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.
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.
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!