@@zompired2998 from UK here. Turnip def seems old school. Also marrows, butter beans, broad beans - and if it were not for Xmas dinner, Brussel sprouts. Omg, I just remembered how flippin delicious butter beans are. I'm going to get some of these and make a lemon and herb dressing today - or try to update them somehow.
I love your disregard for authenticity in your home cooking. You are not trying to impress anyone or are you trying to label your food as, in this case, korean, you are just making something that will taste good. In this era of RU-vid chefs which put such an emphasis on authenticity and just how important it is to stick to traditions, this is a nice laid-back breath of fresh air
Not a traditional bibimbap, but looks great. Anyway, bibimbap just means 'mixed rice' and originally you just throw whatever you've got into a bowl of rice and mix it up. The bonnet bellflower root pickle is made in my wife's home town of Pohang by a well-known company called Saempyo, mostly famous for soy sauce. The product name is "Our Mother's Bellflower Root Pickle". "Our Mother" is a name often used to make products sound homey. I enjoyed this and all your videos. Let me know if you want some packaging translated from Korean to English. By the by, although this product is called a 'pickle' it looks more like a Korean side dish called seasoned bellflower root. One of my favourite side dishes and it can be pounded flat and grilled for an even better taste.
Good thing is he sayed like a korean so nobody from the random viewers could get triggert its the same when people make a pineapple pizza or something^^
"Bibimbap" to my anglo-speaking brain sounds a bit like "this and that", like you'd toss a bit of "this and that" (whatever you have on hand that you'd like to use) into the rice. I recognize that the dish he made is LIKE the dish, not THE dish, but it still looks pretty dang good!
Translation of the top text box: -From the main ingredient to the spices, we only used carefully selected ingredients. -We've optimized the taste and mouth feel by using knowhow accumulated since 1976. -We made this with the mother's hope that you'll eat well anytime, anywhere. Your bibimbap isn't pseudo, it's bibimbap! My favorite bibimbap is rice, two fried eggs, stir-fried dandelion greens mixed with Korean miso (doenjang), fermented pickled radish strips (무생채), over-fermented radish leaf kimchi, gochujang and sesame oil. Some people would be aghast because of the lack of variety, but I prefer predominantly sour and bitter flavors in my bibimbap...because that's the I'm used to eating. The "traditional" or "restaurant" variety with all those colorful veggies and meat? Too much work, and too sweet. Bibimbap day at home was also fridge-clearing day for us and that's what tastes best to me. Oh and bellflower root bibimbap is also a thing (더덕비빔밥). My favorite way to eat it though, is grilled. Smash the fresh roots, dress in a sweet and spicy chili sauce, grill on a oiled frying pan until edges are slightly charred, eat with rice. Bellflower is quite a pretty plant to grow, too. It takes several years to develop roots large enough to be worth eating, though. And in three years when you dig it up, you can do the Korean thing, hold it up in the air, and shout "shim bat dah!" (심봤다!) three times like you just unearthed precious wild mountain ginseng.
There's a related plant grown in Europe called rampion that bears similar looking roots. I might have a go at growing that - probably better suited to this climate
@@AtomicShrimp I wonder if there's a variety suitable to my area of the US? Will have to look. This stuff is delicious but expensive to buy! Oh and I've put Marmite in bibimbap. I just thought I'd drop that here.
Native Korean here, and I’d give 7/10 for authenticity. Kimchi or lacto fermented vegetable won’t be put in the same bowl as the rest of the ingredients but other than that, yours was pretty dang close to what I would enjoy here! Great job!
@@robbob1436 Correct. Just like the bellflower roots featured in the video, as well as a score of other cuisines. Mixing everything into one bowl is an idea pretty much only for bibimbap.
@@robbob1436 maybe it depends on how you grew up but we always put kimchi in bibimbap in my family. There really is no "one right way" to make bibimbap - like sandwiches, there's thousands of ways!
as a korean i feel intrigued and happy that you are interested in our food and culture enough to buy a random side dish article to try, very adventurous! yes, although your bibimbap is not traditional, you did great with your local ingredients, kudos to you i thoroughly enjoyed watching your video sir
Thank you! I've never understood this sentiment that people could be or are offended by someone that does not share their cultural background cooking something from said culture. Of course it's not going to be authentic but shouldn't the attempt be applauded because it is in itself an appreciation of other cultures?
I made Tuna sandwiches the other day and got a little splash of brine on my counter. The next day i again went to make Tuna sandwiches BUT this time *for the first time ever) i used a can opener to open the ring pull can...... Im canverted (spelling pun intentional) seriously, was a better experience, so its my new way to do pull tab cans and i have Shrimp to thank for this so Biggly big thanks to Atomic Shrimp!
Adding a reply rather than an edit. Was also waaaaaaaay better at allowing for squeezing the brine out as the lids flat and there was no sharp edge. Total win!
One thing I do with peanuts is put it in a medium heat frying pan and stir or shake it around for half minute before crushing it up and adding to the food. Peanut is already roasted but inside the package the remaining moisture and oil permeates out to all surface, flash heat it a little bit gives it that freshly made crunch.
2:14 I also always use a can opener for tins with pull tabs, just because I once saw a recording of a wild cat with its head stuck in a tin. The pull tab rim increases the risk of something like that happening, whereas with the clean edge produced by the can opener, it should in theory be easier for the animal to pull its head out again. To completely eliminate the risk, I usually remove the bottom as well, if possible, and flatten the can (which has the additional advantage of saving space in the trash).
Thats cool cooking is a great way to create and let off steam i find and having new things to try that challenge your palette are great to inspire you to look to new things. Also given in the uk things are getting scary price wise also a good way to save some cash
Wow, I never expected you to review the product from our country Nice video! I had knew your channel for, Dosen Bistro Black pudding review Since when I was interested in long term storage and SHTF Keep up the good work!👍 By the way my favorite product from that brand is, 'Marinated beef & quail eggs' 'Seasoned perilla leaf' Works good with my plain rice Ps) I heard you keep saying try not to offended. But seriously man. Nobody would get offended for that😄😄 People should cook their meal the way they like 😁 Everyone have their different taste
I like to be careful to make it clear I am not an authority on certain things - and Bibimbap is certainly one of those things - I've seen it in videos and TV shows, I've heard people describe it, but I have never had the authentic dish or travelled to Korea
@@AtomicShrimp I see you are a considerate careful man. Love your vedeos. I've seen many MRE reviews, but canned product quality review is really rare.👍
@@AtomicShrimp If you fancy trying some authentic Korean food, take a short trip up the A31/A3 to New Malden! I'm originally from nearby, and especially at lunchtime you can have a feast for a very reasonable price.
Here in America where I live your videos tend to come out in the early morning hours which may seem inconvenient but it’s the perfect relaxing thing to see when I get off work
As someone who works in a Japanese restaurant i will say your presentation is a hell of a lot better than some of the things I see every day. Love your videos by the way, you are easily the best person on RU-vid in my opinion
I appreciate how respectful you are when presenting your Korean-style “pseudo” bibimbap. Most Western RU-vidrs/celebrity chefs love to take wild liberties with other cultures’ traditional dishes without acknowledging it, e.g. Jamie Oliver and his infamous chili jam. With that said, bibimbap is very much a home cooked dish and usually made with leftover banchan (side dishes) and vegetables. Sort of whatever you have on hand. So, what you call a pseudo bibimbap is actually pretty on point. Looks delicious as well (my mouth is watering right now.) Cheers and thanks for another great video!
I really love how you improvise the dishes from the ingredients that are available to you. As a college student, I think this is very creative and inspiring 👍
I've been enjoying the Weird Stuff in a Can series and as a Korean I'm pleased to see that another Korean product has made it on the channel! Kudos on the bibimbap with what you had available to you locally. My favorite way to enjoy this sidedish is with some plain white rice (short-grain if possible), some seaweed laver (kim/gim), and a light drizzle of sesame oil. If you come across this again, I also second Marcus Peddle's recommendation on the flattened and grilled bellflower root (더덕구이 Dudeok Gui). Can't wait for the next weird stuff video!
I think this might be why I'm drawn to your channel the most . "I know its not authentic but I'm going to use similar styles but with what I have" which if you really think about it.. that's what the dish authentically was. Using what they have locally
About dishes being traditional, I'd like to recommend the video on asparagus-based ("German-style") ramen by MyNameIsAndong here on RU-vid. If I remember correctly, the takeaway (as the comments by Japanese people suggest), is not to try and get every single ingredient imported, but to take the regional varieties and apply the principles to them. Most of the more traditional foods are more of a concept anyways, than a set recipe. And since a lot of modern "traditional foods" are often less then 150 years old, I think there's no shame in experimenting anyways. :D
Yeah, I love that video. It's interesting to see how various different cultures react to their dishes being emulated, recreated, remixed and sometimes ruined overseas. Some get really uptight, others seem to be like 'well, you tried, and that was interesting...'
@@AtomicShrimp I agree, how cultures handle it is quite fascinating. I'd love to try some creative fusion cuisines, as so many concepts are similar, yet the flavour profiles differ a lot
Glad you explain the cryptically named ingredients on screen. We are often used to thinking that ingredients with letters and numbers are bad for us, then you look them up and it's perfectly normal things like paprika extract.
Korean food is basically magic and I love it with my whole gut. Not at all surprised that eating that banchan (side dish) WITH other things completely changed the experience, that's kind of how Korean food works; everything's good separate, but they make a complete and magical experience when bounced off each other in contrast.
The ex chef in me (15 years in the career) I'm drawn to your can episodes and thought I would compliment your knife skills. Very very uniform pieces and smooth slices. Good job!
This was an interesting episode. I liked the ingenuity and effort put into the pseudo-Bipimbap! Being a big fan of Asian foods, especially Sichuanese and spicy Korean ones, I think this was a pretty close product to the real thing. Would honestly be interested in seeing more Asian foods being made by you, if only to see if they *can* be made out of more readily available ingredients!
Shrimp has managed to convert me into a handheld can opener user with pull tab cans, and I see the light now. It's a lot better and I think everyone should join the cause
Your description of the texture has me completely fascinated. I want to try this so much! Definitely going to have a look at the Asian stores where I am (Australia). Have you had banana blossoms in a can? Quite an interesting flavour and texture.
In Germany I can find this company in big/ good Asian stores with a Korean focus. Alternatively I can get dried bellflower root here. Maangchi has an amazing sweet and salty recipe for it. It also freezes great when prepared.
I think people often get too worried about making a dish authentic as if there is only one way to cook it. I'm glad you don't get too bothered and just make great tasting food. I'm sure anyone in Korea given limited ingredients would also make an approximation of bibimbap and not an entirely traditional one. Great video as always.
Hi again, after finishing Mike's video his cooking reminded me of cooking in a foreign land. Whether we're students, workers, refugees, retirees, our modern world find folks from everywhere going to many other countries. I cook from many countries and when I moved to Oaxaca in southern Mexico, I found it impossible to find many ingredients, no kim chi, even soy sauce was difficult to fine, not a lot of black tea, kielbasa, etc etc. So I'm sure many of us find the need to make substitutions when we cook. I particularly recall trying to reproduce miso soup without miso. Hope everyone is well and eating well....JIM
Didn't expect and was pleasant surprise to see classic, humble side dish. Very curious about your description of the texture as Korean, and yes, pineapple really made sense. And please don't mind 'genuine' bibimbap. Kimchi or spicy deodeok, as side or on the top of the bowl, enjoy as you like. There are no rule-like thing - they can be even both at the side AND in the mix if you like! But, of course I expect we will not omit rice - "bap" part. Bibimbap without rice is like pizza without any dough XD
I thought the bibimbap looked great ... I actually DO have kimchi ... I made my own! It's just as easy as your lacto fermented veg (which I also like to make - my hubs loves the jalapeno in it) .... I even used red cabbage for my kimchi (which is what I had) and we eat ours on everything!
I've looked, and it can grow in the UK, and you might even get away without having to protect it over winter in the South, and the flowers are pretty and pollinators like it.
love the weird stuff in a can series its very interesting to see all the different things from different locations and cultures and again like when ever you cook looked absolutely delicious
I like that you aren’t afraid to put your own spin on your dishes. Korean-adjacent looks good to me! I don’t think this is disrespectful at all, i think it is just what people do when they are interested in trying a new dish-not always has to be from a different country- and using the ingredients they have to hand. I’m half Filipino and dishes get retranslated every time they are made, so i dont get offended when dishes get remade by people who put there own spin on things. It also sparks curiosity and someone that may not have been interested in a country’s food starts to take baby steps and then it turns into a cherished food stuff. love watching what you come up with! Traveling to the UK in December and CAN’T WAIT! So excited for some proper beige English foods and picky bits!
One of my favorite parts of eating at Korean restaurants are the mystery side dishes. So I wonder if I have ever had bellflower root and it's identity was a mystery to me.
@Atomic Shrimp Have you thought of doing a budget challenge with things from an international supermarket? Maybe with a section on some spices and things to buy with an excess of money one time which would last over weeks and months and could be used to turn very cheap nutritious food to really tasty food. I know a lot of Asian supermarkets go more on bulk things but could be an interesting video to do with making variety from one staple like lentils or beans.
this video definitely proves that there are no bad (or weird) foods, since all of them have their place in a particular context, and that also is why this style of video (weird stuff in a can turning into a cooking video) is so delightful to me
Watched this again, and your 'nearly' Bibimbap looks delicious - and better than a bowl of the real thing I was given at a restaurant last summer. Like the look of that Bellflower root, too. Like the braised eels, I have to find some, now. Nice one.
I really love the variety of foods that you feature in your videos. The problem for me is that I wouldn't be able to eat hardly any of them as I just can't bear anything too spicy. You will understand when I say that a korma is as spicy as I can bear in a curry. They do look amazing though!! 😀
Technically speaking, your bibinbap is completely authentic, since bibinbap is just a bunch of stuff you have lying around, into a bowl of rice. (It means "mixed rice") Growing up, my mom would just throw leftovers from the previous night and tell me and my brother we're having bibinbap tonight. Over time, after it's sold in restaurants, I guess a "standardized" recipe was sort of came to be that most people consider to be the "authentic" version, but there may be plenty of Korean families that make the exact same bowl you just made, and call it Bibinbap.
Yum! I love learning about Korean food and culture, and I enjoy making "something in the vicinity of bibimbap" myself on occasion. Rice plus vegetables and things in sauces is such a versatile combination; I just take whatever's in the cupboard and fridge and make a unique mixture! A fried egg on top is a must. I believe in authentic bibimbap, the egg is added into the bibimbap directly before it's served, and cooks in the residual heat, which is cool, but I'm not brave enough to try it, so... fried egg. I'm no expert, but I'd say your pseudo-bibimbap looks really good! The marinated beef looks very authentic, and all the other toppings look great. Makes me crave pseudo-bibimbap myself...
I was wondering if you'd forgotten about the Bellflower Root or if it was like Rock Duck soup: Put a large rock and a Harlequin duck in a large pot of water, add salt and bay leaves. Boil until rock is soft, add carrots, onion, potato and celery. Discard duck.
Honestly i thought it was going to be a simple dish but you made it look so delicious. The look and your description of the weird stuff in a can really reminds me of roasted baby carrots.
I wanted to make Asian salad. I didn't have lettuce so I used coleslaw mix, but that didn't matter because it was all about the dressing. I'm allergic to wheat, so I use tamari. I did not have any rice vinegar, so I used a combination of balsamic and Apple cider. My husband is a diabetic, which means we don't have any sugar, so I used some local honey. We were out of sesame seeds so I used some sesame oil. .. it was in that moment that I realized that you are my spirit animal.
It doesn't matter if it's bibimbap or just a bunch of random ingredients and frankenstein sauces 😀 It looks like a perfectly good meal, which may even merit a revisit.
Mike, the meal looked great! I’m sure all of your followers would love to come by for dinner. It would be a bit of a trek for me since I’m in California but I’m willing! Thanks for all the diverse, interesting videos. I love them all.
Another wonderful video Mister Shrimp. I also wanted to say thank you to all those in the comments who have contributed their insight and translations. It’s fascinating stuff, all from a small can of food 😁
Haha yes as someone who has eaten bibimbap many a time in Korea, yours looked... er, interesting shall I say. Not traditional and the fried egg and crushed peanuts put me more into the Indonesian archipelago, but appearance aside the variety of ingredients was very much in the spirit of the dish. Well done.
You're braver than I am. I have been learning to eat wild plants that I forage. I tried eating a tiny bit of daylilies once. I remember it almost made me throw up, just touching them, the roots that are supposed to be edible. Today I walked into an Asian grocery store just out of curiosity, and every once in a while, I buy something there. I saw something that either said daylily, or dayflower, which are two different species, and I can't remember exactly what it said, but I was remembering how the daylilies almost made me throw up, so it made me nervous that they were packaging the roots of a flower that I myself experienced as being outright poisonous. It's that kind of thing that makes me really cautious and distrusting about anything that I haven't tried before. I also tried eating tendon soup, and it almost made me throw up too. I'm actually really curious about foreign foods, and wild foods or wild animal meats, but I'm very cautious at the same time as I am curious. But I have no experiences with bellflower in any form, not wild growing, or cooked and packaged, or whatever. I also wouldn't know which species it was.
My one korean neighbor uses kitchen scissors with every meal. Seriously she has a pair for almost every guest to comes over. Lol. She gifted me stainless steel chopsticks 4 pair-i love using chopsticks as it doesn't seem to bother my hands as much as my spoons/forks etc... But oof. Learning curve. They are slippery til you get used to them. But do not use to cook. Silly me forgot metal/heat travels lol. Burned my silly self slightly lol
I've watched a lot of cooking/taste-test videos for people from other countries, and one thing I notice is that whenever they're making a typically "American" dish (I'm American, so that's the only cuisine I have a deep knowledge of), they always give it a local flavor. McDonald's, for instance - the most distinctly American restaurant in the world - sells teriyaki burgers in Japan, fried chicken and spaghetti in the Philippines, and a spicy paneer (type of cheese) sandwiches in India. Point is, people who shame others for not being "authentic enough" are jerks and if anyone tries to justify it by saying it's "disrespectful," they're just being sensitive. We all have pallets shaped by the food culture we grew up in, and there's nothing wrong with exploration or adaptation. That's how discoveries are made. Besides, they don't even have to eat it, so what the Hell is all the griping about? How much of an asshole do you need to be to get pissed off at something that's not even on _your_ plate? And your bibimbop was fine, looked good actually.
Good attempt at the bibimbap with what you had available locally, but yeah if you didn't know bibimbap literally translates into "mixing rice". So that's why you see koreans mixing the dish in chilli sauce before eating it hahaha. I'd argue there are 2 main variants of bibimbap, the one that uses cooked vegetables and the one that uses fresh vegetables (the fresh vege version uses a variant of the chilli sauce called "chojang" which is similar to what you made, and the cooked vege version uses regular "gochujang") . However in regards to the meats, you can pretty much use anything from beef to raw fish (like salmon or tuna) or use none at all! edit: yes I'm korean edit 2: Thanks for trying out the can as a proper side dish instead of as-is. Korean food culture is heavily characterised by the main dish + side dish layout. Even if it isn't a dish, like when eating meat bbq, we'd wrap the meat in greens along with a bunch of other things to compliment the flavour. I think you grasped the concept of contrasting flavours very well.
