dolsot bibimbap

Dolsot bibimbap is a delicious and colorful traditional Korean rice dish with meat and vegetables, that is cooked in a hot stone bowl.

Dolsot Bibimbap

rice

eggs

lb ground tenderloin beef

spinach

carrot

zucchini

½ lb shiitake mushrooms

soybean sprouts

broccoli florets

onion (, chopped)

Sesame seeds (toasted)

Cooking wine

Sesame oil

Rice vinegar

Sugar

Soy sauce

Gochujang sauce

Salt

Pepper

Mix meat in ¼ cup (60 ml) of soy sauce, a teaspoon of black pepper, 1 tablespoon of sugar, 6 cloves of minced garlic, 1 small chopped onion, ¼ cup (60 ml) of cooking wine (or water), 1 tablespoon of sesame oil. Marinate for at least three hours. Then sauté for a few minutes in a pan.

Meat (bulgogi)

Wash spinach bunches thoroughly and separate the leaves. Blanch the leaves in boiling water for one minute. Drain by taking a few sheets at a time and have in a mol. Add the soy sauce, chopped garlic, sesame oil, a dash of salt and sugar.

Spinach

Operate the same way (separately) for the beansprouts and broccoli. Arrange the beansprouts (broccoli) in a saucepan with ¼ cup of water. Add a little salt. Cover and boil for 2 minutes over medium heat. Set aside and cool. Drain, place in a bowl and toss with chopped garlic, salt, toasted sesame seeds and sesame oil.

Beansprouts / Broccoli

Operate the same way (separately) for carrots and zucchini. Cut carrots (zucchini) in fine Julienne (match sticks) with a chef knife or mandolin. Season with rice vinegar. Sauté in sesame oil for a few minutes. Add a tablespoon of sugar at the end of the cooking.

Carrots / Zucchini

Cut the mushrooms into thin slices. Sauté in sesame oil until they are tender. Season with soy sauce, sugar and a dash of pepper.

Mushrooms

Cook an egg sunny-side up separately and place it on the bibimbap at serving time.

Eggs

For a vegetarian dolsot bibimbap, replace the meat with extra firm tofu. To prepare it, you need to first drain it. Then, wrap it with a clean towel or paper towels. Place tofu on a board and apply pressure with a weight above. Let stand for at least one hour. This operation allows removing any moisture from the tofu to make it denser and ease the frying. Cut the tofu into half-inch (about 1 cm) cubes. Sauté in vegetable oil for few minutes on each side.

Tofu

The bibimbap can be served in a regular bowl. In this case, all ingredients must be hot at time of serving.

For a dolsot bibimbap (stone bowl), place the dolsot on direct heat (gas). Pour a little sesame oil at the bottom of the bowl and swirl to coat the sides of the bowl. Pack the rice at the bottom of the bowl and wait a few minutes until the rice begins to sizzle. At this point, place vegetables and meat (or tofu) on rice all around bowl. Then place the egg on top and continue to cook a few more minutes.

Place the dolsot on its wooden base and bring to table. The bibimbap should be topped with a good spoonful of Gochujang paste, a little sesame oil and soy sauce. Before eating, stir all the ingredients with a spoon.

Assembly

How to Make Dolsot Bibimbap with or without a Korean stone bowl

The Best Dolsot Bibimbap Recipe

g rib eye fillets ((3.5 ounces), thinly sliced)

soy sauce

Tbsp sesame oil

tsp sugar

tsp minced garlic

Korean cucumber side dish

gosari namul ((Korean fernbrake side dish))

doraji namul ((sautéed bellflower root))

carrots (, julienned)

zucchini (, julienned)

shiitake mushrooms (thinly sliced)

sesame oil

fine sea salt

Tbsp gochujang ((Korean chili paste))

Tbsp sugar

water

sesame seeds

tsp apple cider vinegar rice

Prepare and cook ingredients as below.– In a bowl, combine the meat with the marinade. Cover the bowl and leave it in the fridge while you are working on other the ingredients. When ready, Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.– Prepare the Korean cucumber side dish, fernbrake side dish and bellflower root side dish per the linked recipes. These can be prepared on a different day to save your bibimbap making time.– Separately sauté carrots, zucchini and mushrooms in a frying pan. Season them lightly with fine sea salt.– Mix the bibimbap sauce ingredients in a small bowl. Set aside.– Pan fry the eggs per your preference. (Sunny side up is a popular choice.)

Preheat an oven for 10 minutes at 220 C / 428 F. Once heated, place your stone bowl into the oven. Leave it there for 10 minutes. 10 minutes later, take it out. Drop in some sesame oil (about 1 Tbsp per medium size bowl) and brush it around. Quickly assemble your bibimbap ingredients inside the hot stone bowl. First you will have to lay down the rice. Make sure you flatten it well. Then add the meat, assorted vegetables, and the egg on top of the rice. Transfer the hot stone bowl onto the gas stove and cook it for 5 minutes over low heat. You will hear the rice crackling noise. Remove from the heat.

Pour the bibimbap sauce into the hot stone bowl and mix all the ingredients well. Serve.

Today&rsquo;s recipe is bibimbap, a super-popular Korean dish you might have heard about already! It&rsquo;s made of a bowl of rice, saut&eacute;ed and seasoned vegetables (namul: 나물), a bit of hot pepper paste (gochujang: 고추장), and usually a bit of seasoned raw beef, too (yukhoe: 육회). Bibim (비빔) translates as...

Bibimbap (Mixed rice with vegetables)

kosher salt

vegetable oil

garlic

honey (or sugar)

Korean hot pepper paste (gochujang)

You meant blanc the Mung Bean Sprouts for 30 seconds up to 2 minutes, correct? You did not bean to&hellip;

Prepare dried fernbrake (gosari) for use

If you have presoaked or fresh fernbrake you can use it straight away, but if you have dried fernbrake you’ll need to get it ready to eat. It’s fast if you have a pressure cooker. Wash ½ ounce of dried gosari and boil it with 5 cups of water in a pressure cooker for 30 minutes. Drain and rinse in cold water a couple of times. Drain. It should make 4 ounces.

I like to get a big platter and then put each vegetable on it as they’re ready. I think it looks really pretty, but you don’t have to do this. When all vegetables are prepared and ready to use, the platter looks pretty delicious!

Soybean sprouts

Put the soy bean sprouts in a pot and add 4 cups water and 2 or 3 teaspoons salt. Cover and cook for 20 minutes over medium high heat. Take out the sprouts with tongs and put them into a bowl, leaving about ½ cup of sprouts in the pot with the water you used to boil them. This is the soup to serve with bibimbap later. In a bowl, mix the sprouts by hand with ½ teaspoons salt, 1 teaspoon minced garlic, and 2 teaspoons toasted sesame oil. Put them on the large platter.

Cut up the blanched spinach a few times and put it in a bowl. Mix by hand with 1 teaspoon garlic, 1 teaspoon toasted sesame oil, ½ teaspoon kosher salt, and 1 teaspoon sesame seeds. Cover and put it next to the soy bean sprouts on the platter.

Other fresh vegetables

Cut the carrot into matchsticks, put them in a bowl, and mix with a pinch of salt. Let stand for 5 to 10 minutes until sweating. Cut the red bell pepper into halves, deseed, and slice into strips. Put them in a bowl. Cut the zucchini into matchsticks and mix with ½ teaspoon kosher salt. Cut the cucumber into halves lengthwise and slice thinly crosswise. Mix with ¼ teaspoon kosher salt.

Beef

Cut the beef into matchsticks and put them in a bowl. Mix with 1 tablespoon minced garlic, 1 tablespoon soy sauce, 1 tablespoon honey, 2 teaspoons toasted sesame oil, and 1 teaspoon sesame seeds with a spoon. Cover and keep in the fridge until ready to use.

Mountain vegetables

Cut the fernbrake (gosari) a few times into bite size pieces. Set aside. Put the bellflower roots (doraji) in a large bowl. Add 1 or 2 tablespoons salt. Rub for a minute to wilt slightly and release some of the bitterness. Rinse them in cold water a couple of times and drain. If you find some roots are too thick, split them lengthwise. Set aside.

Prepare and cook the ingredients for bibimbap

Carrot

Heat up a pan over medium high heat. Squeeze out excess water from the carrot. Add a few drops of cooking oil to the pan and sauté the carrot for 1 minute. Put it on the platter next to the soy bean sprouts and spinach. Clean the pan with wet paper towel or wash it.

Cucumber

Heat a few drops of cooking oil in the pan and squeeze out the excess water from the cucumber. Sauté with ½ teaspoon minced garlic and a few drops of toasted sesame oil for 30 seconds. Put it on the platter. Clean the pan.

Red bell pepper

Heat up the pan with a few drops of cooking oil. Add the red bell pepper and sprinkle a pinch of salt over top. Sauté for 30 seconds. Put it on the platter. Clean the pan.

Zucchini

Heat up the pan and squeeze out excess water from the zucchini. Add a few drops of cooking oil and sauté with 1 teaspoon minced garlic, 1 tablespoon chopped green onion, a drop of toasted sesame oil for 1 minute until slightly softened. Put it on the platter. Clean the pan.

Bellflower roots

Heat up the pan with a few drops of cooking oil. Add the bellflower roots and sauté for 2 to 3 minutes. Lower the heat to medium so as not to brown them. Add 1 teaspoon minced garlic and a drop of toasted sesame oil. Stir for another minute until a little softened. Put it on the platter. Clean the pan.

Gosari

Heat up the pan. Add a few drops of cooking oil. Stir the gosari for 2 minutes until a little softened. Add ½  teaspoon of minced garlic, 2 teaspoons soy sauce, and 2 teaspoons sugar, and keep stirring for another minute. Put it on the platter.

Let’s cook!

Here are a couple of ways to serve: bibimbap in a regular, shallow bowl, and dolsot-bibimbap in a stone or earthenware bowl.

In a regular, shallow bowl

Reheat the soybean sprout soup. Divide the cooked rice into 4 portions. Each portion will be a little more than 1 cup of rice. Put the rice in each of 4 bowls and arrange the vegetables and beef on the rice. Top with the egg yolk and gochujang. If you prefer your eggs and beef cooked, make sunny side up eggs and slightly pan-fry the beef before putting them on the top of rice. Sprinkle the bibimbap with the sesame seeds and drizzle with sesame oil to taste. Ladle the soup to a small bowl and sprinkle some chopped green onion over top. Serve right away with more hot pepper paste on the side.

Dolsot-bibimbap in an earthenware bowl (ttukbaegi) or stone pot (dolsot)

Reheat the soybean sprout soup. Put a few drops of toasted sesame oil in the bottom of each of 4 earthenware bowls. They should be big enough to hold 4 to 6 cups each. Divide the rice among the bowls. Arrange the vegetables and beef on the rice. Top each serving with an egg yolk and 1 tablespoon gochujang. If you prefer your eggs and beef cooked, make sunny side up eggs and slightly pan-fry the beef before putting them on the top of rice. Set each pot on a burner. Heat over medium high heat until you hear a ticking, crackling sound coming from the rice. Sprinkle the bibimbap with the sesame seeds, drizzle with sesame oil to taste. Ladle the soup to a small bowl and sprinkle some chopped green onion over top. Serve right away with more hot pepper paste on the side.

Mix and eat

Gently but firmly mix everything together in the bowl with your spoon. Try not to crush the more delicate ingredients. Eat with your spoon.

Serve

Today&rsquo;s recipe is bibimbap, a super-popular Korean dish you might have heard about already! It&rsquo;s made of a bowl of rice, saut&eacute;ed and seasoned vegetables (namul: 나물), a bit of hot pepper paste (gochujang: 고추장), and usually a bit of seasoned raw beef, too (yukhoe: 육회). Bibim (비빔) translates as &ldquo;mixed,&rdquo; and bap (밥) means &ldquo;cooked rice,&rdquo; so bibimbap literally means &ldquo;mixed rice.&rdquo; Before eating it you&rsquo;re supposed to mix everything all together. There are many variations on this dish, from simple to elaborate, and this recipe I&rsquo;m showing you today is for one you could consider &ldquo;classic&rdquo; bibimbap. If you ordered bibimbap in a Korean restaurant, you would probably get something like this dish, with regional variations. I&rsquo;m also going to show you bibimbap prepared and served in a heated stone or earthenware bowl called dolsot-bibimbap (돌솥비빔밥). &quot;Dolsot&quot; means &quot;stone pot&quot; in Korean, and this version is well-known for the way the bowl makes a layer of crispy, crackling rice on the bottom of the bibimbap. Even though we mix up bibimbap before we eat it, each ingredient needs to be prepared with care and individuality, bringing out their unique flavors, textures and colors so they come together beautifully in the bowl and deliciously in your mouth. The different ingredients aren&rsquo;t random, they&rsquo;re chosen because they balance, harmonize, and offset each other. This recipe isn&rsquo;t quick and easy, it takes some time to make. But if you&rsquo;re really in a rush you can make a great bibimbap with the soybean sprouts, spinach, and carrot (or red bell pepper, or both), and gochujang, toasted sesame oil, and an egg&mdash; those items are unskippable! I&rsquo;m going to share some more bibimbap recipes on my website in the future, and you&rsquo;ll see how many different variations there are. This version is a little different than the version in my cookbook, because I make a quick and simple soup with the bean sprouts. When I started my YouTube channel, bibimbap was one of the first recipes I made, because it&rsquo;s such an essential dish in Korean cuisine. So I&rsquo;m happy to remake the video now in HD with much better editing and instruction. I&rsquo;ve been building up to this video by remaking videos for the ingredients, too. I remade yukhoe, and sigeumchi-namul, and my yukagaejang video has a lot of detail about preparing the mountain vegetable fernbrake. So if you&rsquo;ve been following my videos, you&rsquo;re now ready to be a bibimbap master! Ready? Let&rsquo;s start! Ingredients (serves 4) 5 cups cooked short-grain rice 12 ounces soy bean sprouts, washed and drained. 8 ounces of spinach blanched and washed with the excess water squeezed out by hand. 1 large carrot. 1 large red bell pepper. 1 large zucchini. 1 English cucumber. 3 to 4 green onions, chopped. &frac12; pound fresh lean cut of beef (fillet mignon, flank steak) 4 ounces fernbrake (gosari), fresh or soaked from &frac12; ounce dried gosari (details below) 1 ounce dried bellflower roots (doraji), soaked in cold water for 18 to 24 hours. 4 eggs. kosher salt vegetable oil. toasted sesame oil toasted sesame seeds garlic. soy sauce honey (or sugar) Korean hot pepper paste (gochujang) How to prepare dried fernbrake (gosari) for use. If you have presoaked or fresh fernbrake you can use it straight away, but if you have dried fernbrake you&rsquo;ll need to get it ready to eat. It&rsquo;s fast if you have a pressure cooker, but if you don&rsquo;t it will take some time. With a pressure cooker: Wash &frac12; ounce of dried gosari and boil it with 5 cups of water in a pressure cooker for 30 minutes. Drain and rinse in cold water a couple of times. Drain. It should make 4 ounces. In a pot on the stove: In a large saucepan add &frac12; ounce of dried gosari to 7 cups of water. Bring to a boil over medium-high heat and boil for 30 minutes. Cover and let stand until cool, about 2 to 3 hours. Rinse the fernbrake a couple of times, drain and put in a bowl. Cover with fresh cold water and let soak for at least 8 hours or overnight in a cool place, changing the water 2 or 3 times during the soaking. Taste the gosari: It should be soft. If it&rsquo;s tough, boil it again in a fresh pot of water for about 20 minutes and then let it sit, covered, until soft. Drain. It should make 4 ounces. Make rice If you have a usual method for making rice or have a rice cooker, go ahead and make 5 cups of rice like you usually do. But here&rsquo;s how I do it on a pot on the stove. 2 cups of dried rice makes about 5 cups of cooked rice. Rinse 2 cups of rice in cold water and scrub the wet rice with your hand. Rinse and drain until the drained water is pretty clear. Put the rice in a heavy-bottomed pot. Add 2 cups of water, cover, and soak for 30 minutes. Cook over medium high heat for 7 to 8 minutes until the surface is covered with abundant bubbles that are spluttering noisily and look like they&#039;re about to overflow the pot. Turn the rice over a few times with a spoon and cover the pot again. Turn the heat to very low and simmer for another 10 minutes until the rice is fully cooked and fluffy. Remove from the heat. Fluff the rice with a spoon to release excess steam. Let the rice stand, covered, at room temperature to keep it warm. Prepare and cook the ingredients for bibimbap. I like to get a big platter and then put each vegetable on it as they&rsquo;re ready. I think it looks really pretty, but you don&rsquo;t have to do this. When all vegetables are prepared and ready to use, the platter looks pretty delicious! Soybean sprouts: Put the soy bean sprouts in a pot and add 4 cups water and 2 or 3 teaspoons salt. Cover and cook for 20 minutes over medium high heat. Take out the sprouts with tongs and put them into a bowl, leaving about &frac12; cup of sprouts in the pot with the water you used to boil them. This is the soup to serve with bibimbap later. In a bowl, mix the sprouts by hand with &frac12; teaspoons salt, 1 teaspoon minced garlic, and 2 teaspoons toasted sesame oil. Put them on the large platter. Spinach: Cut up the blanched spinach a few times and put it in a bowl. Mix by hand with 1 teaspoon garlic, 1 teaspoon toasted sesame oil, &frac12; teaspoon kosher salt, and 1 teaspoon sesame seeds. Cover and put it next to the soy bean sprouts on the platter. Other fresh vegetables: Cut the carrot into matchsticks, put them in a bowl, and mix with a pinch of salt. Let stand for 5 to 10 minutes until sweating. Cut the red bell pepper into halves, deseed, and slice into strips. Put them in a bowl. Cut the zucchini into matchsticks and mix with &frac12; teaspoon kosher salt. Cut the cucumber into halves lengthwise and slice thinly crosswise. Mix with &frac14; teaspoon kosher salt. Beef: Cut the beef into matchsticks and put them in a bowl. Mix with 1 tablespoon minced garlic, 1 tablespoon soy sauce, 1 tablespoon honey, 2 teaspoons toasted sesame oil, and 1 teaspoon sesame seeds with a spoon. Cover and keep in the fridge until ready to use. Mountain vegetables: Cut the fernbrake (gosari) a few times into bite size pieces. Set aside. Put the bellflower roots (doraji) in a large bowl. Add 1 or 2 tablespoons salt. Rub for a minute to wilt slightly and release some of the bitterness. Rinse them in cold water a couple of times and drain. If you find some roots are too thick, split them lengthwise. Set aside. Let&rsquo;s cook! Heat up a pan over medium high heat. Squeeze out excess water from the carrot. Add a few drops of cooking oil to the pan and saut&eacute; the carrot for 1 minute. Put it on the platter next to the soy bean sprouts and spinach. Clean the pan with wet paper towel or wash it. Heat a few drops of cooking oil in the pan and squeeze out the excess water from the cucumber. Saut&eacute; with &frac12; teaspoon minced garlic and a few drops of toasted sesame oil for 30 seconds. Put it on the platter. Clean the pan. Heat up the pan with a few drops of cooking oil. Add the red bell pepper and sprinkle a pinch of salt over top. Saut&eacute; for 30 seconds. Put it on the platter. Clean the pan. Heat up the pan and squeeze out excess water from the zucchini. Add a few drops of cooking oil and saut&eacute; with 1 teaspoon minced garlic, 1 tablespoon chopped green onion, a drop of toasted sesame oil for 1 minute until slightly softened. Put it on the platter. Clean the pan. Heat up the pan with a few drops of cooking oil. Add the bellflower roots and saut&eacute; for 2 to 3 minutes. Lower the heat to medium so as not to brown them. Add 1 teaspoon minced garlic and a drop of toasted sesame oil. Stir for another minute until a little softened. Put it on the platter. Clean the pan. Heat up the pan. Add a few drops of cooking oil. Stir the gosari for 2 minutes until a little softened. Add &frac12; teaspoon of minced garlic, 2 teaspoons soy sauce, and 2 teaspoons sugar, and keep stirring for another minute. Put it on the platter. Serve. Here are a couple of ways to serve: bibimbap in a regular, shallow bowl, and dolsot-bibimbap in a stone or earthenware bowl. In a regular, shallow bowl Reheat the soybean sprout soup. Divide the cooked rice into 4 portions. Each portion will be a little more than 1 cup of rice. Put the rice in each of 4 bowls and arrange the vegetables and beef on the rice. Top with the egg yolk and gochujang. If you prefer your eggs and beef cooked, make sunny side up eggs and slightly pan-fry the beef before putting them on the top of rice. Sprinkle the bibimbap with the sesame seeds and drizzle with sesame oil to taste. Ladle the soup to a small bowl and sprinkle some chopped green onion over top. Serve right away with more hot pepper paste on the side. Dolsot-bibimbap in an earthenware bowl (ttukbaegi) or stone pot (dolsot) Reheat the soybean sprout soup. Put a few drops of toasted sesame oil in the bottom of each of 4 earthenware bowls. They should be big enough to hold 4 to 6 cups each. Divide the rice among the bowls. Arrange the vegetables and beef on the rice. Top each serving with an egg yolk and 1 tablespoon gochujang. If you prefer your eggs and beef cooked, make sunny side up eggs and slightly pan-fry the beef before putting them on the top of rice. Set each pot on a burner. Heat over...

Vegan bibimbap topped with various vegetables, tofu and amazingly delicious spicy gochujang sauce. This Korean mixed rice bowl is the ultimate comfort food thats healthy, filling and loaded with flavour! 

Vegan Bibimbap

½ lbs daikon (250 grams)

2.5 tbsp cane sugar (33 grams)

2.5 tbsp rice vinegar (37 milliliters)

water (37 milliliters)

salt

½ tbsp gochugaru (7 grams)

zucchini (approx. 200 grams)

garlic clove, minced (3 grams)

½ tsp toasted sesame oil (3 milliliters)

salt and pepper

carrot (120 grams)

spinach (approx. 225 grams)

tsp toasted sesame seeds (3 grams)

shiitake mushrooms, rehydrated (32 grams)

Salt and pepper

english cucumber (150 grams)

tsp toasted sesame oil (5 milliliters)

½ tsp toasted sesame seeds (2 grams)

soy bean sprouts

½ scallion, chopped (6 grams)

½ tsp toasted sesame oil (3 milliliters)

tbsp gochujang (40 grams)

¼ apple or pear (45 grams, optional)

2-3 tsp toasted sesame oil, to taste (10 grams)

cane sugar, to taste (10-14 grams)

tsp rice vinegar (10 milliliters)

water (15 milliliters)

tsp toasted sesame oil (10 milliliters)

garlic clove, minced (5 grams)

scallion, sliced (6 grams)

tbsp toasted sesame seeds (5 grams)

cooked short grain rice (500 grams)

sesame seeds (10 grams)

vegan kimchi (100 grams, optional)

Daikon

Slice daikon into matchsticks. Add all the ingredients to a bowl and let it rest while cooking remaining vegetables to allow them to pickle.

Slice zucchini into matchsticks or into semi-circles. Sprinkle some salt over and rest for 10 minutes. Squeeze excess liquid and pat dry. Over medium high heat, sautee the zucchini with garlic for 1-2 minutes (do not overcook or it will be soggy). Remove from heat, add to a bowl and toss in sesame oil. Add salt to taste.

Carrots

Slice carrots into matchsticks or semi-circles. Over medium high heat, sautee for 1-2 minute or until softened but still have a snappy texture. Remove from heat, add to a bowl and toss with salt and pepper to taste.

Shiitake mushrooms

If using dried shiitake mushrooms, soak in hot water for 15 minutes or until softened. Over medium high heat, sautee for 1-2 minutes. Season with salt and pepper to taste.

Cucumbers

Thinly slice cucumber into rounds or semi-circles and place into a bowl. Massage some salt into the cucumbers and rest for 10-15 minutes (until they release water). Drain the water and pat them dry. Toss with garlic, sesame seeds and sesame oil. Add salt to taste.

Soy bean sprouts

Bring a pot of water to a boil and then cook the bean sprouts for 1-2 minutes, or until lightly softened (but still remains some texture). Drain under cold water and then strain. Toss in garlic, scallion, sesame seeds, sesame oil and season with salt and pepper to taste.

Add all the ingredients to a bowl and whisk to combine. Taste and adjust to your liking.

In a bowl

Add 1 cup of rice to a bowl. Arrange all the vegetable side dishes on top. Add the tofu, kimchi and bibimbap sauce. Finish with sesame seeds and a drizzle of sesame oil, if desired. Serve and enjoy!

In a dolsot

Brush some sesame oil inside the dolsot. Add rice to the bowl and then arrange all the vegetables on top along with the tofu and kimchi. Set the gas stove over medium high heat and let it cook until you begin to hear cracking sounds. Remove from heat, add sauce on top and garnish with sesame seeds. Serve and enjoy!

Serving

the sauce tastes BOMBBB honestly its so goood!
all in all i love how good vegan foods can be!

The bibimbap sauce was incredible!!! I can't get enough of it. I love how helpful this guide was because I have little knowledge in preparing the vegetables as single components haha! I also love the variety of vegetables I can use. Thanks so much!

This guide is bomb! Never made bibimbap before and it was so interesting and helpful to read this guide while preparing the dish and of course the pictures are absolutely stunning!!! And of course, the whole thing tasted crazy good!!! I just looooove your work and can't wait to try many more of your delicious recipes.

It is amazing. I will definately try it again 🙂

I tried it today because I'm on a vegan diet, didn't have mushrooms but wasn't a problem, it came out so tasty ! I had my whole family complimenting me, thank you!

This recipe is delicious, I made the cucumber and the spinach, they both tasted great. I had some homemade natto and added it on top as Lisa suggested,  and it was as great as possible!

This recipe is bomb! I love it! The best bibimbap sauce I’ve ever had &lt;3 thank you for an amazing recipe!!

Takes a little bit of prep time but it tastes amazing! The sauce was so yummy, I think I will put it on some tofu soon 🤤

Just made this today and have to say that cooking everything separate really did make a difference! The flavors and textures were so much better this way.

I am so happy I found this recipe. The sweet and spicy gochujang sauce was so balanced and the recipe provided perfect instructions for the vegetables! Thank you for such an in-depth guide and showing how many possibilities there are when it comes to vegan cooking :))

Working in a Korean restaurant for a bit, this was always one of my favourite after-shift dishes. Just use the leftover banchan! I really appreciated the variety of veg prep options here and will be making this for my weekly meal prep in future.

It’s so easy to make and delicious. It’s true she sayd you can pretty much use anything. I made mine with tofu, bean sprouts, tofu and kale bc thats all i had. Still great!!

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The most viewed dolsot bibimbap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dolsot Bibimbap

The Best Dolsot Bibimbap Recipe

Bibimbap (Mixed rice with vegetable...

Vegan Bibimbap

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The most viewed dolsot bibimbap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine