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Stone Bowl Bibimbob Comes Back to Miss Kim

A Korean classic brought to a whole new locally-based level

A few years ago, CNN Travel said that bibimbob was one of the “World’s 50 most delicious foods.” I believe that the bibimbob Ji Hye is cooking up at Miss Kim is some of the best of the best. While you can, of course, grab a flight to Seoul to sample this classic dish in its homeland, it will be quicker, easier, and a lot less costly to just make your way over to Kerrytown, sit down, order a beer or a glass of wine, and let the Miss Kim crew take it from there.

stone bowl bibimbob on a black wood railing with greenery on one sideJi Hye, who was nominated this year for the James Beard Foundation’s “Best Chef: Great Lakes,” says:

Bibimbob is a versatile dish that appeals from the farmers to the kings. The dish is well designed for its casual convenience, even when enjoyed at the palace. I especially love the pantry clean-up and the ancestral ceremonial leftovers origin stories for their practicality. I also love that historical documents mention several different versions of bibimbob. It is still true in Korea these days, as a market stall specializing in bibimbob will show off at least a dozen mounds of vegetables to choose from to your heart’s content.

Though there are a number of different styles of bibimbob, they all feature a bed of rice, fresh local ingredients, and flavorful sauce. It’s the perfect cuisine to see how varied and unique regional Korean food is. Each region takes what is available locally and seasonally and puts its own stamp on it.

Although stone bowls have been used to cook rice in Korea for centuries, stone bowl bibimbob is fairly new, a 20th-century invention. But this is a kind of food evolution I love! Take the tradition and create something new that’s just so delicious. And it is perfect for the Michigan weather, as it keeps your food warm throughout the entire dinner.

Now we offer six types of stone bowl dishes at Miss Kim, some definitely inspired by the regionality of bibimbob:

· Beef bibimbob 

· Tofu bibimbob

· Pork bibimbob over soy butter rice, inspired by Haejoo Gyoban from North Korea where the pork and the oiled rice (in our case, butter) make a rich bibimbob for a cold region

· Mushroom bibimbob with soy paste-based ssamjang, rather than gochujang. All vegan, inspired by Buddhist traditions.

· Potato Rice with potatoes in brown butter and soy butter rice, topped with pickled onions. Inspired by simply cooked rice from mountain regions of Korea

· Kimchi Fried Rice

Come in and enjoy this classic dish served in a traditional stone bowl—keeping your meal hot and delicious until the very last bite!

Book your next visit to Miss Kim now!

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