Comments on: people come and people go

By: Jules

Jules — Mon, 01 Nov 2010 01:35:05 +0000

I LOVE bibimbap in a hot bowl! When my husband and I lived in S.Korea, I ALWAYS ordered it in a hot bowl. They would crack a raw egg on top and I’d mix it in so the hot bowl would “cook” the egg. There’s no way to describe the amazing creaminess of the rice when bibimbap is served and eaten this way. Sadly, b/c the restaurant was on US soil, the “powers that be” decided that cracking a raw egg on top of a dish was unsafe, so the dish was always served with a fried egg on top. I must say, it was not even close to as amazing as the one in the hot bowl, but it was still good. I’m SO glad to have come across this post because it had not ever occurred to me to make the dish at home, AND it would be easy to recapture that creaminess with a poached egg! I’m so excited! :-) Thank you! (Oh, and you must try it in a hot bowl if ever you get the chance).

By: y.

y. — Tue, 13 Apr 2010 16:47:53 +0000

Gochujang here: http://www.amazon.com/korean-food-supply-Sunchang-Gochujang/dp/B002WTE0MQ/ref=sr_1_3?ie=UTF8&s=grocery&qid=1271176923&sr=1-3

By: Kathy

Kathy — Wed, 31 Mar 2010 00:25:47 +0000

I always have this dish in restaurants. And i really envy you that you mnanage to make one right at the comfort of your home. This is somehow a tedious recipe, but I think I won’t mind, the result is heavenly. By the way, nice photos.

By: jenyu

jenyu — Mon, 29 Mar 2010 14:46:47 +0000

Lis – you FB maniac! :)

Kaitlin – thanks. We’re keeping fingers crossed on the new neighbors too.

Kitt – not sure if the kiwi is typical, but I quite like it in the galbi recipe (I got it from Sarah who runs Tastespotting).

Melissa – are you moving? I’ve been reading hints about this on FB…

Miranda – ha ha ha!!

Abby – I am a big fan of the fried egg too :)

Helen – oh, how I wish you guys could be our neighbors! Don’t tempt me like that ;)

Broderick – I am indeed thankful for people like that, and people like YOU! xo

Manggy – you’ve got to try it, I know you’ll like it :) I’ll take the spicy of your land anyday, but minus the sun – ha ha ha.

Kath – you’re such a sweetheart, always.

Kellypea – so true. At least it’s easier to keep in touch with them now than it was 20 years ago (not to mention, as little kids we were kinda not very good at tracking friends down)

LG – thanks! I found gochujang at my local Asian grocer in Boulder (very happy now!)

By: Vicki

Vicki — Wed, 24 Mar 2010 04:55:01 +0000

I’ve always loved ordering bibimbap, especially when it’s served in a super hot stone bowl, so I was inspired to give your recipe a try. I was surprised by how authentic the galbi tasted — the marinade looked really dark and I expected it to be too salty, but it was *perfect*. I was lucky enough to find a jar of gochujang at a local Chinese market; the dish was beautiful to look at and delicious to eat! Thank you for sharing this awesome recipe. It’s my first time trying a URB recipe, but it certainly won’t be my last!