Jack Monroe’s prawn bibimbap recipe — theguardian.com

I had my first – and only – authentic bibimbap in a Korean restaurant on holiday earlier this year. As the scalding-hot stone pot (called a dolsot) landed on our table, I couldn’t resist photographing it: this culinary kaleidoscope was something I wanted to recreate on a bleak day. Recently, scrolling through the food photos in my archive, that dish of many colours flashed up on my screen. I visited some Korean restaurants to see how they did theirs and compared notes with foodie friends to come up with my own version.

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