Xiaogao

Well, we do do it that way, on the stovetop -- but I have to say our bibimbap is not particularly authentic! In fact, we used to just make it in the rice cooker -- let the rice cook until the water was reduced, then crack in a couple eggs, let them set, and serve with kimchi and kochujang.... we were operating according to the spirit ("stir-up rice"), if not the letter, of bibimbap. Last night I made it with some leftover rare sliced steak, which is what got me thinking (and posting to this forum). We've wondered if maybe those particular Korean cooks my husband knew were making their hometown version of the dish. I guess we'll never know!

My husband and I like to make Korean bibimbap, which he first encountered while living in Japan, when he became friends with a Japanese-Korean family who owned a restaurant. The technique they used was to put the raw beef and eggs into the stone pot, atop the (partially cooked?) rice and then put it all into the oven to cook together. But every recipe I've ever seen instructs you to saute the beef first. Has anyone ever encountered a true "one-pot" bibimbap? I've been curious about this for a long time. thanks! Juliette

Thanks for the tip on the M. Rawlings house. It's true that you could do worse than Cracker Barrel in some places! Yes, we are planning to avoid the interstate. Are any of those other towns interesting?

Hi, I need suggestions on what to eat between Orlando and Gainesville (via Ocala). I'm interested in local, road food type places, off the beaten track or with some local flavor. Thanks!