Korean cooking forum topics
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?
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.
Ok good. I guess my biggest concern was with the mushrooms, if theyd be safe to eat after awhile. That and the Kosari. Thanks! :)
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.
ok thanks everyone!
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