The Best Dolsot Bibimbap Recipe
The Best Dolsot Bibimbap features thinly sliced rib eye steak marinated and cooked alongside an assortment of Korean vegetable side dishes including cucumber, fernbrake, bellflower root, carrots, zucchini, and shiitake mushrooms, all served over steamed rice in a heated stone bowl. The mix is topped with a flavorful sauce combining gochujang, sesame oil, sugar, vinegar, and garlic, accented by a pan-fried egg. This dish balances textures from the crispy rice bottom to tender steak and sautéed vegetables, offering a classic Korean bibimbap experience in the iconic hot stone bowl.
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
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 529
% 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.