Monday, 20 February 2012

Dolsot Bibimbap (Korean Stone Pots)

While I was Zumba-ing, my most excellent husband-chef prepared all the bits for a delicious pair of dolsot bibimbaps. Tonight we had white rice, very rare, thinly sliced spiced beef from yesterday, stir-fried broccoli and carrots with a slosh of water-thinned soy sauce, and an innovation with the eggs! We've found that the clay pots we bought have less thermal capacity than the stone pots used in some restaurants, so entirely raw eggs don't go as crispy on the bottom of the pot as one would like. However it's completely unacceptable to overcook the yolk - raw yolk is one of life's great pleasures. So tonight we fried the white of the egg, then snipped it into strips, and popped the raw yolk on top of the hot pot at the last second, along with fried slivers of garlic. No kimchi tonight (the store was closed at 5pm; thanks, Perth!) but sweet chilli sauce was perfect with the soft rice, gooey yolk and spicy beef. Delish!

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