For anyone arguing that this is not a bibimbap, it damn very well is. Of course the vegetables they have in this version doesn't align 100% with a bibimbap you would find in a korean restaurant, but good god man, I make bibimbap all the time with whatever ingredients I have at home (sometimes I don't even use rice - I fry up some squished tofus with meat as a substitute) and that's plenty fine. Calm down.
Lol true. Although there's a basis to what usually goes in bibimbap, I feel like growing up it was whatever 반찬 we had in the fridge, chucked in a bowl with some rice and 고추장
It tastes better that way as well. Essentially the lazier you are with it, the better it tastes. Especially when westerners make it they always think you should be sauteeing and cooking everything- no. The best bibimbap should taste fresh almost like a salad, not sautee'd.
Always love your recipes, but as Korean there is one component that makes me go "Uh oh..." It's the basmati rice. We never ever use long grain in Korean food. Always short grain. Other than that, Kudos to you all. I love your takes on different cuisines. :) For anyone interested in cooking the short grain rice. (without the rice cooker) - Short grain rice
Dolsot bibimbap is so good! I love when people who aren't Korean experiment with Korean food (any cultures food really)! It's so interesting to see how it turns out and how people change the recipe to suit their kitchens more as opposed to using the more difficult to find traditional ingredients and cookware. This is so cool!
Jamie!!!! Did you just say Guchuyang sauce??? I am literally rolling on the floor. Oh my goodness. No, no you pronounce the J as it is. This isn't that Scarlett Johansen case !!!! It's Gochujang. Oh, Jamie.
As a Korean, EEEEEEEEEEE. Korean food, FINALLY. It's been too long. I agree with the comments that you should use the short grained rice but other than that, it looks pretty good. I'm not too sure about the coriander but this is with your sorted twist, right? It's not meant to be authentic (:
i think we've all waited for this moment....finally a korean recipe on sorted! great job on the bibimbap guys! it literally means "mixed rice" so who cares if the ingredients aren't all authentic. every family has their own version anyway :)
Aaaawwwww mate, this was fantastic! Coming from a Korean background and the passion to cook, this was very traditional and looks delicious and will love to try this recipe out!
not related to this video but there's this thing in Scotland called "potted heed" or potted hough or even plout but it's really nice in sandwiches it's meat in jelly basically and was wondering what sorted would perhaps do with it
I was so excited to see bibimbap from you guys that I watched it 3 times. There's only one error you've made: short grain rice is a must for any Korean rice dish. The Koreans will definitely frown upon the use of long grain rice there, short grain is the only choice for authentic bibimbap (but maybe it's ok if you call it fusion-Korean). Otherwise, it looks very very good. I hope you guys try making more Korean stuff :D
Wow!! Thank you for introducing bibimbap in this channel that so many people in the world can see. As a korean i'm very proud about some comments saying how much they like korean dishes. Also there are many other great food which everyone would like, hope you guys can make more video about that. 👍
I love Bibimbap!!! Mixing it and seeing the egg yolk coat the rice and everything else is just foodgasm!! I love this with Kimchi as well... A toast of Shoju to you Sorted! Cheers!
I was pretty happy with your version of bibimbap until the very end when Ben sprinkled cilantro as garnish. Not only do we not use cilantro in Korean cuisine, many Koreans are put off by the taste of cilantro (myself not included). I might still try this version, if only to find out how much it affects the taste of the dish. I still applaud you guys for featuring more Korean dishes on your channel. Thanks!
Something I normally do with the gochijang before adding it to the rice is make it into more of a dressing by adding a little white distilled vinegar and sesame oil to it, whisk it together and pour the gochujang dressing over the egg before mixing it all together, makes it easier for distribution because gochujang is sticky as hell and takes a bit of work to mix well into the dish. Plus the spicy sweet tang seems to work well with the dish.
It looks Great ! Many people don't know this is the Korean left over dish. And it's amazing ! Bibim mean mix in Korean and bop means rice. So it translates to mixed rice. Which can have anything you want in it. Usually it's whatever leftovers you have.
Some people are hating on this video but being vietnamese when I saw the pho video. I'm glad that they tried and did a vietnamese dish rather than doing none at all
3 main tips. 1. Sesame oil used in Korean cuisine is made from roasted seeds and is dark in color. It has a low smoke point and introducing it to high-heat will ruin its flavor and create a bitter taste. It's better to saute the meat/vegetables with a neutral oil or and add the sesame oil once the cooking is over. It is the same concept as truffle oil. Sesame oil's purpose is to create flavor and aroma; a little bit goes a long way. The best way to use it is to simply add a tablespoon to the bibimbap once it is served. 2. Basmati Rice and the similar Jasmine rice are long grain rice used mostly in West Asian and South Asian countries such as India, Thailand, etc. Korean cuisine nearly always calls for short grain rice. These short-grains have higher starch content, allowing the rice to be 'sticky.' This high-starch content also allows the rice to become crispy in a way that you won't actually achieve with Basmati. 3. That last addition of coriander wouldn't be considered a traditional Korean flavor, if that is what you want to achieve. I personally love the smell and taste of it, but it transports the flavor profile to become more closer to Vietnamese food. If you want a more traditional Korean flavor profile, I would omit the coriander(cilantro/chinese parsley). Otherwise great video, would love to see more korean food on the channel.
I flew Korean Air once and selected the Korean meal instead of the Western one because I like trying new things. They served me bibimbap and gave me a little instruction sheet in English to teach me how to put it together! It was delicious!
I was in France recently and had my very first try of Bibimbap there, a dish that I'd never even seen or heard of before - and it was so good! Funny that you guys published your video of this dish with its cute name almost the same day that I was introduced to it elsewhere :)
Well done! I think their version of the recipe is pretty accurate! The only thing I'd add, thought, is a bit more sesame oil before mixing -- it makes the mixing a bit easier and just adds a bit more sesame flavor (which I personally love). I look forward to you guys trying more Korean dishes! :D
Nice to see Korean food showing up in British cooking videos! Pretty close too.....though we typically stir fry each vegetable (except bean sprouts) with sesame oil and a bit a chopped garlic....not soak in boiling water. Nevertheless, it looks great. Jamie's pronunciation of 'gojuchang' (고추장 ) is cute....off but cute. =)
Can't be more proud as Korean that many of you guys know they used different kind of rice than original! Please enjoy the original version of Bibimbap(I mean with stiky rice and without coriander)
the wonderful thing is you can do anything with bibimbap . i add more flavor to mine w/ garlic+green onion+salt+roasted sesame+sesame oil on spinach and bean sprouts; however, this way is a heck of a lot easier (though short rice is a must for me)
Well I liked how they twisted the korean original recipe and changed the rice and put the coriander leaves. Not 100% Korean, but definetely worth the change.
In American we have a place called BiBIBop that you walk down the line to create your own Bibimbap. It's really good. I get purple rice (its sweeter if you've never had it), marinated tofu, bean sprouts, black beans, corn, cucumber and daikon with a side of yum yum sauce and kimchi. It's not very traditional but my mom and I love it. These places have been popping up everywhere in Columbus, Oh.
Hello lads! I have two questions for you. Firstly, I am in a country that doesn't use the metric system, and although I am becoming accustomed to it, I was wondering if you had any suggestions for websites where I could get some accurate conversions. Secondly, oftentimes in your recipes you mention a "grill," which sits above your oven. In America, we do not have an indoor appliances by that name. Do you know if there is an equivalent here, a toaster perhaps? We do have grills, but they function differently. Thank you for all of your help!
Hi from a subscriber in Korea. Looks really good! This is like the leftover-pizza-kind-of recipe in many Korean family: tired from work, couldn't care to cook, you just get some leftover rice and veggies with sauce and mix it all up. Dare to make colorful variations of your own (at your own risk! One combo not to make is the miso-pasta sauce-fried bee larvae. not good)
I know it's not "traditional" or "commonly used" but as I can't easily access steak or other major meats, can I substitute those for mince and use the same marination process? (Mince is the only meat I can get other than chicken.) I also can't use sushi rice or any other "Asian rice" because I can't get that where I live or it's too sweet for something like this for me, and I don't like it other than in sushi.
From someone who's been living in the food province of Korea and an hour from the Bibimbap capital for the last two years, not bad! You guys should visit the Jeollabuk Province in Korea and do a food tour (the Korean food here is wayyyyy better than in Seoul)! If you come in early November, it's kimchi making season, and fresh kimchi is the best!
Hay Sorted! Which is the most delicious food I never had? First time I had bibimbap it was a revelation and I suppose there are other dishes I don't know of that are great. What are they?
DO YOU READ MINDS???!! I just craved for a bowl of dolsot bibimbab and headed to youtube for the recipe. And your video was the first on my feed. Wow. Def gonna try it!
Looks good!! I don't know much about Korean food, but I've had bibimbap that had a generous topping of kimchi. Does kimchi make or break a good bibimbap? Is it even supposed to be served with kimchi?
it's not supposed to be served with kimchi... bibimbap is topped with gochujang so it's already spicy so adding kimchi would be overkill. kimchi would be served on the side to eat at the person's discretion but not inside the bibimbap.
always use rice that sticks together, preferably sushi rice, or for a healthier alternative, you can add coloured rice, they always have that kind of red rice or purple rice where i get my bibimbap
I'm very surprised by how authentic this recipe is! It's not easy to pick out key elements of Korean flavor but I think you guys nailed this one. It would be much more authentic if you season the bean sprout with salt and sesame oil rather than soy sauce and leave out corriander.
I think its great the way you are getting into more korean things like bibimbap and those kimchi macncheese balls you made the other time but oh god hahaha the way you pronounced gochujang >< the go is like the go from for, chu is like Choo Choo train and jang is pronounced with j~~
This is the best recipe for bibimbap i've seen. So little bullshit involved.. unlike the last time i tried.... it took over 2 hours!!!! Trying this next time, but adding some kimchi :)
맛있겠다~ traditionally bibimbap is made using steamed short-grain rice (i'm assuming the basmati was boiled) but tbh i wouldn't be opposed to basmati either cause it's effin' delicious. excellent job, boys!
Good job guys I lived in Korea for a long time and studied their food and cooking while I was there. However I have some tips! The meat should have brown sugar not caster sugar. The beansprouts do very well when tossed in warm sesame oil infused with hot chili flakes. Basmati rice is too long it needs to me a little shorter, medium rice is good or if feeling fancy sushi rice. Mostly never ever put coriander/cilantro on top. Nothing goes on top, it subtracts from the colors and pattern of the toppings.
When my mom used to make this she used Zucchini instead of Cucumber, sadly my hubby can't eat eggs because he's allergic, but thank you for sharing this recipe! :)
other than the basmati rice, they did a pretty good job. I would add another drizzle of sesame oil to make it easier to mix the gochujang in with the rice
Finally, a Korean recipe! Normally, you'd use the short grain variety of rice that's prevalent in Korea, but it still looks awesome :)
Nooooooo! Sorted lads don't use Basmati rice!!! Use medium grain Asian (sticky/sushi) rice. Basmati is too long and too dry x
that's what I thought too xD
Thought the exact same
Yes exactly 😂
Yeah totally!! Basmati is used in a lot of Indian cuisine. Not Korean. Fail.
exactly my thought!
People will never learn. Sorted doesn't do traditional, there's always a twist!
ikr
But its a pretty basic recipe. They usually level it up to make it more delicious, but not for this recipe. Kinda disappointing for me.
For anyone arguing that this is not a bibimbap, it damn very well is. Of course the vegetables they have in this version doesn't align 100% with a bibimbap you would find in a korean restaurant, but good god man, I make bibimbap all the time with whatever ingredients I have at home (sometimes I don't even use rice - I fry up some squished tofus with meat as a substitute) and that's plenty fine. Calm down.
The way Jaime said "Gochujang " made my morning. Also I'm trying this tonight! Wish me luck!
to be honest we koreans just mix in whatever we have in the fridge and mix in some 고추장 gochujang lol, thats what 비빔밥 bibimbap is
Lol true. Although there's a basis to what usually goes in bibimbap, I feel like growing up it was whatever 반찬 we had in the fridge, chucked in a bowl with some rice and 고추장
lol yeah especially on chuseok and 설날 whatever is left in the fridge goes into the bowl with some rice and gochujang and bam. you have bibimbap
It tastes better that way as well. Essentially the lazier you are with it, the better it tastes.
Especially when westerners make it they always think you should be sauteeing and cooking everything- no. The best bibimbap should taste fresh almost like a salad, not sautee'd.
Yup.
Always love your recipes, but as Korean there is one component that makes me go "Uh oh..."
It's the basmati rice. We never ever use long grain in Korean food. Always short grain.
Other than that, Kudos to you all. I love your takes on different cuisines. :)
For anyone interested in cooking the short grain rice. (without the rice cooker)
- Short grain rice
Dolsot bibimbap is so good! I love when people who aren't Korean experiment with Korean food (any cultures food really)! It's so interesting to see how it turns out and how people change the recipe to suit their kitchens more as opposed to using the more difficult to find traditional ingredients and cookware. This is so cool!
Dolsot bibimbap is the best bibimbap. There's nothing better than having the crispy rice at the bottom
Jamie!!!! Did you just say Guchuyang sauce??? I am literally rolling on the floor. Oh my goodness. No, no you pronounce the J as it is. This isn't that Scarlett Johansen case !!!! It's Gochujang. Oh, Jamie.
Oh and look at Mike showing off with his chopsticks. Bless him. It's just that we use spoons to eat rice. But look at him trying.xxx
No, he said gucciyang xdd
he can use whatever he wants to eat rice. I eat rice with chopsticks also....as long as the food gets in my belly nom nom nom lol
That was funny but we still love you, Jamie!! LOL!!!
LOL i know right?! And the J is pronounced more like ch.
THANKS SORTED. IT'S 1 AM AND NOW I'M CRAVING FOR THIS.
Haha, oh my god! My mother would make us 비빔밥 when she didn't feel like cooking! I remember once that's all we ate for a week
Right there with you... And the funny thing is that I read "비빔밥" with no problems at all :D
+Jakathera That's cool!
As a Korean, EEEEEEEEEEE. Korean food, FINALLY. It's been too long. I agree with the comments that you should use the short grained rice but other than that, it looks pretty good. I'm not too sure about the coriander but this is with your sorted twist, right? It's not meant to be authentic (:
I've always wanted you guys to cook korean dish! So nice to see your version of bibimbab!!
Love Korean food ! Please do more authentic Asian food !
YES I LOVE BIBIMBAP! you should do kimchi jjigae next! :)
Yes!!!!!
Me too!! My favorite dish. In fact I had it for lunch this past Saturday at my favorite Korean restaurant =D
The way Jamie said "gochujang" and then adding basmati rice? Sort it out, lads.
Not bad boys! But the rice should be short grain. :)
thank god I'm not the only one thinking about that
Ollie Umma
i think we've all waited for this moment....finally a korean recipe on sorted! great job on the bibimbap guys! it literally means "mixed rice" so who cares if the ingredients aren't all authentic. every family has their own version anyway :)
Aaaawwwww mate, this was fantastic! Coming from a Korean background and the passion to cook, this was very traditional and looks delicious and will love to try this recipe out!
Correct me if I'm wrong, but I've never seen a Korean make bibimbap and use koriander?
i'm korean and i've never seen it with coriander either 😁
Sorted always puts a "sorted" twist to every traditional dish. Their own twist to a dish so that they can make it their own :)
+geshidokkun it make sense. but at the same time they are introducing traditional food too. so they'd better if they say the different things!
+허경진 hmm that's odd, usually if they do something that isn't typical they emphasise it's their own addition
+HannahLouisiana
oh, that's odd...!
Awww, this isn't exactly traditional but I guess it is Sorted's take on it! Love you guys!
not related to this video but there's this thing in Scotland called "potted heed" or potted hough or even plout but it's really nice in sandwiches it's meat in jelly basically and was wondering what sorted would perhaps do with it
I'm 100% korean, and id have to say, im immpressed! Best bibimbap recipe a non korean chef has ever made! Great Job! I am glad you like Korean food.
I was so excited to see bibimbap from you guys that I watched it 3 times. There's only one error you've made: short grain rice is a must for any Korean rice dish. The Koreans will definitely frown upon the use of long grain rice there, short grain is the only choice for authentic bibimbap (but maybe it's ok if you call it fusion-Korean). Otherwise, it looks very very good. I hope you guys try making more Korean stuff :D
Love the fact Mike was the only one to dig in, with CHOPSTICKS!! A man after my own heart. The recipe looks great.
Wow!! Thank you for introducing bibimbap in this channel that so many people in the world can see. As a korean i'm very proud about some comments saying how much they like korean dishes. Also there are many other great food which everyone would like, hope you guys can make more video about that. 👍
I love Bibimbap!!! Mixing it and seeing the egg yolk coat the rice and everything else is just foodgasm!! I love this with Kimchi as well... A toast of Shoju to you Sorted! Cheers!
I've been binging on 12 Year Promise, a K-drama, and bibimbap makes a big appearance about halfway through! What a treat to see how it's made!
I was pretty happy with your version of bibimbap until the very end when Ben sprinkled cilantro as garnish. Not only do we not use cilantro in Korean cuisine, many Koreans are put off by the taste of cilantro (myself not included). I might still try this version, if only to find out how much it affects the taste of the dish. I still applaud you guys for featuring more Korean dishes on your channel. Thanks!
Good job, but I died a little on the inside when Jamie said gochujang XD
Something I normally do with the gochijang before adding it to the rice is make it into more of a dressing by adding a little white distilled vinegar and sesame oil to it, whisk it together and pour the gochujang dressing over the egg before mixing it all together, makes it easier for distribution because gochujang is sticky as hell and takes a bit of work to mix well into the dish. Plus the spicy sweet tang seems to work well with the dish.
XD So much angst in the comments about wrong ingredients and pronunciation! As a certified Korean I can say they did a nice job and tried their best!
"Certified Korean"
I love that.
YUM! I like how you take recipes that seem like that are going to be hard and involved, and make them doable! I am going to try this.
It looks
Great !
Many people don't know this is the Korean left over dish. And it's amazing !
Bibim mean mix in Korean and bop means rice.
So it translates to mixed rice.
Which can have anything you want in it.
Usually it's whatever leftovers you have.
YES! I've been waiting for you guys to do this for ages now, nice work :D
I'm laughing so hard because their version is so white I can't even 😂
AMEN!
That's pretty much all their dishes😂
Perhaps you could make it some suggestions as to how to make it less "white" as you call it.
+sebastianxciel21 there's nothing disrespectful about their comment stop being a sjw
chill
Some people are hating on this video but being vietnamese when I saw the pho video. I'm glad that they tried and did a vietnamese dish rather than doing none at all
3 main tips.
1. Sesame oil used in Korean cuisine is made from roasted seeds and is dark in color. It has a low smoke point and introducing it to high-heat will ruin its flavor and create a bitter taste. It's better to saute the meat/vegetables with a neutral oil or and add the sesame oil once the cooking is over. It is the same concept as truffle oil. Sesame oil's purpose is to create flavor and aroma; a little bit goes a long way.
The best way to use it is to simply add a tablespoon to the bibimbap once it is served.
2. Basmati Rice and the similar Jasmine rice are long grain rice used mostly in West Asian and South Asian countries such as India, Thailand, etc. Korean cuisine nearly always calls for short grain rice. These short-grains have higher starch content, allowing the rice to be 'sticky.' This high-starch content also allows the rice to become crispy in a way that you won't actually achieve with Basmati.
3. That last addition of coriander wouldn't be considered a traditional Korean flavor, if that is what you want to achieve. I personally love the smell and taste of it, but it transports the flavor profile to become more closer to Vietnamese food. If you want a more traditional Korean flavor profile, I would omit the coriander(cilantro/chinese parsley).
Otherwise great video, would love to see more korean food on the channel.
Good effort! Dolsot bibimbap was my first encounter with Korean cuisine and it remains to be my favourite Korean dish to this day.
I flew Korean Air once and selected the Korean meal instead of the Western one because I like trying new things. They served me bibimbap and gave me a little instruction sheet in English to teach me how to put it together! It was delicious!
That was pretty spot on aside from the basmati and the cilantro! :'D
I was in France recently and had my very first try of Bibimbap there, a dish that I'd never even seen or heard of before - and it was so good! Funny that you guys published your video of this dish with its cute name almost the same day that I was introduced to it elsewhere :)
Well done! I think their version of the recipe is pretty accurate! The only thing I'd add, thought, is a bit more sesame oil before mixing -- it makes the mixing a bit easier and just adds a bit more sesame flavor (which I personally love). I look forward to you guys trying more Korean dishes! :D
I want to tell u that We koreans never put coriander to a bibimbob, but i love coriander. So. Why not! Good job Ben!
YAYAY a food from koreaaa !!!!
deff respect from koreans to sorted
a bit different from the way we do it but YAYYAAY !!!
Do you think that if someone didn't have the hot (stone?) bowl that it's often served in, they could use a small, hot cast iron pan instead?
I love that you guys are trying more Asian food!
Nice to see Korean food showing up in British cooking videos! Pretty close too.....though we typically stir fry each vegetable (except bean sprouts) with sesame oil and a bit a chopped garlic....not soak in boiling water. Nevertheless, it looks great. Jamie's pronunciation of 'gojuchang' (고추장 ) is cute....off but cute. =)
Omhg you totally need to collab with Maangchi!
We Korean never use that rice😆
name checks out. S/HE'S LEGIT.
What kind of rice do you use? :)
Omg thats what i was thinking
Not Korean but even I know Basmati rice is wronnnnng. Could have said to use plain white rice or sushi rice
short grain
One of my fave dishes! Traditional and creative ways you can make it! Good job fellas
Can't be more proud as Korean that many of you guys know they used different kind of rice than original! Please enjoy the original version of Bibimbap(I mean with stiky rice and without coriander)
wow what an incredibly simple and nice dish. Love the name. Reminds me a little of fried rice.
who uses basmati rice for bibimbap
Pretty aligned with the original korean recipe. Im so glad!
Great video! I'm a Korean guy and I think it's very close to the traditional one except for coriander. Keep up with good stuff!
the wonderful thing is you can do anything with bibimbap . i add more flavor to mine w/ garlic+green onion+salt+roasted sesame+sesame oil on spinach and bean sprouts; however, this way is a heck of a lot easier (though short rice is a must for me)
Well I liked how they twisted the korean original recipe and changed the rice and put the coriander leaves. Not 100% Korean, but definetely worth the change.
Traditionally each of the individual ingredients are cooked in slightly different sauces one at a time.
I love eating this! Tasting everything at one go is so much better than having to eat them separately.
In American we have a place called BiBIBop that you walk down the line to create your own Bibimbap. It's really good. I get purple rice (its sweeter if you've never had it), marinated tofu, bean sprouts, black beans, corn, cucumber and daikon with a side of yum yum sauce and kimchi. It's not very traditional but my mom and I love it. These places have been popping up everywhere in Columbus, Oh.
@sortedfood try a pan bagnat its a traditional italian dish loads of incredible things put together .
Hello lads! I have two questions for you. Firstly, I am in a country that doesn't use the metric system, and although I am becoming accustomed to it, I was wondering if you had any suggestions for websites where I could get some accurate conversions. Secondly, oftentimes in your recipes you mention a "grill," which sits above your oven. In America, we do not have an indoor appliances by that name. Do you know if there is an equivalent here, a toaster perhaps? We do have grills, but they function differently. Thank you for all of your help!
the American version of a grill is the broiler. hope this helps.
+Natasha Hill It does thank you.
Hi from a subscriber in Korea. Looks really good! This is like the leftover-pizza-kind-of recipe in many Korean family: tired from work, couldn't care to cook, you just get some leftover rice and veggies with sauce and mix it all up. Dare to make colorful variations of your own (at your own risk! One combo not to make is the miso-pasta sauce-fried bee larvae. not good)
I don't know if you've done it yet, but how about jam tarts?
I know it's not "traditional" or "commonly used" but as I can't easily access steak or other major meats, can I substitute those for mince and use the same marination process? (Mince is the only meat I can get other than chicken.) I also can't use sushi rice or any other "Asian rice" because I can't get that where I live or it's too sweet for something like this for me, and I don't like it other than in sushi.
cool sorted - where did you get the little cast iron pans from.
From someone who's been living in the food province of Korea and an hour from the Bibimbap capital for the last two years, not bad! You guys should visit the Jeollabuk Province in Korea and do a food tour (the Korean food here is wayyyyy better than in Seoul)! If you come in early November, it's kimchi making season, and fresh kimchi is the best!
It's a main and starter all in one bowl. The starter is the egg and the main is the rest of it! Genius.
Hay Sorted! Which is the most delicious food I never had? First time I had bibimbap it was a revelation and I suppose there are other dishes I don't know of that are great. What are they?
Sorted did you use chefsteps julien technique? (I have no idea how to spell julien )
This reminds me that I need my korean fix ASAP. Good job. This is a pretty easy way to make the dish.
DO YOU READ MINDS???!!
I just craved for a bowl of dolsot bibimbab and headed to youtube for the recipe. And your video was the first on my feed. Wow.
Def gonna try it!
Looks good!! I don't know much about Korean food, but I've had bibimbap that had a generous topping of kimchi. Does kimchi make or break a good bibimbap? Is it even supposed to be served with kimchi?
I've never had bibimbap with kimchi IN it and I'm a Korean...I'm not too sure if it's a thing that restaurants are doing now or what :/
it's not supposed to be served with kimchi... bibimbap is topped with gochujang so it's already spicy so adding kimchi would be overkill. kimchi would be served on the side to eat at the person's discretion but not inside the bibimbap.
always use rice that sticks together, preferably sushi rice, or for a healthier alternative, you can add coloured rice, they always have that kind of red rice or purple rice where i get my bibimbap
Never been so early!! Thanks for making Bibimbap, love this dish.:)
Proud of Ben for using chopsticks
mike used chopsticks
ben was using chopsticks to cook the beef
I gotta know where you got that cast iron from! It's super minimalistic 😘
I'm very surprised by how authentic this recipe is! It's not easy to pick out key elements of Korean flavor but I think you guys nailed this one.
It would be much more authentic if you season the bean sprout with salt and sesame oil rather than soy sauce and leave out corriander.
I think its great the way you are getting into more korean things like bibimbap and those kimchi macncheese balls you made the other time but oh god hahaha the way you pronounced gochujang >< the go is like the go from for, chu is like Choo Choo train and jang is pronounced with j~~
This is the best recipe for bibimbap i've seen. So little bullshit involved.. unlike the last time i tried.... it took over 2 hours!!!! Trying this next time, but adding some kimchi :)
When will you visit S. Korea or N. Korea?
I'm impressed by the way Ben and Mike use their chopsticks. They are even better than some of my chinese friends LOL
Lovely recipe guys! This is my favorite Korean dish!
Love it!!!! Great job boys loving all these Asian recipes lately. Adobo and Bibimbap are my favorites :)
The Korean Recipes are very good and authentic!
The egg yolk itself actually adds alot of flavour and creaminess to the rice which kinds of makes the gochujang less spicy haha
맛있겠다~ traditionally bibimbap is made using steamed short-grain rice (i'm assuming the basmati was boiled) but tbh i wouldn't be opposed to basmati either cause it's effin' delicious. excellent job, boys!
Im really happy to see a KOREAN FOOD on this channel👍👍
is that an Ikea wok? I have the same one!
Good job guys I lived in Korea for a long time and studied their food and cooking while I was there. However I have some tips! The meat should have brown sugar not caster sugar. The beansprouts do very well when tossed in warm sesame oil infused with hot chili flakes. Basmati rice is too long it needs to me a little shorter, medium rice is good or if feeling fancy sushi rice. Mostly never ever put coriander/cilantro on top. Nothing goes on top, it subtracts from the colors and pattern of the toppings.
Looks delicious! And bonus points for the fact this recipe isn't to different from Maangchi's, good work guys!
Did you use sweet soy sauce to cook the beef?!
you made it looks easy.. far easy than the original and I FEEL LIKE I'M GONNA TRY IT 😍😍😍
yay korean food! may I suggest neng-myun for the future? it being seasonal and all.
I love bibimbap and this looks so easy! Need to try this pretty soon...
When my mom used to make this she used Zucchini instead of Cucumber, sadly my hubby can't eat eggs because he's allergic, but thank you for sharing this recipe! :)
this morning I wanted Bibimbap so badly that I asked (begged) my mom to take me to a Korean restaurant and now this video popped up.... I'm dying!!!😭😭
Bibimbap is one of my favourite korean dishes! Are you going to venture into more korean recipes? I'd like to see them experiment with Japchae! :)
other than the basmati rice, they did a pretty good job. I would add another drizzle of sesame oil to make it easier to mix the gochujang in with the rice