Dolsot Bibimbap is a Korean mixed rice dish served in a hot stone bowl. This version comes with bulgogi, kimchi, and other side dishes.
Almost every rice eating culture has their version of a mixed rice bowl or plate. In the case of the Koreans, their Bibimbap is renown. The variety of colorful vegetables topped with an egg and drizzled with a red spicy sauce looks so appealing and delicious.
Dolsot (Korean Hot Stone Bowl)
It is even better when Bibimbap is served in a dolsot or hot stone bowl. In winter, the heated hot stone bowl keeps the rice warm while you enjoy your meal. A bonus in using a dolsot is the crispy rice at the bottom of the bowl which provides texture and added flavor.
I purchased 4 of these dolsots (affiliate link) a few years back, and the family really enjoys meals served in them, especially during the winter. I use them not only for Korean food but also Chinese food in place of a clay pot.
If you do not have these hot stone bowls, you can serve your Bibimbap in a regular bowl. Anyway, most people do that to save time, as it takes another 15 minutes or so to heat up the bowl and arrange the food in it.
The Gochujang Sauce
Gochujang is a Korean fermented chili paste used in many dishes. To make it into a sauce, you need to dilute it, and add some honey or sugar as it is quite salty. Fresh gochujang is brighter red in color but it continues to ferment and darken in color in the container. It is still edible though not as fiery and appealing in appearance. Even gochugaru (Korean pepper powder) used for making kimchi will lose its bright red color. It is best to buy these two ingredients frequently and in smaller quantities.
To make the sauce, you only need 3 ingredients – gochujang, water, and honey. If you prefer it to be more spicy, you can add some gochugaru. Combine the 3 ingredients and heat it on the stove. Transfer the sauce to a squeeze bottle once it is cool and store it in the refrigerator for up to a month. This amount will be sufficient for future preparations of Dolsot Bibimbap and will save you from having to make this each and every time.
Side Dishes in Dolsot Bibimbap
Apart from the egg and meat, which is usually Bulgogi, the side dishes make each Dolsot Bibimbap unique. You can have a combination of freshly cooked side dishes like blanched spinach, soy bean sprouts, and cooked zucchini. I like soy bean sprouts but it is not always available in my neck of the woods. Shredded raw vegetables are also an option.
Pickled daikon/radish, carrots, and kimchi prepared ahead of time and stored in the refrigerator also make delicious toppings. These are very convenient and can save you time from having to cook so many side dishes at one go. I got this idea from a home style Korean restaurant in town which we go to every now and then. I only need to cook two very quick side dishes with my Cabbage Kimchi, White Cabbage Kimchi, and Pickled Daikon and Carrots that I have in the refrigerator. Please note that I did make separate jars of pickled daikon and carrots instead of mixing the two together.
Blanched Spinach
This is really easy to do and it takes only minutes. Blanched the spinach in boiling water for no more than 20 seconds. Then strain and rinse so that it can be handled. Squeeze out as much of the water as possible and add salt, sesame oil, and minced garlic. Mix well and garnish with shaved toasted sesame seeds.
Cooked Zucchini
You only need 4 ingredients to make this cooked zucchini – vegetable oil, minced garlic, julienned zucchini, and salt to taste. Cook it for 3 to 4 minutes until the zucchini is tender.
Similar Tools Used To Make This Dolsot Bibimbap
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Dolsot Bibimbap Bowl Granite Stone Bowl with Wood Base, 32 Oz
Natural Stone Bowl (32 ounce)
Korean Stone Bowl for Bibimbap and Soup with Melamine Tray (38.5 Ounce)
Dolsot Bibimbap
Ingredients
- 4 tsp sesame oil
- 6 cups cooked short grain rice
- 4 servings Easy Stovetop Bulgogi
- 4 servings Cabbage Kimchi (8 oz/227g)
- 4 servings White Cabbage Kimchi (8 oz/227g)
- 4 servings Pickled Daikon and Carrots ** (8 oz/227g)
- 4 lightly fried eggs
Blanched Spinach
- 8 oz/227g spinach
- Salt to taste
- 1 tbsp sesame oil
- 1 clove garlic (minced)
- 1 tsp toasted sesame seeds
Cooked Zucchini
- 1 tbsp vegetable oil
- 1 clove garlic (minced)
- 2 small zucchinis (julienned)
- Salt to taste
Instructions
Gochujang Sauce
- Combine gochujang, water, and honey I a small saucepan. Place on the stove over medium low heat and bring sauce to a gentle boil. Stir until sauce is smooth, about 3 minutes. Turn off stove and allow sauce to cool before transferring to a squirt bottle.
Blanched Spinach
- Bring a medium pot of water to boil. Blanch spinach for 20 seconds in the boiling water. Remove and rinse under running water. Squeeze out as much as the water as possible. Add salt, sesame oil and minced garlic. Mix well. Garnish with shaved sesame seeds.
Cooked Zucchini
- Heat 1 tbsp vegetable oil in a small pan. Saute minced garlic for 10 seconds. Add julienned zucchini for 3 to 4 minutes until tender. Season with salt to taste.
- Heat 4 dolsot (Korean hot stone bowl) on the stove over medium heat for about 5 to 10 minutes. Brush each dolsot with 1 teaspoon of sesame oil.
- Add 1½ cups of cooked short grain rice to each dolsot. Arrange each serving of Easy Stovetop Bulgogi, Cabbage Kimchi, White Cabbage Kimchi, Pickled Daikon and Carrots, Blanched Spinach, and Stir Fried Zucchini on top of the rice. Then, top each dolsot with a fried egg.
- Allow the sesame oil and heat to crisp the rice at the bottom of the dolsot. This should take another 5 to 7 minutes. You should hear a faint crackling sound as the cooked rice at the bottom turn slightly crispy. Turn off stove.
- Using a pair of oven mittens, transfer each bowl onto a wooden dolsot base. Serve immediately with Gochujang Sauce.
Notes
Nutrition
The family enjoyed this Dolsot Bibimbap so much that I will probably be making it more often since I have the kimchis and pickles in the refrigerator which I intend to replenish before they are all gone. They are convenient condiments and side dishes to have on hand.
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