I have been trying to cut my mushrooms into nice thick slices for years but whenever I use the "drop them on the cutting board" method they end up finely diced. Do you think I'm dropping too many or dropping them too hard?
I always have so much admiration to non-Korean cooks who take the time to make all of the side dishes, the sauce, and rice to make this comforting dish come together. Growing up, my mom would throw our leftover banchan and rice into a bowl and mix. It's our lazy dish because we always have banchan and rice.
LOVE LOVE LOVE it!! At my local restaurant they serve it in a heated Korean comal-style bowl which makes the rice at the bottom of the bowl caramelized and a little crispy-ish!! Omg thanks Andy!
Came into the comment section to make the same suggestion and was happy to see someone beat me to it. There are stone pots specifically for dolsot bibimbap. You put a little oil in them while they're hot then put the rice in. It crisps the bottom of the rice, which is super yummy and adds great texture. Add some homemade kimchi on the side too... i like the hot/cold contrast when you get a little bite of both together.
When I was in the US Navy, I spent a few months training Korean Sailors aboard a New Korean warship. Bibimbap was served almost daily for breakfast or lunch, I never had it with any other protein than just a fried egg on top.
Kick it up ten notches with dolsot bibimbap. A restaurant near me makes a pork bulgogi dolsot bibimbap. Not traditional but my favorite Korean dish of all time. If you like Korean soups served in hot-stone bowls, get those bowls instead of bibimbap hot stone bowls so one type of bowl is used for both dishes. Learned that trick from Aaron and Claire.
That is an amazing dish I wish I had that for breakfast every morning wow all the layers of separating and cooking each thing and putting it together is absolutely perfect thank you for sharing that with me I have a lot of practicing to do
What’s so great about this dish is that in korea you have so much “side dishes” in your fridge and u use that to mix it into rice essentially making a dish out of things that are about to expire. And one memory I have with my parents is that we would do that in a giant mixing bowl and sit in the living eating and sharing that giant pot of deliciousness
Man I was having lunch while binge watching your shorts and this played. I also had bibimbap for lunch and was a bit freaked out lol. Yours look better than the one I was having.
A dish that I have been dreaming about making is something called Buddha Jumps Over Wall. I find it too daunting to try. Maybe one day. But if it’s something you feel like trying, I would LOVE to see the video!
Gonna try making* this for my teenage daughters. One will love the aesthetic presentation, the other will love the rice. Hopefully the6 will love the flavours.
Another beautiful dish. I always check to see if you included all of the ingredients to go along with your tutorial. We all love tour creations and would love even more if you would, at the very least, include the exact ingredients you create with. Please!
It is a dish I wish you made more often, too! 😊👍 That Gochugaru paste looks legit! One of my favourite dishes! It's good to see you just sit for awhile and savour a perfect, well-earned meal! We all know Chef Andy is one of the hardest working chefs, most dedicated to his craft! THANK YOU and bon appétit! !
In order for a culture to break the boundaries of race the food needs to become mainstream.❤ I hope this will become a staple in kitchens around the world.🙏
I went to a Korean restaurant last year for the first time and had bibimbap. It was phenomal but the portion was huuuge. I had leftovers then which was great. I need to get a nice wok like that (and also a better stovetop haha)
You are amazing 👍🏽👌🔥🔥🔥how do you do all of those marvelous dishes and they’re all scrumptious. Your chopping skills are out of sight. 👍🏽👌🔥🔥🔥👏🏼👏🏼👏🏼😋 you are a master chef❤️🙏🙏🏽❤️
Recently watched a Dooby short where she said that one of her biggest fear on making food content is misrepresentation or her content being labeled "cultural appropriation" when she makes different cuisines. If you stumble upon this short fellow doobies; I hope you see it as cultural appreciation instead. Food is one of those things that can easily bring us together. Let's share it, always 🖤
I'm a Dooby fan and Korean. For me, I definitely view it as appreciation so long as you give credit to which ever culture you're appreciating and you took the best effort to show that appreciation.
Culture IS appropriation. Chilies, eggplants, tomatoes, potatoes are all not native to Asia. Curry isn’t native to Japan and tempura is a Portuguese word. All cultures appropriate ingredients, techniques, flavour combinations and whole dishes from other cultures.. not to mention sounds, clothing styles, writing systems etc etc. and the. Take those appropriated elements and turn them into something new and exciting. How boring we would all be if we never borrowed from each other.
Your dish is magnificent as always. Just one question, cuz I saw you cooked many Asian dishes: why dont you buy a rice cooker? it will be easier than use a cooker.
