Thursday, 2 June 2011

Mixed vegetables and rice in the stone bowl/ 돌솥 비빕밥

  1. Bibimbab, one of the most versatile dishes in Korean cuisine, can be  vegetarian or meat dish . You may use any seasonal vegetables. bean sprout, carrot, courgette etc.  Cook your chosen vegetables and season with salt and pepper. Place vegetables/meat on top of the rice, add a raw egg yolk (when you mix with hot rice the egg will cook) and serve with sauce/ chilli paste (gochujang) cooked with sesame oil and garlic.                                                                                                                                                                                                                                                                                                                                                                         
  2. Dolssot ( stone bowl) creates a rice crust in the bottom by cooking a little oil and rice on the direct heat. Cook on the hob for 5 minutes . This makes a  different texture of rice. Crust  in the bottom, soft on the top.                                                                          3. Bibimbab in a stone bowl looks very attractive but it is costly. I bought one to use in my cookery  class, unfortunately it was expensive (£17.00). However, you could use a brown Korean earth ware stew bowl, or even the Spanish  tapas dish, for cost of about £5.00.  Most such bowls can be used  to cook directly on the hob.

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