It could also be spelled Bibimbap, of course. It's a South Korean dish, and the translation goes something like "stirred rice". Dolsot Bibimbap is the toothsome "stone pot stirred rice," meaning you eat from a sizzling stone bowl that turns some of your rice into fragments of crisp golden joy.
JB and I went out for some bibimbop on yet another remarkably cold day of this winter. Sizzling stone bowl full of vittles = ultimate warming winter dinner! Steamed spinach, shredded carrots, shredded daikon, chewy slices of shitake mushroom, some tofu cubes, and a fried egg sat prettily atop a bowl of warm rice. We had some Korean barbecue sauce as a condiment, but I prefer my bowl unadorned.
See, they coat the bowl with sesame oil to perfectly crisp the rice. Wikipedia told me, and I am kinda excited to try bibimbap at home with a cast-iron pan and a sesame oil paint brush.
I should have taken a picture of my beautiful bowl of hot sizzling delish, but I was too hungry. Wikipedia provided a fine picture of Dolsot Bibimbap, though.
Soon I'll attempt this dish at home, with spinach, tofu, shitake mushrooms, sticky rice, and perhaps even a fried egg on top.
No comments:
Post a Comment