tag:blogger.com,1999:blog-5033911317027369900.post1438886456644317508..comments2010-09-02T18:54:24.704-07:00MyEpikoreanhttp://www.blogger.com/profile/00706202009649995544noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-5033911317027369900.post-87766444767370393422010-09-02T18:54:24.704-07:002010-09-02T18:54:24.704-07:00Hi Epikorean,<br /><br />This may seem silly, but what is the best way to eat my dolsot before adding food to it; oven or gas burner?MadderSplatterhttp://www.blogger.com/profile/13018498467807857672noreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-70546907283812895002009-12-26T14:23:06.879-08:002009-12-26T14:23:06.879-08:00Hi,<br /> I just got a bowl and I was seasoning it and it cracked down one side so the boiling water was leaking out. Can I still use it? I followed the directions of boiling salt water.<br />I was planning on making rice in my rice cooker and just using it to make the rice crunchy. <br /> I&#39;m so bummed out! I hope it&#39;s okay. It&#39;s a long car ride to get a new bowl!<br />Thanks,<br />LizLizhttp://www.blogger.com/profile/16543120182941109361noreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-85881710548947453752009-08-24T11:00:58.480-07:002009-08-24T11:00:58.480-07:00I recently fell in love with this dish and want to make it at home! Where can I buy the stone pots? I want to get a set of 6, including the coasters!Lorihttp://www.blogger.com/profile/02507733649250744136noreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-89479951224502786172008-09-26T18:56:00.000-07:002008-09-26T18:56:00.000-07:00Damn, that looks so delicious! Can you mail it to me? :DStevenoreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-81167940994659729412008-09-01T09:10:00.000-07:002008-09-01T09:10:00.000-07:00sounds excellent, i'll definitely have to try this. just wondering, where can we order the stone pots online?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-57999171022051465672008-06-25T09:30:00.000-07:002008-06-25T09:30:00.000-07:00Credit for the beautiful photos on MyEpikorean goes to S. Petties. :) She just upgraded her camera to a D300, so keep an eye out for more great quality photos!MyEpikoreanhttp://www.blogger.com/profile/00706202009649995544noreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-55137497567572360272008-06-24T08:24:00.000-07:002008-06-24T08:24:00.000-07:00great photos and recipes!Daniel Grayhttp://www.blogger.com/profile/08818950555885007685noreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-30243837690046598812008-06-16T14:03:00.000-07:002008-06-16T14:03:00.000-07:00Hi Cathy! Thank you for your response and tips on kochujang. And I would NOT have known that I have to add some additional ingredients to get the proper "sauce" for the bibimbap, so thanks for the tip. I will look for those brands; I am lucky that I live in Northern Virginia and have access to some wonderful Korean grocery stores (that are the same size as a 'regular' grocery store). They have many refrigerated red sauces so I will hunt down these brands, as I am trying to eat as healthy as possible and dont really want corn syrup or high salt.<BR/><BR/>andraAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-6714858027921066012008-06-12T14:13:00.000-07:002008-06-12T14:13:00.000-07:00Hi Andra,<BR/><BR/>Welcome back! :) The long brown stringy vegetable you are talking about is bracken, better known as fern. It can actually taste decent if seasoned properly and made fresh, but I agree, there are more appetitizing vegetables to use than fern. For the fermented red pepper paste, kochujang, I recommend O'Foods-- it is an organic brand and the tastiest and least salty of all the brands. The next best one is Pulmone, although it is a bit saltier. Both do not use corn syrup in contrast to many kochujangs out there. You can sometimes find them in the refrigerator section. <BR/><BR/>Don't forget to mix the kochujang with balsamic vinegar, finely minced/crushed garlic, sesame oil, and if you prefer sweeter kochujangs, a little honey to taste. Never use pure kochujang-- most restaurants and recipes rarely call for pure kochujang.<BR/><BR/>Hope this helps,<BR/><BR/>Cathy :)MyEpikoreanhttp://www.blogger.com/profile/00706202009649995544noreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-54205155430038050302008-06-12T07:20:00.000-07:002008-06-12T07:20:00.000-07:00Hi there! I was on vacation for over one week. Am now back and settling in. This is one of my favorite dishes so thank you for posting the recipe. I have a dolsot but have never used it; I was not aware that I needed to season it before using it. I agree with you that when you make this dish yourself, you can adjust the ratios of vegetables. I do not like the long brown stringy vegetable that comes with this dish (I dont even know what kind of vegetable it is). I LOVE the white bean sprouts and also the green watercress. Dolsot bibimbap seems to be a pretty healthy dish, too, which is always a bonus.<BR/><BR/>Thank you again!<BR/><BR/>andra<BR/><BR/>ps--what brand 'sauce' do you recommend i.e. the red paste that is typically served with this dish.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-89976298684173280742008-06-10T10:56:00.000-07:002008-06-10T10:56:00.000-07:00Hi eatingplum,<BR/><BR/>If you oil and salt your dolsot properly, so that it is a black on the bottom and inside, you don't have to add water to get the crispy rice out. The more you use your dolsot, however,the easier it will be to get out all the crispy rice bits without as many remnants on the bottom. I like crispy rice with water, but adding the water is optional.<BR/><BR/>Hope this helps,<BR/><BR/>CathyMyEpikoreanhttp://www.blogger.com/profile/00706202009649995544noreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-21451362515390236872008-06-09T17:01:00.000-07:002008-06-09T17:01:00.000-07:00But what do you do if you want the crispy, slightly burnt rice you get at the restaurants? That's the only reason I order dolsot bibimbap.eatingplumhttp://www.blogger.com/profile/05832178439498896975noreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-79462773227709140132008-06-04T22:27:00.000-07:002008-06-04T22:27:00.000-07:00No, no- it's much better to make your own because you can customize it to your liking! Most restaurants will never give you exactly what you want, i.e. it's pretty rare to find sauteéd burdock or roasted gingkos in bibimbaps at restaurants unless they are very upscale, and even then, it will only be one or two nuts. Plus, you can always take shortcuts and either buy already prepared veggies, or just opt for more fresh ingredients. Acually, traditionally, party leftovers, like bulgogi bits and other vegetable banchans were used-- not all sides were made from scratch just for the bibimbap. Bibimbap is like kimchi jiggae in that sense. It's a delicious way to get rid of leftovers. :)MyEpikoreanhttp://www.blogger.com/profile/00706202009649995544noreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-64356530846694718902008-06-04T15:17:00.000-07:002008-06-04T15:17:00.000-07:00I agree that mixture of grains looks delicious. I really love dolsot bibimbab but there's so many steps that I'm glad to pay a professional! Your pictures are lovely too.foodhoehttp://foodhoe.comnoreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-7871959496691903612008-06-01T22:41:00.000-07:002008-06-01T22:41:00.000-07:00Thanks Kevin! The only time I eat white rice now is when I go out to restaurants. Brown rice grain mixes are much healthier than the hulled white grains. You can substitute mixed rice in pretty much any dish, and the result is added flavor and texture.MyEpikoreanhttp://www.blogger.com/profile/00706202009649995544noreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-17791803937243766392008-06-01T17:42:00.000-07:002008-06-01T17:42:00.000-07:00That Dolsot Bibimbap looks really good. I like the mixed rice.Kevinhttp://www.blogger.com/profile/07795596315329913917noreply@blogger.com