Bibimbap...Going korean for lunch
Yesterday, there was one documentary at National Geographic about how Americans turn their back on hamburger and opted for more healthy Korean cuisine. I was one of the audiences in the lobby watching the show and the other was my snoring housemate. I guess he is not even aware that he snored so loud that juniors who pass behind us steal a quick glimpse on him.....
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| Korean cuisine that combines generous portion of vegetable and rice |
By the way, that documentary was very interesting as it show
the beauty of Korean foods and their nutritional value. Most of the food in the
show combines a generous portion of vegetables and if meat is one of the ingredients,
it is normally used in soup, paste, and stock or sauce preparation. However,
there is Korean cuisine that uses meat as primary ingredient but still, it will
be combined with vegetables intake. After yesterday's documentary, it compels me to to try one
of the cuisines and the easiest that won't go wrong will be bibimbap. The
preparation was painstakingly elaborate and need lot of ingredients. Though so,
the cost for making one bibimbap is comparable to one eighth of snack plate
from KFC and you can repetitively prepare it because the ingredients still
plenty after you finished one.
My version of bibimbap combines rice, tops with bean sprout
and the upper layer are arrange with slices of ginger, carrot, Chinese radish,
onion leaves, bitter gourd and bean curd.
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Bibimbap.. a Korean cuisine that combines generous portion
of vegetable and rice
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Cooked bibimbap-I used fish stock and steamed the whole
thing until the vegetables were cooked. It was served with chili paste that was
crushed to smooth texture
Tags:
korean dish
vegetable
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