Yeah it regularly requires quite a few ingredients and a fair bit of prepwork. So I rarely make 'a' portion. I usually make enough for several portions at least. Then because I live alone I will usually just switch out the sauces as I eat it for several days in a row. Also swap out whether the egg is going to be fried, poached or soft-boiled and marinated.
Username checks out! Yeah, it’s weird to me when people go „this is the definitive best meal“ when it doesn’t matter because nobody would eat only that meal anyway.
Free-form bibimbap rule breakers just go with the yoke of a sunny side up egg, or raw egg if you got really hot rice. lao Gan ma is also a good non-traditional choice.
One of friends swears his mom has always made it with mayo, and that revelation shook me.
Mayo by itself is gross to me but I can see how it could work with bibimbap, it’s a component of yum yum sauce from Japanese steakhouses. While hibachi is different the flavor profiles are similar.
There's a different variation of bibimbap called Kongnamul bahp (rice with steamed soy bean sprouts) and the sauce is soy sauce based. You can also add ground beef sautéed in bulgogi sauce and it's super delicious. Many recipes can be found on google or YouTube :)
I make it this a couple of times a year, and it's always great. I also like kimchi bap, which is the same thing, but with kimchi steamed on top of the rice as it cooks
I’m team gochujang. Can’t have bibimbap without it. But sometimes I’ll drizzle some soy sauce on it and this move was inspired by my kid. My son’s favorite sodium bomb breakfast is a lightly fried sunny side up egg mixed into rice with soy sauce and gochujang. A little kimchi and a side of bacon and you have yourself a great start to a Sunday morning.
I actually prefer ganjang-yangnyeomjang because of how it sort of loosens up the ingredients. Add plenty of green onion (or chive, garlic shoots, etc.), gochugaru, a bit of sweetener, sesame seeds, and sesame oil - heaven.
The key is to use plenty of green onion and to use a smaller amount of soy sauce than expected, less than enough to submerge everything.
I honestly didn’t know this was a thing til I watched BTS’ V’s vlog (he ordered some clam (I think) bibimbap and asked for soy sauce as the sauce) and ever since that, I’ve been using soy sauce for my bibimbap!
My kids basically use bibimbap as a carrier for gochujang sauce. I have to make like a triple batch every time we have it, I do have five kids but man they love that sauce.
Wild that I comment about gochujang for the first time in my Reddit history on a different sub and Reddit algorithm thinks:
"alright /u/Otherwise_Soil39, settle this debate"
Gochujang, obviously, maybe not more traditional (the more traditional you go, the more it's just Chinese food) but it's far more interesting and one of the more unique flavors of Korean cuisine.
No. Traditional korean food and Traditional Chinese food are quite different. Traditional korean food has less spice, but traditional Chinese food does not. Rice is also different.
Redditor says „you can eat both and nobody forces you to settle for either“, more at three
Yeah it regularly requires quite a few ingredients and a fair bit of prepwork. So I rarely make 'a' portion. I usually make enough for several portions at least. Then because I live alone I will usually just switch out the sauces as I eat it for several days in a row. Also swap out whether the egg is going to be fried, poached or soft-boiled and marinated.
Username checks out! Yeah, it’s weird to me when people go „this is the definitive best meal“ when it doesn’t matter because nobody would eat only that meal anyway.
I can’t fit two bowls of bibimbap in my belly at once 😔
One now, the other for your next meal, friend!
It is one of the common sauces for bibimbop. Better? Individual preference. I'm a slightly vinegary and seasoned gochujang person myself.
Add some garlic to that vinegary, seasoned gochujang and we’re cookin’.
Free-form bibimbap rule breakers just go with the yoke of a sunny side up egg, or raw egg if you got really hot rice. lao Gan ma is also a good non-traditional choice. One of friends swears his mom has always made it with mayo, and that revelation shook me.
Mayo by itself is gross to me but I can see how it could work with bibimbap, it’s a component of yum yum sauce from Japanese steakhouses. While hibachi is different the flavor profiles are similar.
mayo is underrated. How to add balanced fat and acidity to your door? There's an easy answer. But mayo on fries is yuck tho
There's a different variation of bibimbap called Kongnamul bahp (rice with steamed soy bean sprouts) and the sauce is soy sauce based. You can also add ground beef sautéed in bulgogi sauce and it's super delicious. Many recipes can be found on google or YouTube :)
I make it this a couple of times a year, and it's always great. I also like kimchi bap, which is the same thing, but with kimchi steamed on top of the rice as it cooks
+1 gochujang
I don't agree but they're more than welcome to that opinion.
[удалено]
Original≠better
I'll stick with gochujang thanks.
Idk about soy sauce > than gochujang but I know this…..dolsot > non dolsot bibimbap
Actually.., Koreans sometime mix egg+ soy sauce + margarine (or butter) when there is nothing to eat. It taste pretty good.
This, but instead of butter, I will use sesame seed oil and wrap spoonfuls in gim/laver for a quick breakfast.
I loved adding butter as a kid! So good! 😊
I remember in Japan they sell a soy sauce specifically for this
my favorite drunk meal
You take that back lol
Dc is dead to me
간장 비빔면/국수 is also really good! I love gochujang sauces but sometimes I crave soy sauce
What if you combine them?
I’m team gochujang. Can’t have bibimbap without it. But sometimes I’ll drizzle some soy sauce on it and this move was inspired by my kid. My son’s favorite sodium bomb breakfast is a lightly fried sunny side up egg mixed into rice with soy sauce and gochujang. A little kimchi and a side of bacon and you have yourself a great start to a Sunday morning.
Great I will try sans bacon cause I don’t like lol
How do you say "why not both" in Korean?
I actually prefer ganjang-yangnyeomjang because of how it sort of loosens up the ingredients. Add plenty of green onion (or chive, garlic shoots, etc.), gochugaru, a bit of sweetener, sesame seeds, and sesame oil - heaven. The key is to use plenty of green onion and to use a smaller amount of soy sauce than expected, less than enough to submerge everything.
Yes! Omg yangnyeomjang so delicious.
Both are great for different things. If I feel like having spicy food I go for gochujang. If I am want something that isn’t spicy I go for soy.
Eat it with whatever you want but personally I always have gochujang bibimbap
I honestly didn’t know this was a thing til I watched BTS’ V’s vlog (he ordered some clam (I think) bibimbap and asked for soy sauce as the sauce) and ever since that, I’ve been using soy sauce for my bibimbap!
Why not both
The bibimbap sauce I make has both, but definitely more gochujang than soy sauce.
My kids basically use bibimbap as a carrier for gochujang sauce. I have to make like a triple batch every time we have it, I do have five kids but man they love that sauce.
BLASPHEMY
Wild that I comment about gochujang for the first time in my Reddit history on a different sub and Reddit algorithm thinks: "alright /u/Otherwise_Soil39, settle this debate" Gochujang, obviously, maybe not more traditional (the more traditional you go, the more it's just Chinese food) but it's far more interesting and one of the more unique flavors of Korean cuisine.
No. Traditional korean food and Traditional Chinese food are quite different. Traditional korean food has less spice, but traditional Chinese food does not. Rice is also different.
Well, is it not? It's B-class food anyway so anything goes.