Bibimbap

My husband and I taught English in South Korea for a year, starting in 2003. While we were there we fell head over heels for kimchi, and a lovely rice dish called Bibimbap. My favourite version was called Dolsot Bibimbap and involved having all the ingredients served in a hot stone bowl. The rice at the bottom would crisp up and the ingredients would cook together a bit more at the table, allowing the flavours to come together in a really lovely way. I have not yet invested in a stone pot, however, the recipe below is delicious just as it is. I came up with a raw version of this recipe, using cauliflower rice as the base for a raw black box assignment when I was doing the Rouxbe plant-based certification a few years ago. I loved the combination of flavours but I don't do well with a whole…

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