How to Make Dolsot Bibimbap (돌솥비빔밥) | Korean Stone Pot Rice Bowl

beef

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is a plant-based protein that is less expensive and lower in calories.

gochujang

💰Cheaper: sriracha

Sriracha offers a similar heat and flavor profile.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more economical option that can be used for cooking.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Aquafaba can replace egg for a vegan option.

Prepare the vegetables: slice the zucchini, yellow squash, and carrot, and sprinkle each with 1 teaspoon of salt.

Blanch the soybean sprouts and spinach, seasoning the spinach with 1 teaspoon of salt, 1 teaspoon of garlic, and 1 teaspoon of sesame oil.

Cook the skirt steak, adding 1.5 teaspoons of sugar, 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, and 2 teaspoons of garlic for flavor.

In a stone pot, heat about 1 tablespoon of sesame oil before adding the cooked white rice to create a crispy bottom.

Layer the cooked vegetables and skirt steak on top of the rice in the stone pot.

Prepare the gochujang sauce by mixing rice wine vinegar, mirin, soy sauce, sesame oil, garlic, sugar, and gochujang together.

Top the bibimbap with a fried egg and sesame seeds if desired, and serve with the gochujang sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens