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Foodie Photo — Bibimbap

Posted by Shannon on 11/01/2011

“Mixed Meal”

Bibimbap (Korean)

One stone bowl of Seoul food.

Date: October 30, 2011

Location: Cho Dang Tofu (22549 Hawthorne Blvd, Torrance, CA 90505)

Bibim-what?:  This mosaic of color is a traditional Korean dish that you can order either warm or cold. Chefs preparing your dish have a variety of sautéed vegetables to choose from, each artfully arranged in the dish before sending it on its merry way from the kitchen, straight to your table. The ingredients above are shredded carrot, bean sprout, gosari (bracken fern stems), cucumber, dried seaweed, daikon, beef, spinach and a cooked egg sprinkled w/ sesame seeds. There is also a drizzle of sesame oil beneath all the ingredients to further heighten the taste.

Fun Facts: Dol Sot Bibimbap is the version that comes in a very, very hot stone bowl. Waitresses crack a raw egg into the dish upon serving it to you at the table. The bowl is heated in an oven to a temperature that results in the egg sizzling as if it were on a skillet, once it touches to the bowl. So it basically scrambles as you furiously stir to incorporate it into the dish. Another info bit… in 2011, CNN’s Go reader poll rated bibimbap as one of the world’s most delicious foods (#40).

Optimal Enjoyment (how-to “bap”): Once the dish is served, take the long metal Korean spoon and mix everything around. Add a dash of Korean hot chili sauce (gochujang) to your desired spice level. Mix in the rice too, if it is served on the side, as shown above. The soup served on the side with bibimbap does not go into the dish, so be careful not to mark yourself as a rookie by doing that ;).


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