Vegetables commonly used in bibimbap include julienned cucumber, zucchini, mu (daikon), mushrooms, doraji (bellflower root), and gim, as well as spinach, soybean sprouts, and gosari (bracken fern stems). Dubu (tofu), either plain or sautéed, or a leaf of lettuce may be added, or chicken or seafood may be substituted for beef.For visual appeal, the vegetables are often placed so that adjacent colors complement each other.
Yesterday after getting check-in to our hotel, we went to Wangsimi Station to eat. We let Edward choose a restaurant he like since we owe him by driving us here with his new car.
He brought us to a Korean restaurant where I got my Bugolgi Hot pot. Bulgogi is probably one of the top three most famous Korean foods that is loved by not only native Koreans but also by anybody and even by those who are trying out Korean food for the first time. It was a yummy one and freshly cooked, they’re going to serve it to you and you’re going to cook it on the gas stove in the center of your table.
Ingredients: thinnly sliced ribeye cuts (beef), carrots, onions, green onions, dried sweet potato noodles, shiitake mushrooms, enoki mushrooms, 2tbps soy sauce, 1tbsp sugar, 2tsp sesame oil, 2 tsp chicken base, 1 tbsp rice wine
This one is Bibimbap, my hubby and Edward had this as their order. Bibimbap is a popular Korean dish. The word literally means “mixed rice.” Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot.