Dolsot Bibimbap
Sizzling stone pot rice topped with vibrant seasoned vegetables, spicy gochujang, and a raw egg that cooks in the bowl. Korea's most iconic dish.
🛒 Ingredients
- 2 cups short-grain rice, cooked
- 200g spinach, blanched and seasoned
- 2 carrots, julienned and sautéed
- 200g bean sprouts, blanched
- 200g shiitake mushrooms, sautéed
- 150g zucchini, julienned and sautéed
- 4 eggs
- 4 tbsp gochujang
- 2 tbsp sesame oil
- 1 tbsp honey
- 2 tbsp toasted sesame seeds
- sesame oil for the stone pot
👨🍳 Method
- 1
Prepare each vegetable separately: season blanched spinach and bean sprouts with sesame oil and salt.
- 2
Sauté carrots, mushrooms, and zucchini separately in a hot pan. Season each.
- 3
Mix gochujang, sesame oil, honey, and 1 tbsp water for the sauce.
- 4
Heat stone pots (or cast iron bowls) over high heat. Coat bottom with sesame oil.
- 5
Add rice and let it crisp on the bottom, about 3 minutes.
- 6
Arrange vegetables in sections over rice. Make a well and crack an egg in the center.
- 7
Pour sauce over everything. Serve immediately and mix vigorously at the table.
💡 Chef's Tips
- →The burnt rice crust at the bottom (nurungji) is the best part — let it form.
- →Each vegetable must be seasoned individually, not all together.
- →Serve the hot sauce on the side for those who prefer less spice.
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