Japanese Rice Bowl vs. Korean Rice Bowl
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- čas přidán 24. 05. 2022
- Rice Bowls can be made thousands of ways, but these two are my favorite. Let’s see which one is better.
Bibimbap Sauce: • Easy Authentic Bibimba...
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Full Recipe: www.joshuaweissman.com/post/j...
In a Korean household, we dont really cook 5 kinds of vegetable dishes just so we can eat bibimbap. Its more of "welp, its time to clear out the fridge. What kinda sidedishes do we have left?" kinda vibe. Anyway love your videos mate :>😆😆😆
For the bibimbap, If you have clay cookware you can place down a few tsp of sesame oil before the rice and crisp up the bottom before adding your toppings 👌👌👌
For the bibimbap, if that is a "stone" bowl you can heat it up very hot and once the rice hits it it will crisp the rice and burn it (which is delicious and it's own delicacy). This is call "dolsut bibimbap", "stone bowl" bibimbap.
I knew how this was going to end as soon as he set the premise, because katsudon is just easier to make when going completely from scratch. However, to provide some context, bibimbap is basically just a bunch of side dishes on top of rice. It's likely that a Korean household would have many of those ingredients leftover in their fridge and therefor would require much less prep than advertised in this video.
Joshua, you put me in a very complicated situation. Crispy bacon or juicy steak, Korean or Japanese ... I can't, I choose both!
Papa should sell his own line of cutting boards
Joshua, you should try making jollof rice and other African rice based dishes!!!
That is a fancy bibimbab you made there….and vinegar in sauce seems interesting. Anyway, we usually make bibimbab with whatever we have in our fridge and mix it in a large stainless bowl with gochujang and sesame oil, haha
Cannot even compare the two, its like apples and oranges. Both are fire in taste 😂 Josh's pork belly rendition looks like it slaps hard tho
As you mentioned in the video, some people think it's crazy to dip crispy fried Katsu in the egg sause to makeit damp wet. In fact, the latest Katsu-don trend in Japan is cook the Katsu and egg sauce separetely, and combine them together, the way egg sauce goes on the bottom on the bowl, to save the crispiness of the Katsu.
I love your videos, I live in Bogotá, but I really enjoy your videos, the love with which you make them, your style and how good everything you do looks! You not only help me to practice my English but to improve my cooking skills, you are great!
Katsudon is good but there’s also other good rice bowls.
Katsudon could easily have added two more eggs, especially because there were two servings (i.e. two cutlets) in the pan! Also the sauce doesn't need to cook down so much - it's supposed to be quite liquid so that it can be poured over the rice to provide some delicious seasoning 😋
Both look great though I would personally prefer a bulgogi Korean rice bowl. It also hurt to see him not mix the bibimbap lol
As a Korean who prefers Japanese style rice bowls, I would say that the main difference between these two styles is how each ingredient feels. For Korean rice bowls, every ingredient is prepared and cooked separately, and thus they all feel and taste different. It's like all ingredients have their own voices and they all have their own stories and all want to speak up. It's one rice bowl, but you feel like you are eating several different menus. Essentially, the only thing that combines these ingredients is sesame oil (or also gochu-jang if you add it).
The Japanese bowl is easier to make from ingredient to dish, but the stuff for the Korean bowl you make multiple servings of in one go. So after you make it, you keep the leftover ingredients in the fridge and you're good for 5-6 more servings that is much easier to assemble. You can't really keep deep fried things fresh for long, so if you want to have the best Katsudon, you're going to have to fry the things each time, unless you freeze it.
You should totally do a recipe that includes the 'seaweed salad'. I love that stuff!
the first and only time i went to a korean restaurant, oh my it was so good!
Personally, I can't really compare these two. Although they are both rice bowls, in a way they are both completely different dishes from different cultures.
I lived in Korea after college, and it was a year and a half of the best food I have ever had in my life. You can't beat those flavor profiles. They also had a ton of katsu restaurants that I would frequent, too. I can't wait to make these recipes.