Slow-Cooked Bibimbap with maple bourbon

Method

1. Start by prepping your long-grain rice, olive oil, yellow onion so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Turn the heat up, add the bibimbap, and cook until deeply browned and aromatic.
4. Fold in the long-grain rice and season generously; give everything a minute to come together.
5. Add the white wine and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with chili crisp right before serving.
7. Plate it up while hot and pass extra at the table.