Monday, October 26, 2009

Making Bibimbop with Tagine-style Donabe, "Fukkura-san"

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.

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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.