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….

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