Dolsot bibimbap

5 from 8 votes

Dolsot bibimbap is composed of rice with a crunchy bottom, tasty marinated beef, seasoned vegetables, one egg and a delicious gochujang sauce. Just like at the restaurant!

Course: Dinner

Cuisine: Korean

Yield: bibimbap bowls

Calories: 1118kcal

Author: Emma Choi

Prep Time: 1

Active Time: 15

Total Time: 1 15

Equipment

Dolsot (Korean stone bowl)

Ingredients

320 g / 2 rice cooker cups short-grain rice
200 g beef (ribeye), thinly sliced
8 dried shiitake mushrooms, sliced (Note 1)
2 big carrots, julienne
½ zucchini, julienne
200 g fresh spinach
180 g bean sprouts
1 garlic clove, minced
sesame oil | 6 tbsp + 3 tsp
1 tbsp soy sauce
2 egg yolks
a pinch of salt
pepper
sesame seeds
cooking oil

Beef marinade:

1 tbsp soy sauce
½ tbsp mirin
½ tbsp sesame oil
1 tbsp sugar
pepper

Bibimbap sauce:

2 tbsp gochujang
1.5 tbsp mulyeot | Korean corn syrup
1 tbsp sesame oil

US - M

Instructions

Prepare rice, vegetables and sauce

Cook the rice (see all details to make the best rice here). Once cooked, refrigerate it for at least an hour (you can also prepare it earlier in the day). Using cold rice helps prevent your bibimbap from becoming mushy (Note 4).
Rehydrate the dried shiitake mushrooms by soaking them in boiling water for about 15 minutes.
Mix all the beef marinade ingredients together. Cut the beef into strips and coat them well with the marinade. Let it sit in the fridge for at least 30 minutes to absorb the flavors.
Prepare the gochujang sauce by mixing all the sauce ingredients together. Set aside in the fridge.
Squeeze out excess water from the rehydrated shiitake mushrooms and chop them.
In a pan, sauté the zucchini with 1 tbsp sesame oil for 1 minute. Set aside.
Sauté the carrots in the pan with 1 tbsp sesame oil for 1 minute. Set aside.
In a pan, sauté the sliced shiitake mushrooms for 2 minutes with 1 tsp sesame oil, 1 tbsp soy sauce, salt, and pepper. Set aside.
Boil water in a pot. Add the spinach and blanch for 2–3 minutes. Drain and press out the excess water. Season with salt, 1 tsp sesame oil, and a pinch of garlic. Mix well and set aside.
Boil water in another pot. Add the bean sprouts and cook for 2–3 minutes. Drain and season with salt, 1 tsp sesame oil, and a pinch of garlic. Mix well and set aside.
In a pan, heat some cooking oil and cook the marinated beef over medium heat for 2–3 minutes, or until cooked through.

Assemble the Bibimbap

Heat your Korean stone bowl (Note 2) on medium heat on the stove. Add 4 tbsp sesame oil and coat the bottom of the bowl evenly. Add the cold rice to the bowl. While you assemble the toppings, the rice at the bottom will start to cook and become crispy (this recipe serves 2, so divide the ingredients into two bowls.)
Arrange the zucchini, carrots, mushrooms, spinach, bean sprouts, and beef on top of the rice. You can arrange them in any order you prefer.
Use a spoon to make a small well in the center and place one egg yolk inside (Note 3).
Sprinkle sesame seeds on top.
Serve immediately while hot. Add as much gochujang sauce as you like, mix well, and enjoy!

Notes

1. You can use fresh shiitake mushrooms, in which case there is no need to dehydrate them.

2. It is important to use a stone bowl, you won’t get the same results cooking the bibimbap in a pan, which will affect both the taste and the texture of the rice at the bottom. One alternative that provides a similar result in terms of texture is a cast iron skillet.

3. You can also fry a whole egg instead of using a raw yolk however using only the yolk gives a very nice taste to the bibimbap as the yolk will combine with the gochujang sauce and mix with all the rest.

4. It is important for the rice to rest for at least an hour in the fridge or it may become mushy once it heats up again in the bowl.

Nutrition