Dol Sot Bi Bim Bap Recipe -
Dol Sot Bi Bim Bap Recipe
  • READY IN 2 hr

Dol Sot Bi Bim Bap

Recipe by  

"Dol Sot Bi Bim Bap is Korean for Hot Stone Bowl with Mixed Rice - oh, and vegetables, and meat, and egg. My 'go to' favorite Korean dish, next to haemul pajeon and Bulgogi. I'm a big carnivore so my version has about 25% more meat than the traditional version. Mmmmmm, cow! "

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    1 hr
  • COOK

    1 hr

    2 hrs


  1. Make the marinade for the beef. Combine the soy sauce, sugars, garlic, green onions, sesame seeds in a large bowl; add the sliced beef strips to the marinade, and season with salt and pepper. Cover, and refrigerate for at least 2 hours.
  2. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  3. Preheat an oven to 425 degrees F (220 degrees C), and place 6 Korean stone bowls in oven. Combine shiitake mushrooms and 1/2 cup hot water in a small bowl, and soak for about 10 minutes, until pliable. Trim off and discard the stems. Thinly slice the caps. Set aside.
  4. Bring a saucepan of water to a boil. Add spinach to the water just long enough to wilt the leaves, and then drain and pat dry. Set aside. Combine cucumber and carrots in a bowl, and season with salt and pepper. Set aside.
  5. Preheat wok over medium-high heat. Cook carrots and cucumbers in a small amount of sesame oil to soften, stirring frequently. Remove from pan, and set aside. Add a small amount of sesame oil to the pan, and cook spinach in sesame oil for a minute or two. Remove spinach from pan,and set aside. Add the meat strips and marinade to the wok; cook, stirring frequently, until the liquid reduces in volume, about 4 to 5 minutes.
  6. Transfer the stone bowls from the oven to suitable heat resistant surface. Brush each bowl with sesame oil to coat. Divide the rice into the bowls, and gently pack to the bottom (the rice should sizzle as you arrange). Arrange the cucumbers and carrots, bean sprouts, greens, shiitake mushrooms, and beef mixture over each potion of rice. Immediately before serving , add one raw egg yolk to each bowl, drizzle with about a tablespoon of sesame oil, and top with the nori. Serve Kochujang sauce as a condiment.
Kitchen-Friendly View


  • You can substitute zucchini for the cucumber.
  • For Dol Sot Bi Bim Bap, you can either fry the egg and place on top, or just add the raw egg yolk on top immediately before serving to allow the person eating to mix it in.

Reviews More Reviews

Most Helpful Positive Review
Sep 23, 2008

If I must say so myself....

Most Helpful Critical Review
Nov 09, 2010

I usually don't find bibimbap recipes that use brown sugar. This is an interesting addition. I think next time I may try this, just to see what the taste differenc e is. Otherwise, this seems like the usual bibimbap recipe that is always great!

May 25, 2010

This looks awesome, does anybody know where to get stone bowls?

Jun 15, 2009

Marinade for the beef is good! Although next time, I would use ground beef so its more mix-able. However, with preparing the vegetables, I added some things for more flavor: Mushrooms, I sauteed them with 1 tsp vegetable oil, 2tsp soysauce and 2tsp sugar and some sesame oil. Bean sprouts, I cooked them in a pot with a cup of water with 1tsp of salt for 20 minutes, then mixed it with 1 clove minced garlic, sesame oil and a pinch of salt. Spinach:I boiled it for a minute, as per the recipe, then added a pinch of salt, 1 tsp soysauce, 1 clove mince garlic and sesame oil. Zucchini and carrots : sprinkled with salt and sauted for a few minutes separately. Thanks for a great recipe!

Jun 02, 2011

This was great - we tried it on a whim, and man were we happy with this gem. We used pyrex bowls, replaced green onion with regular, and used a few other fresh vegetables we had on hand ( snow peas, baby carrots and arugula). We didn't have chili paste so we looked up a substitute, and it really became the star of the dish alongside the meat. Will be making again, and again... and again.

May 10, 2010

All I can say is thank you! My husband loves this dish and I've been hard pressed to find a recipe that he likes. Thank you for sharing!!!

Nov 13, 2009

Made this last night for the first time. My husband lived in Korea for a year and this was one of his favorite dishes to order. I scaled it down to four and made as directed (even the raw egg which my husband insisted on). It was great but way too sweet. Once we added a spoon full of kuchujang to each of our bowls, it was perfect. My husband has requested me to make it again. Next time I'll reduce the marinade a little so it's not overly sweet and my kids can eat it without the kochujang. Also, skip the drizzle of sesame oil on the finished product (doesn't need it).

Jan 09, 2012

This recipe is time consuming, but definitely worth it. I made it exactly as is, and it was wonderful.


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  • Calories
  • 937 kcal
  • 47%
  • Carbohydrates
  • 120.8 g
  • 39%
  • Cholesterol
  • 220 mg
  • 73%
  • Fat
  • 37.6 g
  • 58%
  • Fiber
  • 13 g
  • 52%
  • Protein
  • 35.8 g
  • 72%
  • Sodium
  • 1517 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

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