So, what is it Bibimbap? Is it a specific recipe with the same ingredients or rather a something more general, like curry or ramen, or pho?
It looks delicious by the way!
Bibimbap is a rice bowl with warm toppings that are mixed right before eating (pic is pre-mixed) and typically a soft fried egg and some Gochujang (Korean chili paste) to make it saucy. Not a strict recipe, you can use whatever you have in the fridge.
For this version, I used different types of vegetables (carrots, radish, zucchini, cabbage, bell pepper, leek) that I cut into cute little shapes, before stir-frying them separately with different seasonings (soy sauce, mirin, vinegar, sesame oil, chili flakes, and Gochujang in different combinations).
No mung sprouts? no little stringy mushrooms? Just kidding points for vegetarian. Some regions do bulgogi or even seafood variations. And my personal favorite is a little fresh red leaf lettuce. The cold cool snap just adds that bang.
In restaurants, it's often served this way (in a hot stone bowl), but it's not necessary. We also have a really good Bibimbap place near us that also doesn't use stone, and it's still absolutely delicious.
12 Comments
gon@lemmy.dbzer0.com · 10 pts · 224d
HOLYYYYYYYYYY
Shellbeach@lemmy.world · 8 pts · 224d
So, what is it Bibimbap? Is it a specific recipe with the same ingredients or rather a something more general, like curry or ramen, or pho? It looks delicious by the way!
rustydrd@sh.itjust.works · 11 pts · 224d
Bibimbap is a rice bowl with warm toppings that are mixed right before eating (pic is pre-mixed) and typically a soft fried egg and some Gochujang (Korean chili paste) to make it saucy. Not a strict recipe, you can use whatever you have in the fridge.
For this version, I used different types of vegetables (carrots, radish, zucchini, cabbage, bell pepper, leek) that I cut into cute little shapes, before stir-frying them separately with different seasonings (soy sauce, mirin, vinegar, sesame oil, chili flakes, and Gochujang in different combinations).
humble_boatsman@sh.itjust.works · 8 pts · 224d
No mung sprouts? no little stringy mushrooms? Just kidding points for vegetarian. Some regions do bulgogi or even seafood variations. And my personal favorite is a little fresh red leaf lettuce. The cold cool snap just adds that bang.
rustydrd@sh.itjust.works · 2 pts · 223d
Don't like the sprout but usually do add mushrooms (if I have any at home).
Shellbeach@lemmy.world · 6 pts · 224d
Ooohhh yeah! I love me some cute little shaped veggies in my minestrone.
chloroken@lemmy.ml · 1 pts · 224d
Damn I though the bottom of the rice had to be crispy. Master Chef lied to us. Unbelievable.
burble@lemmy.dbzer0.com · 3 pts · 224d
Yeah, I live near a restaurant that does Dolsot Bibimbap, served in a sizzling hot stone bowl. Would recommend.
rustydrd@sh.itjust.works · 2 pts · 223d
In restaurants, it's often served this way (in a hot stone bowl), but it's not necessary. We also have a really good Bibimbap place near us that also doesn't use stone, and it's still absolutely delicious.
chloroken@lemmy.ml · 0 pts · 223d
Thanks for the perspective. It looks delicious.
a_non_monotonic_function@lemmy.world · 2 pts · 223d
Needs dol sot.
Deconceptualist@leminal.space · 2 pts · 224d
I'm not even hungry and that looks great. Excellent work.