22, May 2023
Hot Stone Bibimbap: An Easy Homemade Recipe





Hot Stone Bibimbap: An Easy Homemade Recipe

Golden Recipe! How to Make Delicious Dolsot Bibimbap

Hot Stone Bibimbap: An Easy Homemade Recipe

Craving that authentic Dolsot Bibimbap from your favorite restaurant? You can achieve that restaurant-quality taste right at home with just a stone pot (dolsot) and a few fresh vegetables. This dish is a delightful combination of warm rice, colorful vegetables, and a savory sauce, offering both delicious flavors and excellent nutrition. Let’s discover the magic of Bibimbap!

Recipe Info

  • Category : Rice / Porridge / Rice cake
  • Ingredient Category : Others
  • Occasion : Everyday
  • Cooking : Others
  • Servings : 1 serving
  • Difficulty : Beginner

Fresh Vegetables

  • 1 leaf of napa cabbage (albaechu)
  • 3 perilla leaves
  • 4 lettuce leaves
  • 1 handful of bean sprouts (approx. 50g)
  • 1/4 zucchini (approx. 50g)

Cooking Instructions

Step 1

Let’s prepare the vibrant stars of our Bibimbap: the fresh vegetables. Thinly slice the napa cabbage. Wash the perilla and lettuce leaves, pat them dry, and then cut them into bite-sized pieces. Julienne the zucchini and rinse the bean sprouts.

Step 1

Step 2

Next, we’ll lightly sauté some of the vegetables for added flavor. Heat 0.5 Tbsp of sesame oil in a pan over medium heat. Add the julienned zucchini and rinsed bean sprouts. Season with a pinch of salt, 0.5 Tbsp minced garlic, and a sprinkle of sesame seeds. Sauté briefly until the vegetables are slightly softened but still have a bit of crunch. Be careful not to overcook them, as they can become mushy.

Step 2

Step 3

The secret to a great Dolsot Bibimbap! Generously brush 1 Tbsp of sesame oil all over the inside of your stone pot (dolsot), coating the bottom and sides. This crucial step prevents the rice from sticking, helps create a delightful crispy rice layer (nurungji), and stops the pot from burning.

Step 3

Step 4

Carefully add the warmed 1 serving of rice into the prepared stone pot, spreading it evenly across the bottom. Ensuring the rice is in contact with the hot surface is key for even cooking and that signature sizzle.

Step 4

Step 5

Now for the beautiful presentation! Arrange the fresh vegetables (napa cabbage, perilla leaves, lettuce) and the lightly sautéed zucchini and bean sprouts attractively over the rice. Layering them by color will make your Bibimbap look even more appetizing.

Step 5

Step 6

Gently place the fresh egg yolk right in the center of the Bibimbap. We want it slightly undercooked so it will meld beautifully with the rice and other ingredients when mixed, adding a rich and creamy texture. The residual heat of the stone pot will gently cook it.

Step 6

Step 7

Finally, sprinkle a generous amount of crumbled roasted seaweed (gim) over the top for an extra layer of flavor and aroma. You can crumble it yourself or use store-bought flakes. Now, it’s time to add 1 Tbsp of gochujang and any other seasonings you prefer, and mix everything together. Adjust the gochujang to your liking for the perfect savory and spicy taste!

Step 7



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