Dolsot Bibimbap (Hot Stone Korean Mixed Rice)

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Bibimbap (비빔밥) or Korean mixed rice with assorted toppings, is one of the most well-loved and possibly most famous Korean dish. Ordering this at Korean restaurants easily set us back by $20 per person, so I was determined to learn to make it. The home-made bibimbap turns out to be quite easy and gratifying. It was also served in a dolsot (Korean stone bowl) for added crispy rice crust and for keeping warm throughout the meal – not bad for a home version!

See Also:

• Kitchen Tool: Dolsot (Korean Stone Bowl)
• Recipe: Korean Ginseng Chicken Soup (Samgyetang)
• Purple Rice Bulgogi Bibimbap
• Easy Korean Recipes

The results tasted good and cost a fraction of the price we paid outside. Though it may be tedious to prepare and cook each topping one by one, I had a sense of satisfaction seeing how beautiful it turned out. It is also a balanced meal with various types of vegetables and meat in a bowl.

Step-by-Step Photos Dolsot Bibimbap (Hot Stone Korean Mixed Rice)

Prepare seasoned spinach salad. I usually prepare more so that I can serve the extras as a side dish (banchan).

Prepare soya bean sprouts salad. I usually prepare more so that I can serve the extras as a side dish (banchan).

Slice carrots to thin matchsticks. Cut zucchini to thin quarters and trim off the ends of hon shimeji mushrooms.

Marinade minced beef for 10 minutes.

Prepare bibimbap sauce. It is non-cooking and you just have to whisk the ingredients (gochujang, sesame oil, sesame seeds, garlic, vinegar and water) together.

Cook two sunny side up eggs.

Stir-fry carrots in a bit of oil for 3 minutes. Season with salt and pepper.

Stir-fry zucchini in a bit of oil for 3 minutes. Season with salt and pepper.

Stir-fry mushrooms in a bit of oil for 3-5 minutes, or until stems are lightly browned. Season with salt and pepper.

Stir-fry marinated beef in a bit of oil for about 2 minutes.

Every time you cook a topping, set it aside in a large plate as a platter.

In each serving bowl (I am using a dolsot aka Korean hot stone bowl here), add one serving of cooked rice. I am using a mixture of short-grain rice, brown rice and multi grains.

Place the egg in the center. Place the sauce on the egg white. Then arrange the rest of the cooked toppings as a neat platter around the egg. As a final garnishing, top with some pine nuts on the egg yolk (Pine nuts garnishing learnt from Running Man Ep 180).

If it’s cold, you can heat up the dolsot (stone pot)  over low heat for 10 minutes, pouring some olive oil down the sides so that the rice will form a nice crust.

Here’s my home-made bibimbap. The presentation looks really neat to me.

Remember to mix everything well (sauce and toppings) before eating.