http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Wed, 22 May 2013 09:55:36 +0000 http://www.maangchi.com/talk/topic/so-about-bibimbap#post-6469 Mon, 01 Oct 2012 04:46:35 +0000 Vibey 6469@http://www.maangchi.com/talk/ <p>The mushrooms - or indeed, any of the veg - are not a problem . The rice is the problematic thing here: not because of it going hard, but because cooked rice is one of the few non-high protein items that love to attract food poisoning bacteria. Keep rice for a maximum of three days, and always refrigerated (although of course, if it's not refrigerated during your commute, it will be fine just as long as it's not a blistering hot day and/or you have a two-hour commute). I'd also be careful with that beef. Five days (again, always refrigerated) is the maximum I'd keep that. </p> http://www.maangchi.com/talk/topic/so-about-bibimbap#post-6443 Sun, 16 Sep 2012 14:45:39 +0000 cortada86 6443@http://www.maangchi.com/talk/ <p>Ok good. I guess my biggest concern was with the mushrooms, if theyd be safe to eat after awhile. That and the Kosari. Thanks! :) </p> http://www.maangchi.com/talk/topic/so-about-bibimbap#post-6440 Sat, 15 Sep 2012 16:51:51 +0000 LuccaQ 6440@http://www.maangchi.com/talk/ <p>The ingredients for the bibimbap will be fine for 3-5 days in an airtight container in the fridge. I would make fresh rice though, as that may get hard. </p> http://www.maangchi.com/talk/topic/so-about-bibimbap#post-6438 Thu, 13 Sep 2012 02:19:32 +0000 cortada86 6438@http://www.maangchi.com/talk/ <p>So normally what I do for work is I'll make a big meal on a Sunday evening and just eat it through out the week for lunch at work. Like last week I made a pot of Cuban "ropa vieja" (shredded flank steak in a tomato sauce base) and would just serve myself in tupperware for lunch.</p> <p>Can I do this with the ingredients you've used in your Bibimbap recipe? Like I know that it's best eaten right away [as far as the taste goes], but is it safe? I was thinking about preparing all of the ingredients and putting them in containers in the fridge, then before I leave for work in the morning I'd prepare a plate and bring it in. Like the mushrooms or the kosari, will they be safe to eat or should those be eaten right away? </p> http://www.maangchi.com/talk/topic/hello-maangchi-5#post-6437 Thu, 13 Sep 2012 02:08:07 +0000 cortada86 6437@http://www.maangchi.com/talk/ <p>My name is Chris. I LOVE LOVE LOVE your site and love watching your videos. I love to learn and try new things, and Korean culture and food is my new thing! LOL! :) I would love to travel to NYC and see the Korea Town and would LOVE to go to Korea one day as well!! I'm going to try and make bibimbap tonight!! I've already made the Jajangmyeon which my co-workers LOVED!! Thanks for all of the contribution you make!! :)</p> <p>-your friend<br /> Chris C. from Orlando, FL</p> <p><a href="http://www.facebook.com/Cortada86" rel="nofollow">http://www.facebook.com/Cortada86</a> </p>