Thanks to my generous brother, I was lucky enough to fly back to Boston to see family and friends over the holidays. It was a great week, full of delicious food and lots of good times. My favorite new discovery over the week was Korean Bibimbop, a dish I’d heard and read about for years, but had yet to try. Fortunately my good friends Ted and Ravit are hooked on it and that their favorite Korean place was just around the corner from our neighborhood in Somerville. So we (along with my best friend Kim) walked there just before closing for a late night bibimbop snack.
For anyone who hasn’t had it, let me tell you all about it. Bibimbop is a signature Korean dish piled high with sautéed vegetables, either steak or tofu, and a sunny side up fried egg. The idea is that you mix that hot runny egg through the veggies, meat and rice and create a nice mixed up dish, adjuting it to your liking and heat tolerance with the fiery red sauce they bring in small dishes to the table. Thankfully I was with my foodie friends (one of whom is a food writer for the Boston Globe) who urged us all to get the bibimbop variation dolsot bibimbop. Oh am I so glad that I did. This variation is served in a hot stone bowl that comes to the table sizzling with heat and delicious aromas. It was this stone bowl that stole my heart, because as I mixed up and ate my meal, it sizzled away at the rice at the bottom of the bowl, giving me the most amazing crispy treat to end my meal.
Since getting back to Seattle I haven’t had a chance to seek out some amazing bibimop here, but it’s at the top of my list. Here are some photos from our delicious bibimbop meal at Buk Kyung in Somerville, MA. I highly recommend trying this dish the next time you come across a Korean restaurant.