Mac and Kimcheese Dolsot Bibim-mac

Step 1

Heat up a stone bowl, lightly oiled, over medium-low heat.

Step 2

Cook the macaroni according to the package instructions, drain and set aside.

Step 3

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.

Step 4

Remove from the heat and add the cheese and stir until melted. Taste and season with salt and pepper. Stir in the macaroni.

Step 5

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!