🍲 Dolsot Bibimbap

Name: Dolsot Bibimbap
Total time: 45 min
Yield: 2
Cuisine: Korea · Jeonju
Ingredients: 300 g cooked short-grain rice; 150 g beef, thinly sliced; 100 g spinach, blanched; 100 g bean sprouts, blanched; 1 carrot, julienned; 1 zucchini, julienned; 2 eggs; 2 tbsp gochujang; 1 tbsp sesame oil; 1 garlic clove, salt

Origin: Korea · Jeonju

742kcal

per serving · 450 g

165kcal

per 100 g

36 gProtein8 g / 100 g

27 gFat6 g / 100 g

90 gCarbs20 g / 100 g

Dolsot bibimbap is rice served in a sizzling hot stone bowl and topped with seasoned vegetables, sautéed beef and a fried egg, with spicy gochujang on the side. The rice in contact with the stone turns into a golden, crackling crust. Everything is mixed at the table so the sauce coats each grain, giving a dish that is crispy, savory and spicy at once.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: beef

Not veganbecause of: beef, egg

Contains glutenbecause of: gochujang

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Soy ⚠ Sesame

What it is made of

ricebeefvegetablesegggochujangstone pot

Recipe

2 servings45 min

Ingredients

300 g cooked short-grain rice
150 g beef, thinly sliced
100 g spinach, blanched
100 g bean sprouts, blanched
1 carrot, julienned
1 zucchini, julienned
2 eggs
2 tbsp gochujang
1 tbsp sesame oil
1 garlic clove, salt

Method

Sauté the beef with the garlic and a pinch of salt until browned.
Season each vegetable lightly with salt and a few drops of sesame oil; sauté the carrot and zucchini briefly.
Brush two stone bowls with the remaining sesame oil, add the rice and heat on the stove until it crackles, about 5 minutes.
Arrange the vegetables and beef on top and crown with a fried egg.
Serve sizzling with gochujang and mix well before eating.

How to make it lighter

Keep the oil in the stone bowl to a thin brushing; 1 tbsp oil ≈ 120 kcal.
Ask for less rice and more vegetables, or use a lean cut of beef.
Add gochujang to taste rather than all at once, as it adds sugar and salt.

History

Bibimbap is a long-standing Korean mixed-rice dish, and the city of Jeonju is especially known for it. Serving it in a heated stone pot, or dolsot, is a more recent variation, prized for the crisp rice crust it creates.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →