We love rice bowls in almost any form, but this bowl of goodness from Korea – called BI-BIM-BAP is an extra special favorite of ours. This recipe idea was recently featured in Bay Area Parent magazine and hopefully folks will try it at home or at least go out and eat some bibimbap!
Our little ones just cannot get enough of these rice bowls. The runny egg on top, which is the crowning glory of this dish is essential and makes the dish extra special. Everyone is topping almost everything with an egg these days, but the Koreans have been doing it for quite some time now :). The traditional bibimbap is served in a hot cast iron bowl and as you eat it, the rice forms a delicious crackly crust. You’ll often find us devouring traditional bibimbap at Manna in the Sunset neighborhood.
We just taught a class on making bibimbap at 18 Reasons last month and are traveling to Korea for day of our summer camp.
We are teaming up with our favorite folks at 18 Reasons and Bernal Cutlery to offer a really fun and engaging parent-child knife skills and cooking class. There are so few opportunities to take a cooking class with your kids out there, that this should not be missed.
Plus, it is a AMAZING deal – only $55 for 1 adult and 1 child (preferably aged 7-11) pair and includes lunch, a kid’s knife courtesy of Bernal Cutlery and the 18 Reasons Cooking Fundamentals handbook. If you are an 18 Reasons member – which if you are not – you may want to consider becoming one – the class is only $45!! We are going to be doing a bunch of classes with 18 Reasons and their programming is mostly ridiculously good, so the membership is incredibly worth it. Continue reading