When I worked in South San Francisco there was a restaurant my co-workers and I frequented, Mom’s Tofu House. It was good and cheap (service isn’t great).
We nicknamed it hot pot, as the food we ordered came in a hot pot (really a hot stone pot).
I decided to recreate my favorite dish, tofu bibimbap. (Bibimbap is pronounced BEE-beem-bop.)
I found a recipe online that seemed pretty close to what I used to order and experimented.
According to the Food Network recipe page bibimbap is one of the most popular dishes in Korean cuisine, bibimbap is a nutritious rice dish of steamed rice and pre-cooked vegetables (usually spinach, bean sprouts, carrots, mushrooms, and lettuce) and egg. It can also contain ground beef but can be ordered without meat. Dolsot bibimbap is the same dish served in a hot stone pot (the pot is pre-heated in oven) to make the rice on the bottom crunchy and to keep the dish hot for a longer time.
The recipe appeared to have a lot involved with its list of ingredients.
I altered some of the recipe for myself. I didn’t use sesame seeds or make the Gochuchang Paste. There were probably … Continue reading