Hot Stone Pot Dolsot Bibimbap 돌솥비빔밥

Bibimbap is a strange yet one of the most delicious dish.

It is a mix (Bibim) of rice (bap)  with different kind of vegetables and korean traditional plants/roots and meats seasoned with Gochujang (Korean hot pepper paste) and sesame oil.

There is no perfect recipe, usually, we add whatever we have.

In general, it looks pretty attractive.

When you imagine eating the Bibimbap, that can sound and look a bit messy but if you take a spoon of it, 

you are surprised by the amazing harmony of texture and taste!

Heterogeneity in Harmony... 

I love Bibimbap and even more when it's served hot. 

Not every Bibimbap is served hot! 

 I like to use Dolsot (Stone pot).

I brought a stone pan from Korea last year and I can't be more satisfied!

First, it looks beautiful! 

And when you cook, the pot/pan heats very slowly but keeps the heat longer.

It stays hot! Your rice will be hot until you finish the last spoon. 

You don't even have to fry your egg to put on the top.

Just crack an egg directly on the rice and voilà! 

With the heat, your egg is cooked.

The best part of it is:

 it makes the crispy/crunchy at the bottom. 

Crunchy Fried Rice!! 

It is amazing!

So DELICIOUS!

Don't have Stone pot?

No problem, use a cast-iron pan!

Put a layer of rice on oiled pan (sesame oil)

Garnish with veggies (previously cooked, boiled and/or stir-fried and seasoned with salt)

Add an egg on top

Before mixing everything, add some sesame oil and a spoon of Gochujang.

J'ADORE.

Quand tu as faim, c'est une tuerie.

Dolsot bibimbap - Hot stone pot mixed rice