bibimbap... anyone have a tnt recipe for the sauce?
- Thread starter Wagenpants
- Start date
dsi1 wrote:
Oh, that bit of history is interesting. I gather what you mention
is the same as what Victor mentioned, just spelled differently. I
must be thinking of that "limp tourist sauce, but I wonder what
depth of flavor the straight gochujang has?
I confess that I never ate bibimbap of any sort when I lived in
Japan, even though I frequented Korean restaurants, in part
because they were cheap. My ex-husband did eat bibimbap, and the
raw egg turned me off. I don't recall whether he mixed it, but
here in the States, I must have observed that was what was done.
BTW, my daughter hit upon mashing the rice against the hot stone,
which results in even more crusty rice. It can even get TOO
crusty if one isn't careful. One can also cook the egg on the
side of the bowl, if one so desires.
Oh, speaking of crusty rice, as I was driving around today, I
started pondering the use of the stone bowls and a similar method
for Middle Eastern crusty rice dishes.
--
Jean B.
Oh, that bit of history is interesting. I gather what you mention
is the same as what Victor mentioned, just spelled differently. I
must be thinking of that "limp tourist sauce, but I wonder what
depth of flavor the straight gochujang has?
I confess that I never ate bibimbap of any sort when I lived in
Japan, even though I frequented Korean restaurants, in part
because they were cheap. My ex-husband did eat bibimbap, and the
raw egg turned me off. I don't recall whether he mixed it, but
here in the States, I must have observed that was what was done.
BTW, my daughter hit upon mashing the rice against the hot stone,
which results in even more crusty rice. It can even get TOO
crusty if one isn't careful. One can also cook the egg on the
side of the bowl, if one so desires.
Oh, speaking of crusty rice, as I was driving around today, I
started pondering the use of the stone bowls and a similar method
for Middle Eastern crusty rice dishes.
--
Jean B.
"Jean B." wrote
Actually the 'stone' pots have been around for a long time in Japan.
Kyushu pottery area makes them and although 'pottery' there, it's not
disimular.
The dish is a bit like the Kyushu version of 'rice porridge' as it is called
in engrish. It is often seved in a metal encased pottery bowl but may be
stoneware. A raw egg is added to the still almost simmering bowl at the
table. This is either swirled in and allowed to cook, or just allowed to
cook in the porridge and eaten separate. The bowls are HOT just like the
stone sort you speak of.
Actually the 'stone' pots have been around for a long time in Japan.
Kyushu pottery area makes them and although 'pottery' there, it's not
disimular.
The dish is a bit like the Kyushu version of 'rice porridge' as it is called
in engrish. It is often seved in a metal encased pottery bowl but may be
stoneware. A raw egg is added to the still almost simmering bowl at the
table. This is either swirled in and allowed to cook, or just allowed to
cook in the porridge and eaten separate. The bowls are HOT just like the
stone sort you speak of.
On 3/11/2011 6:46 PM, Jean B. wrote:
Nobody's quite been able to standardize Korean in English spelling. The
irony is that Korean writing is pretty simple. My wife can read the
writing even it she doesn't know what it means. I've never had the sauce
in question but it's probably something like miso paste with finely
ground red peppers.
I've never ordered it myself but son likes it, especially in the stone
bowls. I've seen the raw egg on rice in Korean and Japanese meals.
Typically, the rice is served very hot. I've only seen fried eggs on top
of bibimbap when my wife orders it and I guess that'll be the way they
serve it here in the US, unless you specify a raw egg.
Looks like I was wrong about Americans and crusty rice.
Nobody's quite been able to standardize Korean in English spelling. The
irony is that Korean writing is pretty simple. My wife can read the
writing even it she doesn't know what it means. I've never had the sauce
in question but it's probably something like miso paste with finely
ground red peppers.
I've never ordered it myself but son likes it, especially in the stone
bowls. I've seen the raw egg on rice in Korean and Japanese meals.
Typically, the rice is served very hot. I've only seen fried eggs on top
of bibimbap when my wife orders it and I guess that'll be the way they
serve it here in the US, unless you specify a raw egg.
Looks like I was wrong about Americans and crusty rice.
crouchingtiger
New member
On 3/12/2011 11:26 AM, sf wrote:
You might play games like that if you had been raised as a Korean. As
far as I know, that particular game is not a part of American culture.
You might play games like that if you had been raised as a Korean. As
far as I know, that particular game is not a part of American culture.
Sheepy.....
New member
cshenk wrote:
Interesting. I don't recall encountering those bowls--or that dish.
--
Jean B.
Interesting. I don't recall encountering those bowls--or that dish.
--
Jean B.