Dolsot Bibimbap (Korean Stone Pot Rice Bowl)
Dolsot Bibimbap comes in a hot stone pot that is served SIZZLING HOT at your table. Which means you will have a fantastically browned burnt rice in the bottom – making this dish extra delicious!
- Prep time
- 50 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups cooked rice
- 1 each carrot ((julienned))
- 1 each zucchini ((julienned))
- 5-6 each shitake mushrooms ((sliced))
- 3 cups daikon radish ((or Korean radish, julienned))
- 1 bunch asparagus ((young and tender ones are better))
- 1/3 lb beef ((chuck eye roll steak or boneless short rib))
- 1 lb bean sprouts
- 3 Tbsp vegetable oil ((1 Tbsp for each vegetable))
- 1/4 tsp sea salt ((about 1/8th for each))
- 1/8 tsp black pepper
- 1 Tbsp vegetable oil
- 1 Tbsp soy sauce (jin ganjang)
- 1 Tbsp soy sauce (jin ganjang)
- 1 Tbsp rice wine (sake) ((mirin is ok))
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp garlic ((chopped))
- 1 dash black pepper
- 1/4 tsp sea salt
- 1/4 tsp sesame oil
- 1/4 tsp sesame seeds
- 1 dash black pepper
- 2 tsp sea salt
- 2.5 Tbsp sugar
- 0.5 Tbsp red chili powder (gochukaru)
- 2.5 Tbsp rice vinegar
- 1 Tbsp gochujang (Korean red chili paste)
- 2 tsp rice vinegar
- 1.5 tsp sugar
Instructions
- 1
Cook short grain rice. Rice cooker is the easiest way to make rice if you have one.
- 2
Soak dried Shitake mushrooms in warm water until fully soft throughout. About 15 min or more. You can also just leave it overnight in the fridge if you want to make it ahead.
- 3
While mushrooms are soaking, peel and julienne Carrot, Zucchini and Daikon radish. Use a mandoline slicer for the most uniform and pretty cuts but for probably not for carrots as they may be too hard.
- 4
Break off hard ends of Asparagus and cut into 3rds.
- 5
When Shitake mushrooms are fully rehydrated, remove stem and slice thin.
- 6
If using Beef Chuck/Stew/Steak meat, cut into thin strips. You can also use ground beef.
- 7
Make Musaengche (Korean Radish Salad) with julienned radish. Click on recipe link (left) for more details or see video.
- 8
Marinate beef by adding soy sauce, sugar, sesame oil, rice wine, chopped garlic and black pepper. Mix with your hands.
- 9
Boil a pot of water and cook Sukju Namul (Bean Sprouts). Click on recipe link (left) on how to make it or see video.
- 10
Let's start sautéing everything else! Try to follow the order I have below so that you don't have to wipe or clean the pan in between each ingredient.
- 11
Zucchini: Heat about 1 Tbs vegetable oil in frying pan on medium heat. Saute julienned Zucchini. Sprinkle some sea salt. Cook for 2-3 minutes until zucchinis are soft. Transfer to a plate and set aside.
- 12
Carrots: In the empty frying pan, add a little more veg oil and sauté Carrots the same way as zucchini with a bit of sea salt. Until carrots are soft and cooked. Transfer to a plate and set aside.
- 13
Asparagus: Next, heat a little more veg oil and sauté asparagus in the same frying pan. Sprinkle sea salt and black pepper. Sauté Asparagus until they are just cooked - tender yet still a bit crunchy. Transfer to a plate and set aside.
- 14
Shitake Mushrooms: In the same pan, add sliced Shitake mushrooms. Sauté for 1-2 minutes and then add soy sauce. Quickly stir to evenly distribute soy sauce onto the mushrooms. Cook for 1-2 minutes more. Transfer to a plate and set aside.
- 15
Beef: Lastly, add marinated Beef in the frying pan and sauté on medium heat until well done. If there's a lot of liquid, let it cook for a little more until the marinade is mostly reduced. Set aside.
- 16
Egg: Depending on how you want it, either separate just the egg yolk and set aside or fry egg over easy.
- 17
How to assemble Dolsot Bibimbap: