How to Make Stone Bowl Bibimbap (Dolsot Bibimbap) at Home

Ever since I bought a Korean stone bowl (dolsot), I’ve been obsessed with how easy it is to make crispy-bottomed bibimbap right at home. No need to step out into the hot sun or wait in line at a restaurant—this version is just as satisfying and even more comforting in your own kitchen.

Ingredients

SERVES 2

How to Make

30 mins

1⃣　Prep the Vegetables

Wash the spinach thoroughly and cut into bite-sized pieces. Julienne the carrot.

2⃣　Boil the Vegetables

Boil bean sprouts, spinach, and carrot each for about 1 minute (carrots may need a bit longer depending on thickness).
Alternatively, you can sauté the carrots until tender.
Once cooked, pat dry using paper towels to remove as much moisture as possible.

3⃣　Season the Namul

Toss each vegetable separately with the namul seasoning. Start with the listed quantities, and adjust garlic or salt to taste.

4⃣　Make the BBQ Sauce

In a bowl, mix together soy sauce, brown sugar, sake, mirin, garlic, sesame oil, sesame seeds, and gochujang.

5⃣　Prepare Extra Sauce for Mixing

Double the BBQ sauce recipe if you like to mix it into the bowl after cooking—it’s so flavorful!

参考

Korean-Style Lettuce Wrap Sauce

Recipe Website – WAGA RECIPES –

6⃣　Cook the Meat

Stir-fry the beef or pork in a pan and coat with the BBQ sauce.

7⃣　Heat the Stone Bowl

Place your stone bowl directly on a gas stove over medium heat for 5 minutes.
After 5 minutes, add 1–2 Tbsp of Sesame Oil and spread it evenly on the inner surface using a paper towel. Don’t worry if some oil pools at the bottom—it helps create that crispy crust!

8⃣　Assemble the Bowl

Turn the heat to low, then carefully press the hot rice into the stone bowl with a spoon (you’ll hear a sizzling sound!).
Top with seasoned namul, cooked meat, egg yolk, and kimchi.

8⃣　Crisp It Up!

Turn the heat back up to medium and cook for 3–5 minutes, or until the bottom gets golden and crispy to your liking.
Turn off the heat, drizzle over the extra sauce, and mix well before enjoying!

Where Did I Buy My Stone Bowl?

I bought mine at Seoul Ichiba (ソウル市場), a Korean grocery store near Shin-Okubo Station in Tokyo.
While you can find stone bowls on Amazon, I wanted one that I could trust over direct heat, so I picked it up in person. The shop has a good selection of stone bowls, wooden bases, and even those long Korean metal spoons.

Tip: It was very heavy to carry home in a backpack—I wish I had it shipped instead!

Using it was totally worth it though—the crispy rice is just like what you get in Korean restaurants!

Care Instructions & Pre-Use Tips

Before using the stone bowl for the first time, here’s how to season it properly:

Place the stone bowl in a large pot and fill it with water until the bowl is completely submerged. Add about 2 tablespoons of salt, then bring the water to a boil. Once it starts boiling, reduce to low heat and continue to simmer for 20–30 minutes.

After that, carefully remove the bowl and let it dry completely. Once dry, coat the entire surface—inside and outside—with a thin layer of cooking oil. Then, place the bowl directly over low heat on the stove and heat it for 5–6 minutes. Turn off the heat and let the bowl cool naturally.

Store it in a well-ventilated area.

I only had sesame oil, but it worked just fine. Just be aware—your kitchen may smell like sesame oil for a while, so avoid drying clothes nearby while doing this!

Also, avoid using dish soap or putting it in the dishwasher—simply rinse with hot water and let it dry thoroughly after each use.

WAGA

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And if you make it yourself, tag me—I’d love to see your version of dolsot bibimbap!