Bibimbap means mixed rice that usually includes vegetables and a protein. It can be made fresh, but it’s also a way to empty the fridge. Dolsot bibimbap is assembled in a pot made of ceramic, clay or stone. It’s seasoned with sesame oil, so the layer of rice is sizzling, crispy, nutty, and addictive.
In this class, we’ll learn how to replicate a dolsot bibimbap experience using a cast iron skillet. You’ll learn how to make flavorful grilled tofu using a bulgogi marinade. Then, learn how to make doraji namul, a popular traditional Korean side dish of sauteed bellflower root. In addition, a representative from Ohio Soybean Council will join us in class to highlight soybeans and answer any questions people have.
Next, you’ll make sigeumchi namul, or spinach side dish, which combines blanched fresh spinach, green onions, garlic, and sesame. When you build the dolsot bibimbap you’ll have additional sides to include like sauteed carrots, zucchini, shiitake mushrooms, and oi muchim, cucumber salad. These crisp, slightly spicy, sweet, and tangy cucumbers are perfect for brightening the other flavors. Topped with a perfectly fried egg, sunny side up (optional).
You’ll have the option of making 1 of 2 sauces: a classic bibimbap sauce made of Korean chili paste or for a twist, a sauce using Korean soybean paste as the base. Both can be made to suit your heat tolerance.
Wed, Jan 14 • 6:00 pm - 8:00 pm
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