Dolsot Bibimbap

There are two basic methods for serving Korean Bibimbap.  Dolsot (stone bowl) Bibimbap (mixed rice) and the other more common way which is served in a metal or other type of bowl.  Dolsot was the traditional method used at the royal table but this disappeared during the Japanese occupation.  Korean restaurants serve dolsot but most Korean households will use a metal bowl.

Granite bowls are pre heated in a 400ºF oven, a bit of toasted sesame oil is added, then the rice and side dishes are added all topped with a raw egg yolk.  The bowls are then placed over a flame that heats the bowls for several minutes so the rice sizzles and crackles forming a delicious crust.  The bowls are brought to the table so hot the sizzling continues for several minutes after they are delivered to your delighted guests.  It is hot enough to cook the egg and any sliced raw meat that may have been added. The bowl keeps everything piping hot for the entire meal.

Break open the yolk first so it runs down into the rice making it creamier.  Stir it all together along with the Korean gochujang hot pepper paste or gochujang sauce that is sure to be included.  The egg and meat will cook inside the hot bowl.

Koreans use this dish as a stand alone and as a way to use up leftovers. 

I picked up several Korean Dolsots.  The bowl on the right has been seasoned.  Notice the wooden trivets that are placed underneath the bowls to protect your table from the heat.  I live close by to this H Mart


Finished bibimbap has many side dishes that are placed on top of the rice before being mixed together.  These side dishes are individually cooked so different textures and flavors can shine on their own.  There are endless variations for bibimbap ingredients but a few are always present. The gochujang sauce, Korean spinach, soybean sprouts, toasted sesame oil, and an egg will always be included.  I used spinach, English cucumber, carrot, soybean sprouts, zucchini, red bell pepper, sliced marinated beef tenderloin, gochujang, green onion, and toasted sesame seeds.  Pictures are Korean stainless steel flat chopsticks and a stainless long handles bibimbap spoon.  Bibimbab is eaten with a spoon.
 

Another Dolsot Bibimbap


Delicious!!!

It's hard for me to imagine a Korean restaurant without bibimbap on the menu but Korean food may be unknown where you are and it might not be prudent to try and sell such unknown dishes.

I've had a similar experience in the very small town in Maine where my family hails from.  A Chinese restaurant opened there some 20 years ago and the whole town was ga ga over the wonderful dishes coming out of that kitchen.  Well, we gave it a go after hearing the glowing reviews from the townsfolk.  Worst Chinese food I've ever had the misfortune to eat.  There was beef gravy poured over everything.  Beef gravy on stir fry that, believe me, had never see a wok, and beef gravy poured over the egg foo yung.  I guess you do what you gotta do to stay in business.

gMan and Brook - correct on both counts, and it is unfortunate.

For what it's worth, their American" menu is good, and they offer several Chinese dishes as well; but, I would love to see more from Korea. it would definitely be refreshing and unique...certainly a draw from the larger college town of Havre (20 miles away).

I might do exactly that, Brook - I don't have much of a rapport with the family, but the proprietor and his wife are both very nice people, and a suggestion from an interested party would probably be well received.