Korean Stone Bowl Bibimbap (돌솥 비빔밥, DolSot BiBimBap) | Aeri's Kitchen

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

gochujang

🥗Healthier: sriracha

💰Cheaper: red chili paste

Sriracha provides a similar heat with less sugar.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile.

egg

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides a plant-based protein option.

Mix gochujang, vinegar, sesame oil, soy sauce, sugar, minced garlic, and water to create the bibimbap sauce.

Marinate ground beef with soy sauce, cooking wine, sesame oil, sugar, minced garlic, salt, and black pepper; set aside.

Soak a handful of Korean radish in water overnight, then boil until soft (about 2 cups needed). Cut into 3-inch pieces.

Slice onion and fry with Korean radish, soy sauce, sesame oil, and minced garlic in a preheated pan for about 10 minutes on medium-high heat.

Chop onion, zucchini, green onion, and carrot into 2-inch long thin strips.

Wipe a heated pan with an oiled paper towel, then fry onion with a pinch of salt for about 3 minutes on medium-high heat; remove from pan.

Fry green onion for 1 minute, then fry zucchini for 2 minutes, and fry carrot with a pinch of salt for 2 minutes.

Fry marinated beef for about 3 minutes on medium-high heat.

Cut roasted red pepper into thin 2-inch strips; optionally fry eggs if you want them cooked instead of raw.

Drizzle sesame oil on the bottom of a stone bowl and spread it evenly.

Add freshly cooked short grain rice to the bowl, pressing down gently to help it cook better and become crispy.

Top the rice with prepared ingredients and place a fried egg in the center.

Place the stone bowl on the stove top and cook on high for 5 to 6 minutes until sizzling sounds are heard.

When done, steam will come out, indicating the rice is crispy; add bibimbap sauce and mix everything together, leaving a thin layer of rice at the bottom undisturbed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens