Bibimbop is one of my favorite Korean dishes to make at home. I normally make individual size bibimbop by mixing the freshly steamed rice and vegetables (recipe is found here), and it's always so good.
This time, I used the tagine-style donabe, "Fukkura-san", to make the dynamic version, which also makes the "crusty" rice on the bottom just like the authentic stone-bowl bibimbop!
Also, I added pork to the dish this time. Here's the recipe for the pork.
Pork for Bibimbop
1/4 pound ground pork
1 tablespoon sesame oil
1 clove garlic, grated
1/2 tablespoon grated ginger
1 tablespoon soy sauce
1 tablespoon sake
1 to 1.5 teaspoon sugar
white sesame seeds
hot chili powder
In a pan, saute the pork with the sesame oil. Once the meat is cooked through, add the garlic and ginger and continue to saute for 1 minute.
Add the soy sauce, sake, and sugar. Saute for another couple of minutes.
Toss with some sesame seeds and hot chili powder.
I first heated the skillet of "Fukkura-san" and drizzled about 2 tablespoons of sesame oil. Once the rice is cooked with the double-lid donabe rice cooker, "Kamado-san" (I made 2 rice-cups amount), I transfered the rice to the skillet and let it sizzle over medium-high heat for a couple of minutes (without the lid). Decorate the rice with the toppings, close the lid, and let it continue to sizzle for another couple of minutes.
Open the lid, drop the eggs, and quickly toss with 2-3 tablespoons of kochujang (Korean hot bean pase) by using the large spoons. The eggs will cook with the carry-over heat of the skillet.
Look how the nice crust is made on the bottom of the rice!
The rice is fully mixed. It was absolutely delicious.
