今日の夕食は、ビビンバでした。試行錯誤中のビビンバ、今日はまた違った方法でトライ。お野菜をそれぞれに調理するところは変わりませんが、ご飯は事前にコチジャンを絡めてフライパンで炒めてしまってから熱したストウブの深いフライパンに乗せ、冷めてしまったお野菜をレンジで温めてのせ、卵も加えて（蓋がないので）アルミフォイルをかぶせて温めておいたオーブンに。最後まで熱々でお焦げも出来て、なかなかよかったです。でも、手間かかりすぎ、な気が。。。石焼ビビンバ用の器を買うのが手っ取り早いですよね（笑）。

Today’s dinner was Bibimbap. I’ve been trying different methods of serving this and I tried another new way today. I cook each vegetable separately as you are supposed to do first. Then I sort of stir-fried the rice with Korean chilli paste, then put the rice in a heated deep Staub frying pan keeping it on heat. I then microwaved the vegetables so they are hot, put them on top of the rice, added egg yolk, covered it up with alminium foil (as this pan doesn’t come with a lid) and put it in the warmed oven for about 10 minutes. I think this was the best method so far because it was hot until we finished the meal and there was nice crispy rice on the bottom. It does seem a lot of work, though. It would be much simpler to use the special stoneware designed for Bibimbap from Korea….