Dolsot Bibimbap

Lately we’ve been obsessed with toasting cooked rice in a cast iron with a bit of sesame oil. Once it’s crispy we add whatever vegetables are on hand, a sunny side up egg, and a mixture of gochujang (Korean fermented chili paste) and vinegar. It makes an awesome chewy and spicy homemade version of Dolsot Bibimbap which is good for snacks, lunch, dinner, or even breakfast.

Recipes for bibimbap (literally translated from the Korean as “mixed rice”) can be found all over the internet; for the video we used Nick Kindelsparger’s recipe from Serious Eats. His version isn’t done in a dolsot (stone pot), so it doesn’t produce that crunchy layer of rice, which is, in our opinion, the best part. Since we don’t own a dolsot and have no plans for finding space for one of those heavy guys, we used a cast iron skillet. We highly recommend throwing some rice in any kind of heavy-bottomed pan with sesame oil the next time you cook. It takes 10-15 minutes on medium heat for the rice to get deliciously crispy but is well worth the wait.


  1. says

    Your Bibimbap video is wonderful! I recently bought a Dolsot stone bowl and made Bibimbap with crispy rice and it was delicious.

    • says

      Thanks Kiyo, the crispy rice in our opinion is what really makes the dish special. It’s one of our favorite things to make when we have a lot of random leftover vegetables; pretty much everything is good with gochujang, fried egg, and crispy rice.

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