Korean Stone Pot Rice Recipe

Korean Stone Pot Rice Recipe:

Dolsot Bibimbap, also known as Korean Stone Pot Rice recipe, is a traditional rice meal from Korea that is served with a variety of meat and vegetable toppings and is served in a stone pot. it implies. In the bottom, there will be brilliantly browned scorched rice, adding to the dish’s deliciousness.

The most delectable method to eat bibimbap is unquestionably Dolsot Bibimbap, provided you can take food that is extremely hot. The rice in the bottom of the pot is still browning and crackling when the meal is brought to your table in restaurants, and it is typically served very hot. In addition, because the pot is so hot, they frequently serve raw egg yolk rather than fried eggs, which cook as soon as you combine your rice and toppings with the delectable gochujang.


▢2 cups cooked rice

▢1 each carrot

▢1 each zucchini 

▢5-6 each shiitake mushrooms

▢3 cups daikon radish 

▢1 bunch asparagus 

▢1/3 lb beef 

▢1 lb bean sprouts

Seasonings for carrot:

▢3 Tbsp vegetable oil 

▢1/4 tsp sea salt 

▢1/8 tsp black pepper

For making Shitake Mushrooms:

▢1 Tbsp vegetable oil

▢1 Tbsp soy sauce 

for Beef:

▢1 Tbsp soy sauce

▢One  Tbsp rice wine

▢1 tsp sesame oil

▢One tsp sugar

▢1 tsp garlic

▢1 dash black pepper

Bean Sprouts Seasoning:

▢1/4 tsp sea salt

▢1/4 tsp sesame oil

▢One fourth tsp sesame seeds

▢1 dash black pepper

Seasoning Radish Salad:

▢2 tsp sea salt

▢2.5 Tbsp sugar

▢0.5 Tbsp red chili powder

▢2.5 Tbsp rice vinegar

Making Cho-Gochujang Bibim Sauce:

▢1 Tbsp gochujang

▢2 tsp rice vinegar

▢1.5 tsp sugar


  1. Make short grain rice. If you have a rice cooker, that is the simplest way to prepare rice.
  2. In warm water, soak dried shitake mushrooms until completely soft. at least 15 minutes. If you wish to prepare it in advance, you may also just leave it in the refrigerator overnight.
  3. Peel the carrot, zucchini, and daikon radish, and julienne them while the mushrooms are soaking. Use a mandoline slicer for the neatest, most consistent cuts, but probably not for carrots because they might be too tough.

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  4. Asparagus: Trim off tough ends and cut into thirds.
  5. Remove stem and thinly slice Shitake mushrooms when they have thoroughly rehydrated.
  6. If using beef stew, steak, or chuck, chop the meat into thin strips. Ground beef is an additional option.
  7. Use julienned radish to make Musaengche (Korean Radish Salad). To learn more or see a video, click the recipe link on the left.
  8. Add rice wine, soy sauce, sugar, sesame oil, minced garlic, and black pepper to beef to marinate. Use your hands to stir.
  9. Boil some water and prepare Sukju Namul (Bean Sprouts). To prepare it yourself or watch a video, click the recipe link on the left.
  10. Start sautéing the remaining ingredients now! To avoid having to clean the pan between each ingredient, try to follow the order I’ve listed below.
  11. About 1 tablespoon of vegetable oil should be heated over medium heat for the zucchini. fry julienned zucchini in oil. Add a little sea salt. Cook the zucchini for 3 minutes, or until tender. Place on a platter and put aside.
  12. Carrots: Add a little more vegetable oil to the empty frying pan and sauté the carrots in the same manner as the zucchini with a little sea salt. until the carrots are cooked and tender. Transfer to a platter and set aside.
  13. Asparagus: Use the same frying pan to sauté asparagus after heating a bit of additional vegetable oil. Sprinkle some black pepper and sea salt. Asparagus should be cooked through, but they should still have some snap. Transfer to a plate, then reserve.

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  14. Sliced Shitake mushrooms should be added to the same pan. Add soy sauce after frying for a couple of minutes. Stir the soy sauce onto the mushrooms quickly and evenly. Cook for another 1–2 minutes. Transfer to a plate, then reserve.
  15. Beef: Add the marinated beef to the frying pan and cook it through over medium heat. Let it simmer for a bit longer if there is a lot of liquid so that the marinade is mostly reduced. Place aside.
  16. Egg: You can either fried the egg over easy or just separate the egg yolk and set it aside, depending on your preference.

Building a Dolsot Bibimbap:

  1. Sesame oil should  applied to the bottom of a stone pot (dolsot). Use a cast iron pan, pot, or ttukbaegi if you don’t have a stone pot (ceramic or clay pot).
  2. Depending on how hungry you are, pour in 1 to 2 cups of cooked rice. To get the most scorched rice, distribute the rice evenly.
  3. All of the above-mentioned toppings, including the meat, zucchini, mushrooms, asparagus, carrots, and bean sprouts namul,  placed on top of the rice. The best color contrast is achieved by alternating between light and dark hues.
  4. Approximately 5 minutes or until rice at the bottom of the saucepan  properly browned and scorched. Heat bowl or pot on medium low. Eliminate from heat.
  5. Serve immediately after topping with a fried or raw egg yolk.
  6. Serve with additional sesame oil, gochujang sauce, or gochujang bibim sauce.
  7. Enjoy after mixing everything.

Source: kimchimari

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