First time in 10 years making gimbap, then decided to use leftover ingredients to make “deconstructed” bibimbap.

First time in 10 years making gimbap, then decided to use leftover ingredients to make "deconstructed" bibimbap.

Have seen many posts over the last several months of gimbap. So, if finally triggered my itch and I decided to make it for the first time in about 10 years. I marinated some shabu shabu cut beef and pork, marinated them a day in advance with homemade marinade. Match stick cut some carrots and, cut some dakkuan, par boiled some spinach, made marinated egg omelet, roasted some sesame seeds and made the rice. Pan fried the meats and had to stop after every 2-3 batches to clean the pan of all the burnt sugars from the marinade. Assembled and had about 3.5 cups of rice to start. Ended up with left over ingredients and no more rice. Made more rice and then decided to use the left over ingredients to make deconstructed bibimbap. I was very fortunate that my neighbor gave me some fresh prepared sockeye salmon eggs. Marinade for meat was mom’s bulgogi marinade and also mostly her method of making gimbab. I was cery pleased but need to cut down on the rice for the gimbap, add a thinner layer of rice.

submitted by /u/ohrich
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