Korean Food: Bibimbap (???)
22 Jul
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INGREDIENTS Main: 1/4 Cup Ground Beef 1/4 Cup Korean Radish Side-dish (Moosaengchae) 1/4 Cup Kimchi 2 Handful Bean Sprout 1 Handful Gosari 1/3 (Carrot, Zucchini, Cucumber, Onion) 2~3 Leaves Lettuce 1/2 Green Onion 1 Egg 1 Sheet Dried Seaweed 2 Bowls Cooked Rice For the Beef: 1/2 tsp (Sugar, Cooking Wine, Soy Sauce, Sesame Oil) 1 clove Minced Garlic, 1 Pinch (Salt, Black Pepper) For the Gosari: 1/4 Onion, 2 tsp Soy Sauce, 1 tsp Sesame Oil, 1/2 Tbsp Olive Oil, 1/2 tsp Minced Garlic For the Bean Sprouts: 1/2 tsp Sesame Oil, 1 Pinch Salt For the Bibimbap Sauce: 3 Tbsp Red Pepper Paste, 1/4 tsp Soy Sauce, 1 tsp (Vinegar, Sugar), 3/4 tsp Sesame Seeds, 1 tsp Sesame Oil, 1/2 tsp Minced Garlic Yield: 2 Servings For the video: Artist: Son, Dam-bi Title: Bad boy (instrumental) / ???
Video Rating: 4 / 5
The is a bargain as it’s selling in the US for about -14 bucks but we have to pay more here at approx Cad and as far as I know available only from private stores. When it comes to port we think of Portugal but the Aussies are surely making much port style wines from their own grapes. The NV Tawny port comes with a brown amber colour and smells of the typical raisin, caramel, sweet fig, ripe prune but here I detected cola. More coffee and caramel fruit comes out upon tasting. The body is medium by port standard and overall although not an outstanding port, it does have it’s fair show of structure. This is a steal for the price. Hey we can’t always afford vintage port first for their higher prices but most practically wait for it to age…so in the meantime drink tons of these while wait for the VP to mature! (Rating 87-89 points) by Michael Lam the Beverage Review.
Video Rating: 4 / 5
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super! open wide
)
that’s a lot of work and cutting.. lol
mmm, will you be doing dolsot bibimbap video as well aeri?
The Korean wholived in Japan living in Japan made most
korean?food Japanese-style dish and Chinese food are models.
Great video!! I’ve always wondered how to make this.
@tareen986 kimchi bugs,a very popular street food in korean peninsula
Omg. That is a Really healthy Dish.Yum-My!
I really like this! Your videos are easy to understand and everything is delicious. Thank you for taking the time to share!! You are amazing.^^ These are my favorite Korean recipe instructions I’ve found.
I really like this! Your videos are easy to understand and everything is delicious. Thank you for taking the time to share!! You are amazing.^^ These are my favorite Korean recipe instructions I’ve found.
I think you are very good!
Thank you ^^
it sounds funny when you say Bibimbab =)) , like “Bib-im-bab” , just mix all the leftovers with kimchi and eat it
Ooo look very delicious :3
Hahah I couldn’t help but open my mouth at the end. lol
@clayto1332
Yes, she is amazing. ^^
@16ritzy
what kinda of bugs???
Maangchi is better
@aeriskitchen Oh it’s the ballad version, i couldn’t find that when i put it in. thank youuu <3
I love bibimbap! Thanks for this great recipe, Aeri!
@aeriskitchen Thank you for the reply. I’ll buy a bibimbap bowl and I’ll try this recipe with your pickled cucumber recipe and some kimchi. My hopes are high!
@16ritzy
fried bugs mixed with kimchi ?? seriously ?? I’ve never heard of it.. @,@
@EvannRachel
I hope you will have a great time in Korea… ^^ try many delicious Korean food…
@Creighla
wow.. teenager ~~~ @,@ that’s long long time ago ~~~ hehe..
@ueoaueoaueoa
We call that stonebowl bibimbap.. we heat the stone bowl on the stove high temperature… ^^
@pAttiex33
Artist: Son, Dam-bi
@pAttiex33
Title: ???
well i like it .. really mnay ingreadients but asia shop has them all:P
It is quite a good port
Fine Dark Chocolate 80 % caoca with a good tawy Port mmmm
Now my mouth is watering…where do you live? I will bring some quality beer too! Wine / food pairing is an alchemy and very much a trial & error exercises. Some seemingly good matches turn out to be disappointing but others belong to the opposite spectrum surprisingly match well! Keep me informed!
Sweet! thanx! there is a vietnamese store near my house that sells whole roasted duck marinaded in a mango peanut sauce. Ill try it and post my results. thanx again!
Hello Milkmantx. Ports are traditionally drunk with stinky cheeses / blue vein cheese. The classic is with English Stilton. I also like to drink port with dessert that’s not too sweet or just on it’s own. The other classic combinations are Port and roasted nuts and port and chocolate. For main course, port goes well with pork and duck but it’s depends on how it’s cooked. I like port with pork/duck with a rich, fruity sauce…do be brave and experiment on it!
got a bottle of this for new years from a friend. what can i make to eat with it?
WOW! I’m drinking some right now. I don’t think it’s all that great but it’s decent for a little buzz.
I like this as I can go to sleep without worrying breaking too much of my bank account. Many ports are far more superior for complexity and tastes but they cost 6x – 8x more! I always look for Price/Quality Ratio when I taste and when I shop myself. This is a diamond in the backyard!
Arguing over the name “port” aside, this is a really tasty port. I was given a bottle for my birthday by the woman who introduced me to it; it brings back wonderful memories of late-night discussions with a glass before bed.
I quite enjoyed the review.
so…there is no such thing as fake advertisement – sake can be made in the USA…Pilsner can be made in New Zealand…unless like the French, they beat marketng to reserve the name Champagne! Other reason I can think of why Porto wines sales drop is consumers are more into dry table wines so Portugal is now making tons of dry red wines now!
Further…3. Not many consumers are keen to learn about the different styles and what’s in it etc so they don’t know the grapes like Tinta roriz, Touriga Nacional, Touriga Franca, Tinta Cao and Tinta Barroca are used. So port or port style wines are now made from Shiraz, Grenache, Mourvedre etc. 4. Competition is good. Many new world ports I tasted are a fraction of the price and they are excellent stuffs.
Forgive me for voicing my comment – I think there are many reasons…1. Porto from Portugal are usually a little more expensive especially Vintage and Tawny ports. For vintage port, consumers have to wait for 10-20 years and 99% consumers buy wines and open within 30 minutes. 2. Like the name pilsner from Pilsen. Port is more used nowadays to describe a style (fortified wines) than area of origin.
This is the reason why the sales of porto wine have dropped,because of the use of the word port,people should realise that this is way of fake advertisement,if they wanted to make a original quality wine they would of use a different name,but this way its easier to sale do to the similarity of the name.
Yes! It’s user friendly but sadly they elevate the price here by quite a bit. There are other good port style wines and late harvest wines available. I recently bought a bunch of 1983 vintage ports reduced from about Cad$140 to $65 bucks. Opened one and ate some stinky cheese. It was just simply fantastic. For me, I am not a BIG fan of ice wines. I would rather drink botrytis affected dessert wines – it has an extra dimension of complexity!
Excellent review Mike. I recently discovered this great Aussie port in my local supermarket. It is quite good, especially as an “everyday” port, but like you said, the value is quite amazing. Only $8.99-$11.99 in US dollars.-Alex
By the way, please read my comments on this wine.
You are correct but there isn’t a ‘fake wine’. I just had a Graham’s 1983 and it’s heavenly. The cork flaked and the sediments left in the bottle after decanting was about 1/2 cm thick. The 4th night after decanting was the best! For other times that are no so special…many Aussie style ‘ports’ or fortified stickies are great. BTY, had a 1989 Ch. Rieussec too with some Cambozola – yum! You cannot have Petrus every night even if you are loaded…
Fake wine. Genuine and proper port is the Portuguese one. This is just a cheap copy. Just look at the pictures of the vineyards and you will realize these are very diferent edafic conditions… Douro region produces quality wine way back, even before roman times.
Drinking this right now. Your tasting was dead-on. Great to try things in an affordable range and still enjoy it. Keep up those reviews. Oh, and give us a review for Johnnie Walker at some point. Preferably the Green Label.
Thanks! I have never had that compliment before! I am more of a casual wear person…
You look pretty sharp in the bow tie
Joebandit, I realised that you are from Macau. I used to go to Macau a lot as a kid. The last time I was in Macau was when I visited Hong Kong November 2005. I had quite a lot so f beef/pork jerkey, Portugese Egg tart and African chicken…yum! The place has grown so much but luckily the government has an excellent program to preserve history and A-Ma temple is still the same after all these years!
This is also an extract I found on the internet: A sweet fortified wine most often served after a meal. Port originated in northern Portugal’s Douro Valley, and the best ports still come from that area. The name port derives from the fact that these wines are shipped out of the Portugese city of Oporto; in fact, such wines (true ports) are labeled “Porto” rather than port. THANK YOU FOR watching my videos.
Hello Joebanbit. Thanks for asking this excellent question. You have raised a very good and educational point. In order not to get confused with port or port style wines made from other countries, ‘True’ Port from Portugal has been exclusively named PORTO after the name of Oporto, the very port city where ports are shipped from Protugal. Hope I have answered your question…
In fact some other countries are making also port wine but as I know just Portugal is allowed to use the word of “Port” in the labels (at least till some months ago still not allowed). Yes, other countries can use names like “vintage”, “LBV” etc… but the word of “Port”, i think stll not allowed. Maybe the rules changed?