Skillet Dolsot Bibimbap

What is Dolsot Bibimbap

Dolsot bibimbap is a Korean mixed rice dish served in a screaming hot stone pot. Common bibimbap ingredient additions are veggies like mushrooms, zucchini, carrots, fernbrake, kimchi and cucumber – and proteins like beef, octopus and eggs.

The stone bowl serves two purposes.

1. Once the bowl has been heated throughout, it is brushed with sesame oil. After the rice is placed in the bowl, it begins to sizzle, brown and get crispy. The texture and flavors are incredible!
2. Also, since the stone bowl is so hot, it keeps the overall dish hot as you eat it. And your dolsot bibimbap won’t cool down as quickly as it would served in more common tableware.

What’s the Difference Between Bibimbap and Dolsot Bibimbap

• Bibimbap is the rice recipe itself – featuring short grain rice mixed with veggies, meat or seafood and condiments.
• Dolsot refers to the sizzling hot stone bowl.

Therefore, bibimbap can be served on any type of plate or bowl – whether it’s ceramic or plastic. But if it’s prepared and served in the hot stone bowl (dolsot), then it’s dolsot bibimbap.

Luckily, I’ve got a simple technique for getting the crispy rice from a dolsot bibimbap without needing to run out and buy a stone pot. Because you can just use a skillet to get that trademark crispy rice!

Dolsot Bibimbap Ingredients

• Cooking Oil: Use a neutral oil like vegetable oil or grapeseed oil. Steer clear of olive oil for this recipe (as it’s got too much natural flavor).
• Shiitake Mushrooms and Zucchini: Shiitakes have a ton of umami and a meaty chew to them. And zucchini does a great job of soaking up the assertive flavors of the soy sauce, sesame oil and kimchi.
• Bean Sprouts and Baby Spinach: Bean sprouts impart a wonderful wilted crunchy texture that plays nice with the crispy edges of the rice. And baby spinach introduces pops of verdant color. Some people like adding carrots sliced matchstick thin. If that’s you, feel free to add them too.
• Cooked Rice: I like using short grain Japanese rice. It’s common to see true short-grain rice at the grocery store sold as sushi rice. The secret is using leftover cooked rice that has had time to dry out in the refrigerator overnight. That way, when you introduce the liquid seasonings in the skillet, the rice grains can take on the added moisture without becoming gloppy. Here’s a tutorial on how to cook Japanese rice on the stove top or in a rice cooker. And you can grab short grain rice on Amazon.
• Cabbage Kimchi: This fermented Korean cabbage is funky, salty and bright. While the spice level can run the gamut from mild to volcanic, most kimchi is fairly tame when it comes to actual heat.
• Soy Sauce and Sesame Oil: You’ll get a blast of umami from soy sauce – and a toasted nuttiness from a couple teaspoons of sesame oil.

Finishing Touches

• Eggs: Many dolsot bibimbap recipes call for a raw egg yolk served on top right at the end. And that’s delicious! However, I prefer a fried egg served sunny side up with a runny yolk. Try to buy eggs that are Certified Humane. It’s way easier than you might think these days. Here’s how to decode the egg carton.
• Salt and Pepper: These are seasonings you can use (or omit) based on your personal taste. And you’re not stuck with black pepper only. Gochugaru (smoky dried Korean chili pepper) works as well.
• Bibimbap Sauce: This condiment adds a little extra fiery zing (more on this Korean sauce in a sec).
• Optional Toppings: Many people enjoy a sprinkle of sesame seeds or a bit of chopped green onion (scallions).

How to Make Bibimbap in a Skillet

1. Gather all of your cooking tools and ingredients.
2. Get a large skillet, frying pan or flat bottom wok on the stove over medium high heat and add the vegetable oil. Once the oil is hot, gently (and carefully!) swirl it so that it covers the cooking surface of the skillet evenly.
3. Add your mushrooms and fry for 2 minutes.
4. Next, add the sliced zucchini and pan fry for 2 minutes.
5. Then add the chopped spinach and bean sprouts to the skillet and cook for 1 minute.
6. Break up your leftover rice with a rice paddle or spatula (or even your hands). You want to make sure there aren’t any large clumps. Then mix the rice in with the vegetables and cook for an additional 2 minutes.
7. Add your kimchi, soy sauce and sesame oil to the skillet at this time and gently toss or stir the ingredients so that the rice is evenly coated – and mixed in with the veggies.
8. Next, spread the rice mixture out so that it evenly covers the cooking surface of your skillet. Use the entire surface of the pan so as much rice is in contact with the heat as possible. Continue cooking for 2 to 3 minutes without touching it – until the edges of the rice start to look a little crispy.
9. At this point, turn the heat off and set the skillet aside (with the food still inside!).
10. In another pan or skillet over medium heat, add a little cooking oil and fry your eggs for a couple of minutes. I like sunny side up eggs with a runny yolk, but you do you.
11. Finally, divide the bibimbap into four servings and top each with an egg. Serve with bibimbap sauce.

What to Serve With Bibimbap

Dolsot bibimbap is one of those humble, hearty, substantive kitchen sink meals. And since there’s so much going on in terms of ingredients and flavors, I tend to think more in terms of small, appetizer portion sides. These small Korean dishes are called banchan. Here are a few favorites.