Jack Monroe’s prawn bibimbap recipe
Enjoy this traditional Korean dish, with its
kaleidoscope of colours and flavours, on a bleak winter’s day
I had my first – and only – authentic bibimbap
in a Korean restaurant on holiday earlier this year. As the scalding-hot stone
pot (called a dolsot) landed on our table, I couldn’t resist photographing it:
this culinary kaleidoscope was something I wanted to recreate on a bleak day.
Δεν υπάρχουν σχόλια:
Δημοσίευση σχολίου