http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Sat, 25 May 2013 06:46:20 +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>