How to Make Korean Bibimbap With a Stone Bowl

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Sizzling Food to Beat the Sizzling Summer Heat

Bibimbap is a Korean dish meaning “mixed rice.” It’s a bowl of warm rice topped with an array of seasoned vegetables, protein (often beef, tofu, or chicken), and a fried or raw egg, served with a spicy gochujang (red chili paste) sauce. The ingredients are arranged colorfully and mixed together before eating, creating a balance of textures and flavors—crisp, tender, savory, and spicy.

Common vegetables include carrots, spinach, zucchini, mushrooms, and bean sprouts, each seasoned separately with sesame oil, soy sauce, or garlic. Bibimbap can be served in a regular bowl or a hot stone bowl (dolsot), which crisps the rice at the bottom (nurungji) and keeps the dish sizzling.

While bibimbap isn’t a Japanese dish, we at Globalkitchen Japan feel we have a responsibility to keep you feeling cool this summer. Since Japanese cuisine is mysteriously devoid of spicy dishes, we phoned a friend from Korea to get a recipe for some delicious, spicy Korean food. When we asked him for his favorite spicy Korean food, he yelled “BIBIMBAP!” and slammed his smartphone on the table (he’s old-fashioned). After further researched, we learned that bibimbap is one of the more popular dishes on their side of the Sea of Japan, so it is now our responsibility to help you add this recipe to your summer menu.

Before we get to the recipe, though, first we need to talk about the stone bowl popularly used for serving bibimbap.

Getting Started With a Stone Bowl

While using a stone bowl for bibimbap is optional, if you want to maximize the visual and auditory stimulus your bibimbap meal provides to your guests (for example, if you want to impress a cute Korean girl), then the dolsot might be for you. Dolsot are the stone bowls that bibimbap is often served in to help elevate the experience with their characteristic heft and sizzle.

New dolsot bowls need seasoning to clean them, remove manufacturing residues, and to create a stick-resistant surface. This process strengthens the bowl and prevents cracking during use. Check the manufacturer’s instructions, as some pre-seasoned bowls may skip parts of this process, but most raw stone bowls require the following:

Materials Needed

• Dolsot stone bowl
• Coarse sea salt or kosher salt
• Water
• Neutral cooking oil
• Soft sponge or cloth
• Oven (optional)

Time: About 1-2 hours.

1. Inspect the Bowl

Check for cracks or damage. Don’t use a cracked dolsot, as it may shatter when heated.

Rinse the bowl under running water to remove dust or debris.

2. Clean with Salt

Fill the bowl halfway with water and add 2-3 tablespoons of coarse sea salt.

Place the bowl on a stovetop over medium heat and bring the saltwater to a boil for 10-15 minutes. This cleans the stone and removes impurities.

Alternatively, scrub the interior with a handful of coarse salt and a damp sponge (no water boiling) to clean the surface.

3. Oil Seasoning

Empty the saltwater and let the bowl cool slightly (still warm but not scalding).

Wipe the interior with a thin layer of neutral oil (vegetable or sesame) using a cloth or paper towel. Ensure even coverage, especially on the bottom and sides.

Place the bowl in an oven at 300°F (150°C) for 30-60 minutes, or heat it on low on the stovetop for 20 minutes to let the oil soak in.

Remove and let it cool completely. Wipe off excess oil with a clean cloth.

4. Repeat (Optional)

For very porous or untreated stone, repeat the oil seasoning 1-2 more times to build a stronger stick-resistant layer.

5. Final Rinse

Rinse the bowl with warm water to remove any remaining salt or oil residue. Dry thoroughly with a clean towel or air-dry.

Recipe for Bibimbap

Ingredients (Serves 1)

• Cooked rice: 250g (8.8 oz)
• Kimchi: To taste
• Egg yolk: 1
• Sesame oil: To taste
• Gochujang (Korean red chili paste): To taste
• White sesame seeds: To taste
• Shredded red chili threads: To taste

Korean-Style Minced Meat

• Ground beef and pork mix: 100g (3.5 oz)
• Sesame oil: 5ml (1 tsp)
• Sugar: 5g (1 tsp)
• Sake: 15ml (1 tbsp)
• Gochujang: 7.5g (1/2 tbsp)
• Soy sauce: 15ml (1 tbsp)
• Grated garlic: 2.5g (1/2 tsp)
• Grated ginger: 2.5g (1/2 tsp)
• White sesame seeds: To taste

Three-Color Namul (Vegetable Mix)

• Spinach: 1/4 bunch
• Carrot: 1/4
• Bean sprouts: 1/4 bag
• Salt: Pinch
• Sesame oil: To taste

Brown Meat

Heat sesame oil in a pan, add ground meat, and cook over medium heat until browned.

Season and Simmer

Once cooked, add sugar, sake, gochujang, soy sauce, garlic, ginger, and sesame seeds. Simmer for 1-2 minutes.

Prepare Vegetables

Cut spinach into 4-5cm (1.5-2 in) pieces. Julienne the carrot. Rinse bean sprouts.

Boil Vegetables

In a pan, layer carrots, spinach, and bean sprouts. Sprinkle with salt, cover, and boil over low heat.

Drain

Once cooked, drain excess water and season with salt and sesame oil.

Prepare the Stone Bowl

Preheat the stone bowl over low heat and coat with sesame oil.

See the safety guidelines below to learn how to safely cook with stone bowls.

Add Bibimbap and Heat

Add pre-cooked rice to the bowl, pressing it down to crisp the bottom of the rice, top with minced meat (with its sauce) and three-color namul. Heat on low for 5–10 minutes.

Serve

Transfer the bowl to a trivet or other heatproof tray. Add kimchi, egg yolk, gochujang, sesame seeds, and chili threads. Mix thoroughly and serve.

Cooking Safely with a Stone Bowl

Dolsot bowls get extremely hot (up to 500°F/260°C or more) and retain heat for a long time, so safety is critical to avoid burns, fires, or damage to the bowl.

Safety Guidelines

1. Use Proper Equipment:
   • Heat source: Gas stoves are ideal for direct, even heating. Electric stoves work but may heat unevenly—use a diffuser plate if needed. Induction stoves are generally incompatible unless the dolsot is induction-ready (check the product).
   • Tongs or gloves: Use heat-resistant oven mitts or metal tongs to handle the bowl. Silicone mitts may melt if they touch the bowl directly.
   • Heatproof surface: Place the hot dolsot on a wooden or metal tray designed for dolsot use (often sold with the bowl). Avoid placing it directly on plastic, glass, or cold surfaces, which can crack or shatter.
2. Heat Gradually:
   • Start heating the dolsot on low-medium heat, increasing to medium-high after 5-10 minutes. Sudden high heat can cause thermal shock and crack the stone.
   • If using an oven to preheat, set it to 400°F (200°C) and place the bowl inside while the oven warms up.
3. Monitor While Cooking:
   • Never leave a heating dolsot unattended. The oil inside can smoke or ignite if overheated.
   • If adding ingredients like rice, ensure they’re at room temperature or warm to avoid shocking the hot stone.
4. Serving Safely:
   • Warn diners that the bowl is extremely hot. Use a tray or mat to serve, and keep it away from children or flammable materials.
   • For bibimbap, assemble quickly to maintain heat but don’t overfill, as excess ingredients can cool the bowl.
5. Avoid Thermal Shock:
   • Do not add cold water, ingredients, or place the hot bowl on a cold surface (e.g., wet countertop). This can cause cracking.
   • If you need to add liquid (e.g., for soups), ensure it’s warm or hot.

Example for Bibimbap: - Heat the oiled dolsot on medium-high for 10-15 minutes until it sizzles. - Add cooked rice, pressing it down to form a crispy layer. Add toppings (beef, veggies, egg) and serve immediately on a heatproof tray. - Use tongs to move the bowl and warn others of the heat.

Caring for the Stone Bowl After Cooking

Proper care extends the dolsot’s lifespan and prevents damage or flavor contamination.

Steps

1. Cool Completely:
   • Let the dolsot cool naturally for at least 1-2 hours after cooking. Do not place it in the fridge, freezer, or under cold water, as rapid cooling can crack the stone.
   • Place it on a heatproof surface away from drafts or cold surfaces during cooling.
2. Clean Gently:
   • Once fully cooled, fill the bowl with warm water to loosen food residues. Let it soak for 10-15 minutes if needed.
   • Scrub gently with a soft sponge or cloth. For stubborn rice or food stuck to the bottom, sprinkle coarse salt and scrub lightly.
   • Avoid soap, as the porous stone can absorb it, affecting future dishes’ flavors. If soap is accidentally used, rinse thoroughly and re-season with oil.
3. Remove Stains or Odors:
   • For stains, make a paste of baking soda and water, apply it to the stain, and let it sit for 10 minutes before scrubbing and rinsing.
   • For odors, boil water with a tablespoon of vinegar in the bowl for 10 minutes, then rinse and dry.
4. Dry Thoroughly:
   • Wipe the bowl dry with a clean towel or let it air-dry completely. Moisture left in the stone can cause mold or cracking during the next use.
5. Store Properly:
   • Store the dolsot in a dry, well-ventilated area. Avoid stacking heavy items on top, as stone can chip or crack.
   • If stacking multiple dolsots, place a soft cloth or paper towel between them to prevent scratches.
6. Periodic Maintenance:
   • Every few months or after heavy use, re-season the bowl by wiping it with a thin layer of oil and heating it on low for 15 minutes. This maintains the non-stick surface and prevents cracking.

Time: Cooling takes 1-2 hours; cleaning and drying take 10-20 minutes. Note: Never put a dolsot in a dishwasher, as the high heat, detergents, and water pressure can damage it.

Additional Tips

• Crack Prevention: Always heat and cool the bowl gradually. If you notice small cracks, stop using the dolsot, as it may shatter under heat.
• Long-Term Use: With proper care, a dolsot can last decades. Regular oiling and gentle cleaning keep it in top condition.
• Alternative Uses: Beyond bibimbap, use the dolsot for sizzling soups (e.g., sundubu jjigae) or stews, but ensure it’s heated properly for each use.
• Check Compatibility: If using on an electric or induction stove, confirm the dolsot is compatible or use a heat diffuser to prevent uneven heating.

Our Experience Cooking with a Stone Bowl

Cooking with stone at home is rare in the West as well as in Japan. From the above instructions on care and safety, you probably can already tell that working with stone requires more preparation and care than typical materials like stainless steel or cast iron.

Stone is heavy. We tried preparing the bowl in a pot of saltwater, but because we didn’t have tongs for handling the bowl, we found it very difficult to get it out of the pot. If you don’t have tongs, handling the bowl safely and securely will be difficult.

Unlike metal, stone is quite brittle–cracking and breaking stone is as easy as adding a bit of tap water to the bowl while it’s still hot, or heating it took quickly while it’s still wet. You need to be prepared to heat and cool it for long periods of time while ensuring your and your family’s safety.

And no matter how disciplined and prepared you are, there’s no way you’d want to use a stone bowl around children. Using a dolsot for bibimbap is strictly an adult activity.

Lastly, storing a stone bowl presents its own challenges. They’re large, heavy, and specialized kitchenware. If you’re like us, you have simple ramen bowls at home that you’re considering scrapping simply for lack of space.

As a result, for typical home use, although the bowls look great and the sizzly is satisfying, we found it very impractical, even if you never heat it up.

However, because it is so incredibly impractical, cooking with stone bowls is an excellent way to impress your guests. If the guest or occasion calls for exceptional levels of hospitality, bringing out the bibimbap bowl would make a great choice.

The products we used: