Stone Pot Bibimbap with Crispy Rice and Spicy Gochujang

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A traditional dolsot-style Bibimbap featuring crispy golden rice crust, seasoned vegetables, marinated beef strips, and a fiery gochujang sauce. This korean-inspired korean ready in about 70 minutes pairs short grain white rice, water, thinly sliced beef ribeye for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 1 1/2 cups short grain white rice
• 1 3/4 cups water
• 6 oz thinly sliced beef ribeye
• 1 1/2 tbsp soy sauce
• 1 tbsp mirin
• 1 clove minced garlic
• 1 cup spinach
• 3/4 cup bean sprouts
• 1 small, julienned carrot
• 1 small, julienned zucchini
• 2 tbsp gochujang
• 2 tbsp sesame oil
• 1 tsp sugar
• 1 fried egg
• 1 tsp toasted sesame seeds
• 1 stalk, thinly sliced scallions
• 1 tbsp vegetable oil

Instructions

1. Step 1: Rinse 1 1/2 cups short grain white rice and soak for 30 minutes, then drain and combine with 1 3/4 cups water in a dolsot stone pot; cook over medium heat until rice is tender and a golden crust forms at the bottom, about 25 minutes.
2. Step 2: In a bowl, marinate 6 oz thinly sliced beef ribeye with 1 1/2 tbsp soy sauce, 1 tbsp mirin, 1 clove minced garlic, and 1 tsp sugar for 15 minutes.
3. Step 3: Heat 1 tbsp vegetable oil in a skillet over medium-high heat; add marinated beef and sauté for 3-4 minutes until just cooked and caramelized; set aside.
4. Step 4: Blanch 1 cup spinach in boiling water for 30 seconds, drain, squeeze out excess water, and season with 1 tsp sesame oil and a pinch of salt.
5. Step 5: Blanch 3/4 cup bean sprouts for 1 minute, drain and season with 1 tsp sesame oil and a pinch of salt.
6. Step 6: Sauté 1 small julienned carrot in 1 tsp sesame oil for 2 minutes until tender; repeat with 1 small julienned zucchini.
7. Step 7: Mix 2 tbsp gochujang with 1 tsp sugar and 1 tsp sesame oil until smooth.
8. Step 8: Once rice is cooked and crispy on bottom, carefully arrange vegetables and beef on top of rice in the stone pot.
9. Step 9: Fry 1 egg sunny side up in a separate pan over medium heat until whites are set, then place on top of the rice bowl.
10. Step 10: Garnish with 1 tsp toasted sesame seeds and 1 sliced scallion. Serve immediately, stirring all ingredients together with gochujang sauce before eating.