{"id":12030,"date":"2018-08-10T06:30:00","date_gmt":"2018-08-10T13:30:00","guid":{"rendered":"https:\/\/kimchimari.com\/?p=12030"},"modified":"2021-01-18T18:14:38","modified_gmt":"2021-01-19T02:14:38","slug":"dolsot-bibimbap-stone-pot-rice","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/dolsot-bibimbap-stone-pot-rice\/","title":{"rendered":"Dolsot Bibimbap (Korean Stone Pot Rice Bowl)"},"content":{"rendered":"

Dolsot Bibimbap (Korean Stone Pot Rice Bowl) is a classic Korean rice dish that’s served with various vegetable and meat topping which comes SIZZLING HOT in a stone pot. Which means.. you will have a fantastically browned burnt rice in the bottom – making this dish extra delicious!<\/em><\/p>\n

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Dolsot Bibimbap (Korean Mixed Rice with Vegetables and Beef in Stone Pot)<\/figcaption><\/figure>\n

If you can handle piping hot foods, Dolsot Bibimbap is definitely the most delicious way to have bibimbap. Restaurants usually serve this dish CRAZY HOT with the rice still browning and crackling in the bottom of the pot as it comes to your table.  And because the pot is so hot, they will usually serve raw egg yolk instead of fried egg which will instantly get cooked as you mix your rice and toppings with yummy gochujang.<\/p>\n

In my most recent classic and authentic Bibimbap recipe<\/a> post, I have shared some basic information about this dish: what it means, the different traditional bibimbap dishes throughout different provinces of Korea (like Jeonju Bibimbap) and  what makes it so good. \ud83d\ude42<\/p>\n

In this post, in addition to sharing how to make a Dolsot Bibimbap, I share a more modernized EASY bibimbap<\/strong> recipe with EASY TO GET INGREDIENTS.<\/strong> No need to go to a Korean grocery store for special ingredients, these are vegetables that you can most likely get from your regular grocery store.  Just to make sure, I visited my local Safeway store to buy all the ingredients for this recipe (except for my home made gochujang of course. \ud83d\ude09 ) so you should be able to do it too!<\/p>\n

Dolsot Bibimbap vs Bibimbap – what’s the difference?<\/h2>\n

The main difference is “Dolsot” \ub3cc\uc1a5 or Stone Pot and not much else. Dolsot bibimbap comes in a hot stone pot that has been coated with sesame oil and then cooked with rice and all the toppings in them until the rice starts to sizzle. This is so the rice<\/strong> at the bottom of the pot gets browned and crispy<\/strong>.<\/p>\n

There’s usually no clear difference in the toppings because it’s Dolsot bibimbap but because it can be kept warm, fatty beef like kalbi and seafood (squid and octopus) work really well when served in Dolsot.<\/p>\n

What can I use for Dolsot bibimbap if I don’t have Dolsot (Stone Pot)?<\/h2>\n

You can enjoy Dolsot Bibimbap without buying the somewhat expensive Korean Stone Pot (it’s wonderful but costs about $40~$60). Try one of the following:<\/p>\n

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Dolsot Bibimbap in Cast Iron Pan<\/figcaption><\/figure>\n