Dolsot Bibimbap is dish consisting of steamed rice and sides served in a hot stone bowl, popular in both North and South Korea. The sides are typically a variety of vegetables for example, carrots, mushrooms and spinach, meats, eggs and sauce.
The difference between regular Bibimbap and Dolsot Bibimbap is the manner in which they are served. A dolsot is a Korean stone bowl used for both cooking and serving. Dolsot Bibimbap is assembled in the stone bowl and heated over an open flame until the ingredients are sizzling. The bowl is removed from the flame and the bibimbap is served in the hot bowl while still sizzling.
Since not everyone owns a dolsot, for the recipe below use a small skillet or cast-iron pan.
Origin and Significance
Bibimbap first appeared in written literature around the 16th century. It has several stories of origin. One story is that bibimbap was a way to use leftover foods from ancestral ceremonies. Another is that palace maids made bibimbap from leftover ingredients found during their annual cleaning of the pantries. A third story says that it was just a quick and easy way for farmers to have lunch.
Whatever the real story is, Bibimbap’s popularity has spread from Korea to western countries where there are entire restaurants based just around Bibimbap.
Korean Dolsot Bibimbap Recipe
Meat and Meat Sauce
- Beef mince or favorite cut thinly sliced - 3.5 oz
- Soy sauce – 1 tbsp
- Sesame oil – 1 tbsp
- Brown sugar – 1 tsp
- Garlic, minced – ¼ tsp
- Gochujang – 2 tbsp
- Sesame oil – 1 tbsp
- Sugar – 1 tbsp
- Water – 1 tbsp
- Sesame seeds, toasted – 1 tbsp
- Vinegar – 1 tsp
- Garlic, minced – 1 tsp
Vegetables and Other Toppings
- Seasoned spinach – 250g
- Seasoned bean sprouts – 360g
- Mushroom - 3.5 oz
- Carrot – 1 small
- Fine sea salt – ½ tsp
- Steamed rice - 4 serving portions
- Eggs – 4
- Cooking oil
- Toasted seasoned seaweed, shredded (long thin cut)
- Mix the beef with the meat sauce ingredients.
- Marinate the meat for about 30 mins.
- Add some cooking oil into a wok and cook the meat on medium high to high heat for 3-5 mins.
- Mix the bibimbap sauce ingredients in a bowl.
- Cook spinach and bean sprouts seperately in oil for a few minutes.
- Rinse, peel and julienne the carrot.
- Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins.
- Clean the mushrooms and thinly slice them.
- Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the
mushrooms on medium high to high heat until they are all cooked. (It takes 2 to
- Make fried eggs. (While sunny side up is common, you
can make them however you prefer)
- Preheat the oven for 10 minutes at 425 F. Once heated, place your stone bowl or skillet into the oven for 10 minutes.
- Drop in some sesame oil and brush it around.
- Quickly assemble your bibimbap ingredients inside the hot stone bowl.
- First lay down the rice and flatten
- Add the meat, assorted vegetables, and the egg on top of the rice.
- Transfer the hot stone bowl onto the gas stove and cook it for 5 minutes over low heat. You will hear the sizzling noise.
- Remove from the heat and serve hot.
Amount Per Serving: Calories: 538Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 208mgSodium: 1114mgCarbohydrates: 65gFiber: 4gSugar: 13gProtein: 23g