Maangchi's Korean food and cooking forum » Tag: Bibimbap - Recent Posts

Efano on "Ciao!"

Efano — Sat, 23 Mar 2013 19:37:11 +0000

Ciao. We are an Italian family. We "met" Korea watching korean dramas with English subtitles. We just finished eating a wonderful bibimbap we cooked through the instrustucions on your site. Unfortunately we didn't find kosari. We used olive oil, but the "fusion" is great. This night we ate listening to k-pop music, of course. Thank you very much for your recipes: Caterina (7 years old) says it is very easy to cook with your help!

parkv81 on "Dolsot Problems? Help!"

parkv81 — Tue, 27 Nov 2012 15:31:49 +0000

dolsot stone bowls are supposed to be porous so that it can keep the heat / temperature for a long time. The one made from real stone seems a lot of headache because of crack. I got mine from crazykoreanshopping and they have a nice, affordable dolsot for bibimbap and jjigae. I have been using the small one a lot for jjigae and egg jjim, and it works very well for me.

KORUS Festival on "Hello from DC"

KORUS Festival — Thu, 30 Aug 2012 21:51:30 +0000

Hi Jean, Come to the KORUS (Korean American Culture and Food) Festival at Bull Run Park... I just posted it in the event section here, but you can also see it on the following: *Eventful: <a href="http://eventful.com/centreville/events/10th-annual-korus-korean-american-festival-expr-/E0-001-050815328-7" rel="nofollow">http://eventful.com/centreville/events/10th-annual-korus-korean-american-festival-expr-/E0-001-050815328-7</a> *Facebook: <a href="http://www.facebook.com/korusfestival" rel="nofollow">http://www.facebook.com/korusfestival</a> *Official Site: <a href="http://koreancelebration.com/" rel="nofollow">http://koreancelebration.com/</a> Feel free to share this with your friends as well as folks interested in volunteering or being a vendor at the KORUS Festival. Hope to see you at the KORUS festival -we expect close to 100,000 people this year! -Beth- KORUS Festival Volunteer P.S. Here is an invite to a Kimchi Conference in DC on 9/13/12 (same folks will be at the KORUS Festival) *Yelp: <a href="http://www.yelp.com/events/washington-international-kimchi-conference-learn-more-about-kimchi-pickles-and-the-science-of-fermenting-food" rel="nofollow">http://www.yelp.com/events/washington-international-kimchi-conference-learn-more-about-kimchi-pickles-and-the-science-of-fermenting-food</a>

Maangchi on "Hello from DC"

Maangchi — Fri, 04 May 2012 03:43:25 +0000

Jean, wow congratulations! Your Bibimbap looks wonderful!

ers_jean on "Hello from DC"

ers_jean — Mon, 30 Apr 2012 19:04:42 +0000

Hi to all I have become obsessed with Korean food and quite luckily live in No. Virginia that has a large Korean community so I have many many Korean places to eat and shop. I wanted to compliment you on your website and blog. Every single thing I have made has been so good. YUM Here is my bibimbap Thanks again Jean

Naomi L on "Jamie in Korea - Day 1"

Naomi L — Sat, 17 Sep 2011 01:18:26 +0000

Hello Jamie, Yes!! I have the same feelings as yours when I have visited Seoul. People are very friendly and they love to introduce the Korean culture for foreigners. Thank you very much for sharing your wonderful photos with us!! Impressive!! :-)

Maha on "Jamie in Korea - Day 1"

Maha — Tue, 13 Sep 2011 11:01:13 +0000

That was very interesting to read , waiting for more from you Jamie :)

Maangchi on "Jamie in Korea - Day 1"

Maangchi — Tue, 13 Sep 2011 04:12:31 +0000

"Other non-food related observations are that there are LOTS of people around on a Sunday night (including children), " "there is a man employed to do nothing except stand in reception and bow to the guests as they arrive or leave! " haha, come to think of it again, I didn't see any bowing people here in USA! It is very interesting and funny to hear your perspective on Korean life! Tofu donuts? I have never tasted it but it looks delicious!

admin on "Jamie in Korea - Day 1"

admin — Tue, 13 Sep 2011 04:10:31 +0000

"Other non-food related observations are that there are LOTS of people around on a Sunday night (including children), " "there is a man employed to do nothing except stand in reception and bow to the guests as they arrive or leave! " haha, come to think of it again, I didn't see any bowing people here in USA! It is very interesting and funny to hear your perspective on Korean life! Tofu donuts? I have never tasted it but it looks delicious!

JamieF on "Jamie in Korea - Day 1"

JamieF — Tue, 13 Sep 2011 02:33:28 +0000

Today I arrived in Seoul - at around 5 in the afternoon. Fortunately Korea is only 3 hours behind New Zealand so there is no likelihood of jet lag. The flight was good with Korean Airlines keeping to their extremely high standards of service (with a smile all the way). For breakfast I had <a>bibimbap</a> (they described it as beef with rice and vegetables and I had to ask if they were talking about bibimbap - it is a shame they didn't just state that first). The bibimbap was delicious - though the little tube of gochujang (hot pepper paste) was a little small for my linking (I like my bibimbap to be super spicy). Also the <a>sigeumchi namul</a> (spinach side dish) was cooked but not seasoned - there was far too little garlic over all for my taste. Nevertheless it made me feel like I really was on my way to Korea. The bibimbap was served with <a>miyeok guk</a> (Seaweed soup) which was very tasty. For dinner we had three choices (two chicken and one beef) - I asked for the Korean food option and the hostess gave me one of the chicken dishes. I have no idea what it was called. It was rice with chicken in a very plain sauce with garlic. It was nice but definitely did not come up to the standard of the bibimbap. I wouldn't order it again. We (my sister is traveling with me) caught a cab from the airport to the Koreana Hotel. The first thing we did was to seek out a place for dinner. We ended up in a very clean and bright restaurant down an alley way behind the hotel - I was drawn in by the very delicious looking photos of <a>bibim naengmyeon</a>. We ended up ordering the <a>galbi jjim</a>, however, because the restaurant owner recommended it. It was my first time trying it as I hadn't had a chance to cook Maangchi's recipe yet. It was amazing. It had a delicious soy based sauce and the ribs were braised with ginkgo nuts, chestnuts, jujubes, chills, and rice cakes. It was served with a delicious <a>kimchi</a>, <a>oijangajji</a>, pickled radish, and rice. I also had two glasses of soju (and had to take the rest back to the hotel for the rest of the week because it was so strong - especially after a 13 hour flight!) After that we wandered around a bit and ended up at Mister Donut - Dunkin Donuts had no donuts left so we will have to wait to try their infamous tofu donuts. The flavors we picked were chocolate and coconut, pineapple cream, rice sugar, banana, coffee, and plain glazed. The texture was unlike donuts I am familiar with - being extremely chewy. They were not as chewy as rice cake but far more chewy than western donuts. The flavors were subtle and they weren't too sweet. Our favorite was the coffee one. I later found out that Mister Donut is a Japanese company - not Korean. Other non-food related observations are that there are LOTS of people around on a Sunday night (including children), the people in general are extremely friendly and polite, and the weather is incredibly hot! Having come from the end of the coldest winter I remember experiencing in New Zealand it was quite a shock. Our hotel room was upgraded for free (presumably because they saw that we are guests of the government) and the hotel service has been outstanding - there is a man employed to do nothing except stand in reception and bow to the guests as they arrive or leave! Amazing.

lyntrinix on "Hi, I'm new here from Singapore!"

lyntrinix — Thu, 07 Apr 2011 13:38:33 +0000

Hi, I'm Lyn from Singapore. I'm a SAHM of 2 girls, 10yrs and 6yrs. I love to cook and shows great interest in trying out new dishes. Whenever I cooked a new dish for my family to try and they like it, I feel so happy and contented. Recently just found a new interest in bento-ing and still learning that's why I started blogging and made a lot of new friends of the same interest :) I came to know about Korean food during the period of time when I'm crazy over Korean Dramas which was about more than 6-7yrs back! the 1st Korean food that attracts me is the Bibimbap because of its vibrant colors and the way those Korean celebrities ate Bibimbap in the shows made me droops! LOL. Was wondering how it taste like until a day when I saw a Korean food stall in a food court with my family, I ordered without hesitating. YUMMY! It was really good! All of us like it so much! My elder girl can finish almost everything all by herself! From then on, whenever we had meals in a food court, I'll sure look for the Korean stall. I love the kimchi, ginseng chicken soup and the beef too! I just cooked my own Bibimbap few weeks ago when I saw the supermarket launching out new Korean products. After that I found Maagchi's blog, ALL ABOUT KOREAN FOOD & RECIPES! Hooray! I can cook more Korean food now! :D

hbrown on "Dolsot Problems? Help!"

hbrown — Sat, 04 Dec 2010 01:43:24 +0000

I would like to buy some dolsots as a gift. I went to koamart.com but have a couple questions. They sell the stone bowls with or without a lid. The dolsots with the lid have a metal band and the ones without the lid don't have a metal band. Do I need a lid for bibimbap? What is the purpose of the metal ring/band? Is it better to have a pot with one or without? Thanks

CharityS on "Dolsot Problems? Help!"

CharityS — Fri, 08 Oct 2010 16:13:17 +0000

I have several dolsots and when I first got them one of them cracked beyond repair right away. The place I purchased them from replaced the bowl (KAO Mart) when I sent them the picture of the broken bowl. One thing I can tell you beyond a doubt is that many of them get small cracks in them. One thing, when you cook with them and after you are done eating they might still be hot. Be very careful to let them cool completely before washing them. If they are still hot and the water you are using to wash them with is cooler than the bowl, it will crack them further and they will break. I make Jiggae stews in my bowls and one of them leaks slowly while eating but not enough to make a huge mess as I use the wooden holders that have a bit of a well underneath. I have found with more use, as the salt in broth, etc.. filters through the bowls they become less and less of a problem with leaking. (think of it like when you season an old cast iron pan and the patina builds up on it making it nicely seasoned). I have had this set of bowls for about 5 years or more now and they are holding up well. I have the cheaper version without the copper band around them to add some strength to them. I hope this helps someone from my experiences using them ;)

Chicago Condos on "Where to buy or order Gochujang online?"

Chicago Condos — Mon, 30 Aug 2010 05:30:10 +0000

I know I have seen it around, but can't think of the exact location. Why not order it online - koamart.com...

powerplantop on "Where to buy or order Gochujang online?"

powerplantop — Tue, 20 Jul 2010 13:19:08 +0000

kalb, is a spammer

Anonymous on "Where to buy or order Gochujang online?"

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Anonymous on "Where to buy or order Gochujang online?"

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Anonymous on "Where to buy or order Gochujang online?"

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dleehall on "Where to buy or order Gochujang online?"

dleehall — Tue, 13 Jul 2010 03:42:18 +0000

This is just one of a bunch places online.... <a href="http://www.hmart.com/shopnow/shopnow_newsub_mid.asp?t=1113&m=1122" rel="nofollow">http://www.hmart.com/shopnow/shopnow_newsub_mid.asp?t=1113&m=1122</a> a lot of stores will have it. Where do you live ? Dave NJ USA

beagley on "Where to buy or order Gochujang online?"

beagley — Mon, 12 Jul 2010 13:58:49 +0000

Hi, I want to make a whole bunch of Bibimbap! Sesame oil, veggies, rice... that's easy. But where do I find the gochujang sauce? I've searched on various sites (like Amazon), but I'm never sure if I'm finding the right stuff. As I understand it, any Korean gochujang will do, and to make it a good Bibimbap sauce, I just add a little sugar and vinegar?

aquacool on "bibimbap sauce"

aquacool — Wed, 30 Jun 2010 15:08:06 +0000

Hi Maangchi, Can I use ssamjang in place of gochujang for bibimbap?

samuelcdanny on "bibimbap sauce"

samuelcdanny — Thu, 18 Feb 2010 03:54:58 +0000

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georgia on "bibimbap sauce"

georgia — Tue, 09 Feb 2010 18:30:23 +0000

I use this sauce for bibimbap and for meat. If there are leftovers of the sauce after a korean food dinner, then I put some of it into kimchi stew, too. It is delicious! Ssamjang 4 tablespoons of soybean paste (Korean-doenjang) 4 tablespoons korean chili paste 1 tablespoon sugar (raw cane sugar) 2 green/spring onion, finely chopped 4 cloves garlic, minced 1 tablespoon of toasted sesame seeds 1 tablespoon of sesame oil 1 tablespoon rice wine or mirin 1 tablespoon soy sauce water to make desired consistency (about 2 or 3 tablespoons) Mix all ingredients together. Use as dip for meats or on bibimbap.

stanford on "Konglish ad for bibimbap in the New York Times"

stanford — Wed, 23 Dec 2009 03:26:40 +0000

Ok I should have checked Google: <a href="http://www.koreaherald.co.kr/NEWKHSITE/data/html_dir/2009/12/23/200912230053.asp" rel="nofollow">http://www.koreaherald.co.kr/NEWKHSITE/data/html_dir/2009/12/23/200912230053.asp</a> Looks like this was paid for by a Korean reality show, and developed by a Korean "publicity specialist" because they "realized how little New Yorkers knew about Korea and Korean food," despite the fact that a couple weeks before, Madangsui got a stellar review in the same paper. Here's the reality show guys here, in New York <a href="http://www.youtube.com/watch?v=7x8AVFewy70" rel="nofollow">http://www.youtube.com/watch?v=7x8AVFewy70</a>

stanford on "Konglish ad for bibimbap in the New York Times"

stanford — Wed, 23 Dec 2009 02:29:45 +0000

There was a full-page ad for bibimbap in the New York Times yesterday. There's no credit given for the ad, but it has a list of restaurant phone numbers at the bottom. The strange thing is, it's full of grammar errors and malapropisms. Of course everyone makes mistakes, but this is obviously written by a Korean. And seeing how an ad like this probably cost $250,000 you would think they would have a native English speaker give it a cursory glance. Also, why didn't they mention Madangsui, which <a href="http://events.nytimes.com/2009/12/09/dining/reviews/09rest.html?pagewanted=all">just got a great review recently</a>?

Dolsot on "Dolsot Problems? Help!"

Dolsot — Tue, 20 Oct 2009 12:41:10 +0000

Mapanggulo, Since I first 'seasoned' my dolsots 2 months ago, and noticed the cracks, I made bibimbap about a dozen times. I have to tell you - there is a definite crack, throughout EACH of the dolsots. I hope yours don't have that crack. BUT, bibimbap is a relatively dry food, so it leaks very very very rarely. Maybe just once. I am cooking my bibimbap on the gas stovetop, not preheating the dolsots in the oven, and when I first 'seasoned' them, I did it on the stovetop as well, as those where the directions I had. All in all, the bibimbap is a great success, that I ordered two more dolsots. Hurray! Michael.

Mapanggulo on "Dolsot Problems? Help!"

Mapanggulo — Sun, 18 Oct 2009 19:49:24 +0000

Hmmm...I've got the same bowls (bought from the same place) and I didn't have an issue with them when I've heated them up. They've been heated up to 400 deg). First I put water and a little salt in them and heated them until they came to a boil. Then rubbed sesame oil on the inside of them and put them back in the oven until I was ready to put my bi bim bap in them. They didn't leak then, but I've only used them once. Did the leaking happen the first time? I'd say if they are cracked enough to leak they might be defective...but not for sure. I'd think you might still be able to use them, maybe with a cookie sheet under them to cut down on the mess? One issue I found was proper directions on how to season them (temperature and amount of time).

Juliana on "Dolsot Problems? Help!"

Juliana — Thu, 15 Oct 2009 01:58:10 +0000

The best way to make dolsot bibimbap is to put sesame oil in the bottom of the pan, then add your ingredients. Then you put it on low heat for a long time. (Don't know exactly how long because my mom taught me this trick and I never made my own dolsot bibimbap.) This way you get nice crunchy rice on the bottom that is very delicious.

kumaxx on "Gwyneth Paltrow's "bibimbop""

kumaxx — Tue, 15 Sep 2009 20:41:54 +0000

i don't know... bibimbab was always a leftover-meal for me. make rice, put every banchan you have left in the fridge in, gochujang, sesame oil, maybe a fried egg and then start digging. the idea of spending time making extra banchan just to make bibimbab never really appealed to me. maybe its just me. there is this place in seoul, my non-korean co-workers took me to. we could chose from dozens of different banchans to make our bibimbab and we paid a whopping 20k per person won for it. i mean, it's just a meal for people who wants to eat in front of the tv and don't have enough room for all the plates so they put everything in one boal.

stanford on "Gwyneth Paltrow's "bibimbop""

stanford — Tue, 15 Sep 2009 16:08:11 +0000

Apparently Gwyneth Paltrow loves bibimbap so much she made a YouTube video on how to cook it: <a href="http://www.youtube.com/watch?v=3rJ2JC5QXf4" rel="nofollow">http://www.youtube.com/watch?v=3rJ2JC5QXf4</a> This is a kind of bibimbap I've personally never eaten, I admit it looks a little weird to me. But I think it's cool that Gwyneth is part of what is obviously a homemade production - shaky camera, dodgy sound, awkward pauses - I'd never seen these vids before but I will def watch more of them.