Mac and Kimcheese Dolsot Bibim-mac Recipe

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4.95 from 17 votes

Mac and Kimcheese Dolsot Bibim-mac Recipe

Mac and cheese with a kimchi twist in a hot stone bowl

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American, korean

Keyword: kimchi, mac and cheese

Servings:

Calories: 480kcal

Equipment

1 Stone Bowl

Ingredients

1 cup pasta macaroni preferred, of course
1 1/2 butter
2 flour
1 1/4 cup milk
1 cup shredded cheddar plus extra to top
1/2 cup kimchi chopped
1 sac mentaiko optional, see notes
1 tbsp gochugaru optional

Instructions

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, adding some gochugaru for an extra kick!

Notes

To scoop out the mentaiko: cut it open with a knife, then use a spoon to gently scoop out the insides. Discard the membrane.

This is a pretty sauce-heavy mac and cheese, which is needed because you’re heating it up in the dolsot. You can make this without the dolsot, just mix everything up and enjoy! Or you could try frying it up in a cast iron pan as well.

Nutrition