Last week, I published the first ever Korean recipe on Rasa Malaysia and confessed to the world that I am a total klutz when it comes to Korean food. Debra Samuels, coauthor of “The Korean Table” came to my rescue.
She encouraged me to learn about Korean cooking and sent me her beautiful cookbook. I invited her to share her bibimbap recipe with us and she kindly accepted. Welcome Debra, it’s great to have you here!
Thanks for inviting me to be a guest. I couldn’t resist telling you how happy I was to see your posting on Korean seaweed salad.
Finally Korean cuisine on your beautiful blog! I am the coauthor of The Korean Table, (Tuttle Publishing 2008) with my good friend Taekyung Chung.
Everyone knows how tasty and tongue-tingling Korean cuisine can be. We all love going out for delicious bbq kalbi ribs or a bowl of jap chae and dipping into the myriad of little plates of banchan and kimchi that make up the landscape of the table.
But the next step is making these dishes at home. I thought I would start with the iconic dolsot bibimbap, a mixed vegetable and rice dish, served in a hot stone pot.
A collection of those seasoned side dishes attractively arrange atop a mound of rice sizzling from the heat captured in the stone. We use what the cook might have at home—a cast iron pan, but a Teflon skillet will work as well.
This bibimbap recipe looks long but is really many recipes folded into one. The tasty toppings are arranged on the rice like the spokes of a colorful bicycle wheel, topped with a sunny-side up egg and a dollop of spicy red pepper paste (gochujang). Mix it all together just before you eat—but not before everyone admires you culinary art project!
Learn more about Korean Food and check out these photos to see how the dish is assembled.
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