Duuuuuude! I’m Korean and I just wanna say that you nailed it. What you thought was a “bulgogi style ground beef” is actually similar to something that exists in Korean cuisine called 약고추장 Yak-gochujang which is ground beef with fried gochujang. So great job! You just forgot the obligatory drizzle of sesame oil at the end, but I would 10/10 recommend this to anyone I know.
Pro tip for everyone concerning that sesame oil: buy Korean oil at an Asian market, no one does sesame oil nearly as well, and their worst is still better than everyone else's best.
It’s definitely legit even though not authentic and I’m a Korean food expert. If Brian lived in korea and served this to locals, people would definitely like this dish
Just want to say -- you're basically the only RUclips cook that actually uses easy-to-get ingredients where everything feels practical. As a beginner cook, I salute you!!!
You totally don't need to worry about an "authentic" recipe. Bibimbap is really just a way to get rid of banchan (side dishes) that has been sitting in the fridge for too long with an egg and sauce. Love your channel btw Bri!
I did a hello fresh trial a while back and they had a bibimbap with ground beef exactly like this. It totally makes sense to adapt to the ingredients that you have available in most supermarkets and you're right, shaved beef is typically hard to find.
As a Korean fan it is a great pleasure seeing bimbimbap featured in your channel! To add a bit in my perspective, most bibimbap in Korea use minced (instead of shredded) beef just like you so that was actually a very authentic choice. Also most traditional bibimbap adds greens such as spinach as well. However if I could drop a few tips I would marinate the carrots and sprouts with only a little bit of vinegar and salt and take out the sugar. Or a good alternative would be to stir fry the veggies with just a bit of oil and salt and/or soy sauce. But in all honesty, there is no such thing as an ultimate answer to bibimbap. The term itself literally means you mixed something into rice so you can add anything into it from last night’s fried chicken to canned corn. Anyways, it’s always a pleasure seeing your videos all the way from across the globe. Keep up the great work!
I made this today. My wife was over the moon. The flavors and different textures make this dish truly amazing. Thank you Brian for inspiring me to continue expanding my cooking repertoire.
I used to eat this every day for lunch when my friend owned her Korean restaurant. Sweet. Salty. Spicy. Crunchy. An incredibly satisfying meal! Congratulations on the 400K+ subs Bri!!!
Great looking bibimbap! Well, in s korea we dont actually add kimchi in bibimbap. And for ingredient like spinach or bean sprout(we call it Namul), we dont pickle it. We usally blanch it in hot water and mix with sauses like soy sause or sesame oil. And one of The most important point for bibimbap is that you have to add a tsp of sesame oil at last. Still, loved to see korean food in your channel!
Hi Bri~ a Korean fan here. Love your stuff. Just want to say you have a very interesting Bibimbap interpretation, which is great imo. Just to give you a tip, when you mix your bowl, use chopsticks instead of your spoon and you will be amazed how easy it will be for a full mixing experience, if there is such a thing... cheers mate
Made this tonight and absolutely loved it!! I live in Tennessee so you can imagine that if it isn’t deep fried or swimming in butter, it’s not a popular menu item. This was such a fresh meal that was super simple to make.
I like mixing in a teaspoon of rice vinegar (or lime juice if you're feeling adventurous) into the rice before serving, it brightens it up just a little bit and really elevates the flavor of rice. Try it out... Thank you for another great video!
Bi Bim Bop is the easy gateway into Korean food. Meat - good. Veg - good. Spicy/Sweet - good. And the way you prepped and delivered on a weeknight meal makes it easy for anyone to enjoy.
I remember 10 years ago when Korean cuisine slowly started to be popular around the 🌎 Now it’s everywhere 😂! I love Chinese and Japanese food but Korean cuisine is 🔝 Cheers from San Diego California
I visited Korea in 1983. Back then there was no internet and pretty much zero exposure to Korean food. It was a big revelation and like a “secret”. I never told anybody in America because I thought nobody would be interested. Now it’s grown a lot.
Dude your content just keeps getting better and better, more refined, and always enjoyable! Especially love the relatively easy weeknighting vids! Keep rockin you two, it’s a good day when I see the notification of your new postings :)
Bibimbap is an all-timer on the 'World's most delicious foods'. And, since we haven't made some in a while, this will be on the list for next week. Thanks for the reminder Bri!
I discovered your channel about two weeks ago and it's quickly become one of my favorites. You tend to choose practicality and adding depth of flavor over authenticity sometimes and I respect that as a food scientist. Much love from the Chicagoland area.
Thank you, for sharing. I tried this three days, ago. A sworn "not interested" turned to "you gotta make this, again," I did add carrot ribbons to the bean sprouts to take the edge of the flavor of my sprouts. I bought large sprouts and they seemed to "carry" just the vinegar taste. The beef, spinach, cucumbers, etc, prepared and placed as you demonstrated, came together perfectly!
The presentation of your videos are so amazing. The way you make sure to show the thickness of the dough and the rising and falling of how ingredients are supposed to look gives me hope that I'll be able to easily replicate the recipe. I need to buy the Bread Flour and Yeast but this is definitely the first recipe of yours I'm trying.
Hey Brian! Love your videos! I would love to see you discuss what you look for in different pans. Dutch ovens, nonstick, etc. There's so many out there and hard to find commercial nonsticks like you have and was surprised that you hadn't included that in your equipment videos. Would love to see it! Keep up the great work!
Omg, it came out so awesome and delicious! I used thin strips of beef for pepper steak , so perfect. Takes me back to when I used to eat this once a week!
Bonus recipe! Thanks! I love bibimbap, and I tend to go the marinated veg route instead of the sautéed route that is traditional. You should check out Seonkyoung Longest. It’s a bit closer to traditional bulgogi. Both look great though, and I’m all for using gochujang in the meat as well!
Looks amazeballs!! Can't wait to try - that bulgogi sauce is gonna go on a number of proteins... ETA: Made this last night with ground pork, skipped the sprouts (would've used them had I had any) & added a couple tablespoons of mayo to tamp down the heat of the sauce, but otherwise followed all other steps and it was AMAZING! Totally great, fun bowl idea to add to the rotation. Thanks Brian!!
I’ve never had Korean food. I moved to NY about a year and a half ago and still with all these types of foods I still stick to my chicken fingers/burgers/pizza. You keep opening my eyes though to so many types of delicious foods that, thanks to your style of teaching, I want to try!!! Thank you so much for that!!! Best channel on RUclips.
We made this tonight with some kimchi fried rice and it was exactly what I wanted. Very rarely do I make an Asian dish that turns out restaurant quality. I’m in St Louis and wanted something similar to Seoul Taco. This hit the spot and then some. Thanks for the video! Also, Jay’s International is my new go-to grocer for everything.
Love your channel Bri, and gotta say as someone who’s eaten a LOT of bibimbap, you nailed it! There are so many variations you can try that Koreans just name slightly differently (generally protein name+bibimbap) that are also so good.
I just made a version of your version of a bibimbap (I didn't have all the exact ingredients bit enough to get it close) and WOW! It's the first recipe I try from your channel and it turned out great! Love your content my man!
My favorite variation is yukhwae bibimbap. It's essentially what you made but instead of cooked bulgogi, there's beef tartare on top. Well, you can still add cooked bulgogi of course lol. So damn good!
I'm Korean-American and this is one of my favorite dishes & to see one of my favorite youtuber cooks make it his own makes me excited to try some! Can't wait to try your sauce! (Also dolsot bibimbap is 👌🏻 omg the stone bowl keeps that shit piping hot till your very last bite! Excited to see it get some attention :p)
I feel like Brian is the more experienced version of Joshua Weissman and deserves more subs. Nice to see the channel growing. Brian's recipes are also more down to earth. Love your channel!
I cant believe how professional, and top class every single content you guys make!!! cinematography, concept, creativity, sound, flow, mood, etc ohh, and you can cook too :D :D
Great - instead of kimchi, I add sautéed mushrooms (in a sweetened soy sauce) and zucchini instead of cukes. This is a wonderful dish that is filling and sorta healthy. Can garnish with crumbled toasted seaweed.
Sliced beef/steak is usually such a pain to think of a good sub as a vegetarian, but the fact that you used ground beef is going to make me try this recipe! I’ll just sub it with my fav ground beef alternative, can’t wait to try this!
My fav place for Bibimbap was Copper Pig, and since they closed, we haven’t found a good substitute. They also added Chinese sausage (which I’ll have to find). I have some frozen Korean BBQ from Aldi in the freezer, and as soon as this heat wave breaks (no AC in the kitchen), I’ll know what’s for dinner.😋
Ps for the gochujang, there a couple brands on Amazon that taste good to me, as someone that’s never tasted gochujang aside from those. It’s genuinely one of my favorite ingredients & worth the $5-$15 per container it costs & it lasts forever
Mmmm...gotta try that bulgogi-style ground beef on one of the rare occasions I eat meat. It's worth saving for that. You could also do watercress in place of spinach, which appears in my Korean cookbook as an authentic side. In fact, I think if you were really pressed for time, you could just do the beef and greens over the rice and it would still be fantasticas an alternative to marinating and grilling shaved beef.
I tried that recipe today and it tastes amazing. The best bibimbap recipe on youtube. This one has lots of flavor and it is really easy to make. I also added shitake mushrooms as I like them :) work very good in that dish as well.
Definitely a more gringo take on South Korean food. But still looked very good. Eric Kim's 'sheet pan bibimbap' is probably the easiest take, I have seen that still adheres to traditional BBB. You just add seasoned vegetables to a half sheet pan and roast them in the oven, then top them on your rice. And using ground meat is very traditional in South Korea.
@@MichaelAlthauser almost everything tbh. Not that I don’t like what he did and he did say it is not authentic. Rather than pickling sprouts,cucumber an carrot, we stir-fry them. No gochujang for traditional bulgogi sauce. You don’t really see chopped kimchi inside a bowl of bibimbap that often.
Just found your channel a few days ago.... your pizza recipes popped up in my feed... Hmmmm. This looks very tasty. I'll give this a go. Hi from the UK.
The frozen rice seems legit, but I would ask the place you got the gochujang, if they have the Korean microwaveable rice. That’s what I use, when I need rice in a clutch.
Looks delicious! What brand of julienne device are you using here? I have a Kuhn Rikon that clogs easily, I’d like to replace it with something that handles easier.
I'm Korean-American and this is 10 times better than any bibimbap I've made. I'm so lazy so I usually just mix a bunch of random banchan(side dishes) with rice and gochujang.
I'm making bulgogi for the first time tonight and you just inspired me to go full on with fresh pickled veg, braised greens, and a fried egg on our rice bowls. Thanks! Liked and subscribed!
I think the immediate takeaway for me from this was that I need to get some pickled veggies going on in my cooking. Something bright/fresh to just go along with other things in general. I made the Julienned carrot pickles and added a bit of fresh dill (I have a plant, have to use it somehow, lol) and it is already great. Thanks for the pointers!
Thank you so much for this recipe. I made it tonight and the family loved it! Keep up the great work! PS - Where did you get that immersion blender measuring container? I haven't seen it in any descriptions. Thank you
I stumbled on your page after binging Ethan Chebowski's videos and RUclips suggested you in my search. I love your videos! I love Bi Bim Bop and I cannot wait to try this recipe. Also, killer dance moves 🕺.
I don't say that this recipe is bad in any way shape or form, in fact in the video it seems amazing. But i tried making it today and it turned out super salty like almost uneatable. I don't know what the problem was, if it was the brand of soy sauce i was using or the gochujang? I am greatful for any kind of feedback. Also the pickled were really vinegary aswell, i probably went wrong somewhere as i am european. The measurements might not be exactly calculated for my kitchen
Brian, seriously one of my favorite videos and recipes you have made. LOVE this! I have to ask, did you eat anywhere on vacation that you would recommend? Cheers!
Lovely recipe. thank you. I would like a recipe for Bali/Lombok Cah kangkung (Greens) or something with similar taste please. Also a good Kimchi recipe please.
This makes such a good meal prep for me and the girlfriend… I make a double batch of the pickles and meat, then slice a bunch of Napa cabbage instead of the spinach. We can pull a container of rice and meat out, heat it, dump our other toppings and sauce on it and away we go!
This looks sweet! I got some timid eaters here, so imma tell them it’s spicy manwich with quick pickles and a fried egg over rice. Can’t wait to eat this! And my timid eaters will love it!
Been watching your videos for quite some time. Love them all. Love your style. Especially love your BLT sandwich bread that I make weekly. But this video and recipe inspired me to subscribe to my first channel ever. Yay me! Thank you for sharing your stuff with us. ☺️
Made this last night and it was AWESOME. Only change I made was to sub in beyond meat to make it vegetarian(omit the egg for the vegan wife). Definitely adding this to the dinner rotation.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Duuuuuude! I’m Korean and I just wanna say that you nailed it. What you thought was a “bulgogi style ground beef” is actually similar to something that exists in Korean cuisine called 약고추장 Yak-gochujang which is ground beef with fried gochujang. So great job! You just forgot the obligatory drizzle of sesame oil at the end, but I would 10/10 recommend this to anyone I know.
Wow! Thanks so much for the feedback and thanks for letting me know the proper name for the beef. Cheers
Pro tip for everyone concerning that sesame oil: buy Korean oil at an Asian market, no one does sesame oil nearly as well, and their worst is still better than everyone else's best.
I wouldn’t call him dude. I would call him sir
It’s definitely legit even though not authentic and I’m a Korean food expert. If Brian lived in korea and served this to locals, people would definitely like this dish
@@ramencurry6672 I think it's ignorant that young people these days think it's cool to be called a Dude.
Just want to say -- you're basically the only RUclips cook that actually uses easy-to-get ingredients where everything feels practical. As a beginner cook, I salute you!!!
You totally don't need to worry about an "authentic" recipe. Bibimbap is really just a way to get rid of banchan (side dishes) that has been sitting in the fridge for too long with an egg and sauce. Love your channel btw Bri!
I did a hello fresh trial a while back and they had a bibimbap with ground beef exactly like this. It totally makes sense to adapt to the ingredients that you have available in most supermarkets and you're right, shaved beef is typically hard to find.
Bibimpap? I don't what language it is, it's just stupid, and sounds awful.
@@seanleith5312 just because you can speak doesn’t mean that you should
I remember that meal…I loved it! I’m so making this next week!
I love seeing greens incorporated into everything. Never stop. 👍
As a Korean fan it is a great pleasure seeing bimbimbap featured in your channel!
To add a bit in my perspective, most bibimbap in Korea use minced (instead of shredded) beef just like you so that was actually a very authentic choice. Also most traditional bibimbap adds greens such as spinach as well.
However if I could drop a few tips I would marinate the carrots and sprouts with only a little bit of vinegar and salt and take out the sugar. Or a good alternative would be to stir fry the veggies with just a bit of oil and salt and/or soy sauce.
But in all honesty, there is no such thing as an ultimate answer to bibimbap. The term itself literally means you mixed something into rice so you can add anything into it from last night’s fried chicken to canned corn.
Anyways, it’s always a pleasure seeing your videos all the way from across the globe. Keep up the great work!
I made this today. My wife was over the moon. The flavors and different textures make this dish truly amazing. Thank you Brian for inspiring me to continue expanding my cooking repertoire.
I used to eat this every day for lunch when my friend owned her Korean restaurant. Sweet. Salty. Spicy. Crunchy. An incredibly satisfying meal! Congratulations on the 400K+ subs Bri!!!
Great looking bibimbap!
Well, in s korea we dont actually add kimchi in bibimbap.
And for ingredient like spinach or bean sprout(we call it Namul), we dont pickle it.
We usally blanch it in hot water and mix with sauses like soy sause or sesame oil.
And one of The most important point for bibimbap is that you have to add a tsp of sesame oil at last.
Still, loved to see korean food in your channel!
Hi Bri~ a Korean fan here. Love your stuff. Just want to say you have a very interesting Bibimbap interpretation, which is great imo. Just to give you a tip, when you mix your bowl, use chopsticks instead of your spoon and you will be amazed how easy it will be for a full mixing experience, if there is such a thing... cheers mate
You’ve presented such a perfect 비빔밥 (Bibimbap)! It’s so grateful to see people around the world love Bibimbap!😊❤️ Thank you for sharing!
Love your simplified genius of the ground beef. Why not? Always killing it with your skills.
Made this tonight and absolutely loved it!! I live in Tennessee so you can imagine that if it isn’t deep fried or swimming in butter, it’s not a popular menu item. This was such a fresh meal that was super simple to make.
Brian, I really appreciate the times you say "if you don't have this or that you can skip or substitute". Thanks for improving my game.
I like mixing in a teaspoon of rice vinegar (or lime juice if you're feeling adventurous) into the rice before serving, it brightens it up just a little bit and really elevates the flavor of rice. Try it out... Thank you for another great video!
And I cook mine in the rice maker after rinsing thoroughly w a big piece of konbu..
@@johncspine2787 I will definitely try that, thanks for the tip.
Great tip, thanks!
Bi Bim Bop is the easy gateway into Korean food. Meat - good. Veg - good. Spicy/Sweet - good. And the way you prepped and delivered on a weeknight meal makes it easy for anyone to enjoy.
I remember 10 years ago when Korean cuisine slowly started to be popular around the 🌎
Now it’s everywhere 😂! I love Chinese and Japanese food but Korean cuisine is 🔝
Cheers from San Diego California
I visited Korea in 1983. Back then there was no internet and pretty much zero exposure to Korean food. It was a big revelation and like a “secret”. I never told anybody in America because I thought nobody would be interested. Now it’s grown a lot.
I love seeing greens incorporated into everything. Never stop.
Dude your content just keeps getting better and better, more refined, and always enjoyable! Especially love the relatively easy weeknighting vids! Keep rockin you two, it’s a good day when I see the notification of your new postings :)
Bibimbap is an all-timer on the 'World's most delicious foods'. And, since we haven't made some in a while, this will be on the list for next week. Thanks for the reminder Bri!
I discovered your channel about two weeks ago and it's quickly become one of my favorites. You tend to choose practicality and adding depth of flavor over authenticity sometimes and I respect that as a food scientist. Much love from the Chicagoland area.
Thank you, for sharing. I tried this three days, ago. A sworn "not interested" turned to "you gotta make this, again," I did add carrot ribbons to the bean sprouts to take the edge of the flavor of my sprouts. I bought large sprouts and they seemed to "carry" just the vinegar taste. The beef, spinach, cucumbers, etc, prepared and placed as you demonstrated, came together perfectly!
ㅋㅋ 유튜브 알고리즘이 날 여기로 이끌었네. 음식 하나하나에 간이 들어가는 정성이 있는 요리죠. 비빔밥. 여긴 한국의 전주에요. 이 지역 대표음식이죠. 맛있게 보이네요. 고기, 나물, 밥, 청포묵도 들어가요. 건강식이죠. 소개시켜줘서 감사해요.
The presentation of your videos are so amazing. The way you make sure to show the thickness of the dough and the rising and falling of how ingredients are supposed to look gives me hope that I'll be able to easily replicate the recipe. I need to buy the Bread Flour and Yeast but this is definitely the first recipe of yours I'm trying.
Whoa over 400k subs Brian! Congrats! Well deserved, I'm sure soon enough we'll be commenting about you reaching one mill
Thank you for the gochujang sauce idea! I'm Korean, but never even thought to do something like that. Love this series.
Hey Brian! Love your videos! I would love to see you discuss what you look for in different pans. Dutch ovens, nonstick, etc. There's so many out there and hard to find commercial nonsticks like you have and was surprised that you hadn't included that in your equipment videos. Would love to see it! Keep up the great work!
I would love to. Maybe some point this summer
@@BrianLagerstrom awesome! Congrats on 400k!
One of the better weeknighting recipes for sure. Great job on this one. A rice cooker really adds no time at all and is definitely a step up.
I made this today. May I say, wow! So delicious and unlike anything I am used to. Thanks for expanding my world.
Omg, it came out so awesome and delicious! I used thin strips of beef for pepper steak , so perfect. Takes me back to when I used to eat this once a week!
Bonus recipe! Thanks! I love bibimbap, and I tend to go the marinated veg route instead of the sautéed route that is traditional. You should check out Seonkyoung Longest. It’s a bit closer to traditional bulgogi. Both look great though, and I’m all for using gochujang in the meat as well!
Looks amazeballs!! Can't wait to try - that bulgogi sauce is gonna go on a number of proteins...
ETA: Made this last night with ground pork, skipped the sprouts (would've used them had I had any) & added a couple tablespoons of mayo to tamp down the heat of the sauce, but otherwise followed all other steps and it was AMAZING! Totally great, fun bowl idea to add to the rotation. Thanks Brian!!
I’ve never had Korean food. I moved to NY about a year and a half ago and still with all these types of foods I still stick to my chicken fingers/burgers/pizza. You keep opening my eyes though to so many types of delicious foods that, thanks to your style of teaching, I want to try!!! Thank you so much for that!!! Best channel on RUclips.
We made this tonight with some kimchi fried rice and it was exactly what I wanted. Very rarely do I make an Asian dish that turns out restaurant quality. I’m in St Louis and wanted something similar to Seoul Taco. This hit the spot and then some. Thanks for the video! Also, Jay’s International is my new go-to grocer for everything.
I love you Bri and have adopted a lot of your recipes but I gotta say you make a LOT of meals every week
Brian, that looks GREAT. Thank you for making an EASY and accessible Korean dish for a weeknight dinner.
Can’t wait to make this tonight for the family. Thanks Brian!
Love your channel Bri, and gotta say as someone who’s eaten a LOT of bibimbap, you nailed it! There are so many variations you can try that Koreans just name slightly differently (generally protein name+bibimbap) that are also so good.
I just made a version of your version of a bibimbap (I didn't have all the exact ingredients bit enough to get it close) and WOW!
It's the first recipe I try from your channel and it turned out great! Love your content my man!
Fried eggs are great but have you ever done it with a soft boiled egg, you get the same runnyness and its just so good
Bri this looks amazing, gonna make this tonight!! Great job as always.
My favorite variation is yukhwae bibimbap. It's essentially what you made but instead of cooked bulgogi, there's beef tartare on top. Well, you can still add cooked bulgogi of course lol. So damn good!
I'm Korean-American and this is one of my favorite dishes & to see one of my favorite youtuber cooks make it his own makes me excited to try some! Can't wait to try your sauce! (Also dolsot bibimbap is 👌🏻 omg the stone bowl keeps that shit piping hot till your very last bite! Excited to see it get some attention :p)
I feel like Brian is the more experienced version of Joshua Weissman and deserves more subs. Nice to see the channel growing. Brian's recipes are also more down to earth. Love your channel!
I cant believe how professional, and top class every single content you guys make!!! cinematography, concept, creativity, sound, flow, mood, etc ohh, and you can cook too :D :D
Made a modified version of this for lunch today and it was divine.
I can not WAIT to make this. I've come to really trust anything you do with a sauce. I love gochujang and always have it on hand. Awesome recipe idea.
really appreciate these quick recipes! just recently found your channel but its really good!
Thanks!
Great - instead of kimchi, I add sautéed mushrooms (in a sweetened soy sauce) and zucchini instead of cukes. This is a wonderful dish that is filling and sorta healthy. Can garnish with crumbled toasted seaweed.
We don't really use pickled veggies for Bibibab but it would be okay, I'd suggest using roasted veggies with pinch of salt instead of a picked one.
Sliced beef/steak is usually such a pain to think of a good sub as a vegetarian, but the fact that you used ground beef is going to make me try this recipe! I’ll just sub it with my fav ground beef alternative, can’t wait to try this!
My fav place for Bibimbap was Copper Pig, and since they closed, we haven’t found a good substitute. They also added Chinese sausage (which I’ll have to find). I have some frozen Korean BBQ from Aldi in the freezer, and as soon as this heat wave breaks (no AC in the kitchen), I’ll know what’s for dinner.😋
The sesame spinach is totally part of this dish @ the Korean joint I've been visiting for 20 years.
I live in Japan and I love bibimbap! Thank you for a different version of it it looks really good!
Ps for the gochujang, there a couple brands on Amazon that taste good to me, as someone that’s never tasted gochujang aside from those. It’s genuinely one of my favorite ingredients & worth the $5-$15 per container it costs & it lasts forever
Mmmm...gotta try that bulgogi-style ground beef on one of the rare occasions I eat meat. It's worth saving for that. You could also do watercress in place of spinach, which appears in my Korean cookbook as an authentic side. In fact, I think if you were really pressed for time, you could just do the beef and greens over the rice and it would still be fantasticas an alternative to marinating and grilling shaved beef.
I tried that recipe today and it tastes amazing. The best bibimbap recipe on youtube. This one has lots of flavor and it is really easy to make. I also added shitake mushrooms as I like them :) work very good in that dish as well.
I can't even put into words how good this was...... Thank you!!!!
Omg I think you’re awesome for doing and loving these ethnic foods.
Definitely a more gringo take on South Korean food. But still looked very good. Eric Kim's 'sheet pan bibimbap' is probably the easiest take, I have seen that still adheres to traditional BBB. You just add seasoned vegetables to a half sheet pan and roast them in the oven, then top them on your rice. And using ground meat is very traditional in South Korea.
What makes this a "gringo" take?
@@MichaelAlthauser almost everything tbh. Not that I don’t like what he did and he did say it is not authentic. Rather than pickling sprouts,cucumber an carrot, we stir-fry them. No gochujang for traditional bulgogi sauce. You don’t really see chopped kimchi inside a bowl of bibimbap that often.
This recipe is so good and the Gochujang sauce is fire!
This looks amazing, your approximated 25 mins to prepare sounds like a bit of a stretch! So many different things to prep
Just found your channel a few days ago.... your pizza recipes popped up in my feed... Hmmmm. This looks very tasty. I'll give this a go. Hi from the UK.
Hi! Thanks for watching
B, I miss your Bibimbap staff meal! Now I’ll try my hand at it.
Great Korean dish, glad you brought it on your channel. Thanks
The frozen rice seems legit, but I would ask the place you got the gochujang, if they have the Korean microwaveable rice. That’s what I use, when I need rice in a clutch.
"...bust out the rice cooker..." That thing lives on my countertop. I use it more than my toaster! Great video, I'm trying this for supper tomorrow.
Made this tonight and it was so delicious! Thanks for the killer recipe 🔥
Looks delicious! What brand of julienne device are you using here? I have a Kuhn Rikon that clogs easily, I’d like to replace it with something that handles easier.
This is quite similar to some donburi recipes I’ve tried! Will definitely have to give this one a go
I'm Korean-American and this is 10 times better than any bibimbap I've made. I'm so lazy so I usually just mix a bunch of random banchan(side dishes) with rice and gochujang.
Rice and banchan is my favorite part of going to any Korean resto! So I get it
I'm making bulgogi for the first time tonight and you just inspired me to go full on with fresh pickled veg, braised greens, and a fried egg on our rice bowls. Thanks! Liked and subscribed!
I think the immediate takeaway for me from this was that I need to get some pickled veggies going on in my cooking. Something bright/fresh to just go along with other things in general. I made the Julienned carrot pickles and added a bit of fresh dill (I have a plant, have to use it somehow, lol) and it is already great. Thanks for the pointers!
I love dill, I use it for tzatziki all the time
Hey Bri!
Just made this and the wife is pleased with me. Thank you sir!
Thank you so much for this recipe. I made it tonight and the family loved it! Keep up the great work!
PS - Where did you get that immersion blender measuring container? I haven't seen it in any descriptions. Thank you
Without a doubt the tasty recipe you presented yet. 🤤🤤
I love a healthy colorful plate of food. Very inspiring!
Resist the critics, keep those leafy superfoods in there! Go Weeknighting!
Four different pickles in one dish! I love pickles and tangy food but is it traditional to have that many? I don't know much about Korean food.
Made this dish last night and it was slammin'! Thanks Brian!
i appreciate your efforts to include the greens
I stumbled on your page after binging Ethan Chebowski's videos and RUclips suggested you in my search. I love your videos! I love Bi Bim Bop and I cannot wait to try this recipe. Also, killer dance moves 🕺.
I don't say that this recipe is bad in any way shape or form, in fact in the video it seems amazing. But i tried making it today and it turned out super salty like almost uneatable. I don't know what the problem was, if it was the brand of soy sauce i was using or the gochujang? I am greatful for any kind of feedback. Also the pickled were really vinegary aswell, i probably went wrong somewhere as i am european. The measurements might not be exactly calculated for my kitchen
Just made this tonight for dinner and OMG!!! This is delicious. Wish I could share the photo.
Also I am not a cook. I am just learning and you made this video so perfect that I could follow it. Thank you for that!!!
hey bri, love seeing your take on asian foods. keep it up
awesome video! Can't wait to make this. I love, love, love Bibimbap. Always wanted to try to make it at home.
Brian, seriously one of my favorite videos and recipes you have made. LOVE this! I have to ask, did you eat anywhere on vacation that you would recommend? Cheers!
Bibimbap is one of my most favorite comfort foods!
I made a video on my attempt on making bibimbap and was surprised by how much work it takes. haha.
In general I prefer authentic recipes but this is convincing. I sure gonna try it.
Lovely recipe. thank you.
I would like a recipe for Bali/Lombok Cah kangkung (Greens) or something with similar taste please.
Also a good Kimchi recipe please.
As a South Korean, I could say that bibimbap consists of random leftovers in your fridge plus rice 😂
It’s so good
I think you could’ve left out the “south” part since the north isn’t exactly known for leftovers or refrigerators ;-)
@@vitaly6312 Of course! Well I am implying I am from South Korea since there still are people who think North And South Korea are the same 😂
I LITERALLY just saved a reminder in my phone the other day to find out what people use clam juice for 😂 This is why I love your channel!!!
This looks great - I'll give it a go next week but I might even using kimchi fried rice as the base instead 🤤
One of our favorites. This looks delicious and will be getting added to our menu.
its now on the list. We did the last version on AL PASTOR on the weekend and WHAT a HIT it was! Keep it uP!
This makes such a good meal prep for me and the girlfriend… I make a double batch of the pickles and meat, then slice a bunch of Napa cabbage instead of the spinach. We can pull a container of rice and meat out, heat it, dump our other toppings and sauce on it and away we go!
This looks sweet! I got some timid eaters here, so imma tell them it’s spicy manwich with quick pickles and a fried egg over rice. Can’t wait to eat this! And my timid eaters will love it!
How is it that I just come across your video's love the channel
Been watching your videos for quite some time. Love them all. Love your style. Especially love your BLT sandwich bread that I make weekly. But this video and recipe inspired me to subscribe to my first channel ever. Yay me! Thank you for sharing your stuff with us. ☺️
Made this last night and it was AWESOME. Only change I made was to sub in beyond meat to make it vegetarian(omit the egg for the vegan wife). Definitely adding this to the dinner rotation.