Fun fact! There are two types of bean sprouts, and the ones you have there is not the "usually used" type of bean sprouts for bibimbap. Ones you have are called "sookjoo namool" and it is actually the more popular pick in other parts of Asia. Ones called "kong namool" is the usual pick for Koreans cooking bibimbap, and the reason is because it is bit more chewy, and it doesn't leak water after seasoning as much as the other one. Sookjoo namul can be watery after cooking so we usually put them in broth or fried dishes. Mistaking those two can really make your dish taste entirely different, so it is good to know the difference between them. Kongnamool has longer, darker root, and is more flexible. Sookjoo will break more easily if you try to bend it, and it usually bit thicker as well. Despite their similar looks, they taste entirely different, so if you are trying to buy them for the first time, it doesn't hurt to ask a Korean friend to point out the correct ones to buy. Good video, I enjoyed watching it.
Bean sprouts are mainly consumed in Korea, making them hard to find abroad. Perilla leaves, garlic, and bean sprouts are unique vegetables that go well with Korean cuisine.
🥰there could be more traditional/authentic way but all varieties are “correct”. Max flexibility of the ingredient is the essence of bibimbap. Bibim (mix)+ bap (cooked rice) ! If you cannot enjoy hot peppers in govhujiag, soy sauce base totally works. That is what little kids start with. Wonderful, Andy! Beautiful presentation!
Bibim means mixed and bap means rice so if you “mix” some ingridients with rice, it is considered bibimbap and that’s why everyhousehold or restaurant has different recipes. cooking cucumbers is not that common in korea. We usually eat it pickled, kimchied or as a garnish. Not sure how i feel about the bell peppers but other than looks delicious!! As always love what you do Andy!
@@BatmanPwnage oh yeah zucchini or aehobak (which is bit different) go in for sure. I was talking about 1:53 when he talked about asian countries cooking cucumbers!
@Jaeman Park oh I missed that part. Yeah. Idk any dish w cooked cucumbers. One article online said korean, Thai, Vietnamese cooked cucumbers... My family has a homemade oi pickle muchim (it's my grandma's own recipe), oi muchim, oi kimchi, and my mom loves to add cucumber as garnish on bibimguksu, bibimnaengmyeon, naengmyeon, etc. I detest bell peppers, but then again, I also don't like dolsot or the basic bibimbap. My family has a watermelon rind muchim bibimbap or radish top kimchi leftover bibimbap, which I like. Apparently, my great grandma made chamae muchim for bibimbap.
I made this last Sunday and it's honestly not that difficult. The longest part is cutting all the vegetables--especially if you don't have a mandolin. Would highly recommend it :)
Korean here, so nice to see you introducing my hometown signature in a proper way❤ I normally don't even bother to cook all veggies but mix all with rice and whatever the meat plus gochujang and sesame oil. Super healthy, hearty, and easy everyday meal for sure :)
@lunaroseh322 I had never had Korean food until very recently when a few friends & I went to a new & very popular Korean restaurant in town.... I had a starter of dumplings & dipping sauces & this with shredded beef. It was AMAZING!
I am an Indian I love biryani so much and the you made made my mouth watering......I love almost all of your recipes......keep cooking... love from India.
I put my cucumbers in a bowl, mix in a bunch of sea salt then cover with glad wrap for 10-15 mins, then pat them dry with paper towel. The salt obviously draws out the water but it also adds a beautiful pickling flavour the really complements the sweetness of the gochujang 👌👌👌
My cucumbers go in a seperate bowl as well...most call it a rubbish bin....not even the compost worms liked it 🤢🤢 Sorry to those that like cucumber.....but as @Andy said about cooked cucumber...each to their own 😃
Can someone please sponsor him and get this man the proper rice cooker that he deserves? Honestly this is the best cooking show on tv!! Thank you Andy and family for all the good recipes and tips. We have learned so much from you.
@@andy_cooksAs a Korean I approve of this recipe. But it was really interesting how you cut the cucumbers and zuchhinis cuz usually koreans cut cucumbers into matchstick like shapes and zucchnis as half circles lol. Also you could actually lightly fry the gochujang in low heat in sesame oil to make "fried gochujang." And rule of thumb for korean foods soup&rice =spoon side dishes = chopsticks; since bibimbap is a rice dish its eaten with a spoon. Dolsot (ol like in old, the o in sot is like the o in dolt)
Looks really good! We use spoon to eat bibimbap,though. In Korea, using spoon for rice is traditional. Although It’s pretty common to use chopsticks for sticky plain white rice but we definitely use spoon to eat fried rice or bibimbap. I don’t know if it’s because westerners just assume every Asian dish is eaten with chopsticks but it looks kinda odd to see people use chopsticks for bibimbap or especially fried rice. It’s much easier to scoop dried out fried rice with a spoon than chopsticks.
Definitely due to the prevalence that Japan and China have/had, due to being much larger, and partially colonised by Western powers (China), or opening up very early to the West and westernising by itself (Japan, after the Meiji restauration). Korea has had the misfortune of being as small as Japan, while isolating itself like China, combining the worst of both at that period. With Korea's current focus on soft power (in some ranking being listed as the most influential of the 3 nations, in regards to soft power) people seem to get more and more exposed to Korean stuff though I forgot to mention that this was regarding the whole "Koreans use spoons for rice" point
Everybody wants to seem “authentic” without actually knowing what’s authentic lol. Same happens in Thailand where locals mostly use spoon and fork but you’ll see tourists asking for chopsticks sometimes in an effort to appear cultured
@@sl3848 Tbh bibimbap in Korea, while it is a common dish, is not really a flagship dish like tourists think it is. They present it like that because it's easy for foreigners to like right away. Half the time it might be cheap "student food", but the other half of time Koreans are chucking it in with random fridge leftovers usually eating out of a plastic mixing bowl or measuring cup as the most delicious and healthy "sloppy" cba meal in the world. It's the Korean version of a tub of ice cream or a full english (but healthier and tastier), and Korean households don't often have it as a formal meal unless the kids want it. As such it doesn't matter what utensils you use with it lol.
@@Tridentus Yeah totally, I think I have never heard anyone(Korean) saying "Let's go eat Bibimbap" lol. It's on the menu in many restaurants so people do order them when choosing what to eat looking through the menu but it's not our "favorite dish" at all. It IS delicious when done right, though :)
The most difficult part of making proper Korean bibimbap away from the country is that there are no similarities such as medicinal vegetables which are easily found in Korean market. As far as I know there are many types of bibimbap in korea... and Andy shows up the best way to make it who's living away from Korea...
I thoroughly enjoy the way your present the variety of dishes on your show. Through your approach and respect for each dish, you have encourage me to expand my range and well and for that I am grateful.
I got this channel known few months ago while scrolling on shorts and it's the only one channel I like the most only about food, recepie,love ,cherish, appreciation of work, simple yet so good and nice.
Def one of the best classic dishes BUT if you want the absolute best korean dish, do galbijjim (korean beef stew)! Spicy or soy either way this is the ultimate dish and I HIGHLY recommend trying to make it. Its an indulgence if made correctly and Id love to see you make your version. Cheers!
Yeah bibimbap might be the easiest dish for Westerners but most Koreans would not say it is the best Korean dish. Korean food is so varied and they really have mastered the technique of fermentation. There are so many delicious recipes built upon fermented ingredients.
My favorite Korean dish (after having lived in the Mokpo area for 7 years)? That has to be gamjatang (which, despite the name, has almost no potatoes ) or bbyeo-haejangguk (in individual servings). Such an awesome soup with pork back bones and a rich, savory, spicy (but not overly so) broth. Just had some for lunch today.
So pleased to see a Caucasian chef like Andy embraces the spirits of Asian cooking. Quick stir fry of vegetables and meat and the use of proper rice cooker to cook rice (and not over a big pan of water and then draining it over a colander....), No fuss, no mess and no pretentious cooking. Just the daily way of preparing and cooking a healthy, colourful and sumptuous meal. The use of sesame oil to stir fry everything may seem extravagant. But it does make the food smell really nice! Thank you, Andy, for presenting such a wonderful dish.
From what I understood Bibimbap is not a single dish with certain ingredients but more like a concept you can adapt anything you like to. That's what makes it great.
i really love the cooking content but can we please talk about Andy for a second? He must be one of the most likeable people on this planet, i wish i was friends with him!
안녕! Hi! First, I'd like to say I'm Korean. And really glad to see our food in this channel from the Kimchi pancake😍! I've watched your videos many times and really enjoyed them also I subscribed already!! Thank you!
Great video once again. I am in a big Asian food kick and my kitchen is loaded with so many of the same items in your videos. Can't wait to try this recipe.
Such contagious enthusiasm what a joy. So much sesame oil?! Less is more as the stuff overpowers. Yes the crackling rice in the clay pot is an irresistible dinner bell. We used to have a Macanese restaurant here Fat Rice, whose signature was a fun crispy rice dish with odd bits of sausage and vege served popping to your table. Yumz. Keep the joy coming thanks!
It's the best beef in the world. it's fine to eat raw or marinated like chef Andy makes it. I love that chef Andy doesn't seem to be limited in his skills at all.
I was watching an old episode of Food Safari the other day and it was an episode of Korean cuisine. They made bibimbap, it was the traditional version, it looked delicious just like Chef’s.
Video suggestion here-could you talk about how you keep clean and sanitary when cooking? What should you do with your food scraps? How do you get rid of bacon fat and other grease? There's so many food show. I think it's a good idea to explain the other side of cooking
Andy, I love the channel... Master chef as well as master teacher.Thanks for the butchering directions for the whole sirloin. I was brave and tried it on my own. It turned out beautifully. Cheers!
@@rodrigo7gomez so sorry you miss understood my comments to Chef Andy. Not only was I complimenting his mastery of the above recipe, I was expressing my gratitude for his wonderful teaching on butchering a whole beef sirloin that he posted on March 5th. You should check it out. He truly is a "Master Chef" with his instruction, knife skills and buying recommendations. I was able to buy the whole sirloin, cut it up myself, and save a tremendous amount of money... just as Chef instructed. You must have missed it. I'll pray for you!
I had that at a restaurant I went to recently. It was the first time I'd ever had Korean food & it came in a big bowl & a hot stone. It was all crispy at the bottom bc of the heat . Delicious!
great dish! in my opinion cucumber can be eaten either raw or quickly (1 min or less) cooked into a wok at the very last minute so they remain their crunch but still pick up the heat from the wok or pan if you like a pan, to each their own anyways.
I can totally relate to you about not cooking the cucumber even though I come from Vietnam. I really like the detailed comment you make about every little thing like separating the spinach and such. Great recipe
Never heard of this till I watched the video the other day.. last night I went to a Korean restaurant in Birmingham before going to the theatre and gave it a try... absolutely gorgeous!
The first time I had bibimbap it was in a heated earthenware bowl, so that the egg cooked itself while you mixed it through the food and ate it and the rice developed this delicious crust along the sides.
When i was working in korean street bar we were adding to carrot and zuccini dashida beef powder and instead of cucumber we were adding pickled korean radish cutted into battons. Korean guests were saying that it is pretty much the same like in home so i am reccomending you trying that. 🙂 Much love from Poland
I like giving the pan a light clean after each ingredient to really keep the flavours separated. I've found a few times that the taste of carrot would be in everything if I didn't do the clean. Not necessarily a bad thing, but I find part of the joy to be highlighting the separate tastes in bibimbap :) and yeah you mix it at the end, but trust me there's a difference
Korean food is my favorite and i travel the world for 40 years now ,food is my religion❤ Btw germans cook cucumbers as veggies,its outdated but i still remeber it 🤔
You have to try Iranian version of baked rice,."tadej" pronounced tadeek is done many ways and to my love as an Irishman sometimes with potatoe slices on the base of the rice cooker. Serve Bejeweled, with one of their traditional recipes such as fesnejan a favourite I learned to make or sabzi ! Love learning and exploring other cultural dishes with you ! (My mother in law is Iranian hence suggestions for more crispy rice ideas😂)
Never had raw beef Bi Bim Bap - even the Dolsot Bi Bim Bap here in the US always uses cooked beef. It is so hard to find Gochujang that does not have high fructose corn syrup but I finally did. One of the best dishes ever.
Mmmmmm 😋 delicious😋😋😋 Я обожаю корейскую кухню и часто готовлю корейские блюда. Кимчи чигэ, кимбап, тансуюк и пибимбап мои самые любимые. И я так обрадовалась, что ты приготовил одно из этих блюд. Я смотрела видео, где ты готовил кимчи👍. Люблю твои видео 💜👍
Spot on. I used to make Bibimbap in my old restaurant. We did dishes from all around the world and I represented Korea with this one. Did have to cook the beef though. And it wasn't Wagyu. I wish lol I agree with the cucumber too. I used to do a light pickle on them so give some brightness.
Looks awesome! Honestly I find bibimbap to be a touristy kinda dish. Not really our best dish, but definitely most promoted for some reason. Please do a vid on yangnyeomgaejang (raw crab marinated with sweet gochujang-like sauce). It’s quite exotic but we call it bap (rice) theif bc you just can’t stop eating. 😂
Major advantage of bibimbap is that you can be creative and still call it bibimbap. Only requirement is 1) rice 2) needs to be bibim(mix)-able - rice, vegetables, gochujang paste: bibimbap - rice, vegetables, tofu: bibimbap - rice, vegetables, canned tuna, fried egg, gochujang paste: bibimbap - rice, canned tuna, tofu, gochujang paste: bibimbap - rice, fried egg, gochujang paste: bibimbap
Looks amazing yummy I love bean sprouts soooooo good. Thank you for sharing Andy have a blessed day stay safe and healthy. I'll have to pass on the raw beef. Always a joy hanging out with you Andy. 🙏❤🙏❤🙏😋😋😋
love it andy. but i've got a off-topic question. how do you organise you kitchen/ drawers? The amount of kitchen appliances, bottles and spices. im building/ordering a new kitchen but i'm struggling with this part. Gr from the Netherlands
Love making this with whatever veggies I have in the fridge and ground beef (not as awesome quality, but quick and cheap and good for a budget weekday meal!)
To Americans, that's part of the New York Strip he's using. A Top Sirloin(no cap) or Sirloin Fillet would also work. He also mentioned using a beef tenderloin.
Fine. Now I'm hungry! You and Kenji make dishes that are right in my wheelhouse. Sometimes I use ground beef or lamb...which is what I'm gonna make right now!. We keep banchan; marinated carrots, spinach, bean shoots, daikon and crushed kimchi cukes in the fridge...cos you never know when a craving will strike.
Reminds me of many cheap and extremely yummy bibimbap meals at Pine House restaurant in Birkenhead in Auckland. Was always our fallback convenience meal and it makes it even better when it's cheaper, faster and tastier than anything you can put together at home.
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Fun fact! There are two types of bean sprouts, and the ones you have there is not the "usually used" type of bean sprouts for bibimbap. Ones you have are called "sookjoo namool" and it is actually the more popular pick in other parts of Asia. Ones called "kong namool" is the usual pick for Koreans cooking bibimbap, and the reason is because it is bit more chewy, and it doesn't leak water after seasoning as much as the other one. Sookjoo namul can be watery after cooking so we usually put them in broth or fried dishes. Mistaking those two can really make your dish taste entirely different, so it is good to know the difference between them. Kongnamool has longer, darker root, and is more flexible. Sookjoo will break more easily if you try to bend it, and it usually bit thicker as well. Despite their similar looks, they taste entirely different, so if you are trying to buy them for the first time, it doesn't hurt to ask a Korean friend to point out the correct ones to buy.
Good video, I enjoyed watching it.
I DOUBT we have both those varieties here!
They're actually soy bean sprouts and you can find them in oz, but only at korean grocers
@@JawkneeTango I know, I can get those at KFL in Springvale.
Bean sprouts are mainly consumed in Korea, making them hard to find abroad. Perilla leaves, garlic, and bean sprouts are unique vegetables that go well with Korean cuisine.
Did Andy say WOK HEY?? He respects food from different parts of the world. His cooking brings people all over the world together. Thanks Andy!!
Wok Hei. Yeah, Chef Andy is the best.
He is Uncle Andy from now on
@@mainganson4069 FUIIIYYOH
*Hei
Doesn’t respect enough to call it “soy” sauce though.
when korean eat bibimbap usually use spoon not chopstick
we eating rice use spoon.
but recipe looks really nice. good
🥰there could be more traditional/authentic way but all varieties are “correct”. Max flexibility of the ingredient is the essence of bibimbap. Bibim (mix)+ bap (cooked rice) ! If you cannot enjoy hot peppers in govhujiag, soy sauce base totally works. That is what little kids start with. Wonderful, Andy! Beautiful presentation!
Thanks!
Bibim means mixed and bap means rice so if you “mix” some ingridients with rice, it is considered bibimbap and that’s why everyhousehold or restaurant has different recipes. cooking cucumbers is not that common in korea. We usually eat it pickled, kimchied or as a garnish. Not sure how i feel about the bell peppers but other than looks delicious!! As always love what you do Andy!
I think he cooked zucchini. My fam sometimes cooks zucchini
@@BatmanPwnage oh yeah zucchini or aehobak (which is bit different) go in for sure. I was talking about 1:53 when he talked about asian countries cooking cucumbers!
And we eat bibimbap with a spoon
ingredients Lol..
@Jaeman Park oh I missed that part. Yeah. Idk any dish w cooked cucumbers. One article online said korean, Thai, Vietnamese cooked cucumbers... My family has a homemade oi pickle muchim (it's my grandma's own recipe), oi muchim, oi kimchi, and my mom loves to add cucumber as garnish on bibimguksu, bibimnaengmyeon, naengmyeon, etc. I detest bell peppers, but then again, I also don't like dolsot or the basic bibimbap. My family has a watermelon rind muchim bibimbap or radish top kimchi leftover bibimbap, which I like. Apparently, my great grandma made chamae muchim for bibimbap.
I'll probably never make this but watching you talk about food and explaining each and everything is just so satisfying.
So true, cooking is just an art
I made this last Sunday and it's honestly not that difficult. The longest part is cutting all the vegetables--especially if you don't have a mandolin. Would highly recommend it :)
@@MrFormulaOne2011 i can't eat red meat that's why
@Fatima Zain this dish is often served without the meat and it's still very delicious and satisfying
It’s very easy if you buy all the ingredients.
Bibimbap is a very filling and nutritious dish with lotsa veges. Definitely one of my favourite Korean dish
Korean here, so nice to see you introducing my hometown signature in a proper way❤ I normally don't even bother to cook all veggies but mix all with rice and whatever the meat plus gochujang and sesame oil. Super healthy, hearty, and easy everyday meal for sure :)
@lunaroseh322
I had never had Korean food until very recently when a few friends & I went to a new & very popular Korean restaurant in town.... I had a starter of dumplings & dipping sauces & this with shredded beef.
It was AMAZING!
I am an Indian I love biryani so much and the you made made my mouth watering......I love almost all of your recipes......keep cooking... love from India.
This was the first time I watched a full video. One of the most satisfying 10 minutes of my life.
I recently fell in love with Korean food. So many flavors and textures and it’s simply just mmmmmm❤
I put my cucumbers in a bowl, mix in a bunch of sea salt then cover with glad wrap for 10-15 mins, then pat them dry with paper towel. The salt obviously draws out the water but it also adds a beautiful pickling flavour the really complements the sweetness of the gochujang 👌👌👌
My cucumbers go in a seperate bowl as well...most call it a rubbish bin....not even the compost worms liked it 🤢🤢
Sorry to those that like cucumber.....but as @Andy said about cooked cucumber...each to their own 😃
Can someone please sponsor him and get this man the proper rice cooker that he deserves? Honestly this is the best cooking show on tv!! Thank you Andy and family for all the good recipes and tips. We have learned so much from you.
Bro he’s rich af look at his kitchen
Just had Bibimbap yesterday at my favorite local Korean restaurant. Thanks for doing the Dolsot Bibimbap in a hot bowl! Looks delicious! Great job!
Thank you!
@@andy_cooksAs a Korean I approve of this recipe. But it was really interesting how you cut the cucumbers and zuchhinis cuz usually koreans cut cucumbers into matchstick like shapes and zucchnis as half circles lol. Also you could actually lightly fry the gochujang in low heat in sesame oil to make "fried gochujang." And rule of thumb for korean foods soup&rice =spoon side dishes = chopsticks; since bibimbap is a rice dish its eaten with a spoon. Dolsot (ol like in old, the o in sot is like the o in dolt)
I am in culinary school right now and I need to make this for our Garde-Manger team so thank you for your help
Looks really good! We use spoon to eat bibimbap,though. In Korea, using spoon for rice is traditional. Although It’s pretty common to use chopsticks for sticky plain white rice but we definitely use spoon to eat fried rice or bibimbap. I don’t know if it’s because westerners just assume every Asian dish is eaten with chopsticks but it looks kinda odd to see people use chopsticks for bibimbap or especially fried rice. It’s much easier to scoop dried out fried rice with a spoon than chopsticks.
Definitely due to the prevalence that Japan and China have/had, due to being much larger, and partially colonised by Western powers (China), or opening up very early to the West and westernising by itself (Japan, after the Meiji restauration). Korea has had the misfortune of being as small as Japan, while isolating itself like China, combining the worst of both at that period. With Korea's current focus on soft power (in some ranking being listed as the most influential of the 3 nations, in regards to soft power) people seem to get more and more exposed to Korean stuff though
I forgot to mention that this was regarding the whole "Koreans use spoons for rice" point
Everybody wants to seem “authentic” without actually knowing what’s authentic lol. Same happens in Thailand where locals mostly use spoon and fork but you’ll see tourists asking for chopsticks sometimes in an effort to appear cultured
@@sl3848 Tbh bibimbap in Korea, while it is a common dish, is not really a flagship dish like tourists think it is. They present it like that because it's easy for foreigners to like right away. Half the time it might be cheap "student food", but the other half of time Koreans are chucking it in with random fridge leftovers usually eating out of a plastic mixing bowl or measuring cup as the most delicious and healthy "sloppy" cba meal in the world.
It's the Korean version of a tub of ice cream or a full english (but healthier and tastier), and Korean households don't often have it as a formal meal unless the kids want it. As such it doesn't matter what utensils you use with it lol.
@@Tridentus Yeah totally, I think I have never heard anyone(Korean) saying "Let's go eat Bibimbap" lol. It's on the menu in many restaurants so people do order them when choosing what to eat looking through the menu but it's not our "favorite dish" at all. It IS delicious when done right, though :)
@@Tridentus Yup I'd say it's closest to sth like a cottage pie made from leftovers from a christmas dinner just chuck it in lol.
Visited Korea in 2019, enjoyed all the food I had, but the Bibimbaps were the highlight, even in the July heat 😅 I had a bibimbap almost daily
They are so good
A couple of Kiwi mates and an Australian bloke l work with in a London Restaurant went to Korea in 2021. The bibimbaps were a knockout
Me too, went there in 2017 but the bibimbops were the highlight. So refreshing
@@robin9997 I was waiting for the joke 😂
@@natbarron Same,started like one. . . 😉
The most difficult part of making proper Korean bibimbap away from the country is that there are no similarities such as medicinal vegetables which are easily found in Korean market. As far as I know there are many types of bibimbap in korea... and Andy shows up the best way to make it who's living away from Korea...
What medicinal veg would you use in Korea? I want to try
The root of bellflower , bracken and many sorts of veg dishes made of dried veggies...
I thoroughly enjoy the way your present the variety of dishes on your show. Through your approach and respect for each dish, you have encourage me to expand my range and well and for that I am grateful.
Nice recipe!! Koreans normally use spoons when it comes to Rice things actually..😅 BTW that looks incredible!! Super great
Thank you!
Dude..I’m korean and I can say this is a restaurant quality bibimbap. Mostly people mix up the left over namuls.
Thanks legend!
I love Andy cooks so chill and so to the point
I got this channel known few months ago while scrolling on shorts and it's the only one channel I like the most only about food, recepie,love ,cherish, appreciation of work, simple yet so good and nice.
Really liked the close up knife work! Excellent angle… really gives a sense of depth.
Def one of the best classic dishes BUT if you want the absolute best korean dish, do galbijjim (korean beef stew)! Spicy or soy either way this is the ultimate dish and I HIGHLY recommend trying to make it. Its an indulgence if made correctly and Id love to see you make your version. Cheers!
Omg yes!!! GalbiJjim is so damn good!
Yeah bibimbap might be the easiest dish for Westerners but most Koreans would not say it is the best Korean dish. Korean food is so varied and they really have mastered the technique of fermentation. There are so many delicious recipes built upon fermented ingredients.
My favorite Korean dish (after having lived in the Mokpo area for 7 years)? That has to be gamjatang (which, despite the name, has almost no potatoes ) or bbyeo-haejangguk (in individual servings). Such an awesome soup with pork back bones and a rich, savory, spicy (but not overly so) broth. Just had some for lunch today.
I haven't eaten bibimbap at least 10 years & now i suddenly want to eat so bad after watching your cooking show.... It looks so delicious! Well done!
Mate your videos are amazing!! And have inspired me to start cooking heaps more ! Do you still work at a restaurant? If so wot restaurant? Cheers
Thank you. I don't work in a restaurant anymore, I run a test kitchen now.
Me and my wife love bibimbap. This video has emboldened me to try cooking this at home. Thanks Andy.
Let me know how it goes!
@@andy_cooks Will do Chef!
So pleased to see a Caucasian chef like Andy embraces the spirits of Asian cooking. Quick stir fry of vegetables and meat and the use of proper rice cooker to cook rice (and not over a big pan of water and then draining it over a colander....), No fuss, no mess and no pretentious cooking. Just the daily way of preparing and cooking a healthy, colourful and sumptuous meal. The use of sesame oil to stir fry everything may seem extravagant. But it does make the food smell really nice! Thank you, Andy, for presenting such a wonderful dish.
I loved Bibimbop as a kid and I love it now. Delicious, healthy, and versatile! I introduced it to my husband and he now loves it.
From what I understood Bibimbap is not a single dish with certain ingredients but more like a concept you can adapt anything you like to. That's what makes it great.
i really love the cooking content but can we please talk about Andy for a second? He must be one of the most likeable people on this planet, i wish i was friends with him!
안녕! Hi! First, I'd like to say I'm Korean. And really glad to see our food in this channel from the Kimchi pancake😍! I've watched your videos many times and really enjoyed them also I subscribed already!! Thank you!
Great video once again. I am in a big Asian food kick and my kitchen is loaded with so many of the same items in your videos.
Can't wait to try this recipe.
Perfect, let me know what you think of the dish
Yummy! Korean Beef Bulgogi Rice bowl for Kate please chef!
Such contagious enthusiasm what a joy. So much sesame oil?! Less is more as the stuff overpowers. Yes the crackling rice in the clay pot is an irresistible dinner bell. We used to have a Macanese restaurant here Fat Rice, whose signature was a fun crispy rice dish with odd bits of sausage and vege served popping to your table. Yumz. Keep the joy coming thanks!
You're welcome! Keep the fun coming. Ever do Japchae? Also yumz. Cheers!
It's the best beef in the world. it's fine to eat raw or marinated like chef Andy makes it. I love that chef Andy doesn't seem to be limited in his skills at all.
One of the best video in regards to the Korean cuisine. You have Brilliantly displayed both the versions of Bibimbap. Can't wait to try this out❤️
Thanks legend!
I was watching an old episode of Food Safari the other day and it was an episode of Korean cuisine. They made bibimbap, it was the traditional version, it looked delicious just like Chef’s.
Nice one. I really love your videos. Make me always want to cook them myself.
good job...this dish is a go to dish for entry korean food experience. I appreciate you bringing this experience to people all over the world.
Favorite Korean dish. Thanks again, Chef!
Video suggestion here-could you talk about how you keep clean and sanitary when cooking? What should you do with your food scraps? How do you get rid of bacon fat and other grease? There's so many food show. I think it's a good idea to explain the other side of cooking
Andy, I love the channel...
Master chef as well as master teacher.Thanks for the butchering directions for the whole sirloin. I was brave and tried it on my own. It turned out beautifully. Cheers!
This video hadn’t even been out long enough for you to watch all the way through, let alone try the recipe
Thanks for watching and glad that video was helpful!
@@rodrigo7gomez Patreons get first viewing.
@@rodrigo7gomez so sorry you miss understood my comments to Chef Andy. Not only was I complimenting his mastery of the above recipe, I was expressing my gratitude for his wonderful teaching on butchering a whole beef sirloin that he posted on March 5th. You should check it out. He truly is a "Master Chef" with his instruction, knife skills and buying recommendations. I was able to buy the whole sirloin, cut it up myself, and save a tremendous amount of money... just as Chef instructed. You must have missed it. I'll pray for you!
You must try it on the steaming claypot. The sizzling sound and the aroma of the sauce is incredible. Absolutely love bibimbap!
I prefer the "Dolsot Bibimbap" version with the heated stone bowl. The crispyness you get from the hot bowl is just so delicious.
I had that at a restaurant I went to recently. It was the first time I'd ever had Korean food & it came in a big bowl & a hot stone. It was all crispy at the bottom bc of the heat . Delicious!
great dish!
in my opinion cucumber can be eaten either raw or quickly (1 min or less) cooked into a wok at the very last minute so they remain their crunch but still pick up the heat from the wok or pan if you like a pan, to each their own anyways.
One of my favourite dishes of all time
CONGRATS UNCLE ANDY!!!
I can totally relate to you about not cooking the cucumber even though I come from Vietnam. I really like the detailed comment you make about every little thing like separating the spinach and such. Great recipe
I heard that too! He definitely knows his food and culinary cultures! I am impressed on how many dishes is so so versed with. 👍🏼👍🏼👍🏼👍🏼
Never heard of this till I watched the video the other day.. last night I went to a Korean restaurant in Birmingham before going to the theatre and gave it a try... absolutely gorgeous!
I love this dish. I’ve had it many times 😋
It's such a great dish!
I would actually recommend using a non-flavored oil to cook the food. Use the sesame oil for dressing later.
And use less oil. 😂
The first time I had bibimbap it was in a heated earthenware bowl, so that the egg cooked itself while you mixed it through the food and ate it and the rice developed this delicious crust along the sides.
For the cucumbers, you can make a quick cucumber kimchi and add it in. That's pretty standard
When i was working in korean street bar we were adding to carrot and zuccini dashida beef powder and instead of cucumber we were adding pickled korean radish cutted into battons.
Korean guests were saying that it is pretty much the same like in home so i am reccomending you trying that. 🙂
Much love from Poland
I like giving the pan a light clean after each ingredient to really keep the flavours separated. I've found a few times that the taste of carrot would be in everything if I didn't do the clean. Not necessarily a bad thing, but I find part of the joy to be highlighting the separate tastes in bibimbap :) and yeah you mix it at the end, but trust me there's a difference
Really enjoyed watching your videos! You have great respect for cuisines from different countries - love it. More videos Andy!
Korean food is my favorite and i travel the world for 40 years now ,food is my religion❤
Btw germans cook cucumbers as veggies,its outdated but i still remeber it 🤔
Andy, your bibimbap looks so amazing and delicious. Bibimbap is one of common dishes for a diner-out in Korea. it requires much manual efforts.
Hey Andy, love your videos. Was wondering if you could kindly make videos of making kimbab. Would love to see it. ❤
As a Korean this looks 10x more good than what I make LOL
You have to try Iranian version of baked rice,."tadej" pronounced tadeek is done many ways and to my love as an Irishman sometimes with potatoe slices on the base of the rice cooker. Serve Bejeweled, with one of their traditional recipes such as fesnejan a favourite I learned to make or sabzi ! Love learning and exploring other cultural dishes with you ! (My mother in law is Iranian hence suggestions for more crispy rice ideas😂)
Never had raw beef Bi Bim Bap - even the Dolsot Bi Bim Bap here in the US always uses cooked beef. It is so hard to find Gochujang that does not have high fructose corn syrup but I finally did. One of the best dishes ever.
Mmmmmm 😋 delicious😋😋😋
Я обожаю корейскую кухню и часто готовлю корейские блюда. Кимчи чигэ, кимбап, тансуюк и пибимбап мои самые любимые. И я так обрадовалась, что ты приготовил одно из этих блюд. Я смотрела видео, где ты готовил кимчи👍. Люблю твои видео 💜👍
Thank you so much! I'm a big fan of Korean dishes and hope to come and visit soon.
Spot on. I used to make Bibimbap in my old restaurant. We did dishes from all around the world and I represented Korea with this one. Did have to cook the beef though. And it wasn't Wagyu. I wish lol I agree with the cucumber too. I used to do a light pickle on them so give some brightness.
Brilliant! I love the original version too! Anything with gochujang is delicious! Thanks chef 👨🍳
Very true!
I love watching your posts...you are so versatile. Anticipating the next show live from Pennsylvania USA.
there are a lot of crappy bibimbap videos on youtube, but this is a perfect korean style bibimbap... kudos from s. korea
Thank you, i appreciate that!
Never tried bibimbap although I live in SE Asia. Seems like a simple dish to prepare and I will try it. Thank-you.
Enjoys your video, easy simple to learn!
It's my favorite. I first eat it in Canada (North Saanich) in 2019
Thank you for the demo and recipe I will have to make it.
Worth it 👌
Chef Andy, I'm a big fan. Keep repping Korean food, mate. God bless!
I like your recipe. Sometime, I put kimchi (or fried kimchi) on bibimbap.
eating, use spoon. It is a ordinary way. more easy to eat.
Andy, please keep them korean dishes coming pleaseeee ❤❤😊
Looks awesome! Honestly I find bibimbap to be a touristy kinda dish. Not really our best dish, but definitely most promoted for some reason. Please do a vid on yangnyeomgaejang (raw crab marinated with sweet gochujang-like sauce). It’s quite exotic but we call it bap (rice) theif bc you just can’t stop eating. 😂
Major advantage of bibimbap is that you can be creative and still call it bibimbap. Only requirement is 1) rice 2) needs to be bibim(mix)-able
- rice, vegetables, gochujang paste: bibimbap
- rice, vegetables, tofu: bibimbap
- rice, vegetables, canned tuna, fried egg, gochujang paste: bibimbap
- rice, canned tuna, tofu, gochujang paste: bibimbap
- rice, fried egg, gochujang paste: bibimbap
The origin of bibimbap coming from poverty and trying to pull together a meal brings more meaning to the dish that is a cultural staple for koreans.
Looks amazing yummy I love bean sprouts soooooo good. Thank you for sharing Andy have a blessed day stay safe and healthy. I'll have to pass on the raw beef. Always a joy hanging out with you Andy. 🙏❤🙏❤🙏😋😋😋
Now knowing how easy this is to make, I'll be making this...
Love that!
From a South Korean, you can poach your egg instead of frying it. Keep that yolk tender and runny. Makes the dish creamy, and smoother.
Looks way more delicious and authentic than any Korean restaurants here in Auckland.
love it andy.
but i've got a off-topic question.
how do you organise you kitchen/ drawers?
The amount of kitchen appliances, bottles and spices.
im building/ordering a new kitchen but i'm struggling with this part.
Gr from the Netherlands
Yummm that looks so good!👌👍🏽😍
Love making this with whatever veggies I have in the fridge and ground beef (not as awesome quality, but quick and cheap and good for a budget weekday meal!)
Thanks for the recipe. had it before at a restaurant. So very happy to see the recipe here. It's gonna be our healthy lunch next week!
To Americans, that's part of the New York Strip he's using. A Top Sirloin(no cap) or Sirloin Fillet would also work. He also mentioned using a beef tenderloin.
I love bibimbap :) normally I eat it with a spoon and use my chopsticks for my kimchi and other sides
It is korean bbq and spicy and sugars that make the meat good. All Asian countries use rice with left over veggies.
Usually I'd say bibimbap is so overdone and misrepresented, but as always the food is in good hands when you're cooking it. Great video!
Koreans eat this dish with a spoon, easier to mix and eat with. Not everything is eaten with chopsticks.
But yeah, looks great.
Fine. Now I'm hungry! You and Kenji make dishes that are right in my wheelhouse. Sometimes I use ground beef or lamb...which is what I'm gonna make right now!. We keep banchan; marinated carrots, spinach, bean shoots, daikon and crushed kimchi cukes in the fridge...cos you never know when a craving will strike.
Andy... you are by faaaaar the best chef on RUclips! No doubt!!
definitely the 2nd way, it feels like comfort food.
Super satisfied 😌 and yes I do agree as an Korean... "wouldn't be a korean dish without garlic" 🤣
just made this never having made anything korean before and its an absolute banger! cheers bud!
Reminds me of many cheap and extremely yummy bibimbap meals at Pine House restaurant in Birkenhead in Auckland. Was always our fallback convenience meal and it makes it even better when it's cheaper, faster and tastier than anything you can put together at home.
Definitely going to try this, thanks chef!!!