Dolsot Bibimbap Recipe – Korean Rice Bowl.

February 20, 2022

Dolsot Bibimbap Recipe – Korean Rice Bowl.

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Dolsot Bibimbap is a nutritious Korean mixed rice bowl recipe topped with marinated ground beef, assorted seasoned and pickled vegetables, gochujang sauce, and a fried egg. 🥢

It sounds straightforward, but I am here to tell you that it’s SO much more than a simple rice dish. It’s heaven.

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Dolsot Bibimbap is the perfect Sunday evening healthy meal prep dish for those busy weeknights yet satisfying enough to enjoy for a weekend date night in when all my husband and I usually crave is greasy fatty foods like cheeseburgers and French fries (yum)!

Having a build-your-own bibimbap station at a party, ladies’ night, or wedding is highly recommended. The pops of colors, flavors, and textures will certainly wow your guests!

Dolsot Bibimbap Recipe – Korean Rice Bowl

The Ingredients

Bibimbap - Assorted Korean vegetable side dishes on black dishes and gochujang bibimbap sauce in center in white bowl with navy-blue handles and navy-blue cloth napkin on grey surface

First, rice gets crisped in a scorching hot dolsot (Korean stone bowl), and is then topped with:

  • Marinated ground beef
  • Honey sesame gochujang sauce
  • Pickled carrots
  • Cucumber salad
  • Seasoned spinach
  • Seasoned mung bean sprouts
  • Sautéed mushrooms
  • Kimchi (I use store-bought spicy King’s Kimchi)
  • Nori (I love all flavors of Annie Chun’s seaweed snacks– wasabi being my fav!)
  • Fried egg

Just imagine all those flavors and textures coming together as one; vinegary, spicy, salty, sweet, fresh, nutty, crispy, crunchy, tangy, briny, earthy. The result is an amazing umami flavor bomb that you need in your life as soon as possible!

Can I make this Dolsot Bibimbap Korean Rice Bowl Recipe Vegan or Vegetarian?

Bibimbap can absolutely be prepared vegan or vegetarian. Just substitute the beef for tofu, chickpeas, Beyond Beef, or another one of your favorite vegan protein sources.

You can skip the egg if you’d like; however, I know some of you will still want that Instagram-worthy shot. 📸

I’ve got the perfect solution for you: vegan eggs! These are not my vegan egg recipes, and although I have not attempted either (recipe one, recipe two), I just love the creativity behind them. It’s a super cute, fun, and great idea.

How to Make Dolsot Bibimbap Korean Rice Bowl Ingredients: Breaking Down The Process

Bibimbap - Assorted Korean vegetable side dishes on black dishes and nori in center in red bowl on black and white granite surface

What kind of rice does bibimbap use?

For bibimbap, short-grain rice is typically used. Short-grain rice has a slightly sticky texture when cooked, which helps it hold together well when mixed with the other ingredients in bibimbap. Additionally, short-grain rice has a slightly chewy texture that pairs nicely with the various toppings and sauces commonly found in bibimbap. So, if you’re making bibimbap at home, short-grain rice offers the most authentic taste and texture. However, you can use whatever you have available to you!

Steam four portions of rice according to package directions (check out this rice conversion chart)!

Allow the rice to continue steaming in the pot for a few minutes without removing the lid. Fluff the rice with a fork and set it aside in the pot for now. Soon, we will crisp it up in the stone bowl. 🍚

Marinated Beef:

Four simple (yet so flavorful) ingredients make up the beef marinade. Regarding ground beef, I prefer grass-fed for its nutritional benefits, including higher levels of omega-3 fatty acids and antioxidants, along with lower saturated fat content compared to grain-fed beef. Additionally, grass-fed beef is associated with more humane farming practices and lower environmental impact, making it a popular choice for those concerned about animal welfare and sustainability!

To make the marinade, whisk together the minced garlic, gochujang, brown sugar, and soy sauce. Gently massage the marinade into the beef with your hands; don’t overmix, or it will become tough and dense. Cover and allow the beef to marinade in the fridge. I usually leave it in there for 3+ hours, but if you’re crunched for time, thirty minutes will do!

This will give us plenty of time to prepare the rest of the Dolsot Bibimbap Korean Rice Bowl ingredients!

Toasted Sesame Seeds:

Before we start whipping up the assorted Korean vegetable toppings and honey sesame gochujang sauce, let’s get the toasted sesame seeds toasted. They will be used in many of the recipe components below, so it will be easier to have them prepared and ready to go!

Bibimbap - Tri-colored toasted sesame seeds in a small white bowl with a blue rim on grey surface with navy blue cloth napkin

Place five tablespoons plus one teaspoon of sesame seeds in a small pan and toast them on medium-low heat until golden brown. Toasting the sesame seeds brings out their rich, nutty flavor. Cook for three to five minutes until golden brown and fragrant. Stir the sesame seeds often to avoid burning them, as the flavor will turn bitter. 😝

I used tri-colored sesame seeds, but you can also use plain beige seeds. Either works!

Pickled Carrots:

Bibimbap - Pickled carrots and scallions on small black dish on grey surface

Sweet, sour, tangy pickled carrots take this bibimbap dish to the next level! Leftovers make great snacks or salad toppings and can be stored in mason jars in the fridge for up to three months.

Quick pickling any vegetable is amazingly easy. Bring the vinegar, water, sugar, and pickling salt to a boil, allowing the salt and sugar to dissolve. Cover the pot during this process so the liquids don’t reduce, otherwise, you will not have enough pickling liquid to fill the mason jars!

Bibimbap - containers of sugar white vinegar acv behind bunch of carrots and scallions

Slice the scallions and mince the garlic, then evenly distribute each ingredient between the two 16-oz. wide-mouth Ball mason jars.

You can use whole carrots or baby carrots. If using whole carrots, peel and slice the tops and bottoms off them so they’re (somewhat) evenly shaped. If using baby carrots, halve or quarter them lengthwise, depending on their size.

I don’t waste the tops of the whole carrots just for a clean presentation. My baby (dog) Bentley likes to eat them! 🥕 Today, he had to share with our guest, Gracie, our best friend’s Australian Shepherd. Deb and Justin’s new house is being built, so we took the whole family in for a little while. Lucky for us, they are amazing friends, and we couldn’t get along any better! Oh, and they love to cook (and eat) just like us! We’ve gone on so many weekend trips with them that it feels quite normal to be living with them. Plus, they’ve alw🖤

Bibimbap - two ball mason jars filled with sliced scallions, minced garlic, sliced carrots and pickling liquid on black surface

Now, divide the carrots and the steaming hot pickling liquid evenly between the two mason jars, cover them with lids, and place them in the fridge for a bit.

Cucumber Salad (Oi Muchim):

The only cooking involved in this Korean cucumber Salad is the toasting of the sesame seeds, and yay, that’s already done!

Thinly slice your English seedless cucumbers (about 1/8-1/4 inch thick) with a mandolin slicer or knife. I like using a mandolin because it’s quick, easy, and ensures an even slice. 🥒

Bibimbap - Gochujang marinated cucumber salad in a white bowl with handles on a grey surface

The sauce is a little spicy from the gochujang (Korean chili paste); however, you can add less than two tablespoons. Everyone’s heat tolerance is different. While making the sauce for the cucumber salad; I suggest adding the gochujang in one to two teaspoons at a time and tasting in between until you’ve reached your desired spice level. Two tablespoons, which is what the recipe calls for, is equal to six teaspoons. We like it spicy in the Geiger household, so I sometimes add more than two tablespoons!

Give the sauce ingredients a nice stir, then gently toss it with the sliced cucumbers. Top the Korean cucumber salad with one tablespoon of sesame seeds and some sliced scallions, and that’s that! Another step is complete.

Cover the cucumber salad and chill it in the fridge until you’re ready to assemble the bibimbap.

Seasoned Spinach (Sigumchi Namul):

Blanched seasoned in a white bowl with light blue handles on black and white granite surface

The spinach is blanched and then tossed with the same seasoning recipe as the cucumber salad. The cooking process is very quick and easy. Bring a large pot of water to a boil with some salt. Add the spinach and push it down into the water with a wooden spoon so it’s fully submerged, then blanch it for 30 seconds. Easy-peasy.

You’ll want to transfer the spinach to an ice bath (large bowl filled with ice and water) to stop the cooking process While that’s cooling for a moment, let’s prepare the nutty five-ingredient sesame oil seasoning.


You will need:

  • Sesame oil
  • Fresh garlic
  • Salt
  • Toasted sesame seeds
  • Scallions

This sesame oil seasoning is super light and adds just the right amount of flavor to this spinach side dish, balancing the rest of the flavors in the dolsot bibimbap.

Blanched spinach over a cheesecloth in a white bowl with light blue handles on brown surface

Once the spinach is cooled, squeeze as much water as you can out of it. You could use your hands or place the spinach in a strainer and use the back of a wooden spoon, but I like to use cheesecloth. It’s a lot more efficient and just easier! I cut a piece of cheesecloth and lay it in a bowl, put all the cooled spinach in the cheesecloth, tie it up, and then keep wringing it until all the water is gone.

Then, transfer the spinach to your bowl with the five-ingredient sesame oil seasoning and mix it until the spinach is evenly coated. I like to garnish the spinach with extra scallions!

Seasoned Mung Bean Sprouts (Sookju Namul):

Bibimbap - Seasoned mung bean sprouts in a white bowl with a light blue rim on grey surface

This seasoned bean sprout salad is so light and delicious! It adds a perfect fresh crunchy note to the bibimbap.

First, you will want to thoroughly rinse the beansprouts and discard any that appear mushy/damaged.

Bring the water and salt to a boil. Blanch the bean sprouts for a minute or two, then strain them and transfer them to an ice bath to stop the cooking process.

If you haven’t already made the second recipe of the sesame oil seasoning from above (sesame oil, fresh garlic, salt, toasted sesame seeds, and scallions), now would be a suitable time to do so! You can also add a teaspoon or so of gochujang if you want to spice it up.

Toss the drained bean sprouts with the sesame oil seasoning, and store in the fridge until you’re ready to serve your dolsot bibimbap.

Seasoned Mushrooms:

Bibimbap - Variety of mushrooms in white bowl with navy blue handles on grey surface with navy blue napkin

As you can see, I’ve got quite a variety of mushrooms; cremini (aka belly Bella), shitake, and oyster. I found a gourmet blend at Publix and figured I would try it, and it did not disappoint! You can use one or a combination of those three mushroom varieties. 🍄

These seasoned mushrooms are just as simple as the other side dishes. We love simple!

You can either slice or dice them. I like to make small dice.

Now let’s keep the sesame train going and sauté the mushrooms for a few minutes in a teaspoon of sesame oil, a pinch of salt, and freshly cracked black pepper. Then, stir in some fresh garlic and cook until fragrant.

Chill the mushrooms in the fridge until it’s time to eat the bibimbap.

Dolsot Bibimbap Sauce (Honey Sesame Gochujang):

Bibimbap - orangeish red bibimbap sauce with lots of tri-colored sesame seeds with grey vase filled with sunflowers in backgroundin a white bowl on grey surface near windowsill

Combine all ingredients but the toasted sesame seeds in a mason jar. I like to warm the remaining seeds in a pan before adding them to the other sauce ingredients, just to hear the sizzle (and for extra flavor).

This dish gives me simple joys of all five senses. 😍

Bibimbap - orangeish red bibimbap sauce with lots of tri-colored sesame seeds in a white bowl on black surface

Shake the mason jar well before serving the honey sesame gochujang sauce. You don’t need to heat it because the stone bowl will be hot enough to do that for you. As for the amount of sauce to use for each Korean mixed bowl: however much your heart desires! Store the rest in the fridge for up to two weeks. If there is any leftover sauce, you can use it for stir fry, marinade for steak, chicken or fish, Korean tacos, etc.

How to make crispy rice for Bibimbap: Two Options

Korean Stone Bowl (Dolsot):

Turn the oven to 400° and place the bowls on the middle rack (before it’s pre-heated). This helps the stone bowl slowly rise to temperature and heats the entire bowl.

Evenly coat each Korean stone bowl with sesame oil. Spread rice evenly around each bowl (use a wooden spoon or spatula, as the bowls will be hot), then place them directly on the stove on medium-low heat.

You can’t beat the added crunch factor from the crispy rice in this dolsot bibimbap dish. Yum!!!

Where to buy and how to care for your dolsot:

Amazon has many options depending on your needs, such as this stone bowl I love.

This ceramic-style stone bowl is also great for bibimbap. Unlike the bowls mentioned above, it has a top and is dishwasher safe. Double win!

Speaking of washing your dolsot and/or other stone bowls, there are important steps that you should take to properly care for them so you can have the bowls for years to come.

Cast Iron Skillet:

Bibimbap - black cast iron skillet filled with a layer of brown rice and a fork showing the crispy rice

Don’t have a dolsot? A great alternative for getting that crispy rice would be a cast iron skillet. They’re more cost-effective, but they do detract from the authenticity of Korean bibimbap.

The small skillets would be perfect for individual servings, or you can use a large cast iron, scoop the crispy rice into any regular bowl, and build your bibimbap from there.

Cook on the stove until the rice sizzles and forms a golden-brown crust. It usually takes about five minutes, depending on your rice’s moisture!

Finishing up the Dolsot Bibimbap Recipe

Brown the ground beef (don’t drain the fat), fry the eggs, and slice the Nori.

Assemble each Korean mixed rice bowl by topping it with your desired amount of beef, one egg, Nori, assorted vegetables (don’t forget the kimchi!), and a generous amount of honey sesame gochujang sauce!

bowl of bibimbap with assorted vegetables in a Korean stone bowl dolsot and brown chopsticks on grey surface

Give your bibimbap a nice mix and enjoy EVERY. SINGLE. BITE. You deserve it after all that hard work. 🥢

I’d love to hear from you! About your experience with this dish, any alterations you may have made and loved (or didn’t love), or just life and cooking in general. Please leave a question, comment, and/or review below, or get in touch via email.

Follow me on social media to stay connected and keep up with the fun! I sometimes post different recipes my husband and I make that I don’t share here on the blog, other cooking, and lifestyle tips, and more.

I hope you love my version of Dolsot Bibimbap! 🍚🥢- Jenna G.

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    assorted bibimbap vegetables and rice topped with egg in stone bowl on dark gray surface

    Bibimbap – Korean Mixed Rice Bowl.


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 3 reviews

    • Author: Jenna
    • Total Time: 2 hours
    • Yield: 8 servings 1x

    Description

    Dolsot Bibimbap is a nutritious Korean rice bowl topped with beef, assorted vegetables, gochujang sauce, and a fried egg. Big flavor in a small stone bowl!


    Ingredients

    Units Scale

    Marinated Beef:

    • 1 pound ground beef
    • 3 tablespoons low sodium soy sauce
    • 2 tablespoons brown sugar
    • 1 tablespoon gochujang
    • 1 teaspoon fresh garlic, minced
    • 1 teaspoon toasted sesame oil

    Pickled Carrots:

    • 2 16-ounce mason jars with lids
    • 3 cups whole or baby carrots, sliced into 1/4-inch strips
    • 1 cup water
    • 1/2 cup apple cider vinegar or rice vinegar
    • 1/2 cup white distilled vinegar
    • 1/4 cup white sugar
    • 1 tablespoon pickling salt
    • 1/4 cup scallions, sliced
    • 1 teaspoon fresh garlic, minced

    Cucumber Salad:

    • 3 cups English seedless cucumbers, thinly sliced (1/8 inch thick)
    • 2 tablespoons gochujang
    • 1 tablespoon toasted sesame seeds
    • 1 teaspoon fresh garlic, minced
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly cracked black pepper

    Seasoned Spinach:

    • 12 ounces baby spinach, blanched
    • 2 tablespoons scallions, sliced
    • 2 teaspoons toasted sesame oil
    • 2 teaspoons toasted sesame seeds
    • 1 teaspoon fresh garlic, minced
    • 1/2 teaspoon kosher salt

    Seasoned Mung Bean Sprouts:

    • 2 tablespoons scallions, sliced
    • 2 teaspoons toasted sesame oil
    • 2 teaspoons toasted sesame seeds
    • 1 teaspoon fresh garlic, minced
    • 1/2 teaspoon kosher salt

    Sautéed Mushrooms:

    • 4 ounces mushrooms (I used a mix of cremini, oyster and shitake), sliced or diced
    • 2 teaspoons toasted sesame oil
    • 2 teaspoons toasted sesame seeds
    • 1 teaspoon fresh garlic, minced
    • 1/2 teaspoon kosher salt
    • freshly cracked black pepper

    Honey Sesame Gochujang Bibimbap Sauce:

    • 16ounce mason jar (optional)
    • 1/3 cup gochujang
    • 1/4 cup soy sauce
    • 1/4 cup water
    • 3 tablespoons rice vinegar
    • 3 tablespoons honey
    • 3 tablespoons toasted sesame seeds
    • 1 tablespoon fresh garlic, minced

    Additional Ingredients:

    • Rice (sushi rice, brown rice, etc.), portion depending on preference – 3/4-1 cup cooked rice per bowl is suggested
    • Kimchi
    • Nori (Seaweed Snacks), cut into strips
    • Fried eggs (one per bowl), sunny side up
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     

    Instructions

    1. STEAM THE RICE. Cook the rice according to package directions. Set aside.

      silver pot filled with steamed rice on wooden base on grey surface and hand with pink nails lifting the pot lid

    2. MARINATE THE BEEF. Place your beef in a large bowl. Whisk together the garlic, brown sugar, gochujang, and soy sauce. Combine the marinade mixture with the beef, cover and allow to marinade in the refrigerator for at least 30 minutes.
      Bibimbap - marinade for ground beef in a white bowl on grey surface
    3. TOAST THE SESAME SEEDS. In a small pan on medium-low heat, toast 5 tablespoons plus 1 teaspoon of sesame seeds. Set aside. We will use the sesame seeds in several of the other steps.
      Bibimbap - tri-colored sesame seeds in a silver pot in black surface
    4. PICKLE THE CARROTS. In a medium pan, combine the vinegars, water, sugar, and pickling salt. Cover and bring the mixture to a boil, allowing the sugar and salt to dissolve. In the meantime, mince the garlic, slice the scallions, and cut your carrots into strips. Evenly divide the garlic, scallions, and carrots between two mason jars. Pour half the pickling liquid into each jar, tightly cover with the jar’s lids, and place in the refrigerator until you’re ready to assemble your bibimbap. These carrots can be prepared the night before if you wish.
      Bibimbap - Pickled carrots and scallions on small black dish on grey surface
    5. CUCUMBER SALAD. In a medium bowl, whisk together the gochujang (I use two tablespoons of gochujang, but you may want to start with 2 teaspoons and increase based on your desired spice level), garlic, salt, pepper, and sesame seeds. Thinly slice the cucumbers about 1/8-1/4 inch thick and combine with the other ingredients. Cover and chill in the refrigerator.
      Bibimbap - Gochujang marinated cucumber salad in a white bowl with handles on a grey surface
    6. SEASONED SPINACH. Bring a large pot of water to a boil with a good pinch of salt. Add the spinach and push it down into the water with a wooden spoon so it’s fully submerged, then blanch for 30 seconds. Transfer the spinach to an ice bath to stop the cooking process. While that’s cooling; in a small bowl, combine the sesame oil, toasted sesame seeds, scallions, garlic, and salt. Now, squeeze out as much water as possible from the spinach (I used a cheesecloth, but you can also try with your hands, or with a wooden spoon and a sieve or strainer). Combine the spinach with the prepared sesame oil seasoning, cover, and refrigerate.
      Blanched spinach over a cheesecloth in a white bowl with light blue handles on brown surface
    7. SEASONED MUNG BEAN SPROUTS. Rinse the pot that you used for the spinach and boil some more salted water. Add the bean sprouts and cook for about 1 1/2 minutes. In a small bowl, mix the sesame oil, toasted sesame seeds, scallions, garlic, and salt. Gently fold in the bean sprouts, cover, and place in the refrigerator.
      Bibimbap - Seasoned mung bean sprouts in a white bowl with a light blue rim on grey surface
    8. SAUTÉ MUSHROOMS. Heat the sesame oil in a small pan on medium-high heat. Meanwhile, slice or dice the mushrooms. Once the pan is hot, toss the mushrooms into the hot pan along with the salt and freshly cracked black pepper, and cook until they start to turn slightly golden; about 3-5 minutes. Add the fresh garlic and sauté for another minute. Remove the mushrooms from the heat, transfer to a small bowl, and refrigerate until ready to serve.
      Bibimbap - Variety of mushrooms in white bowl with navy blue handles on grey surface with navy blue napkin
    9. COMBINEHONEY SESAME GOCHUJANG SAUCE INGREDIENTS. Measure the ingredients into a mason jar with a lid, shake it up, and chill in the fridge (so simple!).
      Bibimbap - orangeish red bibimbap sauce with lots of tri-colored sesame seeds in a white bowl on black surface
    10. CRISP THE RICE. If you’re using a dolsot (Korean Stone Bowl): Turn your oven to 400° F and place the bowls on the middle rack (before it’s pre-heated). Once pre-heated, remove the Korean stone bowls from the oven and evenly coat each with half a tablespoon of sesame oil. Spread a portion of rice evenly around each bowl (you can use a wooden spoon or spatula as the bowls will be hot), then place them directly on the stove on medium-low heat. Resist the urge to check the rice! It should crisp up and form a golden-brown crust in about 5 minutes, depending on how hot your stove is.
      Bibimbap - black and white speckled korean stone bowl on brown wooden base with layer of steaming rice spread evenly around bowl
    11. BROWN THE BEEF. Heat the sesame oil in the pan on medium heat. Toss the beef in the pan and brown until cooked through. Don’t drain the fat.
      Bibimbap - marinated raw ground beef in a white bowl with colorful dishes on windowsill blurred in the background
    12. FRY THE EGGS. Sunny side up is my favorite way to serve the eggs with bibimbap, but you can cook them any way you want; or don’t cook them at all. A raw egg yolk will also work, as the Korean stone bowl is so hot that it will cook the egg.
    13. SLICE THE NORI. Cut into strips and place in a serving bowl.
    14. ASSEMBLE YOUR BIBIMBAP. We made it! Gather all your prepped ingredients (ground beef, honey sesame gochujang sauce, pickled carrots, cucumber salad, seasoned spinach, seasoned mung bean sprouts, sautéed mushrooms, kimchi, nori and fried eggs). Display each ingredient in the bowl and serve. Give a nice mix of the bowl and dig in!
      bowl of bibimbap with assorted vegetables in a Korean stone bowl dolsot and brown chopsticks on grey surface
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     

    Notes

     
     
    • Prep Time: 1 hour 30 minutes
    • Cook Time: 30 minutes
    • Category: Dinner
    • Method: Oven, Stovetop
    • Cuisine: Korean
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