Sizzling Korean BBQ Bibimbap
Clay Pot (Dolsot Bibimbap)
Experience the ultimate comfort food with this sizzling Korean BBQ Bibimbap. Featuring a perfectly golden, crispy rice crust, tender beef, fresh vegetables, and a spicy kick of red sauce, all mixed together in a hot clay pot.
Bibimbap is a beloved Korean classic, translating literally to mixed rice. Cooking it in a hot clay pot—known as a dolsot—elevates the dish by creating a highly prized, crackling crust of scorched rice at the bottom. The residual heat gently cooks the toppings and binds the savory, spicy gochujang-based sauce into every grain.
Ingredients
- 2 cups cooked white rice
- 150 g beef slices
- 1/2 cup sliced zucchini
- 1/2 cup shredded carrots
- 1 cup fresh spinach
- 2 eggs
- 1 sweet wine sausage (optional)
- 3 tbsp bibimbap sauce
- 2 tbsp cooking oil
- optional bean sprouts
Instructions
- 1Stir-fry the vegetables
Add sliced zucchini, shredded carrots, and spinach into a pan with hot oil. Stir-fry briefly until the vegetables are cooked through, then remove them from the pan and set aside.
Tip: You can also include bean sprouts for extra texture; just fry them briefly to maintain their crunch. - 2Sauté the beef
Add the beef slices to the pan. Sear them briefly over heat and remove them immediately to ensure the meat remains tender and does not become tough.
Tip: Do not overcook the beef, as it will continue to cook slightly when added to the final dish. - 3Cook the eggs
Crack two eggs into the pan after removing the other ingredients. Turn off the heat and allow the residual warmth to gently cook the eggs to your desired consistency.
Tip: Using the residual heat helps keep the eggs soft and prevents the bottom from burning. - 4Prepare the rice base
Pour the cooked rice into a hot clay pot and spread it out evenly to create a flat surface for the toppings.
Tip: Ensure the rice is spread flat so it cooks uniformly and forms a nice crust at the bottom. - 5Aerate the rice
Once the rice is mostly absorbing the water, use chopsticks to poke several holes throughout the rice bed. This allows steam to circulate and helps the rice cook evenly.
Tip: Be careful when poking the holes not to disturb the layer forming at the very bottom. - 6Assemble the toppings
Carefully arrange the previously cooked vegetables, homemade sweet wine sausage, and seared beef slices on top of the rice in the clay pot.
Tip: Keep the arrangement neat so every portion gets a variety of ingredients. - 7Add eggs to the pot
Once the vegetables, beef, and sausages are arranged on the rice, carefully place the fried eggs on top of the ingredients. Cover the pot with the lid and continue to cook on low heat for five to six minutes to finish the dish.
Tip: If you prefer your eggs less runny, you can cook them for an extra minute or two. - 8Add sauce and finish
After the cooking time is up, remove the lid and pour the prepared spicy sauce over the dish. Mix everything thoroughly to combine the flavors and enjoy the crispy golden rice crust at the bottom.
Tip: The key to the perfect bibimbap is the crispy rice crust, so ensure the heat is controlled during the final stage.
