Cathlyn's Korean Kitchen Episode 3: Bibim Bap

[adydbzgirl01]

CATHLYN ONE QUESTION - I have the seen many videos of korean food and specialy this one but I have a doubt about it The vegetables are cooked for a very short time so it is not fully cooked right?(asked because I'VE never tryed it so haw shoul it taste) TKS

[matahariwk]

@adydbzgirl01 Hi there. Actually, I like to eat my vegetables raw whenever I can. For bibimbap, I sauteed them very lightly with some olive oil and salt. You don't want to overcook vegetables cause you'll kill all the vitamins and good stuff, so there's no point in eating them! :-) Let me know how it comes out.

[adydbzgirl01]

@matahariwk well you're right ,it's just that i'm not used with it .I'M going to try it at a restaurant to se how it taste then try ur's TK very much

[MrEmyzza]

i have a question, how can i sostitute the gochujang because here i cant find it in asia shops... please help me!

[matahariwk]

@MrEmyzza You can try mixing the miso/dwenjang soy bean paste with chilli pepper flakes, sesame oil, some sugar and a bit of chulola. You can also try the hot chinese sauce 'sriraja' mixed with sesame oil... It doesn't taste the same, but you'll still get a nice flavor. :-)

[MrEmyzza]

@matahariwk thank you ill try with the chinese sauce....:)

[AdamTien]

is that a large or medium stone pot?

[matahariwk]

@AdamTien it's actually a medium stone pot. It depends on how much rice and vegetables you want to have per serving... :-) If you're using one, don't forget to brush the bottom and sides with cooking/sesame oil.

[kmfangirl]

Wow. Do you really eat it with a raw egg? I plan to live in south Korea one day and your videos have helped me verymuch. I've already mastered jap chae!

[matahariwk]

@kmfangirl Yes, you break an egg in the middle of all the other ingredients inside the claypot. Usually I cover it with a lid for a couple of minutes so it's not so raw. Either way, the idea is to mix all the ingredients well before you eat. You can always pan fry the egg too. Glad you mastered how to make jap chae. :-)

[LaCelestia]

Cathlyn, can you show us how to make "fern kimchi"? I love the texture of it. It's so unsual, even in concept, and I think it's very healthy for us. My ex-roommate, who's Korean American, used to forage it with her mom in the wood of Oregon when she was a kid. Thanks!

[mrlolalo]

do you use normal asian rice or Sushi rice(Korean/Japanese rice)?

[matahariwk]

@mrlolalo Normally we use calrose rice (korean/japanese) and in this case I also used the same kind. But sometimes I use Jasmine rice because it's less starchy and more fragrant. I guess it depends on your preference.

[CyberDame]

I'm very interested in korean cusine and your channel is the best. thanks for the recipes.

[matahariwk]

@CyberDame Annyonghaseyo! Thank you so much for watching my videos. I'm glad you like my recipes. More to come soon, so stay tuned. - Cathlyn

[iaccik]

Hi! Cathlyn

What are the four condiments on the side of your stove? Thank you very much!!!

[matahariwk]

@iaccik I believe they are soy sauce, sesame oil, garlic and pepper.:-)

[petiteasiahoney]

I recommend cooking the egg sunny side up. Looks delicious!!

[jhan86]

looks great

[worldsavy]

Thank you for this video! I just started cooking for myself now that I've started living on my own, and I love these videos of yours. I wish I knew how to chop my veggies to look like yours, especially the carrots which is very hard to cut after just a few chops.

[2toughBadazzMom]

yummmm ..bibim bap mogoshipoyo ....please can you show how to make a kamjjatang and takktoritang please i love those ...