimbap is a flavorful and visually stunning Korean rice bowl dish, filled with vibrant vegetables, savory toppings, and crispy rice. It’s easy to make at home, whether or not you have a traditional Korean stone bowl.
Share:
Ingredients
MEAT AND MEAT MARINADE
- 100 g rib eye fillets (3.5 ounces), thinly sliced
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 tsp sugar
- 1/4 tsp minced garlic
VEGETABLES AND OTHER
- 1/2 cup Korean cucumber side dish
- 1/2 cup gosari namul (Korean fernbrake side dish)
- 1/2 cup doraji namul (sautéed bellflower root)
- 1/2 cup carrots , julienned
- 1/2 cup zucchini , julienned
- 1/2 cup Shiitake mushrooms thinly sliced
- 4 cups Steamed rice
- Some cooking oil , I used rice bran oil
- sesame oil
- fine sea salt
DOLSOT BIBIMBAP SAUCE
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp sesame oil
- 1 Tbsp sugar
- 1 Tbsp water
- 1 Tbsp toasted sesame seeds
- 1 tsp apple cider vinegar (or rice vinegar)
- 1 tsp minced garlic
Instructions
- Prepare and cook ingredients as below.– In a bowl, combine the meat with the marinade. Cover the bowl and leave it in the fridge while you are working on other the ingredients. When ready, Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.– Prepare the Korean cucumber side dish, fernbrake side dish and bellflower root side dish per the linked recipes. These can be prepared on a different day to save your bibimbap making time.– Separately sauté carrots, zucchini and mushrooms in a frying pan. Season them lightly with fine sea salt.– Mix the bibimbap sauce ingredients in a small bowl. Set aside.– Pan fry the eggs per your preference. (Sunny side up is a popular choice.)
- Preheat an oven for 10 minutes at 220 C / 428 F. Once heated, place your stone bowl into the oven. Leave it there for 10 minutes. 10 minutes later, take it out. Drop in some sesame oil (about 1 Tbsp per medium size bowl) and brush it around. Quickly assemble your bibimbap ingredients inside the hot stone bowl. First you will have to lay down the rice. Make sure you flatten it well. Then add the meat, assorted vegetables, and the egg on top of the rice. Transfer the hot stone bowl onto the gas stove and cook it for 5 minutes over low heat. You will hear the rice crackling noise. Remove from the heat.
- Pour the bibimbap sauce into the hot stone bowl and mix all the ingredients well. Serve.
Notes
- * 1 Tbsp = 15 ml, 1 Cup = 250 ml
- ** Handle with care while transferring the hot stone bowl.
- *** Prep and cooking time does not account for the making of Korean vegetable side dishes (Korean cucumber side dish, fernbrake side dish and bellflower root side dish) as I made my bibimbap with leftover side dishes.
Nutrition Information
Show Details
Calories
529kcal
(26%)
Carbohydrates
56g
(19%)
Protein
11g
(22%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Cholesterol
15mg
(5%)
Sodium
2027mg
(84%)
Potassium
351mg
(10%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
2720IU
(54%)
Vitamin C
5.3mg
(6%)
Calcium
43mg
(4%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 56g | 19% |
| Protein | 11g | 22% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 2027mg | 84% |
| Potassium | 351mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 2720IU | 54% |
| Vitamin C | 5.3mg | 6% |
| Calcium | 43mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
Other Recipes
You'll Also Love
