Rice with Korean BBQ (and other stuff) Bibimbap from Seoul Brothers
video description
Date: 2022-06-10
Related videos
Comments and reviews: 10
intosam
A couple comments, as a Korean-American:
1. You actually do want to mix everything together pretty well, IMO. You want even sauciness, and you already get enough heterogeneity by virtue of all the different ingredients coming together. To that end, use an actual bowl so you can mix the ingredients together at the end!
2. I don't hate the bulgogi marinade/kimchi juice in the bean sprouts, but you can totally get away with just salt + sesame oil + minced garlic, no need to make a fancy dressing.
3. I don't know what cut of beef is most traditional, but you want to cut the beef into bigger pieces, not thinner strips.
4. Ketchup in bibimbap sauce seems sus; I don't personally believe the tomato flavor belongs there. Just make an easy sauce with gochujang, rice vinegar, sugar, sesame oil, water.
5. Most importantly, eat it with a spoon!
reply
A couple comments, as a Korean-American:
1. You actually do want to mix everything together pretty well, IMO. You want even sauciness, and you already get enough heterogeneity by virtue of all the different ingredients coming together. To that end, use an actual bowl so you can mix the ingredients together at the end!
2. I don't hate the bulgogi marinade/kimchi juice in the bean sprouts, but you can totally get away with just salt + sesame oil + minced garlic, no need to make a fancy dressing.
3. I don't know what cut of beef is most traditional, but you want to cut the beef into bigger pieces, not thinner strips.
4. Ketchup in bibimbap sauce seems sus; I don't personally believe the tomato flavor belongs there. Just make an easy sauce with gochujang, rice vinegar, sugar, sesame oil, water.
5. Most importantly, eat it with a spoon!
reply
OD
I like how he's refreshingly laid back about the dish, no overly protective this is deeply spiritually significant to my ancestors and if you dare to make it you must do it this way with only these ingredients stuff. It's just a chuck whatever you got in it thing with basic structural elements that actually make it a bibimbap instead of an amalgamation of random ingredients.
No offence to eg the italians who are super protective of their cuisine, I guess there's a time and a place for that attitude but it does get annoying sometimes. I am willing though not to call a pasta dish made with dairy cream a carbonara though for example, because that just ain't a carbonara.
reply
I like how he's refreshingly laid back about the dish, no overly protective this is deeply spiritually significant to my ancestors and if you dare to make it you must do it this way with only these ingredients stuff. It's just a chuck whatever you got in it thing with basic structural elements that actually make it a bibimbap instead of an amalgamation of random ingredients.
No offence to eg the italians who are super protective of their cuisine, I guess there's a time and a place for that attitude but it does get annoying sometimes. I am willing though not to call a pasta dish made with dairy cream a carbonara though for example, because that just ain't a carbonara.
reply
Alexander
I've been making a pretty good homemade bibimbap for myself lately, my usual go to vegetables are some carrots and zucchini sliced into little matchsticks on my moving blade mandolin, some green onion and then add some of my own homemade pickled red onions. the meat is some marinated sliced steak, and then the usual Sunny side egg, and the local grocery chain up here has their own store brand gochujang sauce that's pretty good, but they've been out of stock on it for over a month and I'm out of the last bottle I bought so I'm worried they've discontinued it. the brand Adam used in the video is also okay I've tried it before.
reply
I've been making a pretty good homemade bibimbap for myself lately, my usual go to vegetables are some carrots and zucchini sliced into little matchsticks on my moving blade mandolin, some green onion and then add some of my own homemade pickled red onions. the meat is some marinated sliced steak, and then the usual Sunny side egg, and the local grocery chain up here has their own store brand gochujang sauce that's pretty good, but they've been out of stock on it for over a month and I'm out of the last bottle I bought so I'm worried they've discontinued it. the brand Adam used in the video is also okay I've tried it before.
reply
ninjalemurdude
The traditional and easiest way to make bibimbap is by using leftovers. In a Korean household, that typically means pickles and other vegetables made for side dishes called banchan. It's probably different in your house, but using what you have is easier and creates very interesting flavors. For instance, dill pickles actually work really well in bibimbap, and I've seen all sorts of processed meats like hot dogs, spam, lunch meat, pepperoni slices, etc. Don't limit yourself to what you think is authentically Korean. The whole purpose of bibimbap is to work with what you have.
reply
The traditional and easiest way to make bibimbap is by using leftovers. In a Korean household, that typically means pickles and other vegetables made for side dishes called banchan. It's probably different in your house, but using what you have is easier and creates very interesting flavors. For instance, dill pickles actually work really well in bibimbap, and I've seen all sorts of processed meats like hot dogs, spam, lunch meat, pepperoni slices, etc. Don't limit yourself to what you think is authentically Korean. The whole purpose of bibimbap is to work with what you have.
reply
Darrick
Lived in Seoul for a few years. Bibimbap was my favorite dish. You are not eating real Bibimbap. Real Bibimbap is served in a heated stone bowl, with a raw egg over it. The heated stone bowl is key because it causes the rice and fillings to have differing textures in the bowl. The things that touch the bowl directly get really crispy while the things in the center are softer. Also the raw egg is cooked in the bowl by the residual heat of the bowl. This is Americanized Bibimbap which is good, but is a shadow of the real dish.
reply
Lived in Seoul for a few years. Bibimbap was my favorite dish. You are not eating real Bibimbap. Real Bibimbap is served in a heated stone bowl, with a raw egg over it. The heated stone bowl is key because it causes the rice and fillings to have differing textures in the bowl. The things that touch the bowl directly get really crispy while the things in the center are softer. Also the raw egg is cooked in the bowl by the residual heat of the bowl. This is Americanized Bibimbap which is good, but is a shadow of the real dish.
reply
Chuckery
I love that Adam does these videos!
He never takes credit and always tries to listen how to do it right by the chef s tradition.
Adam always gives the mic to the chef s that cook these amazing dishes. The culture diffusion in these videos is amazing to witness.
He let s us as viewers meet the chefs while advertising their restaurants to us. Plus we get to learn how to do our at home version of one of their dishes.
This is a great experience in learning new beautiful flavors from homes around the world.
reply
I love that Adam does these videos!
He never takes credit and always tries to listen how to do it right by the chef s tradition.
Adam always gives the mic to the chef s that cook these amazing dishes. The culture diffusion in these videos is amazing to witness.
He let s us as viewers meet the chefs while advertising their restaurants to us. Plus we get to learn how to do our at home version of one of their dishes.
This is a great experience in learning new beautiful flavors from homes around the world.
reply
Kazeshi
rice cookers > all other methods ive ever used. super simple, can have it cook and be still good when i get home from work, can cook a million diff kinds of rice in there and have it good no matter what. if you want you can also get fancy and cook additives in there like veggies, can use stocks/broths/bullion cubes, can go crazy and make soups or pancakes or puddings and a million other things in a good rice cooker. absolutely one of the best things a kitchen can have if you ever cook rice or want to.
reply
rice cookers > all other methods ive ever used. super simple, can have it cook and be still good when i get home from work, can cook a million diff kinds of rice in there and have it good no matter what. if you want you can also get fancy and cook additives in there like veggies, can use stocks/broths/bullion cubes, can go crazy and make soups or pancakes or puddings and a million other things in a good rice cooker. absolutely one of the best things a kitchen can have if you ever cook rice or want to.
reply
Sonja
I find myself wondering if I could manage this, but knowing that it would - well, be rice with stuff and almost none of it with the correct flavors as it were. I'm straight up allergic to jalapenos and I'm one of the 50% that finds cilantro unpleasant too. It all looks and sounds SO amazing though, and I'm very impressed with the way the chef talked about his food - I am betting every single dish in his restaurant tastes fabulous, with so much honesty and love in it!
reply
I find myself wondering if I could manage this, but knowing that it would - well, be rice with stuff and almost none of it with the correct flavors as it were. I'm straight up allergic to jalapenos and I'm one of the 50% that finds cilantro unpleasant too. It all looks and sounds SO amazing though, and I'm very impressed with the way the chef talked about his food - I am betting every single dish in his restaurant tastes fabulous, with so much honesty and love in it!
reply
MikeTran
Adam you dont eat this thing in a plate, you eat it in a bowl cuz the bowl keep the rice compact, not pressed but just compact enough it brings the flavor of the bowl together. In Asian countries that prepares rice on a daily basic we differentiate between bowled rice and rice on plate, each is prepared a different way to accommodate to the way the rice sits in its respective container. So bibimbap is call a rice bowl for a reason. Hope this helps.
reply
Adam you dont eat this thing in a plate, you eat it in a bowl cuz the bowl keep the rice compact, not pressed but just compact enough it brings the flavor of the bowl together. In Asian countries that prepares rice on a daily basic we differentiate between bowled rice and rice on plate, each is prepared a different way to accommodate to the way the rice sits in its respective container. So bibimbap is call a rice bowl for a reason. Hope this helps.
reply
Collin
It's interesting there was a restaurant in Utica NY that incorporated a lot of Korean and Southern cooking (along with other techniques)named Emmie's. It was the first place I had Bibimbop and it was so good. They would serve it in granite bowels that came out of the oven. They were so packed full of heat that you had to keep stirring the food so it didn't burn. I'm so sad that it went out of business. The restaurant business can be so unforgiving.
reply
It's interesting there was a restaurant in Utica NY that incorporated a lot of Korean and Southern cooking (along with other techniques)named Emmie's. It was the first place I had Bibimbop and it was so good. They would serve it in granite bowels that came out of the oven. They were so packed full of heat that you had to keep stirring the food so it didn't burn. I'm so sad that it went out of business. The restaurant business can be so unforgiving.
reply
Add a review, comment
Other channel videos
