In a Korean household, we dont really cook 5 kinds of vegetable dishes just so we can eat bibimbap. Its more of "welp, its time to clear out the fridge. What kinda sidedishes do we have left?" kinda vibe. Anyway love your videos mate :>😆😆😆
For the bibimbap, if that is a "stone" bowl you can heat it up very hot and once the rice hits it it will crisp the rice and burn it (which is delicious and it's own delicacy). This is call "dolsut bibimbap", "stone bowl" bibimbap. Also, with rice dishes like this you should use the spoon instead of chopsticks. You don't have to work that hard to eat your food and this is what Koreans/Japanese do.
For the bibimbap, If you have clay cookware you can place down a few tsp of sesame oil before the rice and crisp up the bottom before adding your toppings 👌👌👌
@@mariaj3263 lol 돌섯 is just the specific cooking medium but you could use it with either or. I find that nonstick pans don’t really do well with crisped rice 😭 texture is still a plus
I knew how this was going to end as soon as he set the premise, because katsudon is just easier to make when going completely from scratch. However, to provide some context, bibimbap is basically just a bunch of side dishes on top of rice. It's likely that a Korean household would have many of those ingredients leftover in their fridge and therefor would require much less prep than advertised in this video. I would imagine bibimbap is also cheaper on average since portions of each topping are small, meaning you're going to have leftover toppings with which you can make multiple bowls. Also, the plating of bibimbap is purely for show. Bibimbap literally means "mixed rice", please mix more thoroughly. :P
I was about to comment that too. How tf are you gonna mix it in that weird pot?? (side note: I don't like such large chunks of meat in mine because it's worse for mixing, I'm not sure what is traditional though). I'm disappointed that bibimbap didn't win, it's so delicious. A situation where the whole is greater than the sum of its parts. So you're not really eating it right if you dont mix it and get that egg yolk mixed in too. Josh probably knows that 2bf. And then again it's always hard to win against something deep fried so I'm not surprised buy his verdict.
I know that Bibimibap isn't always served in a hot stone bowl but honestly if you're going to all the effort of making all the ingredients it feels like a huge missed opportunity to not serve it in a bowl that threatens to burn through the counter top. The absolute best part of Dolsot Bibimbap is those bits of rice, coated in egg yolk and gochujang sauce that get crispy from sticking to the bowl.
That is a fancy bibimbab you made there….and vinegar in sauce seems interesting. Anyway, we usually make bibimbab with whatever we have in our fridge and mix it in a large stainless bowl with gochujang and sesame oil, haha
As you mentioned in the video, some people think it's crazy to dip crispy fried Katsu in the egg sause to makeit damp wet. In fact, the latest Katsu-don trend in Japan is cook the Katsu and egg sauce separetely, and combine them together, the way egg sauce goes on the bottom on the bowl, to save the crispiness of the Katsu.
@@jonathansoko1085 Donburi and bibimbap are two totally different things, calling them both "rice bowl" is just the simplest description to try and categorize them. Donburi is donburi, bibimbap is bibimbap
@@jonathansoko1085 Similarly, let's compare two pasta dishes like Fettuccine Alfredo and seafood linguine since they are the same idea, both are pasta dishes.
Katsudon is good but there’s also other good rice bowls. Tendon tempura rice bowl Oyakodon chicken egg rice bowl Gyuudon beef rice bowl Kaisendon sashimi and seafood rice bowl
Katsudon could easily have added two more eggs, especially because there were two servings (i.e. two cutlets) in the pan! Also the sauce doesn't need to cook down so much - it's supposed to be quite liquid so that it can be poured over the rice to provide some delicious seasoning 😋
I noticed most katsudon I get in the states does not have liquid to coat the rice, and also lacks flavor. I think this recipe might suffer a similar fate but who knows. I do think there should at least be some sugar added and maybe a little extra soy sauce in this recipe
The Japanese bowl is easier to make from ingredient to dish, but the stuff for the Korean bowl you make multiple servings of in one go. So after you make it, you keep the leftover ingredients in the fridge and you're good for 5-6 more servings that is much easier to assemble. You can't really keep deep fried things fresh for long, so if you want to have the best Katsudon, you're going to have to fry the things each time, unless you freeze it.
I lived in Korea after college, and it was a year and a half of the best food I have ever had in my life. You can't beat those flavor profiles. They also had a ton of katsu restaurants that I would frequent, too. I can't wait to make these recipes.
I’m Korean-Canadian and did not get Korean cuisine around the house as a kid. As a broke college student I started making kimchi and veggie banchan because it’s cheap but feels luxurious. If you have the veggies and rice, you can make this in the time it takes to fry an egg. Just a good strategy for lazy home cooks, no matter your ethnicity.
6:15 his presentation of bibimbap remonds me of a story about a guy who had bibimbap for the first time ever and not knowing there was rice in the bowl already, ordered himself a bowl of rice and had the vegetable and ground meat on top of the bibimbap like banchan He was later surprised to find more rice under all that banchan🤣🤣🤣
As a Korean who prefers Japanese style rice bowls, I would say that the main difference between these two styles is how each ingredient feels. For Korean rice bowls, every ingredient is prepared and cooked separately, and thus they all feel and taste different. It's like all ingredients have their own voices and they all have their own stories and all want to speak up. It's one rice bowl, but you feel like you are eating several different menus. Essentially, the only thing that combines these ingredients is sesame oil (or also gochu-jang if you add it). On the other hand, in Japanese style, katsu, onions, and egg all share the same pan. Thus, they smell the same and they feel the same; They are one menu when combined. If Korean rice bowl feels like putting 5-6 different banchans on top of rice, Japanese Katsu-don feels simpler and more unified with only 1 thing going on top of rice. Onions and egg even feels like a garnish to tonkatsu. And that's how Japanese and Korean rice bowls are different. In Japanese rice bowl, there is a main character (for Katsudon, pork cutlet is the protagonist; for Unagidon, unagi is the protagonist) and the rest of the ingredients are there to help the main character. In Korean rice bowl, everyone is equal; even if bibimbop has marinated pork belly, that's just one ingredient, not any special than spinach or sunnyside egg.
Me too. I’m korean that also prefers Japanese rice bowl. Bibimbap for me is struggle dish. Growing up, it was my left order desperate meal because there was never a shortage of rice and 고추장 even tho we were always broke. While I enjoy it more because I don’t eat it often, i never thought of it as a gourmet meal I need to drive to another town for. Katsudon on the other hand, my first time was at a very fancy restaurant. So in my mind, these two dishes are not that similar.
Personally, I can't really compare these two. Although they are both rice bowls, in a way they are both completely different dishes from different cultures.
Yeah... It's like, hey, two _Asian_ countries and they use _rice_ in these dishes. Let's compare! Why not do a Pizza vs. Quiche Lorraine episode? Two European countries and both use flour in these dishes!
God I love both so much, but I enjoy eating them in different seasons. Katsudon feels more like a fall/winter dish for me, while bibimbap I associate more with fresh and spicy summer flavors. Both are undoubtedly the kings of rice bowls
I love your videos, I live in Bogotá, but I really enjoy your videos, the love with which you make them, your style and how good everything you do looks! You not only help me to practice my English but to improve my cooking skills, you are great!
nobody: normal cooks: add 4 tablespoons of water Joshua: add 5.967634455563322654 tablespoons of water that has been drunken by an East German dinosaur
The Japanese dish looks fantastic, perfectly made, but for korean dish, the black dook-baek-yi (the Black pot lookin' thing) should be heated so that the rice gets a bit crispy. But they all look beautiful
The closer comparison to a Japanese donburi would be a Korean dupbap (덥밥) which literally means "over rice" because of bibimbap translates to "mixed rice" and that would solve the "simpler to make" issue cuz no one makes all the bibimbap components from scratch unless you're trying to feed a small army
I feel like more people think that it is a dish but I think it is just a rice bowl because a dish has specific ingredients but a rice bowl can have anything so I think the word bibimbap should be used to just describe a rice bowl than a dish. Its little obvious since, non-korean people who want to make bibimbap would have to prep the items like a dish unlike like Koreans who 🗿 add any banchan and egg. I love to add oi, kimchi and egg to rice. Sry forgot what is the english word for oi. Would love spam too but 🙃 I am still waiting for spam to get cheaper for me to affort lmao💀✌️
There are steps that are missing from the Bibimbap actually. So for people who don't know, there's actually no set way in saying what ingredient you want in your Bibimbap in a set way like "Oh the cucumbers must be pickled" or "Oh the meat must ONLY be Bulgogi-style". It doesn't matter. HOWEVER, some errors. Egg, IS A MUST. Again, it's not optional, it's a must. Also, Joshua... You forgot again another dollop of gochujang. So what I'ld actually recommend is to take two spoon of gochujang and one spoon of ssamjang (It's spicy miso basically but Korean style. It's also red like gochujang) and mix it with the Bibimbap and eat it.
Hello sir! I've been watching these for years. Not sure if this will be seen, but hope it will :) You did something different with this video- not usually your regular form factor as far as content goes. Normally, you'll judge your own dish vs. a restaurant, or a time frame, etc. And I love watching these! Keep em coming! I'm thinking maybe this one could be a series? These are 2 different cultures. Japanese vs. Korean. They're completely different! I feel that in your videos it seems to be an effort to prove your culinary expertise against restaurants and such- I think we're all at the point where we trust Joshua Weissman as a brand and we know he is trustworthy! You're a professional! To the point that I think you can continue doing a series that will pit 2 different cultural dishes against each other, and most would recognize that each dish was done correctly, and that it's an interesting contest to watch. You do show respect to different cultures. We see it. I think you can pit different cultural flavor profiles and totally get away with ;) Love the content dude, I've been inspired to cook in my own home and love to come back here for direction. Sincerely, Me
Hey Joshua, Greetings from India Big fan. I have a request for you for 2 of my favourite burgers... One is TGI Friday's Signature Tennessee Whiskey Glazed Burger and the other one is Nando's Nandocas Choice Burger (Garlic Bun + Coleslaw + Peri Peri Chicken Breast + Cheese) It would be great if you can guide us with home made Garlic Peri Peri Sauce too... and the Whiskey Glaze... Seems like bit of a challenge :) Thanks. Regards, Deep
the first and only time i went to a korean restaurant, oh my it was so good! they served us a rice bowl with purple rice and the color was very appetizing! i loved how they put pickled vegetables for the extra sour taste with the meat and eggs and it was delicious!
"Draw out the Wawa, then drain the excess Wawa, and rinse with fresh Wawa" Here in New Jersey the local convenience store on every street corner is called Wawa. I was very confused for a second.
I’ve been watching an obscene amount of Korean channels and I still can’t get over how much they eat (and stay so small) but how many side dishes they have breakfast lunch and dinner!
Fun fact, all those vegetables he made for bibimbap are also common side dishes for Koreans. If u want to make the fast and dirty version of this, mix any left over vegetables with sesame oil, gochujang, and rice and you got probably something pretty close to what Koreans each when they're on a budget 😂
Coming from an asian household, we don't use measurements to measure our ingredients. We just use pure Instincts. But do love ❤️ your step by step cooking videos. Mouth watering moments.
As a korean, bibimbap has no specific recipe for it. You can just put your rice into bowl and some of leftover "banchan(side dishes)"into it, bit of sesame oil and gochujang on it. and it's delish somwhow.
Definitely not what my Korean parents would do for a bibimbap. Looks more like a fusion food and I love it!!! I'd love to have a taste of that bibimbap haha
Any plans to travel to Korea? Travel vlogs with you eating food internationally would be fun. Especially when you get to compare what you’ve made at home to how it’s made in the home country
Bruh the absolute respect I have for this man. I burped while watching this then said “excuse me sorry josh”. Then i basically contemplated my whole life for thirty seconds.
Josh love the content again but next time as a Pro tip - don't cut your cucumbers so thin when making cucumber kimchi. My cucumber kimchi recipe is the following: 2x english cucumbers, sliced & halved 1/2" thick 1 caps worth of rice vinegar 2x heaping spoons of gochujang palm full of toasted sesame seeds 1 tbsp sesame oil 2 stalks of green onion chopped 1 tsp of garlic salt 1 tsp of Dasida (Korean Beef Soup Stock) I will sub 1-2 cloves of garlic minced or granulated garlic depending on what I have on hand. Sometimes I add a little white sugar too or use gochugaru instead of gochujang Korean cooking is all about making do with what you have available and seasoning to taste of course. If you intend to make it more traditional and last longer than one night in refrigerator- you definitely need to brine the cucumber slices, rinse and drain excess water first.
I feel like the katsudon needs to be a bit more saucy, especially with that much rice, typically the rice is soaked a little in the teriyaki style sauce and it makes it so addictive
No it's not lmao. No right person uses teriyaki sauce for katsudon, oyakodon etc. The dashi itself is supposed to be filled with flavor and umami that you don't need any additional "sauce". In Japanese bowl fast food chains you can ask for more dashi, but please for the love of God don't put teriyaki sauce
Teriyaki sauce is popularly used in the western adaptation of Japanese foods, but it's definitely not typical to use it for anything other than to marinade chicken FOR teriyaki chicken. Plus, the Japanese love their white rice to death. They will eat plain rice for days. Trust me.
@@kazman2098 You do know that sake + mirin + shoyu is basically teriyaki sauce right? and yes you have to add dashi to it but the base flavor is still heavily depending on the mixture of soy mirin and shoyu. Not to mention, did you even see joshua's bowl of katsudon, the rice is completely dry, like i said typically it is at least stained with the sauce from cooking and the rice is somewhat flavoured with the sauce
@@naruhina012607 Teriyaki sauce is heavily reduced and meant for the "yaki" part of teriyaki which is grilling. Ok sure they're the same base ingredients, but processed differently and used for different purposes. is tomato soup and pizza sauce the same thing just because they use tomatoes? Of course not. If you generalize ok sure they both taste like tomatoes, but there's way more flavor difference than just tomatoes. Just like a teriyaki would be more just sweet and salty, but the dashi makes it so much more rounded out and full bodied in a katsudon. But yes I agree he needs sauce in the video lol
I like that Joshua is trying out different dishes. Maybe in the future you can make a culture food series. Travel to different countries if possible, try dishes, and recreate them for the aaudience. I would love that
🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷Hello from Korea!! First of all, your bowl is absolutely too small. And, no one in Korea makes like that... By the way where did you get the recipe??... I, do love your show !!🇺🇲🇰🇷
As a Korean household, we make bibimbap often. But living in a large city with many Korean supermarkets, it’s very simple. They sell bibimbap veggie assortment! Just add rice and choice of protein (simple ground beef is easiest but some nights we take it up the notch and slice some ribeyes on there) and the also buy the vinegar gochujang sauce from the market. Katsudon I love. It’s always my go to when going to a Japanese food court.
I recently tried Bibimbap for the first time through a HelloFresh meal kit and let me tell you brother that was one of the best meals I've ever had in my life. Currently my favorite meal I've ever tried. I recommend anyone who is interested in Asian food at ALL to try it if they haven't
Srsly when i crave for something i search for "Joshua Weissmann - "whatever craving you have" " and voila one more DIY for papa! Love you man! Btw Katsudon was it this time. :D
i already know exactly how this video ends and i havent watched a minute in yet. He bigs up his cooking, the blind vote ties, and he says "I cant decide which one is better, you guys decide in the comments"
I'm an oyakodon man myself, with super runny egg and some thinly sliced nori. I usually only cook my egg about 30-40 seconds when I make it. Love gyuudon too though. Always put some color on the beef in a cast iron though instead of boiling it in the dashi + shoyu +mirin + sake like I think most people do in Japan.
Interesting line up. Korean style marinades are very specific about creating a certain flavor profile for each main ingredient. Unlike Japanese dishes which sour elements are ubiquitous. Korean cuisine has limited uses of Vinegar mainly for things consumed raw. Perhaps there is always kimchi, the sour element, on the side. So Bibimbop with meat would use a sauce without vinegar. Only Hoedupbop (the bibimbop with raw sashimi on top) would use a sauce with vinegar. Yukhoedupbop (bibimbop with beef tartar on top) would use raw egg yolk and a sauce without vinegar even if it has a raw ingredient. And for that pork belly dish, anchovy sauce is used.
You should start a series called "trying weird sh*t" where you try and make dishes palatable with ingredients you aren't familiar with like cod milt or geoduck and then the entire crew has to try them
For bibimbap, you can also use beed bugolgi instead of pork belly! You can also change the mushrooms to bean sprouts. And you dont have to add the spicy cucumber. I am not korean, but family friends of mine are. I have been eating this for years.
I got pork katsudon at a restaurant recently and the portion was HUGE. I literally had it for three meals. As leftovers, I added a freshly cooked runny egg on top to mix in with the white rice and it was SO GOOD. Highly recommend adding a fresh runny egg to leftover katsudon.
Josh you made the right choice in picking the katsudon. It is my favorite meal of all time and I eat it at least once a week. I actually had it for dinner 2 days ago. I usually double the onion and egg but that is preference on my part. Excellent job!
As a Korean, I'd choose tonkatsu over bibimbap any day 😄 also for the spinach in bibimbap, we usually boil the spinach in water, drain it, then hand mix in sesame oil & salt! I think pan frying it with oil will make it super oily. But that was a beautiful bibimbap nonetheless
It does, but it's not a bad oily or greasy. Like it's not when there's a pile of oil at the bottom of a food and you're just like ew gross. It's kind of silky, it's different when you have oily sautéed vegetables vs. other oily food's
Though this is purely personal preference. But respect and thumbs up to you for saying that despite being Korean. I do quite like bibimbap but personally it has nothing against that crispy tonkatsu. Katsu curry is also another one that I can't resist xD
@@jr9329 Yes tonkatsu is like a treat for me whereas bibimbap is more common and easier to make (the traditional version, not this fancy version), so would love to eat tonkatsu every day if health wasn't a concern 😂 katsudon too 🤤
@@user-kx1mx6er4b I personally prefer to use butter, but that's gonna depend on the veg and how long it takes to cook because obviously butter burns. But for spinach it works fine. I do butter and garlic on spinach, kale, and zucchini all the time. I just eat it by itself as a snack or a side. If it's a harder veg but you still wanna use butter, just mix it with a bit of veg oil and that'll help it not to burn
I'd like to see what Josh does with all the fry oil he uses on this channel. I never fry stuff because I hate figuring out what to do with a pot of oil
After using oil put it into an bottle, preferably the old oil bottle it came out of and close it. Use it the next time you need oil. Just make sure to smell it to check hasn't gone rancid. Depending on how clean it is, how old it is, and how often you fry you may get several uses out of it.
If you are very diligent about cleaning the oil between frying sessions (or even during - much easier with a wok), you can easily save up to 80% of the oil for reuse up to about 4 to 6 times. The only limiting factor is how many small, burnt food bits you end up with in the oil. This is what eventually ruins the oil. Also I'd like just like to point out that you should absolutely NOT mix oil into your pet food - I have no idea what these dudes were smoking, but not only does this add A LOT of calories it can also make your pets sick.
The word "Bibim" literally means mixed so typically bibimbap is served in an extra large bowl enough to easily mix everything so the flavors get incorporated well. I remember my family of cousins, aunts, and uncles used to get a huge metal mixing bowl and throw a whole rice cooker amount of rice in to share. I know for the styling and the B-roll the smaller bowl is compact and clean but yeah just thought I'd point that out.
Hey Josh, idk if you will answer this but I’m getting my wisdom teeth out in 2 days and my biggest worry is what I will be able to eat lol. All the soft foods seem so bland, is there anything I can have that doesn’t seem insufferable to eat?
I work at a Japanese restaurant and we make our katsudons with an excess amount of the dashi-soy sauce... sauce (?) so that we can pour it over the rice before topping with the katsu. The rice gets perfectly seasoned with the sauce, and hoeslty it would be a banger even without the katsu
I'd actually say bibimbap is the more simple one. The toppings are meant to be prepared as sides for other meals, and are basically just leftovers. Most of the common vegetable toppings will last a long time in the fridge because the seasoning is mostly preservatives. You can just use whatever you have though. I've seen people use things ranging from dill pickles to raw vegetables with no seasoning. If I really want bibimbap and have no leftovers, I lightly smash juliened vegetables with a pestle to let out some water, season with soy sauce and sesame oil, and let it sit for maybe 5 minutes. It's less pretty, but you can mix the vegetables together as you're preparing them to make it quicker. You can do this all while the rice is cooking, and still have time left to fry an egg. It's much quicker than breading and frying anything.
As a Japanese who loves both cuisines, I might have to choose bibimbap because I also love veggies and pickles so much. If it was oyakodon instead of katsu, I could've chosen that. But both are amazing and I love making Korean and Japanese dishes
In a Korean household, we dont really cook 5 kinds of vegetable dishes just so we can eat bibimbap. Its more of "welp, its time to clear out the fridge. What kinda sidedishes do we have left?" kinda vibe. Anyway love your videos mate :>😆😆😆
Or a I'm super stressed and dont want to spend energy on cooking but I wanna stuff my face with spicy salty food vibe XD
same thought... he went all out xD
facts
“Mate” 🧐 maybe you’re not Korean
(Joke btw) lot’s of people are dumb
Sometimes we really prepare the ingredients just to make bibimbap. Maybe you just lazy
For the bibimbap, if that is a "stone" bowl you can heat it up very hot and once the rice hits it it will crisp the rice and burn it (which is delicious and it's own delicacy). This is call "dolsut bibimbap", "stone bowl" bibimbap.
Also, with rice dishes like this you should use the spoon instead of chopsticks. You don't have to work that hard to eat your food and this is what Koreans/Japanese do.
I love the long spoons that Korean cuisine eateries serve rice with where I'm from! Also see them in kdramas! Absolutely love it!
This. dolsut bibimbap is so good
Can't say I've ever seen anyone eat a katsudon with a spoon, but if it was curry or mapo tofu, I completely agree
@@ki5282 he was talking about bibimbap
@@CodyCha his last sentence made it seem like he was referencing both, but 🤷
For the bibimbap, If you have clay cookware you can place down a few tsp of sesame oil before the rice and crisp up the bottom before adding your toppings 👌👌👌
oh damn that sounds great, thanks for tip!
yes that is for dolsot and you want to have the crisped rice! Otherwise a big bowl is fine
@@mariaj3263 lol 돌섯 is just the specific cooking medium but you could use it with either or. I find that nonstick pans don’t really do well with crisped rice 😭 texture is still a plus
@@minkim3785 돌솥*
Because of your comment, I’m getting a clay pot! When I was a kid, loved the smell of burnt rice! And, the crunch too! 🤩🤩🤩
I knew how this was going to end as soon as he set the premise, because katsudon is just easier to make when going completely from scratch. However, to provide some context, bibimbap is basically just a bunch of side dishes on top of rice. It's likely that a Korean household would have many of those ingredients leftover in their fridge and therefor would require much less prep than advertised in this video.
I would imagine bibimbap is also cheaper on average since portions of each topping are small, meaning you're going to have leftover toppings with which you can make multiple bowls.
Also, the plating of bibimbap is purely for show. Bibimbap literally means "mixed rice", please mix more thoroughly. :P
nail on head, you did hit - much of korean cuisine involves preserved (left over) food that's why with every meal there's heaps of "sides" lol
I was about to comment that too. How tf are you gonna mix it in that weird pot?? (side note: I don't like such large chunks of meat in mine because it's worse for mixing, I'm not sure what is traditional though). I'm disappointed that bibimbap didn't win, it's so delicious. A situation where the whole is greater than the sum of its parts. So you're not really eating it right if you dont mix it and get that egg yolk mixed in too. Josh probably knows that 2bf. And then again it's always hard to win against something deep fried so I'm not surprised buy his verdict.
I know that Bibimibap isn't always served in a hot stone bowl but honestly if you're going to all the effort of making all the ingredients it feels like a huge missed opportunity to not serve it in a bowl that threatens to burn through the counter top. The absolute best part of Dolsot Bibimbap is those bits of rice, coated in egg yolk and gochujang sauce that get crispy from sticking to the bowl.
the japanese dish is just a porkchop on rice.
I once made bibimbap (I was taught by a korean family) and I had to eat bibimbap the whole week 😂 (not that I mind)
Joshua, you put me in a very complicated situation. Crispy bacon or juicy steak, Korean or Japanese ... I can't, I choose both!
Both, both is good
Why don't you have both dishes in one meal?
Hey 🙏 I’m 21 years old trying to get out the hood by 30 , i review weed products on my RUclips channel as my Job 👀🔥
Korean with steak! Mainly because I love all the stuff put into the Korean version and steak is my favorite sooo....
combine them both
That is a fancy bibimbab you made there….and vinegar in sauce seems interesting. Anyway, we usually make bibimbab with whatever we have in our fridge and mix it in a large stainless bowl with gochujang and sesame oil, haha
Papa should sell his own line of cutting boards
A man calling a next man papa is very wild
I would agree but it would be outrageously overpriced most likely
It would need to be made from the finest maple trees grown in Papas backyard.
Oh yes
@@keziajnobaptiste9283 you must be new here brother 😂
As you mentioned in the video, some people think it's crazy to dip crispy fried Katsu in the egg sause to makeit damp wet. In fact, the latest Katsu-don trend in Japan is cook the Katsu and egg sauce separetely, and combine them together, the way egg sauce goes on the bottom on the bowl, to save the crispiness of the Katsu.
Joshua, you should try making jollof rice and other African rice based dishes!!!
I'd like to see your twist on them💯😜
Or better yet, see if he could pull off making a _shah pilaf_ from Azerbaijani cuisine.
😂😂😂
I love his channel but I'm sure his jollof would taste tart.
He About to make that Nigerian jallof. 😂😂 (Incoming war)
@@Dagger1Echo He should, its the better version. (runs away screaming)
@@ruskokollektiv5457 😂
Cannot even compare the two, its like apples and oranges. Both are fire in taste 😂 Josh's pork belly rendition looks like it slaps hard tho
It does I promise.
Except you can compare the two since they are the same idea, and both rice bowls.
@@jonathansoko1085 Donburi and bibimbap are two totally different things, calling them both "rice bowl" is just the simplest description to try and categorize them. Donburi is donburi, bibimbap is bibimbap
@@SirStrugglesAlot dont get salty bruh
@@jonathansoko1085 Similarly, let's compare two pasta dishes like Fettuccine Alfredo and seafood linguine since they are the same idea, both are pasta dishes.
Katsudon is good but there’s also other good rice bowls.
Tendon tempura rice bowl
Oyakodon chicken egg rice bowl
Gyuudon beef rice bowl
Kaisendon sashimi and seafood rice bowl
Yes but katsudon and oyakodon are the most famous japanese family dish
Katsudon could easily have added two more eggs, especially because there were two servings (i.e. two cutlets) in the pan! Also the sauce doesn't need to cook down so much - it's supposed to be quite liquid so that it can be poured over the rice to provide some delicious seasoning 😋
I noticed most katsudon I get in the states does not have liquid to coat the rice, and also lacks flavor. I think this recipe might suffer a similar fate but who knows.
I do think there should at least be some sugar added and maybe a little extra soy sauce in this recipe
It was honestly quite sad to see all that good liquid evaporate. Lost so much flavor right there.
The Japanese bowl is easier to make from ingredient to dish, but the stuff for the Korean bowl you make multiple servings of in one go. So after you make it, you keep the leftover ingredients in the fridge and you're good for 5-6 more servings that is much easier to assemble. You can't really keep deep fried things fresh for long, so if you want to have the best Katsudon, you're going to have to fry the things each time, unless you freeze it.
I lived in Korea after college, and it was a year and a half of the best food I have ever had in my life. You can't beat those flavor profiles. They also had a ton of katsu restaurants that I would frequent, too. I can't wait to make these recipes.
I went to korea on holiday after coof (got addicted to kdramas during lockdown) and had the exact opposite experience.
I’m Korean-Canadian and did not get Korean cuisine around the house as a kid. As a broke college student I started making kimchi and veggie banchan because it’s cheap but feels luxurious. If you have the veggies and rice, you can make this in the time it takes to fry an egg. Just a good strategy for lazy home cooks, no matter your ethnicity.
6:15 his presentation of bibimbap remonds me of a story about a guy who had bibimbap for the first time ever and not knowing there was rice in the bowl already, ordered himself a bowl of rice and had the vegetable and ground meat on top of the bibimbap like banchan He was later surprised to find more rice under all that banchan🤣🤣🤣
As a Korean who prefers Japanese style rice bowls, I would say that the main difference between these two styles is how each ingredient feels. For Korean rice bowls, every ingredient is prepared and cooked separately, and thus they all feel and taste different. It's like all ingredients have their own voices and they all have their own stories and all want to speak up. It's one rice bowl, but you feel like you are eating several different menus. Essentially, the only thing that combines these ingredients is sesame oil (or also gochu-jang if you add it).
On the other hand, in Japanese style, katsu, onions, and egg all share the same pan. Thus, they smell the same and they feel the same; They are one menu when combined. If Korean rice bowl feels like putting 5-6 different banchans on top of rice, Japanese Katsu-don feels simpler and more unified with only 1 thing going on top of rice. Onions and egg even feels like a garnish to tonkatsu. And that's how Japanese and Korean rice bowls are different. In Japanese rice bowl, there is a main character (for Katsudon, pork cutlet is the protagonist; for Unagidon, unagi is the protagonist) and the rest of the ingredients are there to help the main character. In Korean rice bowl, everyone is equal; even if bibimbop has marinated pork belly, that's just one ingredient, not any special than spinach or sunnyside egg.
Me too. I’m korean that also prefers Japanese rice bowl. Bibimbap for me is struggle dish. Growing up, it was my left order desperate meal because there was never a shortage of rice and 고추장 even tho we were always broke. While I enjoy it more because I don’t eat it often, i never thought of it as a gourmet meal I need to drive to another town for. Katsudon on the other hand, my first time was at a very fancy restaurant. So in my mind, these two dishes are not that similar.
Personally, I can't really compare these two. Although they are both rice bowls, in a way they are both completely different dishes from different cultures.
Well said!
all asians are the same
Korea is just a failed japanese colony though.
Yeah... It's like, hey, two _Asian_ countries and they use _rice_ in these dishes. Let's compare! Why not do a Pizza vs. Quiche Lorraine episode? Two European countries and both use flour in these dishes!
Pork was an unusual choice, we usually only put in 나물 and ground beef when making bibimbap. I might try it next time!
From my experience, there's always pork in it eventhough you order 야채비빔밥.
He did put in 나물. The spinach and carrots are a 나물.
Actually, there is no 'unusual choice' in bibimbap. Korean use every kind of ingredients in bibimbap.
@@brightknowledges exactly this.
@@brightknowledges Well DUH I'm korean and it's ain't the way I make it or seen it made so i said 'unusual choice'
EDIT: for me
God I love both so much, but I enjoy eating them in different seasons. Katsudon feels more like a fall/winter dish for me, while bibimbap I associate more with fresh and spicy summer flavors. Both are undoubtedly the kings of rice bowls
I love your videos, I live in Bogotá, but I really enjoy your videos, the love with which you make them, your style and how good everything you do looks! You not only help me to practice my English but to improve my cooking skills, you are great!
Sorry but as someone that has been to the motherlands of where these 2 came from. Hands down, Bibimbap is the all around winner.
Big shout out to Josh's Editors and Film Crew, I enjoy every video, thank you!
nobody:
normal cooks: add 4 tablespoons of water
Joshua: add 5.967634455563322654 tablespoons of water that has been drunken by an East German dinosaur
You already know when Papa busts out a Rice Bowl video that I will try BOTH and LOVE every bite of it
now Joshy is just showing off that book money with double rice cookers...
Both look great though I would personally prefer a bulgogi Korean rice bowl. It also hurt to see him not mix the bibimbap lol
I absolutely love both of them, I can't say that I necessarily prefer one over the other, it's more of what I'm in the mood for.
Korean all day man! I've been to Japan and love the food buy that bibimbap looks fire
The Japanese dish looks fantastic, perfectly made, but for korean dish, the black dook-baek-yi (the Black pot lookin' thing) should be heated so that the rice gets a bit crispy. But they all look beautiful
The closer comparison to a Japanese donburi would be a Korean dupbap (덥밥) which literally means "over rice" because of bibimbap translates to "mixed rice" and that would solve the "simpler to make" issue cuz no one makes all the bibimbap components from scratch unless you're trying to feed a small army
I feel like more people think that it is a dish but I think it is just a rice bowl because a dish has specific ingredients but a rice bowl can have anything so I think the word bibimbap should be used to just describe a rice bowl than a dish.
Its little obvious since, non-korean people who want to make bibimbap would have to prep the items like a dish unlike like Koreans who 🗿 add any banchan and egg.
I love to add oi, kimchi and egg to rice. Sry forgot what is the english word for oi. Would love spam too but 🙃 I am still waiting for spam to get cheaper for me to affort lmao💀✌️
There are steps that are missing from the Bibimbap actually.
So for people who don't know, there's actually no set way in saying what ingredient you want in your Bibimbap in a set way like "Oh the cucumbers must be pickled" or "Oh the meat must ONLY be Bulgogi-style". It doesn't matter.
HOWEVER, some errors. Egg, IS A MUST. Again, it's not optional, it's a must. Also, Joshua... You forgot again another dollop of gochujang.
So what I'ld actually recommend is to take two spoon of gochujang and one spoon of ssamjang (It's spicy miso basically but Korean style. It's also red like gochujang) and mix it with the Bibimbap and eat it.
You should totally do a recipe that includes the 'seaweed salad'. I love that stuff!
Hello sir! I've been watching these for years. Not sure if this will be seen, but hope it will :)
You did something different with this video- not usually your regular form factor as far as content goes. Normally, you'll judge your own dish vs. a restaurant, or a time frame, etc. And I love watching these! Keep em coming! I'm thinking maybe this one could be a series?
These are 2 different cultures. Japanese vs. Korean. They're completely different! I feel that in your videos it seems to be an effort to prove your culinary expertise against restaurants and such- I think we're all at the point where we trust Joshua Weissman as a brand and we know he is trustworthy!
You're a professional! To the point that I think you can continue doing a series that will pit 2 different cultural dishes against each other, and most would recognize that each dish was done correctly, and that it's an interesting contest to watch.
You do show respect to different cultures. We see it. I think you can pit different cultural flavor profiles and totally get away with ;)
Love the content dude, I've been inspired to cook in my own home and love to come back here for direction.
Sincerely,
Me
Hey Joshua,
Greetings from India
Big fan.
I have a request for you for 2 of my favourite burgers...
One is TGI Friday's Signature Tennessee Whiskey Glazed Burger and the other one is Nando's Nandocas Choice Burger (Garlic Bun + Coleslaw + Peri Peri Chicken Breast + Cheese)
It would be great if you can guide us with home made Garlic Peri Peri Sauce too... and the Whiskey Glaze...
Seems like bit of a challenge :)
Thanks.
Regards,
Deep
the first and only time i went to a korean restaurant, oh my it was so good!
they served us a rice bowl with purple rice and the color was very appetizing!
i loved how they put pickled vegetables for the extra sour taste with the meat and eggs and it was delicious!
as someone who lived in Busan, bibimbap has my heart
"Draw out the Wawa, then drain the excess Wawa, and rinse with fresh Wawa"
Here in New Jersey the local convenience store on every street corner is called Wawa. I was very confused for a second.
Bibimbap without sesame oil?! 😮
I’ve been watching an obscene amount of Korean channels and I still can’t get over how much they eat (and stay so small) but how many side dishes they have breakfast lunch and dinner!
Fun fact, all those vegetables he made for bibimbap are also common side dishes for Koreans. If u want to make the fast and dirty version of this, mix any left over vegetables with sesame oil, gochujang, and rice and you got probably something pretty close to what Koreans each when they're on a budget 😂
When he pushes at the rice and it’s so fluffy and perfect it springs back!!!! 🤤
Coming from an asian household, we don't use measurements to measure our ingredients. We just use pure Instincts. But do love ❤️ your step by step cooking videos. Mouth watering moments.
As a korean, bibimbap has no specific recipe for it. You can just put your rice into bowl and some of leftover "banchan(side dishes)"into it, bit of sesame oil and gochujang on it. and it's delish somwhow.
It's an interesting take on the bibimbap! As a Korean, I've never seen pork belly in bibimbap but it's certainly very interesting!
Definitely not what my Korean parents would do for a bibimbap. Looks more like a fusion food and I love it!!! I'd love to have a taste of that bibimbap haha
Any plans to travel to Korea? Travel vlogs with you eating food internationally would be fun. Especially when you get to compare what you’ve made at home to how it’s made in the home country
Bruh the absolute respect I have for this man. I burped while watching this then said “excuse me sorry josh”. Then i basically contemplated my whole life for thirty seconds.
Both bowls are a "feel good" meals that are going to leave you satisfied.
Josh love the content again but next time as a Pro tip - don't cut your cucumbers so thin when making cucumber kimchi.
My cucumber kimchi recipe is the following:
2x english cucumbers, sliced & halved 1/2" thick
1 caps worth of rice vinegar
2x heaping spoons of gochujang
palm full of toasted sesame seeds
1 tbsp sesame oil
2 stalks of green onion chopped
1 tsp of garlic salt
1 tsp of Dasida (Korean Beef Soup Stock)
I will sub 1-2 cloves of garlic minced or granulated garlic depending on what I have on hand. Sometimes I add a little white sugar too or use gochugaru instead of gochujang
Korean cooking is all about making do with what you have available and seasoning to taste of course.
If you intend to make it more traditional and last longer than one night in refrigerator- you definitely need to brine the cucumber slices, rinse and drain excess water first.
I feel like the katsudon needs to be a bit more saucy, especially with that much rice, typically the rice is soaked a little in the teriyaki style sauce and it makes it so addictive
Yeah when I make oyakodon, gyuudon, or katsudon I always want that awesome dashi + shoyu + mirin + sake concoction seeping down into the rice.
No it's not lmao. No right person uses teriyaki sauce for katsudon, oyakodon etc. The dashi itself is supposed to be filled with flavor and umami that you don't need any additional "sauce". In Japanese bowl fast food chains you can ask for more dashi, but please for the love of God don't put teriyaki sauce
Teriyaki sauce is popularly used in the western adaptation of Japanese foods, but it's definitely not typical to use it for anything other than to marinade chicken FOR teriyaki chicken. Plus, the Japanese love their white rice to death. They will eat plain rice for days. Trust me.
@@kazman2098 You do know that sake + mirin + shoyu is basically teriyaki sauce right? and yes you have to add dashi to it but the base flavor is still heavily depending on the mixture of soy mirin and shoyu. Not to mention, did you even see joshua's bowl of katsudon, the rice is completely dry, like i said typically it is at least stained with the sauce from cooking and the rice is somewhat flavoured with the sauce
@@naruhina012607 Teriyaki sauce is heavily reduced and meant for the "yaki" part of teriyaki which is grilling. Ok sure they're the same base ingredients, but processed differently and used for different purposes. is tomato soup and pizza sauce the same thing just because they use tomatoes? Of course not. If you generalize ok sure they both taste like tomatoes, but there's way more flavor difference than just tomatoes. Just like a teriyaki would be more just sweet and salty, but the dashi makes it so much more rounded out and full bodied in a katsudon. But yes I agree he needs sauce in the video lol
I like that Joshua is trying out different dishes. Maybe in the future you can make a culture food series. Travel to different countries if possible, try dishes, and recreate them for the aaudience. I would love that
🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷🇰🇷Hello from Korea!!
First of all, your bowl is
absolutely too small.
And, no one in Korea makes
like that...
By the way where did you get the recipe??...
I, do love your show !!🇺🇲🇰🇷
As a Korean household, we make bibimbap often. But living in a large city with many Korean supermarkets, it’s very simple. They sell bibimbap veggie assortment! Just add rice and choice of protein (simple ground beef is easiest but some nights we take it up the notch and slice some ribeyes on there) and the also buy the vinegar gochujang sauce from the market.
Katsudon I love. It’s always my go to when going to a Japanese food court.
I love all of your Korean recipes! Would love to see you visit Korea and try all of the street food goodness! Yesssss do it!!!
The Korean one would make me happy. I can tell :) the pork all those textures and flavors. So nice. I bet each bite is a new experience
I recently tried Bibimbap for the first time through a HelloFresh meal kit and let me tell you brother that was one of the best meals I've ever had in my life. Currently my favorite meal I've ever tried. I recommend anyone who is interested in Asian food at ALL to try it if they haven't
Srsly when i crave for something i search for "Joshua Weissmann - "whatever craving you have" " and voila one more DIY for papa! Love you man! Btw Katsudon was it this time. :D
Plot Twist: Get a giant bowl and mix both to enjoy a Super Rice Bowl!
i already know exactly how this video ends and i havent watched a minute in yet. He bigs up his cooking, the blind vote ties, and he says "I cant decide which one is better, you guys decide in the comments"
In my humble opinion the greatest Japanese rice bowl is the Gyudon, mightier than any rice bowl in the history of rice bowls
Same here, it’s also dumb easy to make so long as you have thin cut meat
I'm an oyakodon man myself, with super runny egg and some thinly sliced nori. I usually only cook my egg about 30-40 seconds when I make it. Love gyuudon too though. Always put some color on the beef in a cast iron though instead of boiling it in the dashi + shoyu +mirin + sake like I think most people do in Japan.
Gyudon is so damn good, but I end up making more katsudon as finding thin meat is super hard where I live. But gyudon it is superior Don indeed
Love that dedication to the B-roll life
He really said “mommy’s mushrooms” and did not elaborate. Absolute king
Josh.. you know what else is beauty and simplicity? Using a goddang SPOON!
Japanese Rice Bowl or Korean Rice Bowl?
Yes.
I want both and I want them now. Katsudon and bibimbap are both elite AF
Japanese rice bowls are my favourite style but I will happily eat both rice bowls. I love rice and am saving up for a proper rice cooker.
Raconte pas ta vie
I absolutely love them both and will not be able to choose
I much prefer the Korean bowl
whenever you lead up to b-roll, my sponsor senses tingle and i feel the need to fast forward 60 seconds😫
*Cantonese clay pot rice has left the group chat*
Interesting line up. Korean style marinades are very specific about creating a certain flavor profile for each main ingredient. Unlike Japanese dishes which sour elements are ubiquitous. Korean cuisine has limited uses of Vinegar mainly for things consumed raw. Perhaps there is always kimchi, the sour element, on the side. So Bibimbop with meat would use a sauce without vinegar. Only Hoedupbop (the bibimbop with raw sashimi on top) would use a sauce with vinegar. Yukhoedupbop (bibimbop with beef tartar on top) would use raw egg yolk and a sauce without vinegar even if it has a raw ingredient. And for that pork belly dish, anchovy sauce is used.
i know this is weird, but could you try making nasi lemak one day! It's Malaysia's national dish and is also one of the best rice dishes out there
They both look amazing,like that would be so good right now
You should start a series called "trying weird sh*t" where you try and make dishes palatable with ingredients you aren't familiar with like cod milt or geoduck and then the entire crew has to try them
Both are pure perfection, for me it's impossible to choose 1
For bibimbap, you can also use beed bugolgi instead of pork belly! You can also change the mushrooms to bean sprouts. And you dont have to add the spicy cucumber.
I am not korean, but family friends of mine are. I have been eating this for years.
instead of replacing, just toss them all in
@@SystemBot your a genius
Really well explained - perfect Katsudon. (and it's Shi*CHI*MI, not shishimi.)
I got pork katsudon at a restaurant recently and the portion was HUGE. I literally had it for three meals. As leftovers, I added a freshly cooked runny egg on top to mix in with the white rice and it was SO GOOD. Highly recommend adding a fresh runny egg to leftover katsudon.
Josh you made the right choice in picking the katsudon. It is my favorite meal of all time and I eat it at least once a week. I actually had it for dinner 2 days ago. I usually double the onion and egg but that is preference on my part. Excellent job!
Two of my favorite kinds of cuisines to cook! Dang I’m subscribing. Even all the comments here sound so cultured it’s amazing.
As a Korean, I'd choose tonkatsu over bibimbap any day 😄 also for the spinach in bibimbap, we usually boil the spinach in water, drain it, then hand mix in sesame oil & salt! I think pan frying it with oil will make it super oily. But that was a beautiful bibimbap nonetheless
It does, but it's not a bad oily or greasy. Like it's not when there's a pile of oil at the bottom of a food and you're just like ew gross. It's kind of silky, it's different when you have oily sautéed vegetables vs. other oily food's
Though this is purely personal preference. But respect and thumbs up to you for saying that despite being Korean. I do quite like bibimbap but personally it has nothing against that crispy tonkatsu. Katsu curry is also another one that I can't resist xD
@@TheNinjaNiky interesting...it sounds like it might go pretty well with the stone bowl version bibimbap 🤔
@@jr9329 Yes tonkatsu is like a treat for me whereas bibimbap is more common and easier to make (the traditional version, not this fancy version), so would love to eat tonkatsu every day if health wasn't a concern 😂 katsudon too 🤤
@@user-kx1mx6er4b I personally prefer to use butter, but that's gonna depend on the veg and how long it takes to cook because obviously butter burns. But for spinach it works fine. I do butter and garlic on spinach, kale, and zucchini all the time. I just eat it by itself as a snack or a side. If it's a harder veg but you still wanna use butter, just mix it with a bit of veg oil and that'll help it not to burn
Bi to the Bim to the Bap all day, every day, hands down, no contest🍽🍽🍽
I prefer koren, bcs i like more bbq and pickles then fried stuff. I would eat both anyway.
Bibimbap is the most perfect meal I have ever had in my humble opinion. Also I like your recipe so I want to try it 😃
I'd like to see what Josh does with all the fry oil he uses on this channel. I never fry stuff because I hate figuring out what to do with a pot of oil
It's safe to go in your sink, toilet, or pet's food bowl.
@@nowthatsurban now I'm not an expert here but this seems dubious
I cool it all the way down and 1/4 cup add it to my dogs food.
After using oil put it into an bottle, preferably the old oil bottle it came out of and close it. Use it the next time you need oil. Just make sure to smell it to check hasn't gone rancid. Depending on how clean it is, how old it is, and how often you fry you may get several uses out of it.
If you are very diligent about cleaning the oil between frying sessions (or even during - much easier with a wok), you can easily save up to 80% of the oil for reuse up to about 4 to 6 times. The only limiting factor is how many small, burnt food bits you end up with in the oil. This is what eventually ruins the oil.
Also I'd like just like to point out that you should absolutely NOT mix oil into your pet food - I have no idea what these dudes were smoking, but not only does this add A LOT of calories it can also make your pets sick.
Always appreciate your effort to make things from scratch.
비빔밥 나오니까 반갑네...와우...
The word "Bibim" literally means mixed so typically bibimbap is served in an extra large bowl enough to easily mix everything so the flavors get incorporated well. I remember my family of cousins, aunts, and uncles used to get a huge metal mixing bowl and throw a whole rice cooker amount of rice in to share. I know for the styling and the B-roll the smaller bowl is compact and clean but yeah just thought I'd point that out.
Hey Josh, idk if you will answer this but I’m getting my wisdom teeth out in 2 days and my biggest worry is what I will be able to eat lol. All the soft foods seem so bland, is there anything I can have that doesn’t seem insufferable to eat?
Yup it’s that easy. What takes the longest is speaking to your friends at the track or in the garage when your doing the work.
I work at a Japanese restaurant and we make our katsudons with an excess amount of the dashi-soy sauce... sauce (?) so that we can pour it over the rice before topping with the katsu. The rice gets perfectly seasoned with the sauce, and hoeslty it would be a banger even without the katsu
"it would be a banger even without the katsu"...Take it back! :)
@@bakerownsyou You're right, 'scuse me
@@Mironman98 You are forgiven my friend.
i love both but i would choose the bibimbap over the katsu i love the complex flavors of the toppings with the egg and sauce mixed in. very good
I tried katsu don around 40 years ago. In the 80s. When nobody knew what panko was.
It was “weird crispy flakes”
Not unpleasant.
Just an odd texture 😂
This is the best cooking vid I’ve ever watched😂
When you have time to prepare, bimbimbap is outstanding. But if you've never experienced the S tier level comfort of katsudon... you're missing out.
I'd actually say bibimbap is the more simple one. The toppings are meant to be prepared as sides for other meals, and are basically just leftovers. Most of the common vegetable toppings will last a long time in the fridge because the seasoning is mostly preservatives. You can just use whatever you have though. I've seen people use things ranging from dill pickles to raw vegetables with no seasoning.
If I really want bibimbap and have no leftovers, I lightly smash juliened vegetables with a pestle to let out some water, season with soy sauce and sesame oil, and let it sit for maybe 5 minutes. It's less pretty, but you can mix the vegetables together as you're preparing them to make it quicker. You can do this all while the rice is cooking, and still have time left to fry an egg. It's much quicker than breading and frying anything.
Colliander for rice? Don't let Uncle Roger see this video 😂you will loose your title again!
i cant believe a poke bowl isnt considered one of the best, i couldn't live without those
As a Japanese who loves both cuisines, I might have to choose bibimbap because I also love veggies and pickles so much. If it was oyakodon instead of katsu, I could've chosen that. But both are amazing and I love making Korean and Japanese dishes