How to Make Dolsot Bibimbap (Stone Pot Bibimbap)

1. 1

   1. Preparation of Rice and Pot Place 150g of washed rice and 200ml of water in a stone pot (dolsot) [00:08]. Turn on high heat and stir continuously until the water begins to boil [00:15].

2. 2

   2. Vegetable Preparation While waiting for the water to boil, julienne the radish, shiitake mushrooms, carrots, and zucchini into thin strips [00:17]. Ensure all vegetables are thinly sliced so they cook quickly and evenly [00:26].

3. 3

   3. Cooking the Bibimbap Once the water boils, reduce the heat to low [00:28]. Arrange the julienned vegetables and bean sprouts on top of the rice in separate sections [00:30]. Cover the pot with a lid and cook on low heat for exactly 7 minutes [00:41].

4. 4

   4. Steaming (Tteum-deuligi) Turn off the heat but do not open the lid [00:44]. Let the pot sit and steam for 5 minutes to finish cooking the rice and vegetables perfectly [00:46].

5. 5

   5. Final Seasoning and Serving Open the lid and add 1 tablespoon of gochujang and 1 tablespoon of sesame oil [00:49]. Top with seaweed flakes, sesame seeds, and a pre-made fried egg [00:54]. Mix everything thoroughly in the hot stone pot and enjoy your meal [01:01].