Korean Bulgogi Rice Bowl (Dolsot Bibimbap)

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    You can prepare the pickled vegetables, chile sauce and vegetables a day ahead and warm to room temperature before serving.

    If you do not have dolsot bowls, you can make a larger version in a cast iron skillet.


    Pickled Vegetables

  1. 1 c cider vinegar
  2. 2 T sugar
  3. 1 1/2 t salt
  4. 1 cucumber, peeled, quartered lengthwise, seeded and sliced thin on a bias, or 1 small pickeling cucumber
  5. 4 oz bean sprouts (2 c)
  6. Chili Sauce

  7. 1/4 c gochujang
  8. 3 T water
  9. 2 T toasted sesame oil
  10. 1 t sugar
  11. Rice

  12. 2 1/2 c short-grain white rice
  13. 2 1/2 c water
  14. 3/4 t salt
  15. Vegetables

  16. 1/2 c water
  17. 3 green onions, minced
  18. 3 T soy sauce
  19. 3 garlic cloves, minced
  20. 1 T sugar
  21. 1 T vegetable oil
  22. 3 carrots, peeled and shredded (2 c)
  23. 8 oz shiitake mushrooms, caps sliced thin
  24. 1 (10 oz) bag spinach stemmed and chopped coarse
  25. Beef

  26. 1 1/4 lb boneless rib-eye steak cut crosswise into 1 1/2 in wide pieces and trimmed
  27. 1 T water
  28. 1/4 t baking soda
  29. 1/4 c onion, chopped
  30. 1/4 c sugar
  31. 3 T soy sauce
  32. 4 garlic cloves, peeled
  33. 1 T toasted sesame oil
  34. 1/4 t pepper
  35. 2 t vegetable oil
  36. Bibimbap

  37. 1 T toasted sesame oil
  38. 4 egg yolks



  1. Whisk vinegar, sugar, and salt together in medium bowl.
  2. Add cucumber and bean sprouts and toss to combine.
  3. Gently press on vegetables to submerge.
  4. Cover and refrigerate for at least 30 minutes or up to 24 hours.
  5. Chili Sauce

  6. Whisk gochujang, water, sesame oil, and sugar together in small bowl.
  7. Cover and set aside.
  8. Rice

  9. Bring rice, water, and salt to boil in medium saucepan over high heat.
  10. Cover, reduce heat to low, and cook for 7 minutes.
  11. Remove rice from heat and let sit, covered, until tender, about 15 minutes.
  12. Alternately, prepare rice in rice cooker.
  13. Vegetables

  14. Stir together water, green onions, soy sauce, garlic, and sugar.
  15. Heat 1 teaspoon oil in Dutch oven over high heat until shimmering.
  16. Add carrots and stir until coated.
  17. Add 1/3 cup green onions mixture and cook, stirring frequently, until carrots are slightly softened and moisture has evaporated, 1 to 2 minutes.
  18. Using slotted spoon, transfer carrots to small bowl.
  19. Heat 1 teaspoon oil in now-empty pot until shimmering.
  20. Add mushrooms and stir until coated with oil. Add 1/3 cup green onions mixture and cook, stirring frequently, until mushrooms are tender and moisture has evaporated, 3 to 4 minutes.
  21. Using slotted spoon, transfer mushrooms to second small bowl.
  22. Heat remaining 1 teaspoon oil in now-empty pot until shimmering.
  23. Add spinach and remaining 1/3 cup green onions mixture and stir to coat spinach. Cook, stirring frequently, until spinach is completely wilted but still bright green, 1 to 2 minutes.
  24. Using slotted spoon, transfer spinach to third small bowl.
  25. Discard any remaining liquid and wipe out pot with paper towel.
  26. Beef

  27. Place beef on large plate and freeze until very firm, 35 to 40 minutes.
  28. Once firm, stand each piece on 1 cut side on cutting board and, using sharp knife, shave beef against grain as thin as possible. (Slices need not be perfectly intact.)
  29. Combine water and baking soda in medium bowl.
  30. Add beef and toss to coat.
  31. Let sit at room temperature for 5 minutes.
  32. Meanwhile, process onion, sugar, soy sauce, garlic, sesame oil, and pepper in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed.
  33. Add onion mixture to beef and toss to evenly coat.
  34. Heat vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering.
  35. Add beef mixture in even layer and cook, without stirring, until browned on 1 side, about 1 minute.
  36. Stir and continue to cook until beef is no longer pink, 3 to 4 minutes longer.
  37. Bibimbap

  38. Brush dolsot bowls with sesame oil
  39. Place bowls on stove top and heat.
  40. Place 1/4 of the rice into each bowl.
  41. Heat until the entire bowl is very hot.
  42. Carefully remove the bowls from the stovetop.
  43. Using slotted spoon, transfer carrots, spinach and mushrooms to each bowl and arrange in piles that cover surface of the rice.
  44. Place beef on top of the mixture.
  45. Place an egg yolk in the center of each bowl.
  46. Garnish top with pickled vegetables.
  47. Serve immediately, and stir in the egg yolk before eating.

Picture of Recipe

Korean Bulgogi Rice Bowl (Dolsot Bibimbap) - Picture of Recipe
Korean Bulgogi Rice Bowl (Dolsot Bibimbap) - Picture of Recipe
Korean Bulgogi Rice Bowl (Dolsot Bibimbap) - Picture of Recipe
Korean Bulgogi Rice Bowl (Dolsot Bibimbap) - Picture of Recipe
Serves: 4
Prep Time: 1 hour
Cook Time: 30 minutes
Course: Entree
Type of Food: Rice Dish
Ethnicity/Origin: Korean
Key Ingredient: Rice,Beef
Difficulty: 3 - Difficult
Make Ahead: No
Prep Method: Stovetop

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