This dinner was one of the best since I was able to try out two native dishes in one sitting. The first was Pork Bulgogi. Unlike the Osam Bulgogi, the pork slices are further soaked in a darker, richer and sweeter marinade, which gives it a more intense flavor. As an extender, a huge bowl of chopped cabbage was added while the meat was being cooked in the sauce. I'm not sure if that is the standard recipe or if it is a version of the restaurant but it was all great.
The next dish was the Hot Stone Bibimbap. It is a mix of rice, vegetables, seaweed, onions and spices all topped with a raw egg. Think of this Bibimbap as the Korean version of fried rice, only this time you are involved in the cooking process. The bowl is very hot like a sizzling plate so all the raw ingredients are cooked by the intense heat alone. It is important to thoroughly stir the contents around so that the heat will be distributed evenly before all the heat is gone. We don't want any salmonella remaining in the egg, do we?
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