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overhead view of the bibimbap in a stone bowl
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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.
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

Ingredients

  • 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)

Marinade

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

Vegetables

  • 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)

Instructions

  • 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

Notes

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

Nutrition

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