Bibimbap in a Ddukbaegi

Bibimbap in a DdukbaegiBibimbap is an incredibly versatile dish. Meaning literally ‘Mixed Rice,’ it is perfect for left overs or pre-made banchan. You simply add your desired sauteed, steamed or fermented vegetables of choice, typically along with bolgogi beef, to a hot bowl of crisping rice, and top it with a poaching egg.

Although the meat and vegetables really fill out the nutrition of this dish, the crisping rice part is the romantic deal breaker for making it a ‘must have’ meal. When assembled, steamed rice is traditionally placed in a hot dolsot or dukbaegi, then topped with the meat, vegetables, and an egg. This very hot pot crisps the rice on contact creating another texture and adding real depth to an otherwise simple concept of mixed vegetables and rice.

Suggestions for ‘mix-ins’:

Name of dish

By: Semiserious Chefs
Serves: 4


  • 16 ounces skirt steak or other steak of choice; sliced very thinly
  • 2 T micro planed or finely grated Asian pear
  • 4 large garlic cloves minced
  • 4 T soysauce
  • 2 T honey
  • 1/2 t ground black pepper
  • 1 t sesame oil (or more to taste)
  • 1/4 cup rice wine – I use shaoxing
  • 1/4 cup sliced green onions
  • 4 eggs
  • Choice of 4-5 ‘mix-ins’ (See suggestions above)
  •  4 each – 1/2 cup of niko niko calrose rice and 3/4 cup water
    • OR other prefered type of rice and water mixed according to the package


  1. For the Bulgogi: Whisk the pear, garlic, soy sauce, honey, pepper, sesame oil, and rice wine together in a large bowl. Then add the beef and onions, and let marinade for 2 hours. (Add chili paste or ground chilies as desired.)
  2. Place either 4 single serving dolsots or ddukbaegi or in one large communal pot on a burner(s) over low heat and add each serving of rice and water. Cover with a lid or plate. After two minutes bring this up to medium heat, until is simmers, then return heat back to low for 20 minutes.*
  3. While the rice is cooking prepare the desired mix-ins, or prep left-overs and banchan for plating.
  4. In either a hot skillet, dolsot, or ddubaegi, simmer the beef and onions in the marinade until cooked to desired doneness. Set aside.
  5. Add the mix-ins to your rice dish, along with the bugogi, and crack in an egg. Allow to finish steaming, covered, until the egg is perfectly poached.

Optional: You can also use pre-made rice and simply heat your dolsot or ddukbaegi up to hot over medium heat, then add the rice, pressing into the bottom, and top with desired mix-ins, according to each consumer’s tastes. Make a small divot in the middle and add one egg, (or 4 divots and 4 eggs in a very large pot.) Cover and let everything heat, bringing it back down to low so your rice doesn’t burn.

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