I am a HUGE fan of Bipbambop, especially because of the crispy rice that is created with the heat of the stone bowl.... I know other cultures also have dishes that have crispy rice... though instead of stone bowls, they come from what a friend tells me... "the bottom of the pot". Is there any difference in taste/texture between crispy rice that is formed in a stone bowl vs crispy rice formed at the bottom of a pot?
Bibimbap for those who don't know what that is:
http://www.cookingchanneltv.com/recipes/skillet-rice-bibimbap.html
Bibimbap for those who don't know what that is:
http://www.cookingchanneltv.com/recipes/skillet-rice-bibimbap.html
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