Huge respect to the chef for being so open with the ingredients. It makes this an informational video as much as a recipe video for someone like myself who could use more education about Eastern cuisine
@@alx123094 he doesn't have a problem sharing because the ingredients and methods are so obscure to the average home cook that most of us will never really recreate it
As someone who speaks Korean I can’t help but chuckle at the guy at Seoul Brothers’ pronunciation of some Korean ingredients. No shade, just hearing Korean words with that southern drawl warms my heart
I get you. My relatives hail from Hong Kong so their English started with a fascinating Chinese AND British accent. Then, many of them studied and worked in Texas…and layered a southern drawl on their English. 😊 I had to grin the first time I heard my serious auntie say “Y’all”
One thing about Adams videos that I like is that they are so relatable. Half the Food UA-camrs will start a burger recipe with making the buns from scratch. Like really?
Adam generally tries to do recipes that would be relatively easy for someone to actually make themselves without too much effort. I'm sure all those other people make fantastic recipes, they're just not meant for a casual audience to actually go home and make as a normal meal.
that, and the cockyness is why I dislike that dude with a ponytail and glasses that always ends on b-roll.. that and that the only time I made one of his recipes, it came out disgusting lol I don't know why I wrote that
I remember first discovering him from his pizza vids and as soon as he said "I'm not going to use my mixer anymore because I want people to know they don't need a mixer" I was hooked. Cooked about a dozen of them so far and basically have all the kinks worked out for my particular ingredients, stone, oven, and tastes.
Adam, this is fantastic, more of this please. Seriously, finding these delicious meals from local places and making a simpler home version really suits your channel.
The "rice with stuff" line made me laugh as a spaniard, because paella snobs will derisively refer to any paella that isn't an extremely authentic traditional paella as "arroz con cosas", which means "rice with stuff". Now, many people have appropriated it and proudly refer to their paella as Arroz con Cosas.
I was in Spain on holiday one time when I was a kid and when I said to a dude that he just described paella after he said rice with stuff the look of horror I got was worse than if I just shot his dog. Snobs deserve to be offended constantly.
Rice just works with every ingredients, par for stuff like sago rice just assimilate itself to the ingredients regardless of what it is. Even Pierogi fillings can be mixed with rice and some spices and be delicious.
Rice bowls like this are a standard meal at our house, and once you start having things like your own pickles and jars of kimchi (or seaweed salad or last night's roasted veggies, or both) lying around, they take minutes to assemble. And if you start eating them twice a week like we do, you can make that even easier with a rice cooker. Rice cookers will keep rice both warm and at a good texture for hours, we can start them in the morning, then assemble dinner in the time it takes to fry a couple eggs or a piece of fish. Amazing
I’m Korean American and I leave rice in the rice cooker for up to 3 days and it’s still good. Seems like a waste of effort to transfer it out of the rice cooker after a few hours.
@@PaulCHa It's better to not leave it in the warm setting and instead take it out and freeze it. It's much better that way when warmed up in the microwave.
@@PaulCHa , I'm glad this has worked for you, but I would caution others from following suit. A bacteria that tends to live on rice, B. cereus, is typically not killed off at the temperatures achieved in a rice cooker (120 C, i.e. beyond boiling) and its doubling time is only 20 min at room temperature so rice should be eaten or refrigerated pretty quickly after cooking ideally. These bacteria produces a toxin that this resistant to heat (so you can't just get rid of it by reheating) that can cause nasty food poisoning, which is often mistaken for 24 hour flu so you may have brushed it off in the past without knowing. To keep the bacteria at bay and from producing this toxin, you either should keep it above 60 C (would rapidly dry out the rice, I expect) or below 5 C in the fridge/freezer. :)
I'm really glad Adam mentions how traditionally, the dish has no real set blueprint on how to make this since it's literally just a rice bowl made with stuff Korean families typically have lying around in the fridge cuz some people really try to bougie-fy it and it gets aggravating when people follow those kinds of recipes as law and dogpile on you when you say otherwise.
For anyone looking for the next level of this dish, seek out “dolsot” bibimbap, which is the same dish served in a stone bowl that creates a crispy rice layer on the bottom, “nurungji,” that is one of the best and most classic tastes in korea. And some other highly recommended toppings: pickled radish, “gosari” or fernbrake, fried seaweed, hen of the woods or oyster mushrooms in sesame/salt, mini dried and salted fish, spicy pork :)
Quick note: The "gochujang" that Adam bought here is already gochujang + sugar + vinegar + some other stuff, so the ketchup is probably unnecessary here.
One thing I really appreciate about Adam is his presentation and the way his videos are prepared for the 'home-cook', and feel like I got a lot of that down to earth personality from Chef Josh Coates as well - his willingness to share his recipes and explain them really speaks to how he is as a person.
Important note for rice cooking at high altitude: for every 1 cup of water when making rice, add roughly an extra 8th cup of water to compensate for the added evaporation. You may want to adjust this as you get a feel for it, but rice cooking at high altitude is solidly a different experience from rice cooking at low altitudes (like the Southeast where this video is based and I was born).
yes! boiling gets screwed up for different altitudes - ive heard add 1 minute of boiling wild water for every 100ft? (something like that once you hit high enough altitudes) specifically because water boils at a lower temperature the higher you go, which means the 100 centigrade heat to kill off bacteria isnt actually reached when water boils be careful out there people! its interesting to see it applied to normal cooking
Korean subscriber passing by...👀 6:21 Cucumber kimchi actually has its own name, it's called Oisobagi(O-ee-so-bak-ee)! O-ee means cucumber in Korean. Usually it looks little different from what's shown on the video, we make big slits in the cucumbers and fill them with kimchi seasoning(red pepper powder(gotchuggaru), minced garlic, fish sauce etc). Then we keep them in the fridge and leave them to be fermented. Love from Korea. 아담 최고! 💚
Good point! additional info for non-koreans: There is Korean cucumber pickle, and it is different with O-ee so-bak-ee. We call it O-ee jang-a-jji(장아찌). It only made by salt and cucumber, no other spices.(Maybe optional sugar, chilly pepper) That’s the difference between cucumber kimchi and pickle
Whats the specific name of the cucumber panchan you get at most restaurants? Its just slightly pickled in vinegar, gochukaru, and maybe a bit of sugar. We just called it generically 오이김치 but I never heard it called anything else.
Adam, there is a really thriving Korean culture over in Knoxville with several Korean restaurants (Korean Kaya is the most authentic according to the Korean students I took around town when I was in college) and a Korean grocery store! If you could, try to do a video on that. I think you'd find it fascinating. Also, if you wouldn't mind doing a burger episode with Litton's Market as a feature, I'd love to know their secret. :D Either way, you should pop over to Litton's. Their burger is a favorite among many: Everything is freshly made, the buns are baked every day, and it's all locally sourced, if memory serves me right. Their fries are oddly amazing as well!
There is literally no "recipe" for bibimbap... it's literally throw a bunch of veggies you find in your fridge, fry them up with a choice of protein, then top with a fried egg. Douse the whole thing in your favorite gochujang sauce, and mix with two spoons. The word literally means "mixed up rice" just like there is bibim naengmyun 비빔냉면 and bibimguksu 비빔국수 are literally just "spicy mixed cold noodles" and "spicy mixed noodles" "There really is no recipe" ~Marco Pierre White
@@cpK054L At the same time, I could see an non-english speaker saying "it literally means 'meat ball'". As long as it's meat and it's in a round shape, it's meatball!
@@bsh819 is there really a recipe for "meatball?" i mean if it's specific like Swedish Meatballs Italian Meatballs Noodle Soup Meatballs there are specific key components otherwise Meat → Ball = Meatballs
adam pls, try birria tacos if you can, i really am frustrated with dishes that need a slow cooker or an instant pot and i feel like you can make one that doesn’t require one and most likely make it even better
Lots of birria is made with a normal pot and stove for a long period of time. That's how my family has always done it. You don't need a slow cooker or instant pot. You just need time.
Honestly I think a good video idea would be “Why you don’t need a slow cooker or an instant pot” with tips on how to convert those recipes to just a normal pot on the stove.
The need for a slow cooker is just to reduce cook-time and labor. As long as there is some liquid in the bottom of the pot, for a braised dish, there will be no risk of something burning. You just will have to diligently check instead of letting it go unattended
I was stationed in Korea for a year. But oddly enough never had bibimbap till after I got home and started stopping at every Korean restaurant I could find. Now I even make my own kimchi..
I get it. I was in Diego Garcia for a while and there was definitely a Filipino influence with the food there (from the civilian contractors working there). Pancit, lumpia, pork kababs. I fell in love with the food and searched for the recipes for all of them when I got back to the states.
A couple comments, as a Korean-American: 1. You actually do want to mix everything together pretty well, IMO. You want even sauciness, and you already get enough heterogeneity by virtue of all the different ingredients coming together. To that end, use an actual bowl so you can mix the ingredients together at the end! 2. I don't hate the bulgogi marinade/kimchi juice in the bean sprouts, but you can totally get away with just salt + sesame oil + minced garlic, no need to make a fancy "dressing". 3. I don't know what cut of beef is most traditional, but you want to cut the beef into bigger pieces, not thinner strips. 4. Ketchup in bibimbap sauce seems sus; I don't personally believe the tomato flavor belongs there. Just make an easy sauce with gochujang, rice vinegar, sugar, sesame oil, water. 5. Most importantly, eat it with a spoon!
It's cool that you're telling us about the authentic way of doing things, but I think the aim of this channel is just to make food that tastes good and is fulfilling, rather than trying to accomplish the arbitrary apotheosis of "most traditional"
@@bigboat8329 He clearly isn’t being a traditionalist, but flavors still have to blend well no matter the food. I imagine he’s right about the ketchup. When I add that flavor to the mix in my imagination it doesn’t go well.
It's so funny that Adam is showing the authentic restaurant version of the dish, but shamelessly making the home version himself. Uncle Roger can't roast him even if he wanted to.😂😂
I think that is adams whole thing, he takes traditional recipes and makes it more available to people cooking at home. And yes he completely understands that it is not traditional which is cool because there often is a lot of things that people will struggle to make if they stick to perfect and traditional recipes.
I work at a Korean restaurant and this is our most popular dish. We put the rice in stone bowls and top it with blanched bean sprouts marinated, marinated cucumbers, blanched spinach, carrots, then a fried egg and a choice of meat (Bulgogi, chicken, shrimp, pan fried tofu). We put the stone bowl on a gas burner and turn it up all the way, until the bowl starts sizzling, then we top it with a bit of shredded lettuce to give it an extra sizzle. Its served with bibimbap sauce which our chef has his own recipe for that he makes by the bucket. As you stir it around in the bowl everything sizzles and cooks, and the rice gets crispy. It stays warm the whole time you eat.
@@jnmMom3 well kind of like how Adam said in the video, it’s one of those dishes where every family and chef have their own spin on it. “Bibim” just means mixing rice and “bap” means rice. You can cook the rice in different ways, add different kinds of veggies or meat, serve dish different ways, it’s really up to the cook. Everywhere I’ve gotten it has done it differently.
I love that he highlights that each family does it differently and there's no one way to go about it. Some very specific hispanic countries, specially one neighboring me to the north, should learn from this.
I love that Adam does these videos! He never takes credit and always tries to listen how to do it right by the chef’s tradition. Adam always gives the mic to the chef’s that cook these amazing dishes. The culture diffusion in these videos is amazing to witness. He let’s us as viewers meet the chefs while advertising their restaurants to us. Plus we get to learn how to do our at home version of one of their dishes. This is a great experience in learning new beautiful flavors from homes around the world.
I absolutely love videos like this one or the brioche grilled cheese one where you not only highlight local gastronomy but also offer a simplified at home version. Looks delicious
all right - can’t resist adding some more culinary blasphemy. After getting some lights turned on in my head in a Chinese cooking class where about all i learned was chop, cook protein in garlic and possibly ginger and other spices, replace protein with chopped veggies and cook, add back protein and cook more, then plate - one night i found the only protein i had on hand was kielbasa - what do you know - cut up into coin-sized pieces, it works fine - apparently there are no borders to this cuisine so not at all surprised to hear about kimski
just a warning to people out there: there is some straight nasty kim chee out there at the grocery stores, even the asian markets carry lots of bad bad kim chee the brand matters! I definitely recommend googling whatever brand you find, I moved from Hawaii to Washington and then Oregon and I can honestly say I've had the worst kim chee I've ever had in Washington and Oregon from asian grocery stores - it was seriously just vinegar cabbage.
kimchi IS vinegar cabbage. by 'bad' I think you mean "unprofessional process and have been contaminated by other bacteria" but that is how it is with small shops, they sell homemade kimchi made by the local community
Kimchi itself is a whole family of dishes; the spicy Napa cabbage version is just the most common out there. It’s like pickled cucumbers being the default and sharing the term “pickles”. That might just be the non-spicy white kimchi.
rice cookers > all other methods ive ever used. super simple, can have it cook and be still good when i get home from work, can cook a million diff kinds of rice in there and have it good no matter what. if you want you can also get fancy and cook additives in there like veggies, can use stocks/broths/bullion cubes, can go crazy and make soups or pancakes or puddings and a million other things in a good rice cooker. absolutely one of the best things a kitchen can have if you ever cook rice or want to.
I really hope this video blows up and Josh gets some exposure, seems like a very humble and nice chef and I hope he gets lines at his stall. That bibimbap looked really delicious. I also appreciate you diving into Asian cuisine, they use so many ingredients that really improve flavor and mouth feel. For a while I've been using things like fish sauce, teriyaki or soy sauce in stir fries and oh man does it make a HUGE difference, love it.
My favourite bibimbap topping (well besides the beef of course) is aubergine (Americans call it an eggplant) stewed down with soy sauce, garlic and chili flakes. Stewing it is a common way to cook it all over Asia, it's so much better! Used to think the aubergine was kinda a meh vegetable until I had Sechuan style stew. It looses the vegetal bitterness and tough texture and instead gets really meaty and savoury. Also the high sugar content is the exact reason I make the sauces myself, not for health or anything, I just prefer them savoury-spicy.
I travel to Knoxville once or twice a week, so these videos where you showcase a local Knoxville treasure have been amazing for me. No more wondering where to go eat on my overnights in Knoxville.
"ketchup is originally asian!" While technically true (catsup), it is not necessarily comparable. I'm pretty sure you've covered it here before but I'm too lazy to check. Tldr it was originally a pickled fish sauce
Nice combo food video presenting pro chef and home chef versions. Love dolsat (stone pot) bibimbap! The stone pot crispifies the rice and surrounds the ingredients in a nearly molten hot aura, so when a raw egg is dropped on top, the egg par cooks. Just mix the egg into the rest of the ingredients with your chop sticks and pour on the spicy bean paste; BOOM! I like bibimbap. I LOVE dolsat bibimbap!!! Thanks, Adam.
Awesome comment! The dolsot needs more love here! Bibimpap just isn't the same when it's not in a dolsot. I actually feel sorry for the people that have never had one.
I’ve been making what my girlfriend calls “Korean Breakfast” for a while now. Rice, kimchi and a fried egg. So damn good, packed with flavor, and not heavy like a lot of Breakfasts can be. Sometimes I’ll steam a couple frozen dumplings and boom! Best breakfast ever.
One of my favorite variations of this is a Buddha bowl. Which is the same idea but Quinoa, chimichurri blend, and usually baked vegies like sweet potato.
Fun fact, "Bibimbap" could have been Bowser's name - he's called "Koopa" in Japanese, the name ised in Japan for Gukbap, a rice soup, Miyamoto had also considered calling him "Yukke", the Japanese name for Yukhoe, a dish similar to tartare.
@@cpK054L I thought steak tartare is a pretty common thing here? I actually tried yukhoe bibimbap in Korea. I was a bit wary about ordering raw meat at first, but I have to say, I enjoyed it. Still prefer to eat cooked meat, but once in a while, this kind of stuff is nice.
@@lifeofabronovich7792 I haven't really met a white American that doesn't steer away from RAW meat. "rare' is the farthest that seems to be common... it's not a common item in the US... I've only seen 2 places in the US serve this, but it's everywhere in Korea. The only place I saw this at was in NYC and even then the first time I ordered it was in my 20's
I have never felt that Adam talks down to viewers. This is something that feels prevalent among a lot of food youtubers when they use french terms, fancy equipment, and techniques one learns professionally. He is a home cook and recognizes that we all are too.
i literally just made a bunch of cilantro lime jalapeno sauce (with chives and green onion and avocado and mayo...) for fort greene sandwich and was thinking what to use it for besides the sandwich... and here i accidentally found your video... when i cook korean rice bowls i often like to add mayo and avo so hopefully itll be a perfect match:)
Always happy to see Korean food on the channel. This dish looks like a good twist on traditional Korean recipes. Additionally, compared to many other recipes on the channel, looks like something I can try without much hassle, too! Thanks for the recipe, Adam!
"Bibimbap" is a great way to use leftovers ingredientes like fried rice does but maybe "easier" and more forgiven. I'm glad more people appreciate korean food nowdays too.
This reminds me a lot of Seoul Taco in my hometown St Louis. they've been doing Korean style burritos and tacos plus bowls for over a decade now. An absolute must if you ever visit!
Respect to Josh and Seoul Brothers for bringing together cultural influences, but gochujang is how I add heat to my bibimbap. I love this dish. Between it and kimchi and barley tea, Korean food is just about the healthiest I ever dine out.
Korean here and I really want to try that nontraditional bibimbap. The cilantro is especially interesting, I hope there somehow exists a chain located here that imitates this restaurant's stuff.
My area has a large Korean population where I can get this all the time and be able to make stuff at home. I make my own gochujang sauce that's to die for.
@@lexica510 It's more of a ratio than a recipe. The stuff grouped together I try to keep even. Gochujang Sauce: 1 - 2 tsp Garlic & Ginger 1 Tbsp maple syrup, gochujang, (optional: gochugaru for 🔥 ) 2 Tbsp Soy sauce, rice vinegar Add it all in a bowl or measuring cup. Water down to desired consistency. Add a sprinkle of msg if you wantfor added umami.
Adam's style of practical home shortcuts is what keeps me coming back to this channel. Love it. I follow a lot of cooking UA-cam but every time someone tells me they want me to make my own bread for something like a Burger recipe I tune right out.
as a Korean & having grown up in Missouri, I've been waiting for the moment to see myself being represented and hoowee ya knocked it out the park. Quick secret: add in some cola into your bibimbap sauce to really make it pop
I love how almost every time Adam makes something he makes it all by himself but this time He shows that You don't need to make everything from scratch and you can use storebought products to make something tasty, not many YT Chefs does it and lots of people thinks that if you can't cook smth then final product won't be that good. Thanks Adam! 🍶🍗👉
I've been making a pretty good homemade bibimbap for myself lately, my usual go to vegetables are some carrots and zucchini sliced into little matchsticks on my moving blade mandolin, some green onion and then add some of my own homemade pickled red onions. the meat is some marinated sliced steak, and then the usual Sunny side egg, and the local grocery chain up here has their own store brand gochujang sauce that's pretty good, but they've been out of stock on it for over a month and I'm out of the last bottle I bought so I'm worried they've discontinued it. the brand Adam used in the video is also okay I've tried it before.
Adam you dont eat this thing in a plate, you eat it in a bowl cuz the bowl keep the rice compact, not pressed but just compact enough it brings the flavor of the bowl together. In Asian countries that prepares rice on a daily basic we differentiate between bowled rice and rice on plate, each is prepared a different way to accommodate to the way the rice sits in its respective container. So bibimbap is call a rice bowl for a reason. Hope this helps.
I was wondering why his food was making me slightly anxious (still looks great though). Turns out his food tower was too high. Lol. Bowls are the best!
I love this. As a Korean immigrant who has been obsessed with learning the basics of Korean food (mostly from my mother) I have learned one important fact about Korean Food. JUST use what you got. Most of the Korean food that is coming into vogue nowadays were foods that came about when Korea was a third world nation. Kimchi was developed b/c refrigeration wasn't possible. But the poor folks had access to cabbage and dried up peppers. Boom...kimchi became a staple food. Bibimbap was developed the same way. It's funny how a 40 something youtuber and a 70 year old Korean mother use the same philopshy on food. Don't be dramatic...just you what you have.
Glad you tried Bibimbap! Just one correction btw: mung bean sprouts are NOT called kongnamul. It's a name for (non-mung) bean sprouts with crunch 'heads' in asian stores, whereas mung bean sprouts are called 'sukjunamul'. Both are fine with bibimbap (which accommodates pretty much anything) but the crunch texture of kongnamul actually adds something more. Give a try. As the chef says, you can mix up any leftover all whatsoever but ketchup, mate, that's blasphemy.
@@joonkyunglee719 Right, I understand where you’re coming from. I initially thought it was peculiar when Adam added ketchup to his gochujang sauce. But then I thought about it, and recalled omurice because there are times while you're eating the dish where you have to mix up the dish and ketchup and rice are involved with the process. I know it's not a perfect example, but for me it helped me get over my initial confusion with the use of ketchup. (Eggs and hot sauce work well together, so you might have a good idea there. Spicy Gochujang Omurice sounds pretty delicious tbh).
It's sad sometimes that some people are such gatekeepers when it comes to some dishes, even though the dish is the simplest thing on earth - bibimbap is like, rice + what you have in your fridge. And it's refreshing to see someone being chill about it
Here is a tip for people who feel compelled to use chopstick every time they see Asian food… use the spoon. Seriously, most Koreans use the spoon to mix bibimbap, then use the spoon to eat the mixed bowl rice. As the Korean name suggest, mix it up. Literally that is what “bibim” part of the name means.
@@lifeteen2 I’m sorry but what is the concern with metal spoon and chopstick? There is a reason why Koreans used them. But what I’m bit flummoxed about is your commentary on someone else’s culture. So what if they used metal chopstick and spoon, how is that your concern? They’ve been using them since early as 500 AD. Since you and rest of East Asians are “horrified” maybe you can enlighten me on this view.
@@ipfreely it's not some huge conflict or anything. If you grew up always using wood/bone/etc utensils, then metal can just feel unpleasant, very hard and hot/cold. If you accidentally bump your teeth, it's like nails on a chalkboard and feels like you'll break a tooth. It's like when westerners try Korean naengmyeon (cold noodle soup), most people don't like the texture unless they grew up with it.
@@lifeteen2 I’ve had Middle Eastern food and you know they eat with their fingers, so I would hate to think what nightmare they would have of accidentally biting their fingers. Oh the humanity! Sorry for mocking this but I’ve never heard of any Asian being horrified by a metal utensil. Do they also have problems with eating with knives and forks?
Growing up with Korean parents, I can also relate to not knowing how to cook rice without a rice cooker. My wife, not of Asian ancestry, was pretty shocked when we got married and found out I had the complete inability to cook a decent pot of rice without one - I've even ruined a batch because I didn't know you weren't supposed take the lid off before it was done cooking. Food looks delicious. For me, this is a great way to use up leftover meat and vegetables.
Yeah Rice cooker is Essence of Asian cooking life lol No rice cooker? No cooking rice, rather buy retorted rice!!(at least, in korea, we usually do so. 햇반 is savior of no-rice cookers…)
As for me, I actually had to look up a video on how to cook rice. Dan from Epicurious seem to nail the formula. It's usually 1:1 plus 500ml. While the finger method works on home kitchens, it's actually bad to use that measurement on larger batches since there would be too much water.
@@changsoochoi9319 I don't own a rice cooker. But is it not the same thing? Rice. Water. Covered pot. Heat. Time? Opening pots never ruined rice for me. High heat insead of low/medium low has though when I was learning how to cook in my teens.
@@triadwarfare I think rice is always 1:1 water to rice by weight, but then you add the amount of water that will evaporate, that's why you have more water for full grain rice since it cooks longer = more evaporation. (I do not need to know this tough, my rice cooker manages it for me :) )
Adam--love this video! Excited to try it! Had a Monday video idea--I'm interested in learning more about nitrites. Would love to see a video on that. Thanks for the great content!
I really like how you included the *meaning* of this dish andwhat it is within its context, it's important for being confident in what your own recreation of a thing is in relation to the original and i don't always find that
I don't really like sweet and savory, so back in grad school, whenever I ordered Bibimbap, I got it plain without sauce, and I would top it with Nando's Peri Peri sauce. The spice and acidity was a great complement with the Kimchi, and it was great!
For rice you should do the knuckle method for measuring water. When you put a finger on the rice that's in the pot the water should reach the first knuckle of your finger.
5:20 I swear I heard coomnahmer instead of kongnamul. 😂 Also Adam, it's much more common to use soybean sprouts instead of mung bean. It can be easy to confuse the two, but soybean sprouts have a large, round head that lends the banchan a crunchy texture. The heads are sorta comparable to peanuts. Mung bean sprouts have flat heads that don't contribute this texture. Also, mixing gochujang with ketchup and soy sauce is a partial recipe for making yangnyeom chicken sauce, so you definitely have the right idea! lol
Great video! My husband and I have been experimenting with Korean food and bibimbap for the past year. We love trying different chef’s recipes. For Christmas we purchased Dolsot bowls & have been loving bibimbap Dolsot style. Thanks for the idea of a gochujang/ketchup/soy sauce topping. Our favorite way to do mushrooms is to sauté them with garlic then toss with soy sauce. Yum!
Damn, I love bibimbap. I fell in love with it (and Korean cuisine in general) when a Korean place opened up near a former workplace. We used to go there at least once a week at lunch. Now I no longer work there, and it's far away to not drive there just to eat at that place, so now I miss it so much.
I mean, if you mention the channel has almost 2 million subs and that the video promoting your restaurant is probably going to have over 100k views it might make things a little easier
I've been waiting for a recipe to use my lacto fermented blueberries. With the sweetness that the Korean barbecue brings I think it is a nice sweet and savory addition.
To a bibimbob, I usually add Korean radish salad kimchi (thinly julienne sliced with a little bit of fish sauce, crushed garlic, ginger, and saseme oil with korean pepper flakes) for an amazing texture. You can add many different kinds of vegetables, but whenever I make a fresh Radish salad kimchi, I add it alot to a bowl of rice and top it with a fried egg. Mix it well, then eat with seasoned roasted seaweed. One of my favorite Korean comfort food, easy and delicious.
lol my parents would be malding so hard watching this, there's definitely a lot of... "creative liberties" on this cover of bibimbap. The ultimate trap of bibimbap for purists though is that it was always meant to be a hodgepodge of random leftover banchans that you slap together in to a bowl of rice and mix, so deviations like these don't really disqualify it from being considered a bibimbap.
hard agree, it's a bibimbap in principle but that's about it. This is fusion AT BEST. I guarantee this tastes very very far from actual bibimbaps in Korea. Albeit it delicious nonetheless.
As a born and raised korean, I can guarantee this is authentic bibimbop recipe! The true bibimbop spriit is throw every left-over food into a bowl and mix with rice!
I make 'rice-with-stuff' every other day at home. It is the best way I found to eat a relatively healthy and tasty meal on a daily basis with minimal effort
excellent assessment of a creation made by one for making a living from (chef) and another at home, yours is good but the inspired one is " transcendent " is the ultimate compliment. When 2 beers and 2 burger platter going price is CAD$65 nowadays I'm all about recreating the experience at home for way less and keep the chef for special occasion only. cheers and thanks for your approach to the subject.
Bibimbap is my favorite Korean dish the first Bibimbap I had was, oddly enough, at a Japanese café called Yiro Yiro they put the rice into a hot earthenware or rock bowl before putting the toppings on top. The hot bowl toasted the bottom layer of the rice and the egg was raw but it cooked when you mixed everything. I have had some nice Bibimbap it other places but none compare to the Yiro Yiro version.
Quick tip for anyone trying to cook this: do it in a bowl, you'll thank me when you get to mixing It's nice to see Adam creatively simplify the process for home cooks
it takes like 5 minutes or even less depending on how much to cheat pickle. water to vinegar(I do around 55-70% water depending on vinegar and style of food), mix in your desired seasoning, I usually add a bit of spice like chili flakes, around same amount of salt and sugar and small bit of fish sauce. Bring to boil, and just pour over whatever you want to pickle in a bowl and cover. The longer it sits the more pickly it becomes, since it takes no time I usually do it few hours before I start cooking. Easiest examples to what to pickle are onions, great for burgers, especially red, vegetable ribbons, like carrots, cucumber etc are great for asian dishes, stuff like cucumber, zucchini slices/jillian are also really nice. Highly recommended to do when you want to add some more wow to your dish
I love these videos and I'm glad you labelled it different to "Korean Bibimbab" because it definitely is more fusion than bibimbab. Bibimbab is pretty hard for people to eat frequently so they usually add new ingredients which totally draws it away from the original dish significantly, but sometimes can better suit some audiences.
Huge respect to the chef for being so open with the ingredients. It makes this an informational video as much as a recipe video for someone like myself who could use more education about Eastern cuisine
"Easy at home burger thats AMAZING!" Homemade Brioche buns, homemade pickled cucumbers, self ground wagyu A5 beef, black truffle homemade mayo....
@@pablodiner Self-ground beef?! I need the number of the butcher shop you go to
@@pablodiner calm down there joshua weismann
This is how you cook and learn to cook. You learn flavours and you're not a fuckin loser that shits on people experimenting.
@@MatthewsGauss true
Mad props to him for being open to sharing ingredients. If I'm ever in the area I will be stopping by for a bowl.
No kidding; the openness is refreshing. Knoxville is a couple thousand miles from me, but I'll happily take a crack at Adam's version.
@@bradsimpson8724 that's awesome. I hope you make a tasty bowl! Cheers :)
ua-cam.com/video/3lUp2C0pS_Y/v-deo.html finally its here
@@alx123094 he doesn't have a problem sharing because the ingredients and methods are so obscure to the average home cook that most of us will never really recreate it
@@ileutur6863 Can you please tell me what ingredients and methods were so "obscure"?
As someone who speaks Korean I can’t help but chuckle at the guy at Seoul Brothers’ pronunciation of some Korean ingredients. No shade, just hearing Korean words with that southern drawl warms my heart
I get you. My relatives hail from Hong Kong so their English started with a fascinating Chinese AND British accent. Then, many of them studied and worked in Texas…and layered a southern drawl on their English. 😊 I had to grin the first time I heard my serious auntie say “Y’all”
One thing about Adams videos that I like is that they are so relatable. Half the Food UA-camrs will start a burger recipe with making the buns from scratch. Like really?
Adam generally tries to do recipes that would be relatively easy for someone to actually make themselves without too much effort. I'm sure all those other people make fantastic recipes, they're just not meant for a casual audience to actually go home and make as a normal meal.
that, and the cockyness is why I dislike that dude with a ponytail and glasses that always ends on b-roll.. that and that the only time I made one of his recipes, it came out disgusting lol
I don't know why I wrote that
I remember first discovering him from his pizza vids and as soon as he said "I'm not going to use my mixer anymore because I want people to know they don't need a mixer" I was hooked. Cooked about a dozen of them so far and basically have all the kinks worked out for my particular ingredients, stone, oven, and tastes.
agree, but he is being unusually lazy in this one.
Agreed! And I love how much I learn from him!
Adam, this is fantastic, more of this please. Seriously, finding these delicious meals from local places and making a simpler home version really suits your channel.
Agreed! Garcon, make this happen!
The "rice with stuff" line made me laugh as a spaniard, because paella snobs will derisively refer to any paella that isn't an extremely authentic traditional paella as "arroz con cosas", which means "rice with stuff". Now, many people have appropriated it and proudly refer to their paella as Arroz con Cosas.
In Brazil we have "Mexido" (translates to "mixed"), which is basically a rice based thing were you mix in stuff in the rice, so rice with stuff.
I was in Spain on holiday one time when I was a kid and when I said to a dude that he just described paella after he said rice with stuff the look of horror I got was worse than if I just shot his dog.
Snobs deserve to be offended constantly.
Some of the best things in this world are rices with stuff 😁
"Reis mit Scheiss" is a student life staple in Germany as well :D
Visca Catalunya?
Just had to say it. :)
I think most of the word's cultures have their own take on "rice with stuff." Because "rice with stuff" is absolutely delicious!
Wherever there has been rice, there has been stuff. The natural consequence, stuff on rice.
Imagine a world war that broke out over which cultures "rice with stuff" is the best
@@Bipolar.Baddie wars have been fought over less. Ever hear about the war that started over a soccer game?
Well, most (or all) of those where rice grows abundantly.
Rice just works with every ingredients, par for stuff like sago rice just assimilate itself to the ingredients regardless of what it is.
Even Pierogi fillings can be mixed with rice and some spices and be delicious.
Rice bowls like this are a standard meal at our house, and once you start having things like your own pickles and jars of kimchi (or seaweed salad or last night's roasted veggies, or both) lying around, they take minutes to assemble. And if you start eating them twice a week like we do, you can make that even easier with a rice cooker. Rice cookers will keep rice both warm and at a good texture for hours, we can start them in the morning, then assemble dinner in the time it takes to fry a couple eggs or a piece of fish. Amazing
I’m Korean American and I leave rice in the rice cooker for up to 3 days and it’s still good. Seems like a waste of effort to transfer it out of the rice cooker after a few hours.
@@PaulCHa It's better to not leave it in the warm setting and instead take it out and freeze it. It's much better that way when warmed up in the microwave.
We pretty much just always have rice going, honestly.
@@PaulCHa , I'm glad this has worked for you, but I would caution others from following suit. A bacteria that tends to live on rice, B. cereus, is typically not killed off at the temperatures achieved in a rice cooker (120 C, i.e. beyond boiling) and its doubling time is only 20 min at room temperature so rice should be eaten or refrigerated pretty quickly after cooking ideally. These bacteria produces a toxin that this resistant to heat (so you can't just get rid of it by reheating) that can cause nasty food poisoning, which is often mistaken for 24 hour flu so you may have brushed it off in the past without knowing. To keep the bacteria at bay and from producing this toxin, you either should keep it above 60 C (would rapidly dry out the rice, I expect) or below 5 C in the fridge/freezer. :)
agree with the rice cooker. i can't for the life of me make stovetop rice (and i like to think of myself as a pretty good home cook).
that rice bowl from seoul brothers looks so fire, definitely a great take on the original bibimbap which is way heavier on veggies lol
Veggies are the best part my guy!
That being said, chef's version does look good.
Veggies are the best part of bibimbap, if you ask me! You got sticky rice, chewy meat, and crunchy fresh veg is the perfect thing. Heterogeneity!
I'm really glad Adam mentions how traditionally, the dish has no real set blueprint on how to make this since it's literally just a rice bowl made with stuff Korean families typically have lying around in the fridge cuz some people really try to bougie-fy it and it gets aggravating when people follow those kinds of recipes as law and dogpile on you when you say otherwise.
For anyone looking for the next level of this dish, seek out “dolsot” bibimbap, which is the same dish served in a stone bowl that creates a crispy rice layer on the bottom, “nurungji,” that is one of the best and most classic tastes in korea. And some other highly recommended toppings: pickled radish, “gosari” or fernbrake, fried seaweed, hen of the woods or oyster mushrooms in sesame/salt, mini dried and salted fish, spicy pork :)
I wouldn't recommend if you're a germophobe
Quick note: The "gochujang" that Adam bought here is already gochujang + sugar + vinegar + some other stuff, so the ketchup is probably unnecessary here.
True, but I REALLY LIKE ketchup
True. But I think tomato ketchup is good pair for gochujang. So why not? 😁👍
He probably wants it sweeter than the original blend, and diluting the spiciness.
Quicker note: Adam likes his food more acidic than most
Even quicker note: everybody likes their food their own way.
One thing I really appreciate about Adam is his presentation and the way his videos are prepared for the 'home-cook', and feel like I got a lot of that down to earth personality from Chef Josh Coates as well - his willingness to share his recipes and explain them really speaks to how he is as a person.
Important note for rice cooking at high altitude: for every 1 cup of water when making rice, add roughly an extra 8th cup of water to compensate for the added evaporation. You may want to adjust this as you get a feel for it, but rice cooking at high altitude is solidly a different experience from rice cooking at low altitudes (like the Southeast where this video is based and I was born).
Damn never imagined altitude could make a difference
@@gaminikokawalage7124 It's also why you have to boil things longer. Lower temp takes longer.
dont forget that the water left over from washing the rice accounts for roughly 1/8 to 1/4 cups of water
yes! boiling gets screwed up for different altitudes - ive heard add 1 minute of boiling wild water for every 100ft? (something like that once you hit high enough altitudes) specifically because water boils at a lower temperature the higher you go, which means the 100 centigrade heat to kill off bacteria isnt actually reached when water boils
be careful out there people! its interesting to see it applied to normal cooking
@@pemo2676 I don’t think you need to actually reach 100 degrees celsius to kill bacteria. It’s a question of temperature vs time.
Korean subscriber passing by...👀
6:21 Cucumber kimchi actually has its own name, it's called Oisobagi(O-ee-so-bak-ee)! O-ee means cucumber in Korean.
Usually it looks little different from what's shown on the video, we make big slits in the cucumbers and fill them with kimchi seasoning(red pepper powder(gotchuggaru), minced garlic, fish sauce etc). Then we keep them in the fridge and leave them to be fermented.
Love from Korea. 아담 최고! 💚
Good point!
additional info for non-koreans:
There is Korean cucumber pickle, and it is different with O-ee so-bak-ee. We call it O-ee jang-a-jji(장아찌). It only made by salt and cucumber, no other spices.(Maybe optional sugar, chilly pepper) That’s the difference between cucumber kimchi and pickle
@@changsoochoi9319 I almost forgot about the 장아찌, Good point! Oisobagi is usually a lot more scrumpscious and crunchy than 장아찌.
Whats the specific name of the cucumber panchan you get at most restaurants? Its just slightly pickled in vinegar, gochukaru, and maybe a bit of sugar. We just called it generically 오이김치 but I never heard it called anything else.
@@davidnewton3064 We call those O-ee mu-chim(오이무침)! If you do what you've mentioned to kongnamul(5:20), it becomes kongnamul muchim too
@@loyswthazel 고맙슴니다!
Adam rocks, he left in all of the ingredient lists for the pickling mixes.
Adam, there is a really thriving Korean culture over in Knoxville with several Korean restaurants (Korean Kaya is the most authentic according to the Korean students I took around town when I was in college) and a Korean grocery store! If you could, try to do a video on that. I think you'd find it fascinating. Also, if you wouldn't mind doing a burger episode with Litton's Market as a feature, I'd love to know their secret. :D Either way, you should pop over to Litton's. Their burger is a favorite among many: Everything is freshly made, the buns are baked every day, and it's all locally sourced, if memory serves me right. Their fries are oddly amazing as well!
There is literally no "recipe" for bibimbap...
it's literally throw a bunch of veggies you find in your fridge, fry them up with a choice of protein, then top with a fried egg.
Douse the whole thing in your favorite gochujang sauce, and mix with two spoons.
The word literally means "mixed up rice"
just like there is bibim naengmyun 비빔냉면 and bibimguksu 비빔국수
are literally just "spicy mixed cold noodles" and "spicy mixed noodles"
"There really is no recipe" ~Marco Pierre White
Kaya shut down last week. No drama, the owners just wanted to retire.
Kaya closed 😭
@@cpK054L At the same time, I could see an non-english speaker saying "it literally means 'meat ball'". As long as it's meat and it's in a round shape, it's meatball!
@@bsh819 is there really a recipe for "meatball?"
i mean if it's specific like
Swedish Meatballs
Italian Meatballs
Noodle Soup Meatballs
there are specific key components
otherwise
Meat → Ball = Meatballs
adam pls, try birria tacos if you can, i really am frustrated with dishes that need a slow cooker or an instant pot and i feel like you can make one that doesn’t require one and most likely make it even better
J kenji Lopez alt has a stove top birria recipe.
Lots of birria is made with a normal pot and stove for a long period of time. That's how my family has always done it. You don't need a slow cooker or instant pot. You just need time.
Josh Weissman does too.
Honestly I think a good video idea would be “Why you don’t need a slow cooker or an instant pot” with tips on how to convert those recipes to just a normal pot on the stove.
The need for a slow cooker is just to reduce cook-time and labor. As long as there is some liquid in the bottom of the pot, for a braised dish, there will be no risk of something burning. You just will have to diligently check instead of letting it go unattended
Eating here right now and all I can say is wow! Amazing food and Josh is by far the nicest chef I have ever met. A must visit if you are in Knoxville
I was stationed in Korea for a year. But oddly enough never had bibimbap till after I got home and started stopping at every Korean restaurant I could find. Now I even make my own kimchi..
I get it. I was in Diego Garcia for a while and there was definitely a Filipino influence with the food there (from the civilian contractors working there). Pancit, lumpia, pork kababs. I fell in love with the food and searched for the recipes for all of them when I got back to the states.
A couple comments, as a Korean-American:
1. You actually do want to mix everything together pretty well, IMO. You want even sauciness, and you already get enough heterogeneity by virtue of all the different ingredients coming together. To that end, use an actual bowl so you can mix the ingredients together at the end!
2. I don't hate the bulgogi marinade/kimchi juice in the bean sprouts, but you can totally get away with just salt + sesame oil + minced garlic, no need to make a fancy "dressing".
3. I don't know what cut of beef is most traditional, but you want to cut the beef into bigger pieces, not thinner strips.
4. Ketchup in bibimbap sauce seems sus; I don't personally believe the tomato flavor belongs there. Just make an easy sauce with gochujang, rice vinegar, sugar, sesame oil, water.
5. Most importantly, eat it with a spoon!
It's cool that you're telling us about the authentic way of doing things, but I think the aim of this channel is just to make food that tastes good and is fulfilling, rather than trying to accomplish the arbitrary apotheosis of "most traditional"
@@bigboat8329 tbf theyre not stating their opinion on what is traditional, but rather what they prefer from a native perspective
@@bigboat8329 He clearly isn’t being a traditionalist, but flavors still have to blend well no matter the food. I imagine he’s right about the ketchup. When I add that flavor to the mix in my imagination it doesn’t go well.
It's so funny that Adam is showing the authentic restaurant version of the dish, but shamelessly making the home version himself.
Uncle Roger can't roast him even if he wanted to.😂😂
I love his unpretentious approach 😭😭😭 it's exactly how I would approach recipes
I think that is adams whole thing, he takes traditional recipes and makes it more available to people cooking at home. And yes he completely understands that it is not traditional which is cool because there often is a lot of things that people will struggle to make if they stick to perfect and traditional recipes.
I work at a Korean restaurant and this is our most popular dish. We put the rice in stone bowls and top it with blanched bean sprouts marinated, marinated cucumbers, blanched spinach, carrots, then a fried egg and a choice of meat (Bulgogi, chicken, shrimp, pan fried tofu). We put the stone bowl on a gas burner and turn it up all the way, until the bowl starts sizzling, then we top it with a bit of shredded lettuce to give it an extra sizzle. Its served with bibimbap sauce which our chef has his own recipe for that he makes by the bucket. As you stir it around in the bowl everything sizzles and cooks, and the rice gets crispy. It stays warm the whole time you eat.
the cooking in the bowl sounds awesome, never heard it done like that before
That I how I first heard of bibimbap, so I thought the crispy rice was a feature of the dish. Maybe it's a regional thing?
@@jnmMom3 well kind of like how Adam said in the video, it’s one of those dishes where every family and chef have their own spin on it. “Bibim” just means mixing rice and “bap” means rice. You can cook the rice in different ways, add different kinds of veggies or meat, serve dish different ways, it’s really up to the cook. Everywhere I’ve gotten it has done it differently.
I love that he highlights that each family does it differently and there's no one way to go about it. Some very specific hispanic countries, specially one neighboring me to the north, should learn from this.
I really love how so much different cultures all have their own take on rice with stuff.
I love that Adam does these videos!
He never takes credit and always tries to listen how to do it right by the chef’s tradition.
Adam always gives the mic to the chef’s that cook these amazing dishes. The culture diffusion in these videos is amazing to witness.
He let’s us as viewers meet the chefs while advertising their restaurants to us. Plus we get to learn how to do our at home version of one of their dishes.
This is a great experience in learning new beautiful flavors from homes around the world.
I absolutely love videos like this one or the brioche grilled cheese one where you not only highlight local gastronomy but also offer a simplified at home version. Looks delicious
It’s so amazing to see Bibimbab in US style😍It looks even better than Original one here!! Thanks loving our food and culture 🇰🇷
Any visitors to Chicago should try the restaurant “kimski” which is a Korean and Polish fusion place.
Lmao I am glad to know that is a thing.
all right - can’t resist adding some more culinary blasphemy. After getting some lights turned on in my head in a Chinese cooking class where about all i learned was chop, cook protein in garlic and possibly ginger and other spices, replace protein with chopped veggies and cook, add back protein and cook more, then plate - one night i found the only protein i had on hand was kielbasa - what do you know - cut up into coin-sized pieces, it works fine - apparently there are no borders to this cuisine so not at all surprised to hear about kimski
Massive respect for the chef and his openness about his methods and ingredients
just a warning to people out there: there is some straight nasty kim chee out there at the grocery stores, even the asian markets carry lots of bad bad kim chee the brand matters! I definitely recommend googling whatever brand you find, I moved from Hawaii to Washington and then Oregon and I can honestly say I've had the worst kim chee I've ever had in Washington and Oregon from asian grocery stores - it was seriously just vinegar cabbage.
Genuine question, is kim chee the same as kimchi?
@@henryhill7932 yeah.
Korean vinegar cabbage is awesome wytb
kimchi IS vinegar cabbage. by 'bad' I think you mean "unprofessional process and have been contaminated by other bacteria" but that is how it is with small shops, they sell homemade kimchi made by the local community
Kimchi itself is a whole family of dishes; the spicy Napa cabbage version is just the most common out there. It’s like pickled cucumbers being the default and sharing the term “pickles”. That might just be the non-spicy white kimchi.
rice cookers > all other methods ive ever used. super simple, can have it cook and be still good when i get home from work, can cook a million diff kinds of rice in there and have it good no matter what. if you want you can also get fancy and cook additives in there like veggies, can use stocks/broths/bullion cubes, can go crazy and make soups or pancakes or puddings and a million other things in a good rice cooker. absolutely one of the best things a kitchen can have if you ever cook rice or want to.
I love this video. Food doesn’t have to be exact. A lot of cultures have recipes where they just straight up said use what you have.
I really hope this video blows up and Josh gets some exposure, seems like a very humble and nice chef and I hope he gets lines at his stall. That bibimbap looked really delicious. I also appreciate you diving into Asian cuisine, they use so many ingredients that really improve flavor and mouth feel. For a while I've been using things like fish sauce, teriyaki or soy sauce in stir fries and oh man does it make a HUGE difference, love it.
I'm here for the awesome video and recipe.
Isn’t that what everyone is here for
The more I think about it, the more I start to appreciate just how simple, nutritious, delicious, and cheap "rice with stuff" can be.
My favourite bibimbap topping (well besides the beef of course) is aubergine (Americans call it an eggplant) stewed down with soy sauce, garlic and chili flakes. Stewing it is a common way to cook it all over Asia, it's so much better! Used to think the aubergine was kinda a meh vegetable until I had Sechuan style stew. It looses the vegetal bitterness and tough texture and instead gets really meaty and savoury.
Also the high sugar content is the exact reason I make the sauces myself, not for health or anything, I just prefer them savoury-spicy.
I travel to Knoxville once or twice a week, so these videos where you showcase a local Knoxville treasure have been amazing for me. No more wondering where to go eat on my overnights in Knoxville.
"ketchup is originally asian!"
While technically true (catsup), it is not necessarily comparable. I'm pretty sure you've covered it here before but I'm too lazy to check. Tldr it was originally a pickled fish sauce
Jas Townsend and Son has an 18th-century recipe on their channel.
adam can do a video on the etymology of that word like the turkey ep
@@Eddieyang69 I've heard that spaghetti and ketchup should never touch each other.
Adam is "I ain't gonna do all that" personified 😭😭
Ricer cookers are absolutely amazing and worth investing in! Mine cost 20€ and my whole family's in love with it.
Nice combo food video presenting pro chef and home chef versions.
Love dolsat (stone pot) bibimbap!
The stone pot crispifies the rice and surrounds the ingredients in a nearly molten hot aura, so when a raw egg is dropped on top, the egg par cooks. Just mix the egg into the rest of the ingredients with your chop sticks and pour on the spicy bean paste; BOOM! I like bibimbap. I LOVE dolsat bibimbap!!!
Thanks, Adam.
Awesome comment!
The dolsot needs more love here!
Bibimpap just isn't the same when it's not in a dolsot.
I actually feel sorry for the people that have never had one.
I’ve been making what my girlfriend calls “Korean Breakfast” for a while now. Rice, kimchi and a fried egg. So damn good, packed with flavor, and not heavy like a lot of Breakfasts can be. Sometimes I’ll steam a couple frozen dumplings and boom! Best breakfast ever.
One of my favorite variations of this is a Buddha bowl. Which is the same idea but Quinoa, chimichurri blend, and usually baked vegies like sweet potato.
Fun fact, "Bibimbap" could have been Bowser's name - he's called "Koopa" in Japanese, the name ised in Japan for Gukbap, a rice soup, Miyamoto had also considered calling him "Yukke", the Japanese name for Yukhoe, a dish similar to tartare.
Gukbap and Yukhoe are also both Korean words; Koopa and Yukke are the words just transcribed in Japanese.
Interesting, would've never guessed characters in Mario would be named after Korean food
육헤 I think that's how you spell it... seems to make a LOT of Americans squeemish, because anything eaten RAW seems to freak everyone out.
@@cpK054L I thought steak tartare is a pretty common thing here?
I actually tried yukhoe bibimbap in Korea. I was a bit wary about ordering raw meat at first, but I have to say, I enjoyed it. Still prefer to eat cooked meat, but once in a while, this kind of stuff is nice.
@@lifeofabronovich7792 I haven't really met a white American that doesn't steer away from RAW meat. "rare' is the farthest that seems to be common...
it's not a common item in the US... I've only seen 2 places in the US serve this, but it's everywhere in Korea.
The only place I saw this at was in NYC and even then the first time I ordered it was in my 20's
As a korean american, I feel like you’ve done the dish justice. Another great video Adam!
awesome
어, 찐이다 ㅋㅋㅋㅋ
🍖🍖🔥🔥
I have never felt that Adam talks down to viewers. This is something that feels prevalent among a lot of food youtubers when they use french terms, fancy equipment, and techniques one learns professionally. He is a home cook and recognizes that we all are too.
i literally just made a bunch of cilantro lime jalapeno sauce (with chives and green onion and avocado and mayo...) for fort greene sandwich and was thinking what to use it for besides the sandwich... and here i accidentally found your video... when i cook korean rice bowls i often like to add mayo and avo so hopefully itll be a perfect match:)
Always happy to see Korean food on the channel. This dish looks like a good twist on traditional Korean recipes. Additionally, compared to many other recipes on the channel, looks like something I can try without much hassle, too! Thanks for the recipe, Adam!
Thank you for being realistic about what people can make at home unlike some other foodtubers
"Bibimbap" is a great way to use leftovers ingredientes like fried rice does but maybe "easier" and more forgiven. I'm glad more people appreciate korean food nowdays too.
This reminds me a lot of Seoul Taco in my hometown St Louis. they've been doing Korean style burritos and tacos plus bowls for over a decade now. An absolute must if you ever visit!
I would make a point to go there and then Ted Drew's anytime I'd visit my sister when she went to SLU. St Louis has some crazy good food
@@Bipolar.Baddie Really nice to hear you liked it here!
shouldve called it Seoul Bowl not taco 😔
Respect to Josh and Seoul Brothers for bringing together cultural influences, but gochujang is how I add heat to my bibimbap. I love this dish. Between it and kimchi and barley tea, Korean food is just about the healthiest I ever dine out.
Korean here and I really want to try that nontraditional bibimbap. The cilantro is especially interesting, I hope there somehow exists a chain located here that imitates this restaurant's stuff.
My area has a large Korean population where I can get this all the time and be able to make stuff at home. I make my own gochujang sauce that's to die for.
Aw, you can't say that and not share the recipe! Pretty please?
@@lexica510 It's more of a ratio than a recipe. The stuff grouped together I try to keep even.
Gochujang Sauce:
1 - 2 tsp Garlic & Ginger
1 Tbsp maple syrup, gochujang, (optional: gochugaru for 🔥 )
2 Tbsp Soy sauce, rice vinegar
Add it all in a bowl or measuring cup. Water down to desired consistency.
Add a sprinkle of msg if you wantfor added umami.
Adam's style of practical home shortcuts is what keeps me coming back to this channel. Love it.
I follow a lot of cooking UA-cam but every time someone tells me they want me to make my own bread for something like a Burger recipe I tune right out.
i love that adam gives my country's cuisine so much love.
as a Korean & having grown up in Missouri, I've been waiting for the moment to see myself being represented and hoowee ya knocked it out the park.
Quick secret: add in some cola into your bibimbap sauce to really make it pop
Good tip on the cola. 감사합니다. I wonder how Dr Pepper would work.
I love how almost every time Adam makes something he makes it all by himself but this time He shows that You don't need to make everything from scratch and you can use storebought products to make something tasty, not many YT Chefs does it and lots of people thinks that if you can't cook smth then final product won't be that good. Thanks Adam! 🍶🍗👉
I've been making a pretty good homemade bibimbap for myself lately, my usual go to vegetables are some carrots and zucchini sliced into little matchsticks on my moving blade mandolin, some green onion and then add some of my own homemade pickled red onions. the meat is some marinated sliced steak, and then the usual Sunny side egg, and the local grocery chain up here has their own store brand gochujang sauce that's pretty good, but they've been out of stock on it for over a month and I'm out of the last bottle I bought so I'm worried they've discontinued it. the brand Adam used in the video is also okay I've tried it before.
Awesome the chef was very honest with his ingredients
Adam you dont eat this thing in a plate, you eat it in a bowl cuz the bowl keep the rice compact, not pressed but just compact enough it brings the flavor of the bowl together. In Asian countries that prepares rice on a daily basic we differentiate between bowled rice and rice on plate, each is prepared a different way to accommodate to the way the rice sits in its respective container. So bibimbap is call a rice bowl for a reason. Hope this helps.
I was wondering why his food was making me slightly anxious (still looks great though). Turns out his food tower was too high. Lol. Bowls are the best!
Hell yeah, love me some Seoul Brothers. I just hope Marble City Market's high cost doesn't drive them away.
I love this. As a Korean immigrant who has been obsessed with learning the basics of Korean food (mostly from my mother) I have learned one important fact about Korean Food. JUST use what you got. Most of the Korean food that is coming into vogue nowadays were foods that came about when Korea was a third world nation. Kimchi was developed b/c refrigeration wasn't possible. But the poor folks had access to cabbage and dried up peppers. Boom...kimchi became a staple food. Bibimbap was developed the same way. It's funny how a 40 something youtuber and a 70 year old Korean mother use the same philopshy on food. Don't be dramatic...just you what you have.
Such a fantastic video!!! Chef seemed cool af, wish his restaurant was closer
Glad you tried Bibimbap! Just one correction btw: mung bean sprouts are NOT called kongnamul. It's a name for (non-mung) bean sprouts with crunch 'heads' in asian stores, whereas mung bean sprouts are called 'sukjunamul'. Both are fine with bibimbap (which accommodates pretty much anything) but the crunch texture of kongnamul actually adds something more. Give a try. As the chef says, you can mix up any leftover all whatsoever but ketchup, mate, that's blasphemy.
I don't think it's blasphemous to mix ketchup with rice. IMO omurice doesn't taste right without a healthy splattering of ketchup.
@@dustinpark8382 That's omurice not a bibimbap. Just imagine the other way around, putting Gochujang into omurice.
@@joonkyunglee719 Right, I understand where you’re coming from. I initially thought it was peculiar when Adam added ketchup to his gochujang sauce. But then I thought about it, and recalled omurice because there are times while you're eating the dish where you have to mix up the dish and ketchup and rice are involved with the process. I know it's not a perfect example, but for me it helped me get over my initial confusion with the use of ketchup. (Eggs and hot sauce work well together, so you might have a good idea there. Spicy Gochujang Omurice sounds pretty delicious tbh).
It's sad sometimes that some people are such gatekeepers when it comes to some dishes, even though the dish is the simplest thing on earth - bibimbap is like, rice + what you have in your fridge.
And it's refreshing to see someone being chill about it
Here is a tip for people who feel compelled to use chopstick every time they see Asian food… use the spoon. Seriously, most Koreans use the spoon to mix bibimbap, then use the spoon to eat the mixed bowl rice. As the Korean name suggest, mix it up. Literally that is what “bibim” part of the name means.
Much to the horror of everyone else in East Asia, Koreans use long handled western style metal spoons for rice, and metal chopsticks.
@@lifeteen2 I’m sorry but what is the concern with metal spoon and chopstick? There is a reason why Koreans used them. But what I’m bit flummoxed about is your commentary on someone else’s culture. So what if they used metal chopstick and spoon, how is that your concern? They’ve been using them since early as 500 AD. Since you and rest of East Asians are “horrified” maybe you can enlighten me on this view.
@@ipfreely it's not some huge conflict or anything. If you grew up always using wood/bone/etc utensils, then metal can just feel unpleasant, very hard and hot/cold. If you accidentally bump your teeth, it's like nails on a chalkboard and feels like you'll break a tooth. It's like when westerners try Korean naengmyeon (cold noodle soup), most people don't like the texture unless they grew up with it.
@@lifeteen2 I’ve had Middle Eastern food and you know they eat with their fingers, so I would hate to think what nightmare they would have of accidentally biting their fingers. Oh the humanity! Sorry for mocking this but I’ve never heard of any Asian being horrified by a metal utensil. Do they also have problems with eating with knives and forks?
This might be one of the best videos Adam has ever put out. Chef Coates seems so great!
Growing up with Korean parents, I can also relate to not knowing how to cook rice without a rice cooker. My wife, not of Asian ancestry, was pretty shocked when we got married and found out I had the complete inability to cook a decent pot of rice without one - I've even ruined a batch because I didn't know you weren't supposed take the lid off before it was done cooking.
Food looks delicious. For me, this is a great way to use up leftover meat and vegetables.
Yeah Rice cooker is Essence of Asian cooking life lol
No rice cooker? No cooking rice, rather buy retorted rice!!(at least, in korea, we usually do so. 햇반 is savior of no-rice cookers…)
As for me, I actually had to look up a video on how to cook rice. Dan from Epicurious seem to nail the formula. It's usually 1:1 plus 500ml. While the finger method works on home kitchens, it's actually bad to use that measurement on larger batches since there would be too much water.
@@changsoochoi9319 I don't own a rice cooker. But is it not the same thing? Rice. Water. Covered pot. Heat. Time?
Opening pots never ruined rice for me. High heat insead of low/medium low has though when I was learning how to cook in my teens.
@@triadwarfare I think rice is always 1:1 water to rice by weight, but then you add the amount of water that will evaporate, that's why you have more water for full grain rice since it cooks longer = more evaporation. (I do not need to know this tough, my rice cooker manages it for me :) )
Adam--love this video! Excited to try it! Had a Monday video idea--I'm interested in learning more about nitrites. Would love to see a video on that. Thanks for the great content!
Oh shit whaddup! I live in Knoxville! I didn’t even know this place existed. Thanks for bringing it to my attention :)
I really like how you included the *meaning* of this dish andwhat it is within its context, it's important for being confident in what your own recreation of a thing is in relation to the original and i don't always find that
I don't really like sweet and savory, so back in grad school, whenever I ordered Bibimbap, I got it plain without sauce, and I would top it with Nando's Peri Peri sauce. The spice and acidity was a great complement with the Kimchi, and it was great!
For rice you should do the knuckle method for measuring water. When you put a finger on the rice that's in the pot the water should reach the first knuckle of your finger.
5:20 I swear I heard coomnahmer instead of kongnamul. 😂 Also Adam, it's much more common to use soybean sprouts instead of mung bean. It can be easy to confuse the two, but soybean sprouts have a large, round head that lends the banchan a crunchy texture. The heads are sorta comparable to peanuts. Mung bean sprouts have flat heads that don't contribute this texture.
Also, mixing gochujang with ketchup and soy sauce is a partial recipe for making yangnyeom chicken sauce, so you definitely have the right idea! lol
Lol he definitely said coomnahmer (also yeah I think he meant sukju namul)
Great video! My husband and I have been experimenting with Korean food and bibimbap for the past year. We love trying different chef’s recipes. For Christmas we purchased Dolsot bowls & have been loving bibimbap Dolsot style. Thanks for the idea of a gochujang/ketchup/soy sauce topping. Our favorite way to do mushrooms is to sauté them with garlic then toss with soy sauce. Yum!
Time to add a new Raguesa recipe to the repertoire to impress my friends 😊
Damn, I love bibimbap. I fell in love with it (and Korean cuisine in general) when a Korean place opened up near a former workplace. We used to go there at least once a week at lunch. Now I no longer work there, and it's far away to not drive there just to eat at that place, so now I miss it so much.
The owner seems pretty nice, not many restaurant owners would let some random dude walk in and ask for a interview.
Yes they would
I mean, if you mention the channel has almost 2 million subs and that the video promoting your restaurant is probably going to have over 100k views it might make things a little easier
I've been waiting for a recipe to use my lacto fermented blueberries. With the sweetness that the Korean barbecue brings I think it is a nice sweet and savory addition.
I love this dish at my local Korean Bbq restaurant. Absolutely amazing.
My local Korean restaurant serves this in a hot stone bowl and some of the rice gets browned and crispy. Super tasty.
yep. thats called 돌솥. keeps it nice and hot and the crispy rice at the bottom is really nice.
To a bibimbob, I usually add Korean radish salad kimchi (thinly julienne sliced with a little bit of fish sauce, crushed garlic, ginger, and saseme oil with korean pepper flakes) for an amazing texture. You can add many different kinds of vegetables, but whenever I make a fresh Radish salad kimchi, I add it alot to a bowl of rice and top it with a fried egg. Mix it well, then eat with seasoned roasted seaweed. One of my favorite Korean comfort food, easy and delicious.
lol my parents would be malding so hard watching this, there's definitely a lot of... "creative liberties" on this cover of bibimbap.
The ultimate trap of bibimbap for purists though is that it was always meant to be a hodgepodge of random leftover banchans that you slap together in to a bowl of rice and mix, so deviations like these don't really disqualify it from being considered a bibimbap.
hard agree, it's a bibimbap in principle but that's about it. This is fusion AT BEST. I guarantee this tastes very very far from actual bibimbaps in Korea. Albeit it delicious nonetheless.
That bowl looks like heaven
As a born and raised korean, I can guarantee this is authentic bibimbop recipe! The true bibimbop spriit is throw every left-over food into a bowl and mix with rice!
Everything about Adam makes me think he discovered ethnic food at like 26 years old
I make 'rice-with-stuff' every other day at home. It is the best way I found to eat a relatively healthy and tasty meal on a daily basis with minimal effort
excellent assessment of a creation made by one for making a living from (chef) and another at home, yours is good but the inspired one is " transcendent " is the ultimate compliment. When 2 beers and 2 burger platter going price is CAD$65 nowadays I'm all about recreating the experience at home for way less and keep the chef for special occasion only.
cheers and thanks for your approach to the subject.
Bibimbap is my favorite Korean dish the first Bibimbap I had was, oddly enough, at a Japanese café called Yiro Yiro they put the rice into a hot earthenware or rock bowl before putting the toppings on top. The hot bowl toasted the bottom layer of the rice and the egg was raw but it cooked when you mixed everything. I have had some nice Bibimbap it other places but none compare to the Yiro Yiro version.
Gotta add that the chef has an amazing hair and beard, you rock it dude!
Quick tip for anyone trying to cook this: do it in a bowl, you'll thank me when you get to mixing
It's nice to see Adam creatively simplify the process for home cooks
I appreciate the eggplant in the ad! Idk, it just brightened my day as someone who doesn’t eat meat
Instant pot for rice all the way - perfect rice every time, so easy, so easy to clean! TFS.
Korean Cuisine is fabulous. thanks for this.
i love how he shuts down the ppl who hate on him for using non traditional ways of cooking
it takes like 5 minutes or even less depending on how much to cheat pickle. water to vinegar(I do around 55-70% water depending on vinegar and style of food), mix in your desired seasoning, I usually add a bit of spice like chili flakes, around same amount of salt and sugar and small bit of fish sauce. Bring to boil, and just pour over whatever you want to pickle in a bowl and cover. The longer it sits the more pickly it becomes, since it takes no time I usually do it few hours before I start cooking. Easiest examples to what to pickle are onions, great for burgers, especially red, vegetable ribbons, like carrots, cucumber etc are great for asian dishes, stuff like cucumber, zucchini slices/jillian are also really nice. Highly recommended to do when you want to add some more wow to your dish
I love these videos and I'm glad you labelled it different to "Korean Bibimbab" because it definitely is more fusion than bibimbab. Bibimbab is pretty hard for people to eat frequently so they usually add new ingredients which totally draws it away from the original dish significantly, but sometimes can better suit some audiences.