Dolsot Bibimbap

Name: Dolsot Bibimbap
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 bowls cooked short-grain rice; 150g beef mince, marinated in soy, garlic, sugar and sesame oil; Seasoned spinach, bean sprouts, carrots, courgette and shiitake; 2 eggs, raw yolks or fried; Gochujang sauce: gochujang, sesame oil, sugar, vinegar; 1 tbsp sesame oil, for the pot

돌솥비빔밥/dol-sot BEE-bim-bap/

Also known as: Stone Pot Bibimbap, Hot Stone Bibimbap, Dolsot Bibimbab

About this dish

Bibimbap served in a sizzling hot stone bowl, so the rice at the bottom turns golden and crisp.

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Ingredients

🍚2 bowls cooked short-grain rice

🥩150g beef mince, marinated in soy, garlic, sugar and sesame oil

🥬Seasoned spinach, bean sprouts, carrots, courgette and shiitake

🥚2 eggs, raw yolks or fried

🌶️Gochujang sauce: gochujang, sesame oil, sugar, vinegar

🫗1 tbsp sesame oil, for the pot

Method

Serves 2

Brush the stone bowls with sesame oil and heat them on the stove until very hot.

Add the rice and press it down; it should sizzle.

Arrange the vegetables and beef on top in sections and add the egg.

Keep on the heat for a few minutes until the rice crackles and forms a crust.

Serve sizzling with gochujang sauce and mix everything at the table.

✓ What Makes it Authentic

The dolsot (stone pot) version became popular in the 1960s–70s; the crispy rice crust (nurungji) is the prized part.

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