Makeshift Spicy Pork Sausage Stone Bowl

cast-iron "stone bowl"

For some reason, when you cook the Momofuku cookbook you have a lot of leftovers in your fridge. I have no idea if it’s an American or David Chang thing, but a lot of his recipes seem to make a crazy amount of food, even after scaling down.

After halving the original spicy pork sausage and rice cakes recipe, I still had a ton of ragu left. I thought it would taste great fried up with rice and topped with a leftover slow-poached egg I had sitting in the fridge, but Mike had an even better idea: a spicy pork sausage stone bowl.

Traditional stone bowl is dolsot bibimbap, a Korean mixed rice dish that’s served in a blazingly hot stone bowl with a raw egg on top. The rice is mixed up and pressed against the sides of the bowl to cook the egg and crisp the rice to a golden brown. The crispy rice bits are the best part. I’ve never made dolsot bibimbap at home, mainly because I don’t have a stone bowl.

rice topped with slow-poached egg

We don’t have stone bowls but we do have cast-iron skillets. Cast-iron skillets and stone bowls are pretty similar: they both get really hot and are excellent at retaining heat. The little cast-iron skillets I have are perfect for makeshift spicy pork sausage stone bowl!

I started by heating up grapeseed oil in the cast-iron skillets on medium heat. While the skillets were heating I fried some white rice with the rest of the spicy pork sausage ragu. The fried rice was scooped into the cast-iron pans when they were hot. I topped one pan with a raw egg and one with a leftover slow-poached egg. The pans stayed on the heat for a while so the rice had time to get crispy. Sliced green onions, seaweed and crispy shallots were thrown on top for good measure.

slow-poached egg being broken

After removing from the heat the eggs were mixed in. Spicy crispy rice, savoury sausage, and eggy creaminess made a dish I’ll make again and again. The raw egg version tasted better than the slow-poached; the slow-poached egg was a tad overcooked while the raw egg was creamy and just right. Crispy rice, you have a special place in my heart!

rice with egg mixed in topped with seaweed and crispy shallots

yum! crispy rice

6 Comments add yours

  1. Serving the mini-cast iron pans dohl-soht bibimbap style… NICE

    This is a lovely blog, I hope you’re able to stomach the pig’s head torchon when you get to it!

    James,
    I hope I can stomach the pig’s head torchon too…I don’t know how I’m going to do it!

    steph on February 2nd, 2010 at 2:33 pm
  2. Looks awesome. I remember reading somewhere in his book that he does cook with alot of leftovers, with the intention of re-using the ingredients in othe recipes! Also, how long did the slow poached egg last in the fridge for ?

    Hey Howard,
    I ate the slow-poached egg 4 days after I made it. It was still good!

    steph on February 3rd, 2010 at 8:29 am
  3. Well done – this looks like the ultimate leftovers comfort food!

    Julia,
    Leftovers are the best part!

    steph on February 4th, 2010 at 11:40 am
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