Try this Mac and Kimcheese Dolsot Bibim-mac Recipe recipe
- Carbohydrate 29.2548562478106 g
- Cholesterol 107.177343772491 mg
- Fat 35.6257453203223 g
- Fiber 0.52500000782311 g
- Protein 23.4938203166218 g
- Saturated Fat 22.2295415672089 g
- Serving Size 1 1 Serving (253g)
- Sodium 568.974661535338 mg
- Sugar 28.7298562399875 g
- Trans Fat 2.38477781323842 g
- Calories 529 calories
Step-by-step
- Heat up a stone bowl, lightly oiled, over medium-low heat.
- Cook the macaroni according to the package instructions, drain and set aside.
- In a large sauté pan or skillet, melt the butter over medium heat. Add the flour and stir constantly for about three minutes, until completely smooth and incorporated. Pour in half of the milk in a thin stream while whisking. It might start out lumpy, but keep whisking and it will smooth out into a thick paste. Add the rest of the milk and whisk until smooth. Keep on medium heat, stirring occasionally, for about 10 minutes, until the sauce thickens.
- Remove from the heat and add the cheese and stir until melted. Taste and season with salt and pepper. Stir in the macaroni.
- Sprinkle some cheese into the dolsot then add the macaroni and cheese. Top with more cheese, the chopped kimchi, and the mentaiko, if using. Mix it all up and push the macaroni against the sides of the bowl. The cheese will form a crispy frico/socarrat. The longer you wait, the crispier it will get. Enjoy! Add some gochugaru for an extra kick!
The Binding Power of Cheddar
Cheddar cheese does the heaviest lifting in this recipe by acting as both flavor agent and structural binder. When building the mornay base, cooking the flour and butter for three full minutes eliminates raw starch flavors before the dairy goes in. Pouring the milk in a thin stream while whisking continuously prevents protein coagulation, transforming potential lumps into a velvety emulsion that coats every piece of pasta.
Mastering the Stone Bowl Crust
A heated dolsot introduces a distinct textural element through direct thermal contact. Pushing the finished macaroni against the interior walls of the lightly oiled stone bowl allows the cheese to render its fats and form a crisp, golden crust similar to Spanish socarrat or Korean nurungji. Monitor the heat carefully at medium-low to achieve crunch without burning the dairy solids.
Balancing Aged and Fresh Components
Integrating pungent fermented kimchi with delicate seafood additions like mentaiko roe requires careful temperature management. Adding the roe at the very end preserves its subtle pop and ocean salinity, contrasting sharply against the rich, melted dairy and sharp cheddar notes.
