How to make this Korean specialty at home, without burning yourself on clay pots.

I’ll read you later; recipe please!

Dolsot bibimbap is one of my favorite Korean dishes. It’s kind of like Korean fried rice. It’s all served in a piping hot stone pot with a freshly cracked egg which you mix around in the hot dish and it cooks right there in front of you. The hot stone pot also crisps up the rice wonderfully while you eat off the top. It’s really delicious, but difficult to make at home without dealing with stone pots. Until now!

Thanks to Vegetarian Times, I’ve got a process down that is not quite the same, but pretty darn close and not that difficult.


So this dish is kind of a layering process. I’ve concocted it so it only uses two skillets: one for the rice, and one for cooking everything that goes on the rice. So you kind of get the meat going, then get the rice pan going, then with a slotted spoon put the meat on the rice and cover while cooking the veggies in the meat juices. Then you top with the veggies and cover again while cooking the eggs. The hardest thing I’ve found with this dish is to not get distracted and let the bottom burn, but also don’t take it off the heat so soon the rice doesn’t crisp at the bottom. Ideally, the rice gets crispy enough to where it is still crispy after you let it sit off the heat while it steams off the bottom of the pan. You will see about 1/8 inch of crisped rice for it to be perfect.

I’ve tried cracking the eggs directly onto the rice at the end, and covering until they are cooked, but the whites really kind of sink down into the veggies and rice and it’s not as pretty as you would think. You can certainly try that though if you really don’t want to pan fry them.

Dolsot Bibimbap


  • 1lb ground vension
  • 3-4 cups cooked rice (preferably leftover)
  • 2-3 tablespoons soy sauce
  • 1 tablespoon sesame oil (plus more for drizzling at the end)
  • 4 cloves garlic (minced)
  • 1/2 " piece of ginger (minced or grated)
  • 3 tablespoons peanut or vegetable oil
  • 1 onion (sliced)
  • 1 red bell pepper (cored and sliced)
  • 2 carrots (peeled and sliced)
  • 2 cups napa cabbage, cabbage, or spinach (shredded, if using either cabbage)
  • 4-6 eggs
  • Gochujang (korean red chili paste, for garnish)


  • Gochugaru (korean red chili powder/flakes for garnish)


Step 1
Mix the soy sauce, garlic, ginger, and tablespoon of sesame oil in with the meat. Heat a pan over medium heat and start browning the meat. Meanwhile, get a heavy bottomed pan or dutch oven over medium heat and add the peanut oil while it adds up. When the meat is done browning, remove it from the pan with a slotted spoon, leaving any juices in the bottom. Add the onion and sauté until they start to turn translucent. Then add the rest of your vegetables and cook until they are just on the firm side of al dente.
Step 2
Once the heavy bottomed pan is hot, press your rice into the bottom of it. Cover and let it sit, making sure the heat doesn't get hot enough to burn the bottom of the rice, and add the meat and veg as they finish, being careful not to let too many juices into the rice pan. Once you have added the veggies, cover and let sit another few minutes until the rice is good and crispy on the bottom and the veggies are al dente. Drizzle with sesame oil. Then take the pan off the heat and let it sit another 5 minutes or so, as it will steam the rice off the bottom of the pan a little bit. Meanwhile, spray the vegetable pan with pan spray and cook the eggs to your desired doneness. Cook one egg per person eating (unless someone doesn't like eggs - then they don't need one.)
Step 3
You can place the eggs on top of the bibimbap for presentation, or separate onto plates giving each one an egg. Serve with either korean red chili paste or korean chili powder (Gochugaru)

Non game substitution: Ground beef is the pretty typical meat of choice, unless you’re gonna go with like that Asian calamari/octopus seafood blend. But you can really do any ground meat or even steak or pork strips.

Vegetarian substitution: Leave out the meat and BAM – vegetarian in a bowl. You can also marinate some tofu in the marinade I put in the ground meat and throw that in.

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