26 Commentaires

  1. Use whatever veg is in your fridge. It's a dish ideally suite to a big fridge clean-out. Mostly, it's about texture. Because there is a dominant gochujang sauce that masks any other subtle aromas.

  2. Excellent and very plainly presented cooking demonstration. I lived in South Korea as an English teacher for nearly two years, and ate bibimbap nearly half of every week. As she stated, it is a perfect and complete lunch: protein, rice and vegetables. The addition of the fried egg and gochujang really bring heat and richness. I especially prefer the dolsot (stone pot) bibimbap mostly for the crispy rich at the bottom. I was pleased to learn about the potential origin stories. Also, it was cool to hear a shout-out to Cheongju, a city that I lived in for one year and have eaten many bowls of delicious bibimbap.

  3. I LOVED learning all about the history, origins, and meanings of this dish and the culture behind it! Please come on again soon, Miss Kim! You are a delightful teacher!

  4. Absolutely LOVED this deep dive!!! Never wanted to try this dish before but NOW… I’m in love with the complex nature and beautiful history!!! Very well done 🥰
    Thank you, thank you and thank you ❤️❤️❤️

  5. I remember a white guy on hells kitchen talking about rice is poor people's food. But then I'm like look at history and you'll see a lot of expensive delicacies that were once poor food are now for the wealthy like lobster and lamb lol. Just shows how you supremacists these days are just shit throwing cowardly losers living off your ancestors success like always lol

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