Bibimbap

I have had a real hankering for Korean food lately. Went back to Seoul Galbi in Temecula yesterday for the second time in a week and ordered the exact same thing, dolsot bibimbap 돌솥 비빔밥.

I was not disappointed. My wife had a birthday yesterday and she was eager to dine there with me. Leslie had the dish too, without the customary raw egg on top and loved it, although it is a lot of food. We took a good portion home. Probably could have split it.

Bibimbap is served in a thick stone pot, filled with rice, korean vegetables (namul) and beef. It comes to your table sizzling. You add chili paste (gochujang) and sesame oil to taste. The trick is to not touch the rice until the end of the meal. With time it caramelizes to the side of the pot and comes off with a wonderful golden crunch.

This dish, which literally means mixed rice, dates to the Joseon period in the 14th century. It was first mentioned by this name in a 19th century cookbook. The dish may have been first partaken after mixing the offerings at an ancestral rite.

You get unlimited side dishes here at Seoul Galbi, pace yourself.

A truly wonderful meal!