The trick to getting the most delicious bibimbap in a stone bowl is to be patient. When the stone pot comes to the table sizzling, don't start diggin in just yet. Wait a few minutes to let the bottom of that hot bowl create a nice crusty layer of rice on the bottom. Take a few peeks using your spoon to see if it's nicely browned. After it's browned you go to town mixing the bowl. Makes sure you add enough (gochujang) red pepper paste to give it that spicy sweet flavor. Absolutely delicious.
ate this 15 years ago and thought it was
