Cast iron pan = Stone pot Bibimbap is one of my favorite foods, and it's also one of my favorite ways to use up whatever vegetables I have on hand. I used to make it just in a bowl, and then I'd pay $17 at a restaurant for the luxury of having bibimbap in a stone pot. But THEN I watched this video of my current favorite YouTuber Maangchi make bibimbap, and I saw how easy the stone-pot part of the process was, and then I confirmed via google that you can make stone pot bibimbap in a cast iron pan! I just happened to have a new-to-me small cast iron pan, so I couldn't wait to make this happen. This is what I used to make, pre-cast-iron. Not anymore. The Maangchi video gives a good overview of the different ways to prepare vegetables. I generally improvise these days, but I've taken lots of cues from her. The one thing I do that I don't think is traditional is that I like to lightly pickle any carrots and cucumbers that I have, and then I add them cold at the
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.