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dolsot bibimbab 02
Image by Tim Evanson
Dolsot bibimbab with sundae, Korean dishes.
For the dolsot: The granite bowl is heated until sizzling hot. Then partially cooked rice is place on the bottom, and layers of vegetables and cooked beef placed atop. Stock is poured in, helping to finish the cooking of the rice and to steam the vegetables. It’s topped off with a raw egg. By the time the dish reaches the diner, the egg has cooked. The diner stirs the dish so that everything comes together. The rice on the very bottom will actually be crispy, due to the heat from the bowl.
The sundae: Pronounced "soon-die", this is blood sausage. The main ingredient in the sausage is actually cellophane noodles and barley, cooked with blood and spices. It’s served with a side of mineral salt for dipping. DEEEE-lish!
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