How to Make Delicious Stone Bowl Bibimbap at Home: Step-by-Step Guide

Q: Do I need to use a stone bowl for this recipe?
A: While a stone bowl is traditional for bibimbap, you can use a regular bowl if a stone bowl is not available.

Q: Can I substitute the vegetables in the recipe?
A: Yes, you can use other vegetables as per your preference or availability.

Q: What makes the rice in bibimbap crispy?
A: Cooking the rice in a stone bowl (or a regular pan) on low heat with oil creates the crispy bottom layer.

Traditional Stone Bowl Bibimbap


  • 1 bowl of cooked rice
  • Spinach, as needed
  • Carrot, as needed
  • Bean sprouts, as needed
  • 1 egg
  • Korean hot pepper paste (Gochujang), to taste
  • 1/2 zucchini
  • Mushrooms (for blanching)
  • Thinly sliced pork or beef (optional)
  • Sesame oil and sesame seeds
  1. Blanch spinach and mushrooms in boiling water, then drain.
  2. Blanch bean sprouts in boiling water, then drain.
  3. Blanch julienned zucchini and carrot in boiling water, then drain.
  4. If using meat, stir-fry it until cooked.
  5. Brush a stone bowl (or a regular bowl) with oil and heat it on low flame.
  6. Fry an egg and set it aside.
  7. Put the cooked rice into the bowl and arrange the blanched vegetables and meat (if used) around the rice.
  8. Add Korean hot pepper paste (Gochujang).
  9. Top with the fried egg and sprinkle with black sesame seeds.
  10. Your delicious Stone Bowl Bibimbap is ready to serve!
  • Calories: Varies based on ingredients used.
  • Rich in carbohydrates and fiber.
  • Good source of protein (especially if meat is added).
  • Contains vitamins and minerals from the vegetables.
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