bibimbap... anyone have a tnt recipe for the sauce?

W

Wagenpants

New member
I think I am going to bite the bullet and get some stoneware bowls
so we can make okdol (aka dolsot) bibimbap. The genesis of this
thought was the sight of all of the fixings at a nearby
HMart--plus one can get a tiny amount of marinated beef or poultry
for this too, if one doesn't want to do that oneself. I am not
sure I am recognizing the correct sauce, although it is probably
the stuff in the squeeze bottles. I have seen recipes and may
have some, but my cookbooks are packed. And, I am kind-of picky
about the sauce, which has to be just right, because it makes or
breaks the whole experience, IMO. I THINK I have all possible
components of the sauce, so I am hoping someone here has come up
with a good one. Thanks!
--
Jean B.
 
On 3/11/2011 12:01 PM, Jean B. wrote:

My Japanese sister in law gave me some Korean hot chili paste that
she found too hot. I use it in stir-fries. I recently bought a
stoneware bowl to try making bibimpap, but I haven't done it yet.

The paste comes in a square lidded plastic box.

Looks like the product used in in this recipe. Although, I think
there are varying degrees of hotness.

http://j3sskitch3n.blogspot.com/2010/07/korean-bibimbap.html

Tracy
 
Tracy wrote:

I have the paste--a few different kinds even. If no one has a tnt
recipe, I will probably use this as a starting point. Thanks, Tracy.

I wish they mentioned oven temperature.

--
Jean B.
 
On 3/11/2011 12:27 PM, Jean B. wrote:

Having a blonde moment, I thought you were looking for the paste. I
just realized what tnt meant. I thought it meant HOT, not "tried and
tested."

I obviously, didn't read that right. ;-)

Tracy
 
On Fri, 11 Mar 2011 12:36:34 -0500, Tracy wrote:


I didn't know what it was until now either. Jean mentioned it in
another thread and it went, "whoosh" then, too. ("RFR-TNT")

Sometimes acronyms don't really save time :-)

-sw
 
On Fri, 11 Mar 2011 12:01:33 -0500, "Jean B." wrote:


I won't even ask. ;)

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mar 11, 7:01?am, "Jean B." wrote:

My wife first ordered this dish when we lived on the mainland and I
thought it had a funny name but looked pretty good and was shocked
when she mixed everything into a big mess. She asked if they had real
kojijang instead of the limp tourist sauce they had at the table.
Kojijang is made of red peppers and fermented bean paste and is thick
and hot. Anyway, the server was confused. He must have thought it
would be too hot for a white girl. That always happens. They thought I
was Korean but I don't know crap about Korean food but my wife was
raised on the stuff. This causes a lot of confusion at Korean
restaurants. Ha ha.

I saw a documentary about a guy in Korea that makes stone pots. He
owns a quarry and makes the pots on site. He probably came up with the
idea in the 70s to fulfill a need: with the advent of electric rice
cookers, the much beloved scorched rice at the bottom of the cooking
pot vanished. The stone pots are able to produce this crusty and
crunchy material. My guess is that most home cooks in the US don't get
the pots hot enough to do this nor do they especially care about
scorched rice. I sure don't anyway. :-)
 
Jean B. wrote:


I do not think many people make the sauce/paste themselves; they buy
commercial sauce. The sauce/paste in question is either gochujang
(go-chu is red/chile pepper, as distinct from hu-chu, black pepper) or a
mix (which you buy ready-made or make yourself) of gochujang and
doenjang (soybean sauce/paste). The mix is called ssamjang, which is
also used for meats often wrapped in leaves, such as bulgogi, bulgalbi,
samgyeopsal, etc. Personally, I despise doenjang and any mixes made
with it, including ssamjang, but I love gochujang.

The gochujang brand I use is a well-regarded one from the Sunchang
region, produced by Daesang. See
,
at the Web site of the grocery where I buy it.

Victor
 
"Jean B." wrote:

Only have one Korean cookbook, so maybe this isn't what you are looking
for. It doesn't have a recipe for okdol/dolsot bibimbap. However for
other versions it gives this sauce:

2 tbs red chile paste
3 tbs beef stock (or Korean soy sauce)
2 tbs sugar
1 tbs sesame oil
1 tbs roasted/ground sesame seeds.

It is good, even if it wasn't what you wanted :)
 
On Fri, 11 Mar 2011 14:44:28 -0800 (PST), dsi1
wrote:


Oh that is *too* funny! :) It's like when we were dating, my now
husband and I ate at a Japanese restaurant and a one week fresh off
the boat Japanese waitress asked him if he was Japanese. Uh, no.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Fri, 11 Mar 2011 17:40:06 -0700, Arri London
wrote:


Do you find the chili paste that's the consistency of tomato paste or
do you use the usual stuff that's the consistency of sambal?


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mar 11, 5:17?pm, sf wrote:


FOB indeed. :-)

It was strange when we'd eat out with my mother-in-law - people would
always think she was my mother. I never was comfortable with that
unintended deception.

My wife would dolt on her. People probably thought it was wonderful
that my wife was such an attentive daughter-in-law. That's the way
Korean people think - the daughter-in-law's role is pretty much to
suck up to the husband's mom. This seems like a tough life to me.
 
Tracy wrote:

That's okay. BTW, I did get the bowls, and the wooden platters
for them. As I was leaving the store, a Korean man who saw me buy
them gave me a tip: one is not supposed to wash them in soapy
water.

--
Jean B.
 
Sqwertz wrote:

Thank goodness, you can close it on the bottom of the page. That
music was playing over BBC's coverage of the earthquake and tsunami.

--
Jean B.
 
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