The Best Dolsot Bibimbap
This is a dolsot bibimbap recipe, where crispy and nutty rice in a hot dolsot (Korean stone bowl) makes it extra delicious. I've recreated the same bibimbap flavor you'd find at a great Korean restaurant in Korea. Don't miss the secret gochujang sauce!
Equipment
- 1 Dolsot or Ttukbaegi (Korean stone bowl)
- 1 vegetable sliceer (you can cut with knife as well)
- 1 Knife & cutting board
- 1 Frying pan
- 1 Spatula or tongs
- 1 Rice cooker (or instant rice)
- 1 silicone brush (for oiling the dolsot to prevent sticking or you can use your hands)
Ingredients
- 450 g spinach (4 servings)
- 1 head garlic (4 servings)
- 250 g soybean sprouts (4 servings)
- 1 carrot (4 servings)
- 1/2 zucchini (4 servings)
- 1 egg (1 serving)
- 1 bowl rice (1 serving)
- 6 tbsp cooking oil
- 5 tbsp sesame oil
- 3 tbsp salt
- 250 g minced meat (4 servings)
Meat Seasoning
- 1/2 tbsp sugar
- 1 tbsp soy sauce (jin ganjang)
- 1 tbsp oyster sauce
- 1 tbsp minced garlic
- 1 tbsp matsul (Korean cooking wine)
Secret Bibimbap Gochujang Sauce (2 servings)
- 2 tbsp gochujang
- 2 tbsp minced garlic (1tbsp is fine if it's too strong for you)
- 1 tbsp soy sauce
- 1/2 tbsp sugar
- 2 tbsp plum syrup (if you don't have it, you can use mulyeot(corn syrup) instead but use less sugar then.
Instructions
Ingredient Preparation
- Finely chop a head of garlic (about 10 cloves).
- Chop the carrot into juliennes.
- Slice 1/2 zucchini into crescents about 0.5 cm thick.
Cooking Vegetables
- Boil spinach for 1 minute. When it boils, add 1/2 tsp of salt to the water.
- Squeeze out the excess water from the spinach.
- Spinach seasoning: 1/2 tbsp minced garlic, a pinch of salt, 1 tbsp sesame oil.
- Boil the bean sprouts for 2 minutes.
- Squeeze out the excess water from the soybean sprouts.
- Seasoning for bean sprouts: 1/2 tbsp minced garlic, a pinch of salt, 1 tbsp sesame oil.
- Stir-fry the carrot in a pan with 2 tbsp cooking oil.
- Stir-fry the zucchini in a pan with 2 tbsp cooking oil, then add 1/2 tbsp minced garlic and a pinch of salt and continue stirring.
Cooking Meat
- Season the minced meat first. (over 15min)
- Meat seasoning:1/2 tbsp sugar1 tbsp soy sauce1 tbsp oyster sauce1 Tbsp minced garlic1 tbsp cooking wine
- Stir-fry the seasoned meat until completely cooked, making sure there is no pink left.
- Bibimbap Gouchujang Sauce (2 servings)
- Make the tasty bibimbap gochujang sauce:2 tbsp gochujang2 tbsp minced garlic1 tbsp soy sauce1/2 tbsp sugar2 tbsp plum syrup(If you don't have maesil cheong (Korean plum syrup), you can substitute it with corn syrup. However, be sure to reduce the amount of sugar accordingly)
Fry the Egg
- Heat 2 Tbsp of cooking oil in a pan and fry the egg to your desired level of doneness (sunny-side-up or soft).
Assemble the Dolsot Bibimbap
- Coat a hot stone bowl (dolsot) with 1 tbsp of sesame oil and heat.
- When the stone bowl is slightly heated (about 3 minutes), spread the rice evenly in the bowl.
- Place the egg in the center and add 1.5 tbsp each of the spinach, bean sprouts, carrot, zucchini, and seasoned meat around the egg.
- Heat for about 5 more minutes so that the rice is crispy on the bottom (the process of creating a crust in the dolsot).
Finishing Touches
- Drizzle 1-2 tbsp of the bibimbap gochujang sauce on top, to taste, then drizzle with 1 tbsp of sesame oil.
- Mix well so that the vegetables, rice, and sauce are well combined.
Jal meokgetseumnida!
- Dolsot Bibimbap 돌솥 비빔밥
- 잘 먹겠습니다!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.