Bibimbap Dolsot

This recipe is a based on a recipe, research and experience. The hot stone bowl it is served in is called a dolsot or sometimes kopdol or gopdol. It needs to be seasoned before using and brought to heat in a cold oven to prevent cracking. (Thermal shock). The beef should be ultra thin sliced. I will try freezing and slicing on a mandolin next time. Bibimbap sauce should be doubled. This method, of course can be used with a variety of ingredients. We added salt brined bean sprouts last time and it was very nice.

Most of the following is based on Ethan Chlebowski's recipe.


Marinated Beef

1 boneless ribeye or flat iron or flank steak

15 g soy sauce

10 g sugar

5 g sesame oil

3 cloves garlic, grated

Bibimbap Sauce

30 g gochujang

15 g mirin or sugar

5 g sesame oil

10 g rice vinegar

15 g water

2 cloves garlic, grated

1-inch knob of ginger, grated

Quick Pickled Spicy Sesame Carrots

2 carrots, julienned then bruised

Small pinch of salt

15 g soy sauce

15 g rice wine vinegar

1 tsp toasted sesame seeds

1 tsp gochugaru (Korean red pepper flakes) - optional

Seasoned Spinach

1 bunch Spinach

Salt to taste

5 g sesame oil

Sprinkle of sesame seeds

Stir-Fried Zucchini

1 zucchini, sliced and into quarters

Salt to taste

15 g (tbsp) vegetable oil pluz 5 g sesame oil

Stir-Fried Mushrooms

1 pack shitake, enoki or oyster mushrooms

Salt to taste

15 g (tbsp) vegetable oil

1 clove garlic

To Serve

150 g cooked white rice per bowl

1 crispy fried egg

sliced scallions


1. To start, thinly slice the beef across the grain. Place in a bowl and set over a scale. Add the soy sauce, sugar, sesame oil, and garlic. Mix then cover and put in the fridge.

2. Place a bowl over a scale and add the ingredients for the bibimbap sauce; gochujang, sesame oil, sugar, rice vinegar, garlic, and ginger. Mix and set aside. Maybe double it.

3. Julienne the carrots. Then place them in a mortar and pestle with a little pinch of salt. Lightly bash and bruise the carrots and then transfer them to a glass jar. Add the soy sauce, rice wine vinegar, toasted sesame seeds, and gochugaru. Mix to combine and pack down. Put a lid on and keep it in the fridge.

4. Cut the zucchini into slices and quarter them. Add to a bowl with a pinch of salt and mix together. Let sit for 5 minutes. Strain off any water, then pat dry.

5. Place a wok over medium-low heat. Add a drizzle of sesame oil to the pan. Add a bunch of spinach and a pinch of salt, slowly cook until wilted down. Remove and set aside.

6. Turn the heat to high and add vegetable oil. Toss in the zucchini and stir fry for 60 seconds. Add the sesame oil, mix together, remove and set aside. Repeat this process with the mushrooms (plus garlic).

7. Add oil and fry an egg until crispy. Not so much. IMO, gently fry in butter in a non-stick pan. Set aside. This goes into the bowl after the beef and veggies.

8. Add the marinated beef to the wok and stir fry until cooked through.

9. Heat the stone bowls in a very hot oven for about 15 minutes. If heating above 400º, do not oil. (It will burn.) Paint interior with sesame oil after heating, just before adding rice etc.

10. To serve, place cooked rice in the bottom of the bowl. Place the beef, various vegetables, and the bibimbap sauce over the rice. Top with the fried egg and some sliced scallions. Devour.