Ordering bibimbap at Korean restaurant Soju is a revelation. A piping-hot, custom-made stone bowl, filled to the brim, arrives at your table, just waiting for you to get to the best bit. Spoiler alert: it’s at the bottom.
1. THE BOWL: Called a dolsot in Korean, Soju heats up this special stone bowl on a gas stove until red hot. The residual heat keeps cooking the rice, so that by the time you get to the bottom, it has formed an addictively delicious crust. “It’s a happy, happy smell,” says co-owner Rota Yi, affectionately known as Soju Mama.
2. THE RICE: Plain white rice grains are cooked in an electric steamer with just a sprinkling of salt until sticky.
この記事は Woolworths TASTE の July 2017 版に掲載されています。
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この記事は Woolworths TASTE の July 2017 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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