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Bibimbap with Bacon and Kimchi

Serious Eats Nick Kindelsperger Post a comment

Bibimbap is not a strict dish, and a number of different ingredient combinations work. So, I decided to pick an assortment that would still provide all the contrast and color that I crave without taking multiple hours to prepare. More

Flushing: A Healthy Obsession for Korean Food at Gahwa

New York Chris Hansen 2 comments

The Korean diet, at its core, is essentially health food. It's seldom the luscious strips of samgyeopsal (pork belly) or velvety slabs of galbi (short rib), which seep opulence and fat (although both are meant to be eaten with plenty of raw veggies). The everyday meal speaks in vegetables, seasonal and fresh. It demands dietary fiber and it sparingly utilizes economy cuts of animal protein. And it would be unforgivable if it were ever bland or boring. Mediterranean diet be damned, we're on to something here. More

HIT Korean Food & Deli: Kimchi and Reubens in a Chelsea Office Building

New York Erin Zimmer 7 comments

Bibimbap and Reubens from one deli? That you have to walk through an office building, past a doorman to find? It's a little confusing, but something of a Korean deli speakeasy, and just a five-minute walk from SEHQ. More

Cook the Book: Vegetarian Bibimbap

Serious Eats Caroline Russock Post a comment

This Vegetarian Bibimbap is all about knowing how to treat your vegetables right—cooking and seasoning every component individually with just the right amount of salt, garlic and sesame oil. It might sound a bit time consuming to prepare all of these vegetables individually, but cooking separately ensures that textures and flavors keep their integrity and really shine. Once all of your vegetables have been cooked they are placed on top of a bowl of steamed white rice (no need to reheat the vegetables, the heat from the rice will take care of it), and finished with cool grated cucumber, toasted sesame oil, and a dollop of seasoned chile paste. More

Dinner Tonight: Bibimbap

Serious Eats Nick Kindelsperger 18 comments

I'm not sure whether I love the flavors of bibimbap or just twirling around the ingredients in the big bowl. It's such a thrill, and the results are always delicious. But I figured it was something to be indulged in... More

OMG! Ginormous Bibimbap!

Adam Kuban 2 comments

Here's a photo. The Google translation is priceless: "I've got to rub it evenly."... More

Sayonara Sushi, Make Way for Bibimbap

Erin Zimmer Post a comment

Looking into a crystal ball, Good magazine forecasts which foods will be the next sweeping trends in a post-sushi era. With more restaurants serving exclusively sweets, New York's first dessert bar ChikaLicious might have to watch out. Bibimbap is another trend to watch for, but L.A. Weekly's Jonathan Gold already called that Korean pile of bean sprouts, egg, and meat an emerging all-star back in 2004. Itsy-bitsy fish like sardines and anchovies are also getting bigger, which should make both obesity-haters and the sustainable fishermen happy. And forget pomegranate (so 2007)—mangosteen is all the semi-exotic fruit rage, which means it'll probably start popping up in products galore. This XanGo juice, already a hit with Oprah, is just the beginning... More

All About Bibimbap

Alaina Browne 2 comments

"Bibimbap is basically rice mixed with vegetables, usually some type of meat, and gochujang. But that’s the simple of it. Each one of the ingredients is something special in itself. It’s like a bunch of little salads and meats individually and carefully prepared placed on shiny rice in a bowl." ZenKimchi explains the traditional Korean dish, bibimbap, and its many seasonal variations. Photograph from jetalone on Flickr... More

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