Dolsot Bibimbap Recipe

A dolsot bibimbap recipe focused on one thing: building the crispy rice crust (nurungji) without cracking your stone bowl or burning dinner.

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Prep Time 30

Cook Time 25

Total Time 55

Servings: 2

Course: Main Course

Cuisine: Korean

400 g / 2 cups cooked short-grain rice, cooked with 10% less water
2 tbsp toasted sesame oil, for coating the stone bowl
150 g / 5 oz soybean sprouts, blanched and seasoned Substitute: mung bean sprouts, cooked half the time
150 g / 5 oz spinach, blanched, squeezed and seasoned Substitute: chard or watercress
1 small carrot, julienned and sautéed Substitute: red bell pepper matchsticks
4 dried shiitake mushrooms, soaked and sautéed
150 g / 5 oz thinly sliced or minced beef, marinated
1 egg
2 tbsp gochujang, 1 tbsp toasted sesame oil, 1 tbsp water, 1 tsp sugar, 1 tsp rice vinegar, 1 small clove garlic, grated, for the sauce

Prepare the namul (soybean sprouts, spinach, carrot, mushrooms) and the protein exactly as you would for regular bibimbap, and set each aside separately.
Set the empty stone bowl over medium heat for 5 to 8 minutes, until a flicked drop of water skitters across the surface rather than sitting and boiling.
Brush the inside generously with 2 tbsp sesame oil, all the way up the sides — more than looks reasonable.
Press the warm rice into the bottom in an even layer, working quickly since the bowl is already hot underneath it.
Arrange the namul, protein and egg on top and leave the bowl completely alone over medium-low heat for 3 to 4 minutes, listening for a faint crackle from underneath.
Loosen the sauce ingredients together until they ribbon off a spoon, then take the bowl off the heat.
Bring it to the table still sizzling, spoon over the sauce, and mix at the table, scraping the crust up from the bottom as you go.