Dolsot Bibimbap
Sizzling stone bowl, crispy rice crust, gochujang and runny egg.
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The crispy bottom crust (nurungji) is the WHOLE POINT. If your bowl isn't sizzling at the table, it wasn't hot enough. No dolsot? A 6-inch cast-iron pan works - same screaming-hot prep.
Ingredients
Everything below makes 4 servings.
- 2 cupsshort-grain white ricerinsed
- 5 ozbaby spinach
- 1 largecarrotjulienned
- 2 cupsbean sprouts
- 4 ozshiitake mushroomssliced
- 1 mediumzucchinijulienned
- 4large eggs
- 3 tbspgochujang
- 2 tbspsoy sauce
- 3 tbsptoasted sesame oil
- 1 tbsptoasted sesame seedstoasted
- 3garlic clovesminced
- 2scallionsthinly sliced
- 2 tbspneutral oil
- 1 tspkosher salt
- 1 tspsugar
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 661calories
- 18gprotein
- 93gcarbs
- 24gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Rinse rice; start cooking.
- Julienne carrot and zucchini. Slice shiitake. Mince garlic. Slice scallions.
- Whisk gochujang and 1 tbsp soy and 1 tsp sesame oil and sugar and 1 tbsp water for the sauce.
- Set 4 dolsot bowls (or small cast-iron pans) on the stove ready to heat.
Cook rice
Cook rice slightly firm - you'll keep cooking it in the stone bowl. ~18 min.
18 min · hands offWilt spinach
Blanch spinach 30 sec, drain, squeeze. Toss with sesame oil and pinch salt and garlic and toasted sesame seeds.
3 min · hands onSaute vegetables
In the skillet over medium-high, saute each vegetable separately in 1 tsp neutral oil and pinch salt: bean sprouts 2 min, carrot 3 min, zucchini 3 min, shiitake 4 min with remaining garlic and 1 tbsp soy.
12 min · hands onHeat the dolsot
Place each empty dolsot (or cast-iron pan) over medium-high heat 3-4 min until VERY hot. Brush the bottom and inside walls generously with sesame oil - it's what creates the crispy crust.
4 min · hands onBuild the bowl
Press a portion of rice firmly into each hot dolsot - flatten so it makes maximum contact. Arrange vegetables in spokes on top. Crack an egg in the center. Let sizzle 4-5 min - listen for crackling, that's the nurungji forming.
5 min · hands onServe sizzling
Carry the dolsot to the table on a trivet - it stays hot for minutes. Top with gochujang sauce, scallions, toasted sesame seeds. Mix HARD to break the yolk and pull up the crispy crust shards.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Marinate sliced ribeye in soy and sesame oil and garlic and pear 20 min, sear hot 2-3 min. Adds about 15 minutes.
Press tofu, cube, pan-fry in sesame oil and soy 5 min. Adds about 10 minutes.
Brown rice less reliable for crispy crust - push the sizzle longer. Adds about 25 minutes.
Verify GF - many gochujang brands contain wheat.
What keeps
The crispy rice crust (nurungji) MUST be made fresh - reheating destroys it. Prep banchan and sauce ahead (3 days fridge), assemble and sizzle to order.
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