# Hot Stone Pot Bibimbap

A delicious and healthy bibimbap and dolsot bibimbap recipe with a crispy rice bottom.

- Servings: 1 servings
- Total time: 6 min
- Cuisine: Korean
- Category: Dinner
- Language: en

## Ingredients

- 7 oz beef
- 7 oz radish
- 3 oz soy bean sprouts
- 3 oz spinach
- 0.5 carrot
- 0.5 zucchini
- 2 eggs
- 1 tablespoon sesame oil
- 0.5 tablespoon cooking oil
- 0.5 tablespoon sesame seeds
- 2 pinches salt
- 1 tablespoon fish sauce
- 1 tablespoon red pepper flakes
- 1 tablespoon red pepper paste
- 1 tablespoon minced garlic
- 1 tablespoon honey
- 1 pinch ground pepper
- 2 tablespoon soy sauce
- 1 bowl rice

## Instructions

1. Slice the radish thinly and put 1 teaspoon of salt. Mix it well and rest it for 10 minutes.
2. Cut the zucchini in half and cut it into thin pieces.
3. Stir-fry the zucchini for 1 minute. Add a pinch of salt.
4. Slice the carrots thinly and julienne it again.
5. Stir-fry the carrots for 1 minute in a preheated pan with a tablespoon of oil.
6. Slice the beef thinly and cut it into smaller pieces. Add two tablespoons of soy sauce, one tablespoon of sesame oil, half a tablespoon of minced garlic, one tablespoon of honey, and a bit of ground pepper. Mix well and stir-fry it in a pan later.
7. Blanch bean sprouts in boiling water for 2–3 minutes. Wash the bean sprouts in cold water to make them crunchy.
8. Add spinach to the water you blanched the bean sprouts in. Blanch it for 1 minute.
9. Wash the blanched spinach in cold water and drain with your hands.
10. Add two pinches of salt, one tablespoon of sesame oil, half a tablespoon of sesame seeds, and a bit of minced garlic to the blanched bean sprouts. Mix well.
11. Add two pinches of salt, one tablespoon of sesame oil, half a tablespoon of sesame seeds, and a bit of minced garlic to the blanched spinach. Mix well.
12. Add one tablespoon of red pepper powder, one tablespoon of fish sauce, half a tablespoon of sesame seeds, one teaspoon of minced garlic, and half a tablespoon of honey to the sliced radish. Mix well.
13. Add one tablespoon of sesame oil to the stone pot and add one bowl of rice, spread out the rice.
14. Put all the ingredients on the rice little by little.
15. Fry the eggs and put them on top of the bibimbap.
16. Place all ingredients over low heat for about 5 minutes. To make the bottom crispier, leave it on low heat for about 10 minutes. Turn up the heat and add one tablespoon of sesame oil.
17. Put a bit of red pepper paste before eating.

## Equipment

- knife
- bowl
- frying pan
- stone pot

## Source

- Original video: https://youtu.be/aj9_FPyLT2Y?si=6bNaajmJA6EDxaaN
- Recipe page: https://www.cliprecipe.com/recipe/8a1feb3c-8a1d-4e5f-8f8e-a14df812a236
- Extracted: 2025-03-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt