Dolsot Bibimbap

overhead view of the bibimbap in a stone bowl

This dolsot bibimbap recipe brings together crispy rice, savory chicken, and a colorful mix of vegetables in a hot stone bowl. Topped with a fried egg and served with gochujang, it's a flavorful and satisfying dish you'll want to make again and again.

Course Dinner

Cuisine Korean

Keyword bibimbap, dolsot bibimbap, stone bowl bibimbap

Prep Time 5

Cook Time 35

Marinade time 1

Total Time 40

Servings servings

Calories 320kcal

Author Elaine Benoit

Equipment

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 and chicken)
2 tablespoon sesame oil (divided - 1 tablespoon per bowl)
2 eggs (1 per bowl)

Addon

Gochujang sauce

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, 1.75 cups water
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 1/4 tsp salt, 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, pepper, 1 teaspoon garlic, and 1/4 teaspoon salt, and sauté for 10 minutes. Set aside.
3 tablespoons sesame oil, 1 large red bell pepper, 1 large onion, 3 teaspoon garlic paste, 1 teaspoon salt
In the pan you sautéed the chicken in add 1 tablespoon of oil and once that heats up, add bok choy,1 teaspoon garlic, and 1/4 teaspoon salt, 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, 1 teaspoon garlic, and 1/4 teaspoon salt 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).
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