{"id":22186,"date":"2011-10-14T23:06:23","date_gmt":"2011-10-15T03:06:23","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=22186"},"modified":"2011-10-14T23:22:50","modified_gmt":"2011-10-15T03:22:50","slug":"iron-skillet-bibimbap%e9%89%84%e6%9d%bf%e7%84%bc%e3%81%8d%e3%83%93%e3%83%93%e3%83%b3%e3%83%90","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=22186&lang=en","title":{"rendered":"Iron Skillet Bibimbap
\u9244\u677f\u713c\u304d\u30d3\u30d3\u30f3\u30d0"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Iron Skillet Bibimbap<\/strong>
\nLunch October 9, 2011<\/em><\/p>\n

Bibimbap is a Korean rice dish, which is very popular in Japan. Unfortunately, it’s hard to find it in the US. It’s warm white rice topped with meat, seasoned vegetables, gochujang (chili pepper paste), and a raw egg. This is usually served in a special heated bowl so that the egg gets mixed with warm rice and together they get cooked with the heat from the bowl. I don’t have this special bowl, so I decided to use my Lodge cast iron mini servers. I heated the pans in the oven first and then put rice, vegetables, ground beef, and poached eggs. The correct way to eat this dish is to mix it well and have (or try to have) everything in each bite. <\/p>\n

Bibimbap on cast iron: rice, vegetables (carrot, spinach, bean sprouts: cooked and seasoned with sesame oil and salt), ground beef (cooked and seasoned with “yakiniku” sauce and gochujang), poached egg<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\u9244\u677f\u713c\u304d\u30d3\u30d3\u30f3\u30d0<\/strong>
\n\u663c\u98df\u3000\uff12\uff10\uff11\uff11\u5e74\uff11\uff10\u6708\uff19\u65e5<\/em><\/p>\n

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\n\"\"<\/a><\/p>\n

studio r<\/a>\u306b\u53c2\u52a0\u3057\u3066\u307e\u3059\u3002<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Iron Skillet Bibimbap Lunch October 9, 2011 Bibimbap is a Korean rice dish, which is very popular in Japan. Unfortunately, it’s hard to find it in the US. It’s warm white rice topped with meat, seasoned vegetables, gochujang (chili pepper paste), and a raw egg. This is usually served in a special heated bowl so […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,11],"tags":[],"class_list":["post-22186","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22186","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22186"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22186\/revisions"}],"predecessor-version":[{"id":22240,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22186\/revisions\/22240"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22186"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}