Sizzling Pork Bibimbap
April 12, 2013
I was introduced to Korean bibimbap when visiting a friend’s house for dinner and was instantly hooked. This is one of our new favorite meals. I love discovering new types of food. This one is really exciting to me as it is a real flavor and textural sensation. It is easy to prepare, the kids eat it (minus the chilli sauces) and it is healthy. Fresh, crisp, creamy and a little spicy. What is not to like?
For me, the attraction of this meal is the crunchy, crisp rice at the bottom of the bowl. When this is combined with simple fresh ingredients, hot chilli sauce and the creaminess that the egg adds when stirred through, it is extremely moreish.
Bibimbap is often cooked in dolsot bowls. These bowls are made from thick, heavy stone that can be heated on a gas burner of a stove. It took me 6 months to locate a store that sold dolsot bowls, and then collect them (my young boys dislike long car trips and shopping).
In the meantime, I attempted numerous interpretations of this recipe until I perfected a recipe I loved and wanted to share with you. This recipe is not a traditional Korean bibimbap recipe, it is my interpretation of the meal made for me.
In an attempt to make this recipe more accessible to a larger audience, without the need for the dolsot bowls, I began testing this recipe using an iron fry pan. Both the iron pan and the dolsot bowls work equally well, although making the recipe in a pan seemed easier than cooking individual bowls on the hot plates. The timing of the cooking is also based on the use of an iron pan.
I found my pans at a recycle center for a few dollars. After being cleaned up and seasoned they have become a favorite in my kitchen.
The coriander root in the ingredient listing is not an essential ingredient. If you do not have any, leave it out or add a pinch of dried coriander root powder.
Have you tried bibimbap?
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