Any Korean's on CL?
 

I could use some help!!!

Bibimbap - Warm stone bowl, warm rice at the bottom, meatless dish, should the veggies be cold or warm on top of the rice?

Any help I am out of my zone here!

the vegetables should not be cold (as in frozen) but it's no problem if it's straight out of the refrigerator. Usually the vegetables are about the same temperature as the rice by the time it goes from the kitchen to the serving table. They should not be heated up on purpose.

What is this for? Essay?

Thank you! You guys always come thru!

I didn't know if I should heat them on purpose or not, but now I know. Thanks again!

gf is half korean :)

Go PM " JAY ". haha Tell him I sent you! He used to own a Korean bbq and he will know for sure!

very smooth :bigok: :bigok:

While we're on Korean food, does anyone know what a dish is called... from what i remember it was rice in some sort of a wrap, and it was sweet. Kinda vague I know. I've got a bunch of Korean friends and I tried some of those one day and they were so good, but I didnt write down what they were called. Any ideas on what this is would be great. They were small, not like a big thing, but maybe bite size, if that narrows it down any.

I think you are referring to dolsot bibimbap because you are referring to the warm stone bowl.

Bibimbap

i thought it's got some meat in there?

kimbbap???

Did it also have spinach, carrots, yellow turnip and either meat or fish cake in it? And was it wrapped in seaweed?

If that's the case, then it's called kim bap...pronounced "geem bop".

verylost is correct. You don't necessarily have to use a hot stone bowl unless you want the rice to be slightly burnt/toasted...but it tastes better that way.

You're right, bulgogi (stir fried beef) or some sort of ground beef is usually included in the recipe.

So what's the other half going to be for dessert? :D

I saw the thread title "Any Korean's on CL?", with the last reply by O.L.T., and thought... "what the hell?!"

bibimbap...
 

there are many different forms of bibimbap that one could make... theoretically... adding any amount of vegetables and meats into a bowl mixed with rice is "theoretically" bibimbap as long as you got the gochujang.. (korean hot pepper paste) in it...

what i do is... i get a couple of scoops of rice into a large bowl, get some beef (already cooked) slice that up and put it on top of the rice, i get vegetables consisting of cabbage, spinach (iffy on the spinach), sliced and diced carrots, and some kimchi... then i add sesame seeds and sprinkle some on top, fry up some egg chop it up and put that on top... then i get a tablespoon scoop of gochujang and while mixing everything, add about 2-3 tablespoons of sesame oil to get the smooth mixture of everything in the bowl.. it also helps the gochujang mixing... gochujang itself is very sticky and hard to spread around... after that... i just enjoy...

the sweet rice wrap might have just been some kimbap... depending on what was in there.. the sweet taste probably came from tamuchi/ddakwhang which is a yellowish cucumber? not sure exactly what it is.. but it has a sweet flavor...

hope that helped..