Here at feed me kc we do not hide our obsessive tendencies (Exhibit A: Emily’s well-documented food obsession). And I become especially fanatical when I experience something totally new (to me), such as this piping hot bowl of dolsot bibimbap.
I’m the least Korean member of the staff here (Kyle lived in South Korea for a few years, and Emily’s lived with Kyle for a few years), but I’ve been to Chosun Korean BBQ in Overland Park twice in eight days (it would have been more but I was in California for a week) for this sweet-and-spicy, one-pot yumminess. And I am seriously thinking about going again this weekend.
I don’t know how healthy it actually is (and research on that would likely lead to disappointment), but it feels wicked wholesome. The hot pot arrives, you guessed it, hot and is filled with steaming white rice and topped with carrots, zucchini, cucumber, spicy bean sprouts, seasoned beef, an egg yolk, and a side of a gochujang (chili pepper paste). Custom is to vigorously mix all the ingredients together, but I like to keep things a bit more clumpy.
As you work your way down, the rice on the bottom forms a crunchy golden crust (unless you forgot to eat breakfast and devour the whole thing in three minutes, which may or may not have happened yesterday). There’s a cold version, sans “dolsot,” and Emily swears it’s every bit as good. But I doubt I’ll ever know.