Nora Nero

Nora Nero's comments

"As I said, made it multiple times "
in Bibimbap (Mixed rice with vegetables) — Feb/19

"For the veggies, I don't use zucchini; red bell pepper; gosari (fernbrakes); and doraji (bellflower roots) here. I don't think doraji is imported to our country. For the gosari, my mom once ever said if ferns are difficult to handle. Wrong cooking method could result in poisoning. And also I think that the one you use is different from the fernbrakes in our country (it's always green after cook, never turned brownish or even blackish). So to keep the color balanced, I replace the doraji with oyster mushrooms since they have the same color and look. With the same reason, I replace the gosari with wood ear mushroom. Sometimes, I replace the spinach with fresh lettuce (I've ever watched it once on a Korean variety show). For the protein, I use chicken or sauteed sausage instead. Since I can't eat raw egg because of the Salmonella, I turn the egg into gyeran jidan to keep the beautiful color (here is the picture ^^)"
in Bibimbap (Mixed rice with vegetables) — Feb/19

"Lately, I think maybe there's some Indonesian too out there who wants to try to cook bibimbab and still feels confused about the replacement ingredients. So, I've decided to post my modification version (joesonghamnida, Maangchi-ssi ^^) for the gochujang and veggies. I mix 1 red chilli pepper, 3 cloves shallot, 2 cloves garlic, 1 candlenut, and ginger (about 1 cm in length). Sautee the mixture with 1 tbsp of vegetable oil, a bay leaf, a pinch of salt, a pinch of white pepper powder, 50 ml of water, and 1 tbsp of sweet soy sauce until the water reduced and the mixture gets its viscosity back."
in Bibimbap (Mixed rice with vegetables) — Feb/19

"I've followed your cooking website for about one year now, Maangchi-ssi. I was celebrating my birthday party at a Korean restaurant and ordered a dolsot bibimbab. I couldn't forget the taste and really wanted to make it multiple times once I'm home. I was searching the internet for how bibimbab is prepared, and then found this astonishing website. So, the first recipe I tried was this bibimbab. But, I rarely want to comment or post any photos because I always make a lot of modifications. I need to adjust the taste with our daily tongue. Besides, Korean spices and ingredients are difficult and expensive to buy too back then"
in Bibimbap (Mixed rice with vegetables) — Feb/19