So about bibimbap

Home Forums Korean food discussion So about bibimbap

Viewing 4 reply threads
  • Author
    Posts
    • #50620
      cortada86
      Participant

      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.

      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?

    • #55416
      LuccaQ
      Participant

      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.

    • #55417
      cortada86
      Participant

      Ok good. I guess my biggest concern was with the mushrooms, if theyd be safe to eat after awhile. That and the Kosari. Thanks! :)

    • #55418
      Vibey
      Participant

      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.

    • #55419
      cortada86
      Participant

      ok thanks everyone!

Viewing 4 reply threads
  • You must be logged in to reply to this topic.