I inhaled this splendiferous sizzling stone pot full of Korean delights—kalbi (beef short ribs), sauteed and pickled vegetables, white rice, with a fried egg and generous squirt of hot chili paste on top—in Seattle. My preggy friend AS (Korean-American like me), whom I was visiting, said she'd been having some serious K-spice cravings. I was more than happy to oblige her.
I think back to my childhood and teen years, when my folks used to scoff at my sister for always and ever ordering bibimbap when we went out for Korean. As they explained it, bibimbap (which means "mixed rice") is nothing special—it's something you'd have at home, throwing all of your leftovers together into a bowl with your rice. But my sister was unswerving—she knew what she liked. And what she liked was bibimbap. Well, hats off to my sister ... for sticking to her guns ... and having good taste.
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