The Best Dolsot Bibimbap Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
4
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Calories
529 kcal
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Course
Main Course
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Cuisine
Korean
The Best Dolsot Bibimbap Recipe
Description
The Best Dolsot Bibimbap Recipe combines marinated rib eye steak with various Korean vegetable sides like cucumber, gosari (fernbrake), and doraji (bellflower root), alongside julienned carrots, zucchini, and sliced shiitake mushrooms, all layered over steamed rice. The key feature is the stone bowl preheated and oiled with sesame oil to create a crispy rice crust when the bibimbap is served. The meat is cooked quickly in a hot pan, while the vegetables are lightly sautéed and seasoned with fine sea salt. The dish is completed with a bibimbap sauce made from gochujang, sesame oil, sugar, vinegar, toasted sesame seeds, and garlic, providing a spicy, slightly sweet, and tangy flavor that ties the ingredients together. A pan-fried egg, often sunny side up, crowns the dish, adding richness and texture contrast.
The hot stone bowl not only keeps the dish warm but also crisps the bottom layer of rice, which is a defining characteristic of this preparation. The combination of marinated meat, varied textures from the sautéed vegetables, and the bold sauce creates a harmonious meal that can be assembled from prepared Korean side dishes. This bibimbap is a satisfying, well-rounded dish with layers of flavor and texture that reflect Korean culinary traditions.
When serving, exercise caution handling the hot stone bowl. The recipe notes that preparation time excludes making the Korean vegetable side dishes, which may be prepared ahead to simplify assembly. The dish is ideal for those who appreciate the interplay of crispy rice, tender meat, and fresh vegetable accompaniments combined with a flavorful sauce.
Ingredients
MEAT AND MEAT MARINADE
- 100 g rib eye steak 3.5 ounces), thinly sliced, fillets
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 tsp sugar
- 1/4 tsp garlic minced
VEGETABLES AND OTHER
- 1/2 cup cucumber Korean side dish
- 1/2 cup gosari Korean fernbrake side dish, namul
- 1/2 cup doraji sautéed bellflower root, namul
- 1/2 cup carrot julienned
- 1/2 cup zucchini , julienned
- 1/2 cup shiitake mushrooms thinly sliced
- 4 cups Steamed rice
- Some neutral cooking oil I used rice bran oil, generic cooking oil
- sesame oil
- salt fine sea salt
DOLSOT BIBIMBAP SAUCE
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sesame oil
- 1 Tbsp sugar
- 1 Tbsp water
- 1 Tbsp sesame seeds toasted
- 1 tsp apple cider vinegar (or rice vinegar)
- 1 tsp garlic minced
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
- Measure 1 tablespoon as 15 ml and 1 cup as 250 ml when preparing ingredients.
- Carefully handle the hot stone bowl when transferring, as it retains high heat.
- The preparation and cooking time does not include making the Korean vegetable side dishes (cucumber, fernbrake, bellflower root), which can be made ahead or purchased.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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