So about bibimbap

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This topic contains 4 replies, has 3 voices, and was last updated by  cortada86 1 year, 3 months ago.

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  • #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
    Member

    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
    Member

    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!

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