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dolsot bibimbap | dolsot pan | how to make bibimbap | vegetarian bibimbap

BEST Bibimbap

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  • Author: Sonja
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 1x


This authentic dolsot bibimbap is just as good as restaurant style! For a homemade version, use a cast iron skillet instead of a dolsot pan.



For the dolsot bibimbap

  • 4 to 6 tablespoons vegetable oil (we used grapeseed)
  • 2 cups julienned carrots (about 4 medium carrots)
  • 2 cups julienned zucchini (2 to 4 zucchini)
  • 2 cups thinly sliced onions (1 to 2 onions)
  • 2 cups thinly sliced shiitake mushrooms
  • Salt and black pepper, to taste
  • 1 teaspoon soy sauce, or more to taste
  • 3 to 4 teaspoons toasted sesame seeds, divided
  • 5 to 6 cups packed torn spinach leaves
  • 1 tablespoon minced garlic 2 to 3 cloves)
  • 2 to 4 tablespoons sesame oil, divided
  • 8 to 10 cups cooked white short-grain rice (try our Instant Pot method or Stovetop Method)
  • 4 to 6 large eggs (1 per person)
  • Shredded roasted seaweed (nori), for serving
  • Gochujang or gochujang sauce, for serving

For the gochujang sauce (optional)

  • 1/2 cup gochujang
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon toasted sesame seeds


  1. To cook the vegetables, saute each type separately: In a large nonstick skillet, heat a tablespoon or so vegetable oil over medium high heat. Add the vegetable, then season generously with salt and pepper and cook, stirring, until tender. Carrots will take about 3 to 4 minutes, zucchini 1 to 2 minutes, onions 5 to 7 minutes, and mushrooms 5 to 7 minutes. You can add a touch of soy sauce to the mushrooms, if you like. When each vegetable is done, remove and sprinkle with 1 to teaspoons sesame seeds, then set aside.
  2. Boil water in a teapot. Place the spinach in a colander and pour the water over the spinach until bright green and soft. Immediately drain and rinse to stop the cooking, then toss the spinach with 1 tablespoon garlic, 1 to 2 tablespoons sesame oil, 2 teaspoons sesame seeds, 1 teaspoon soy sauce, salt and pepper. Taste and adjust seasonings as needed. Set aside.
  3. Finally, in a large cast-iron skillet, heat 1 to 2 tablespoons sesame oil over low. When the oil is hot, add the rice to the skillet and spread gently into an even layer. Cook, without stirring, for about 15 minutes, letting the rice crackle very gently, until the bottom layer of rice form a golden, crisp crust.
  4. If desired, mix together the gochujang sauce (you can also serve with just gochujang, but we enjoyed it with the sauce!). If necessary, thin out the sauce with a bit of water (our gochujang was pretty thin, so we didn’t need to do this step).
  5. Fry the eggs: in a medium nonstick skillet, heat 1 tablespoon vegetable oil over medium low heat. Crack the eggs gently into the skillet and cook, without moving them, until the whites are set and opaque, 1 to 2 minutes.
  6. Divide the rice between 6 large, shallow bowls, followed by the vegetables, eggs, and a handful of roasted seaweed on top. Serve with gochujang sauce (or gochujang) on top or on the side.


This recipe was reprinted with permission from A Common Table by Cynthia Chen McTernan.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Korean