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The Bibimbop bowl

By JEN HUNHOLZ
Photos by Matt Haas

April 2016

A signature Korean dish, bibimbop is traditionally served in a bowl of warm white rice, topped with various vegetables, chili pepper paste and soy sauce, and finished with a raw egg and sliced meat. The literal translation of the word itself, bibimbop, is "mixed rice" — a fitting translation, as diners are encouraged to stir the ingredients together just before eating.

At Stone Bowl Grill on Milwaukee’s East Side, the marinated beef bibimbop is a top seller, but chefs can also prepare the dish with tofu, squid or kimchi cheese. "I’d say one in every three people order it (bibimbop)," says manager Lisa Kim. Vegetables include yellow corn, zucchini, radishes, shiitake mushrooms, spinach, carrots and bean sprouts, which Kim says are all prepared differently (pan fried, stir fried, etc.). A drizzle of sesame oil, a fried egg and the protein of choice top it off.

The dish arrives tableside in a piping hot stone bowl (hence the restaurant’s name), allowing the cooking process to complete. A side of house-made Korean hot sauce accompanies the meal, so flavor intensity and spice can be adjusted accordingly. "I don’t think any type American cuisine has this kind of dish," adds Kim. 1958 N. Farwell Ave., (414) 220-9111, stonebowlgrill.com M

 







 

This story ran in the April 2016 issue of: