Dolsot Bibimbap with Premium Beef

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A luxurious take on Korea's iconic rice bowl, this dolsot bibimbap features tender marinated ribeye seared until caramelized, served over crispy rice in a sizzling stone pot with an array of seasoned vegetables and a silky runny egg. The hot stone creates a golden crust of crunchy rice at the bottom that defines an authentic dolsot experience.

Nutrition Facts

Per serving (estimated)

• 820 kcalCalories
• 32 gFat
• 9 gSaturated Fat
• 72 gCarbs
• 5 gFiber
• 9 gSugar
• 48 gProtein
• 920 mgSodium
• 850 mgPotassium
• 120 mgCalcium
• 6 mgIron
• 18 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the premium beef and marinade

• 1.5 lb (680 g) ribeye steak, thinly sliced across the grain
• 3 tbsp soy sauce
• 2 tbsp toasted sesame oil
• 2 tbsp grated Asian pear
• 1 tbsp brown sugar
• 4 garlic cloves, minced
• 1 tsp freshly grated ginger
• 2 tbsp vegetable oil, for searing

For the rice and stone bowls

• 2 cups Korean short-grain rice
• 2 1/2 cups water
• 2 tbsp toasted sesame oil
• 1 tbsp neutral oil
• 1 tsp fine sea salt

For the seasoned vegetables

• 6 oz (170 g) fresh spinach
• 8 oz (225 g) soybean sprouts
• 1 medium carrot, julienned
• 1 small zucchini, julienned
• 4 dried shiitake mushrooms, rehydrated and sliced
• 1 tbsp toasted sesame oil
• 2 garlic cloves, minced
• 1 tsp toasted sesame seeds
• 1/2 tsp salt, plus more to taste

For the gochujang sauce and garnish

• 3 tbsp gochujang (Korean red pepper paste)
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp toasted sesame seeds
• 4 large eggs
• 2 tbsp dried seaweed strips (gim), shredded
• 1 tsp toasted sesame seeds

Directions

1. Rinse the rice in cold water until it runs clear, then combine with the measured water in a rice cooker. Let soak 20 minutes, then cook until tender, or simmer covered on the stovetop for 18 minutes and rest 10 minutes off heat.
2. While the rice cooks, combine the soy sauce, 2 tablespoons sesame oil, grated pear, brown sugar, garlic, and ginger in a bowl. Add the sliced ribeye, toss to coat, and marinate for 20 minutes at room temperature.
3. Blanch the spinach in boiling salted water for 30 seconds, drain, squeeze out excess moisture, and toss with the minced garlic, 1 teaspoon sesame oil, sesame seeds, and salt. Repeat the blanching with the soybean sprouts for 2 minutes and season the same way. Lightly sauté the carrot, zucchini, and sliced shiitake separately in a touch of sesame oil with a pinch of salt, keeping each vibrant.
4. Whisk the gochujang, 1 tablespoon sesame oil, rice vinegar, and sugar together until smooth to make the bibimbap sauce; set aside. Brush the inside of four dolsot (stone) bowls with neutral oil and 1/2 tablespoon sesame oil each.
5. Place the empty stone bowls over medium heat on the stovetop for 4 minutes to preheat. Pack each with a generous cup of hot cooked rice, drizzle with another teaspoon of sesame oil, and press down so the rice touches the hot stone. Cook undisturbed 5-7 minutes to build a crispy bottom crust.
6. Heat a heavy skillet or cast iron pan over high heat until smoking. Sear the marinated ribeye slices in a single layer for 60-90 seconds per side until deeply caramelized but still tender; work in batches to avoid steaming. Transfer to a plate and tent loosely with foil.
7. Arrange the seared beef over the crispy rice in each stone bowl, then mound the seasoned spinach, sprouts, carrots, zucchini, and shiitake in separate sections around the rim. Crack one egg into the center of each bowl; the residual heat will gently set the white while keeping the yolk runny.
8. Top with shredded seaweed, a sprinkle of toasted sesame seeds, and serve immediately with the gochujang sauce on the side. Diners should mix everything vigorously before eating to distribute the runny egg, sauce, and crunchy rice evenly.

Cook’s Notes

• Preheat the dolsot thoroughly before adding rice; a properly heated stone is what creates the signature golden crust without burning.
• For ultra-tender beef, freeze the ribeye for 20 minutes before slicing to make razor-thin cuts easier to achieve.
• Add the egg just before serving; placing it on top of hot rice lets the residual heat gently set the white while keeping the yolk liquid for that signature silky finish.
• Substitute Asian pear with a grated Fuji apple plus 1/2 teaspoon honey if fresh Asian pear is unavailable.
• Adjust the gochujang sauce consistency with a teaspoon of warm water if you prefer a thinner drizzle over the bowl.

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