.png)
Easy Dolsot Bibimbap at Home (Korean Stone Bowl Bibimbap Recipe)
- MyFreshDash
- 3 days ago
- 4 min read
Dolsot Bibimbap is the kind of meal that looks like you ordered it at a restaurant, but it’s totally doable at home. The payoff is simple and addictive: a hot, sizzling bowl, a runny egg, and crispy rice (nurungji) at the bottom that turns every bite into the best bite.
If you’ve made regular bibimbap before, this is the upgrade. If you haven’t, this is still a great place to start because the steps are straightforward when you cook everything in the right order.
TL;DR
Season ground beef (and shiitake) with a soy–sesame mix
Stir-fry zucchini and carrots, blanch bean sprouts
Heat a stone bowl with sesame oil, press in rice, crisp the bottom
Arrange toppings, add egg, drizzle sesame oil, mix with gochujang
What Is Dolsot Bibimbap?
Dolsot bibimbap is bibimbap served in a hot Korean stone bowl (dolsot). The bowl keeps everything sizzling while you eat and creates a crisp rice layer on the bottom. You mix it at the table with gochujang, and the result is hot, savory, and textured, with that nutty toasted rice flavor you can’t get from a regular bowl.
Why Use a Dolsot Stone Bowl?
A dolsot isn’t just for presentation. It changes the whole dish.
Crispy rice (nurungji): The stone bowl toasts the bottom layer into a golden, crackly crust.
Stays hot longer: The bowl holds heat, so your bibimbap stays sizzling while you mix and eat.
Better aroma and flavor: Sesame oil + hot stone bowl makes the rice smell nutty and rich.
Less watery bibimbap: The heat helps cook off extra moisture so the bowl doesn’t get soggy.
Tip: Brush sesame oil on the sides of the bowl too. That’s how you get crispy rice around the edges, not just the bottom.
No dolsot? Use cast iron as the closest substitute for crispy rice, but a stone bowl holds heat the longest.
Ingredients (Serves 4)
Main
Ground beef: 100g
Carrot: 1/2
Zucchini: 1
Bean sprouts: 200g
Eggs: 4
Cooked rice: 4 bowls
Sesame oil: 4 Tbsp
Salt: a pinch
Seasoning for beef/mushrooms
Sugar: 2 Tbsp
Sesame seeds: 2 Tbsp
Soy sauce: 2 Tbsp
Sesame oil: 2 Tbsp
Black pepper: a pinch
To serve
Click here to shop more Gochujang sauces 👉 Gochujang Category from MyFreshDash
Step-by-Step: How to Make Dolsot Bibimbap
1) Season the beef (and mushrooms)
In a bowl, mix the ground beef with sugar, sesame seeds, sesame oil, soy sauce, and black pepper.
You can also lightly season sliced shiitake the same way, or stir-fry first and finish with sesame seeds.
2) Prep and cook the vegetables
Zucchini + carrot: Julienne (matchstick cut). Heat a pan with a little oil, sprinkle with salt, and stir-fry each one briefly. Remove and set aside.
Bean sprouts: Blanch in boiling water with a little salt, then drain very well.
Shiitake: Stir-fry sliced shiitake in a lightly oiled pan until softened. Sprinkle sesame seeds if you like.
3) Cook the beef
In the same pan, add a little oil and stir-fry the seasoned ground beef until fully cooked and crumbly.
4) Fry the eggs
Fry 4 eggs. Sunny-side up is classic. A slightly runny yolk makes the final mix richer.
5) Crisp the rice in the stone bowl (the key step)
Brush the inside of the dolsot generously with sesame oil, including the sides.
Add rice and press it down firmly so it makes full contact with the bottom.
Place over medium heat until you hear steady sizzling and smell a toasted, nutty aroma. You want golden and crisp, not burnt.
6) Assemble
On top of the hot rice, arrange:
bean sprouts
carrots
zucchini
shiitake
ground beef
Place the fried egg in the center, then finish with a light drizzle of sesame oil.
7) Mix and eat
Add gochujang to taste, then mix thoroughly, scraping the bottom as you go to pull up the crispy rice.
Gochujang tip: Start with about 1 tablespoon per bowl, mix, then add more if you want it spicier or sweeter.
Click here to read the blog 👉 What is Gochujang?
Common Mistakes to Avoid
Watery sprouts: Drain bean sprouts well after blanching so the bowl stays hot and crisp.
Burnt rice: Keep heat at medium. High heat crisps faster, but it burns just as fast.
Overcooked veggies: Stir-fry quickly. You want color and texture, not mush.
FAQ
Do I have to use a stone bowl?
No, but it’s the best way to get crispy rice and keep everything sizzling. Cast iron is the closest substitute.
How do I know the rice is crispy enough?
You’ll hear sizzling and smell a toasted aroma. The bottom should be golden, not dark brown or black.
Can I meal prep this?
Yes. Prep toppings ahead, then crisp fresh rice and assemble right before eating.
What if I don’t want gochujang?
You can eat it with sesame oil and the soy-sesame seasoning, but gochujang gives the classic bibimbap flavor.
Final Thought
Dolsot bibimbap is one of those Korean dishes that feels impressive because it’s sizzling and beautiful, but the method is simple: cook each topping quickly, crisp the rice properly, then let the mixing do the magic. If you want that restaurant-style crispy rice bowl at home, this is the one to make.
Comments