First you take the rice out of the stone pot, leaving a thin layer of rice that's stuck to the bottom alone. Then you pour the hot water into the stone pot and put the cover back on. By the time you are done with your meal you'll have some starchy rice tea to drink.
Second, you take a raw egg from the basket of raw eggs that sit on the table (unrefrigerated) and crack it open and drop it into the the boiling sood du bu. I think this is supposed to calm some of the spice of the soup and give it a thicker texture.
Third, you have to incorporate all the ban chan into the meal. So you can take the seaweed and make rice, tofyu and kimchee wraps - all with your chopsticks!
Here are some pics before and during the meal.
what a great meal. i actually like to poach the egg instead of mixing it in. i wait for the egg whites to set but the yolks still runny, a la eggs benedict. i like to slurp the yolk when it's ready! as for the hot water in the stone rice bowl, i like to scrape all the browned rice stuck to the bottom of the bowl and eat that up last with whatever remaining banchan there is left. yum!
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