(Sauteed cabbage, shiitakes; boiled carrots, beets; fresh onions, peppers; plus nori, sesame seeds, and an over-easy egg on sizzling rice.)This is a "sort of" bibimbap, because I didn't have time to prepare the traditional spicy beef accompaniment. Dan said, "When are you going to use those bowls?" So I did!
(I boiled the stone bowls from Koamart before using them for the first time.)I saw the method on this website forum. It seemed an easy thing to heat the bowls after the main meat of a cook is resting, and we eat rice all the time, anyway.
I wasn't using the grill, so they were placed in a cold oven and heated to 470f. (I was cooking wings and they just sat in the oven for the duration. It only took 10 additional minutes to go from 350f to 470f).
I removed the bowls, coated the interior with a thin layer of peanut oil and added about a cup of prepared short grain white rice. It sizzled immediately, and the toppings were added.
All it needed was some fish sauce, sesame oil, and sriracha. The stone bowl is awesome, it keeps everything warm as you eat and crisps the rice on the bottom. I think I'll let it get a little hotter next time to make the rice even crispier. Dan says that everything is better with an egg on it and gave it his stamp of approval.
All it needed was some fish sauce, sesame oil, and sriracha. The stone bowl is awesome, it keeps everything warm as you eat and crisps the rice on the bottom. I think I'll let it get a little hotter next time to make the rice even crispier. Dan says that everything is better with an egg on it and gave it his stamp of approval.
A fancy way to serve leftovers? Yes. But so are tamales and potpie.
