Dolsot Bibimbap
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 2
Bibimbap means “mixed rice with meat and assorted vegetables“. You can make endless variations to this dish depending on your preference. To me this mixed rice has a lot of similarities as Nasi Goreng. I serve Bibimbap in a dolsot bowl. dolsot bibimbap is served in a sizzling hot stone bowl. Some people seem to think all bibimbap is served in this hot stone bowl, but that’s not necessary. More traditional and authentic versions of Bibimbap are made with raw beef and raw egg yolk along with other vegetables, but I prefer making mine with cooked ingredients.
For the Meat Marinade
  • ⅓ cup finely grated Asian Pear
  • ½ cup reduced sodium soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 small onion thinly chopped
  • 2 garlic cloves minced
  • 2 tsp grated peeled ginger
  • 1 tbsp Gochu Jang (hot and sweet chili sauce)
  • 1 sliced green onion
  • 1 tsp toasted sesame seeds
  • 1 lb thinly slice rib eye steak or already sliced steak for bulgog
  • 1 Zucchini
  • 1 tray of mushrooms
  • 1 small bag of spinach
  • 1 small bag of shredded carrots
Korean Cucumber
  • 1 English cucumbers
  • 1 tsp fine sea salt
  • 1 sliced green onion
  • ½ Tbsp roasted sesame seeds
  • 1 Tbsp sesame oil
  • Some cooking oil
Bibimbap Sauce
  • 2 Tbsp gochujang (Korean chili paste)
  • 1 Tbsp sesame oil
  • 1 Tbsp brown sugar
  • 1 Tbsp water
  • 1 Tbsp roasted sesame seeds
  • 1 tsp apple cider vinegar (or rice vinegar)
  • 1 tsp minced garlic
  • 1 cup Sushi Rice
  • 1 egg per person
  1. Prepare the marinade and add to the sliced Steak. Marinade for at least 1 hour.
  2. While the meat is marinating make the Bibimbap sauce. Combine all ingredients for the bibimbap sauce.
  3. Cook the rice, Place rice in a pot and rinse with water. Place your fingertip on top of the rice and add water until it reaches your first knuckle. Cover the pot with a lid and bring the water to a boil. Turn the heat to low and cook for 18–20 minutes, until all the water is absorbed.
  4. Prepare the vegetables. Cut, slice and dice all vegetables. To slice the cucumber I use the cheese slicer. Sprinkle the cucumber with salt after about 15 min squeeze out the cucumber juice.
  5. Add the roasted sesame seeds, sesame oil and sliced green onion, you can either add them raw to the bow or cook the cucumber like you are doing with the remaining vegetables.
  6. Par boil the spinach and squeeze the juice out. Add salt to the Zucchini and squeeze out the juice.
  7. Add some cooking oil to the wok and add the carrots, zucchini, mushrooms and spinach. Cook on medium high to high heat for 2 to 3 mins. Add Sesame oil, sesame seeds
  8. Pan fry the eggs per your preference. (Sunny side up is a popular choice.)
  9. Add some cooking oil into a wok or a cast iron skillet and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it. Sprinkle some toasted Sesame seeds and sliced green onion on the Bulgogi.
  10. Now you are ready to add everything to the dolsot bowl. Put the dolsot on the stove and heat on high. Once heated, 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 put the top on the bowl. Cook 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.
  11. Note: You don’t have to use all or some of the vegetables I posted you can add beansrprouts, book choy, broccolini wichever is your preference and have available.
Recipe by KinFolk Recipes at