| |

Dolsot Bibimbap | Stone Bowl Bibimbap

This dolsot bibimbap recipe is my take on a classic Korean rice dish in a piping hot stone bowl. Piled high with chicken thighs, rice, eggs, and a flavorful combination of veggies, this chicken bibimbap recipe is the ultimate satisfying meal.

Overhead view of the veggies in the rice and an egg on one of them

I talk about my first experience with dolsot bibimbap in this post. Suffice to say that I love bibimbap (aka BBB) so much that I bought the two bowls you see above so I could make this delicious dish over and over!

The Korean stone bowl helps the rice get crispy and heats up everything in it to make for a crackling good meal. It’s magical when you mix the meat, vegetables, rice and egg together and so delicious when you pour on a spicy Gochujang sauce. If you can’t take the spice, eat your BBB plain or with a few shakes of soy sauce.

We are a participant in Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. #CommisionsEarned. You can read my disclosure here.


The history of bibimbap

Bibimbap means “mixed rice” in Korean. It is over a century old and is derived from another dish called Goldongban, which was eaten on the night before the lunar new year. It was a time for people to clear out the leftovers from their pantries and in later years out of their refrigerator. Just mix the veggies and meat with rice and you get a great meal.

That makes every dolsot bibimbap unique and different because everyone has different items in their fridge and pantry.

Is this recipe authentic?

No.  Since I’m not Korean, I don’t use some of the beloved staples they do, such as kimchi or radish salad or Korean bean sprouts, to name a few. I will sometimes have a side of kimchi but not usually.

When I first started to make BBB, I tried to get it as authentic as I could. I bought the bowls, I’d julienne the vegetables and cook them separately to keep the colors segregated.

I no longer do that. I do not julienne the vegetables because it’s too much work and really not necessary. Julienne veggies are pretty, but as soon as you serve this dish, you’re going to mix the whole thing together, which makes the segregation of vegetables a moot point.

I make the recipe as easy as I can because we eat dolsot bibimbap almost every week and I don’t want to dread making it (or stop making it) because of all the work. That’s just me.

Is the dolsot (stone bowl) necessary?

No. In that case, the dish won’t be called dolsot; it will just be BBB. So you don’t need to buy one but let me tell you, once you make this recipe in a hot stone bowl, you’ll never want to make it outside of one. The heated stone bowl makes the rice nice and crunchy and it keeps the BBB hot for a long time.

Is it safe to crack an egg directly on top of the rice?

Yes and no.  Yes if you make dolsot bibimbap because of the heat of the stone bowl. No if you are not using the bowl, because the rice and veggies won’t be hot enough to cook the egg by themselves.

Once you start to stir the egg into the rice/veggie/meat mixture, the egg will cook as it touches the stone bowl and spreads through the hot ingredients in the bowl.

Can I make this vegetarian or vegan?

Yes. For vegetarian BBB, omit the marinated chicken and replace it with tofu or seitan. For vegan BBB, omit both the meat and egg.

I made two BBB so you could see how much you get leftover and the two ways you can add the egg.

This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.

Other ingredients you can add

  • Beef
  • Shrimp or some other seafood
  • Carrots
  • Zucchini
  • Spinach
  • Shiitake mushrooms
  • Tofu
  • Chopped green onions
  • Short grain rice

How to make dolsot bibimbap


Cut boneless and skinless chicken in medium chunks and place them in a glass mixing bowl.

Step one

Gather the ingredients for the marinade – herbs and spices, soy sauce and maple syrup.

Herbs, spices, garlic paste, soy sauce, maple syrup and chicken

Step two

Add all the above ingredients to the bowl of chicken and mix with a rubber spatula. Cover and place the bowl in the refrigerator and marinate for 30 minutes to an hour. (A)

Step three

Meanwhile, make jasmine rice according to the directions on the package.  I buy the Lotus Foods organic brown jasmine rice.  The cooking directions on the package call for 1 cup of rice, 1.75 cups water and 1/4 teaspoon salt.  Rinse rice well, put both the rice and water in the pan and bring to a boil.  Lower to a simmer and cook for 30 minutes.

Marinade done

Take the marinated chicken out of the refrigerator. (A)

chicken marinating and cooked

Step four

Heat a wok or large sauté pan on medium heat.  Add one tablespoon of marinade and once that heats up, add chicken and sauté for 8 – 10 minutes. (B)

Scoop the chicken out of the pan and set aside.

Heat the bowl

Step five

Place the dolsot bowls in the oven and set the temperature to 425 degrees Fahrenheit.  It’s important to NOT change the temperature of the bowl quickly as you don’t want it to crack.

Once the oven comes to temperature, set the timer to 10 minutes.

Step six

Once the timer beeps, turn the oven off, LEAVE the bowl in the oven and set the timer to 10 minutes.

Time for Vegetables

Step seven

Meanwhile, gather the vegetables – bok choy (I recommend baby bok choy for its tenderness), onion, red bell peppers and mushrooms. (C)

bok choy, red bell peppers, mushrooms and fish sauce. The Veggies are cut up and cooked and in a bowl
Bok bok cho

Step eight

Wash the vegetables well and chop them into chunks.  When washing the bok choy, either don’t put the leaves directly under water or make sure to dry them off afterwards.  Otherwise, the veggies will be swimming in water when you saute them.  Also gather the sesame oil.

I use two woks to cook the veggies and I cook them in shifts.  If you don’t own a wok, use two large sauté pans.

Step nine

Heat the pan you used to cook the chicken on medium and once it heats up, add 1 tablespoon of oil.  Once that heats up, add the onion, bell pepper, garlic paste and 1/4 teaspoon of salt to one pan and sauté for 12 minutes.  Spoon into a large bowl, keeping it separate.

Step ten

Meanwhile, heat the other pan on medium, add the sesame oil until it heats up and add the bok choy, salt and garlic paste.  This vegetable cooks fast so it should be done within 5 minutes.  Don’t turn the heat off under the pan but remove the bok choy.  I set mine aside in a large bowl, giving it its own space.

Step eleven

Add a little more oil to the pan then add mushrooms, garlic paste and a pinch of salt and sauté for around 5 minutes.  Spoon them into the bowl with the rest of the vegetables, keeping them separate. (E-above)

Putting it together

The rice should be done.  Fluff it up a bit. (F)  The rest of the photos in the collage below were taken in my kitchen with the overhead light on, which gives them a yellowish cast.

Step twelve

By now, the stone bowl is ready to take out of the oven.  Place it on one of the burners and turn the heat to medium. (G)

Step thirteen

Pour a little sesame oil in the stone pot and use a silicone brush to thoroughly distribute the oil up the sides of the bowl. (H)

rice, bowl, oiled bowl, veggies on the rice and the meat on the veggies

Step fourteen

Spoon rice in the bowl, spread it up the sides and flatten it against the bowl. (I)

Step fifteen

Spoon the veggies on the rice. (J)

Step sixteen

Add the chicken on top of the vegetables, right in the middle. (K)

Step seventeen

Set the timer for 15 minutes for crackily rice, or 10 minutes if you want softer rice.

Time for the Eggs

You can either fry an egg sunny side up OR you can crack the egg directly into the bowl, which incidentally, is my preferred way to cook it.

I enjoy serving the dolsot bibimbap to my guests without the egg on top, for the pretty presentation. That’s when I add the fried egg…

Fried egg on the Bibimbap, raw egg on the bbb in the background

…or the raw egg.

Raw egg on the Bibimbap in front ready to be served

Next, I take a large spoon and mix the egg in the BBB, making sure the egg has fully cooked.

Bowl of stirred Bibimbap in front with another bowl behind and chicken in a bowl

I spoon the BBB in some bowls and dribble Gochujang sauce or another bibimbap sauce on top.

Bowl of Bibimbap with the sauce poured on


This Gochujang sauce is quite spicy so I mix the sauce in before eating it.  Christopher finds the sauce way too spicy, so he eats his BBB plain or with a little soy sauce.

I hope you enjoyed this recipe.

What about you?  How do you eat your dolsot bibimbap?  Leave me a comment as I’d love to know.

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

overhead view of the bibimbap in a stone bowl

Dolsot Bibimbap

This dolsot bibimbap recipe is my take on a classic Korean rice dish in a piping hot stone bowl. Piled high with chicken thighs, rice, eggs, and a flavorful combination of veggies, this chicken bibimbap recipe is the ultimate satisfying meal.
5 from 13 votes
Print Pin Rate
Course: Dinner
Cuisine: Korean
Keyword: bibimbap, dolsot bibimbap, stone bowl bibimbap
Prep Time: 5 minutes
Cook Time: 35 minutes
Marinade time: 1 hour
Total Time: 40 minutes
Servings: 6 servings
Calories: 320kcal


  • 5 chicken thighs (5 or 6 – boneless, skinless and cut into medium chunks)
  • 1 cup rice (I use Lotus Foods, organic brown Jasmine rice)
  • 1.75 cups water (to cook rice – your brand may have different measurements)


  • .25 cup soy sauce
  • .25 cup maple syrup
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic paste
  • .50 teaspoon tarragon (dried)
  • .50 teaspoon ginger (dried)


  • 3 tablespoons sesame oil (divided – 1 tablespoon per veggie)
  • 1 large red bell pepper (chopped small)
  • 1 large onion (chopped small)
  • 1 medium bok choy (1 or 2 – chopped)
  • 10 ounces mushrooms (chopped small)
  • 3 teaspoon garlic paste (1 teaspoon per each veggie)
  • 1 teaspoon salt (divided, 1/4 teaspoon per vegetable)
  • 2 tablespoon sesame oil (divided – 1 tablespoon per bowl)
  • 2 eggs (1 per bowl)


  • Place all the marinade ingredients (soy sauce, maple syrup, garlic powder, garlic paste, tarragon, and ginger powder) in a bowl and whisk them together.
    .25 cup soy sauce, .25 cup maple syrup, 1 teaspoon garlic powder, 1 teaspoon garlic paste, .50 teaspoon tarragon, .50 teaspoon ginger
  • Add chicken and mix until the marinade covers the chicken. Cover and place in the refrigerator for 30 minutes to an hour.
    5 chicken thighs
  • Meanwhile, make the rice according to the package.
    1 cup rice
  • Place stone bowls in oven and set the oven for 425 F. Once it comes to temperature, set timer for 10 minutes. Once it beeps, turn off oven and set timer for 10 minutes. If all the vegetables aren't done cooking, you may leave the bowls in the oven.
  • Heat a large sauté pan or wok on medium, add 1 tablespoon marinade and once that heats up, add the chicken and sauté for 10 minutes, stirring every minute. Set aside.
  • Heat another sauté pan or wok on medium add 1 tablespoon oil and once that heats up, add onion and pepper and sauté for 10 minutes. Set aside.
    3 tablespoons sesame oil, 1 large onion, 1 large red bell pepper
  • In the pan you sautéed the chicken in add 1 tablespoon of oil and once that heats up, add bok choy and sauté for 4 minutes. Set aside.
    1 medium bok choy
  • In the pan the onion and pepper was in, add 1 tablespoon of oil and once that heats up, add mushrooms and sauté for 5 minutes. Set aside.
    10 ounces mushrooms
  • Take stone bowls out of the oven, set them on the burners and turn the heat under them on medium.
  • Add 1 tablespoon of sesame oil to each stone bowl and take a silicone brush and distribute oil up the sides of the bowls.
    2 tablespoon sesame oil
  • Add spoonfuls of rice to the bowls and spread it up the sides of the bowls, flattening it with the bowl of the spoon
  • Add the vegetables individually to the bowl keeping them in the quadrants. This is for presentation since you're just going to mix it together with a spoon when you serve it.
  • Add a few spoonfuls of chicken on the vegetables in the middle.
  • Set the timer for 15 minutes for crunchy rice or 10 minutes for softer rice.
  • Either fry the eggs sunny-side up or add them raw to the bowls after you place the BBB on the table.
  • Use a large serving spoon to mix the BBB until the egg is cooked (if you’re using raw eggs).
  • Serve
  • Add Gochujang sauce for extra spice, or soy sauce, or eat plain
  • Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!


While the chicken is marinating, cook the rice.
You can cook things simultaneously and even heat the stone bowl at the same time.


Serving: 1serving | Calories: 320kcal | Carbohydrates: 44g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 144mg | Sodium: 1131mg | Potassium: 950mg | Fiber: 3g | Sugar: 13g | Vitamin A: 7215IU | Vitamin C: 101.8mg | Calcium: 203mg | Iron: 3.2mg
Get new recipes in your inbox!Click here! to sign up for our newsletter
 | Website

From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

Similar Posts


  1. Very excited to come across this meal – it is my best friend’s favourite also! She is going to love when I make this for her 🙂

    1. I hope she likes it Alexandra! I’ve been making it like this for over a year, so it’s tried and true.

  2. This dish is so authentic and perfect when I’m craving this dish! I love the idea that it can be made right at home. Looks yummy.

  3. Wow this dish looks delicious and flavorful! Love how visually your recipes look on your site.

  4. i’m totally with you on the julienned vegetables. i just don’t have the patience for that. I LOVE me some bibimbap though! it’s such a flavorful, comforting dish. Great simple recipe!

  5. I’ve had this bibimbap in a Japanese restaurant and loved it (the vegetarian version). Love the flavors, the spiciness, the veggies mixed together with the rice. And I like that you make it “user friendly” and not too much of an effort.

    1. Thanks Nicoletta! I make it vegetarian often because hubby prefers it that way. I like the chicken but when I make it, I just put it on mine! 🙂

  6. I love bibimbap but I’ve never been brave enough to try making it at home. I love how you broke this recipe down into manageable steps I really want to try it!

  7. This dish is right up my alley!! The egg on top is the perfect finishing touch. I’ve never had bibimbap but now I’m inspired to make it!

  8. What an artful and mouthwatering recipe you have created with this Bibimbap! I’ve never had this food before but your presentation of it is the stuff that culinary dreams are made of; thank you for sharing!

    1. Thanks Dan! I appreciate all your kind words! I love this dish so much and love when others discover it.

  9. I fell in love with Bibimbap when my Korean friend made me try her homemade version, but I never attempted making it on my own. Your recipe is incredibly detailed and it makes it look so easy to make! I can’t wait to try it! 🙂

    1. Thanks Jessica! I appreciate your comment! I feel like I got it down to making it to a manageable time frame! I hope you do try it and enjoy it when you do.

    1. Thanks Gina!! It is so delicious that I eat it just about every week. I only deviate when we have an outing planned. 🙂

  10. Such a creative and unique recipe! This has all of the great flavors that I love! I’m eager to give this a try! Thanks for a great recipe!

  11. This looks like such a rich and delightful comfort food. This recipe looks so simple and easy to make from your instructions ! Thank you for sharing !

  12. I have to confess, Elaine, I’m pretty ignorant when it comes to Korean cuisine. This Bibimbap (love how the name makes the lips dance!) recipe sure sounds special and your step by step pics are very helpful. Will save this recipe for the days I’m tired of eating the same old!

  13. Wowie this post is awesome!!!! Everything I ever want to know about Bimibap so clearly explained! And your in process shots really help! Thanks so much for sharing Elaine :). You’ve def inspired me to make this!

    1. Thanks so much Daniela! It’s a fun and delicious way to try something new! Or to make something you just get in restaurants.

  14. Goodness me, this type of cooking takes my breath away every time I see something like this on tele shows. I’m so happy to see you have cooked this bibimbap in stone bowl. I don’t own a stone bowl, i’m so jealous, boy that bibimbap looks out of the world. HEAVEN!

    1. Thanks Jo! The bowls, (in my opinion) are crucial. It makes it feel so authentic and keeps the food nice and hot!

  15. Hi!Where can I get authentic stone bowls like this. Which stone do you prefer?

    Thank you for posting these yummy recipes!!

    1. I bought mine on Amazon. I like the bigger one which is 32 ounces, I believe. It’s a fun bowl and makes the rice so crispy.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating