Easy Authentic Bibimbap At Home

[@dawnwalks4797]

Lol Josh is putting so much care into this dish, as a korean we just throw whats left in the fridge into a rice with fried egg and call it bibimbap 🤣

[@aidanlanz3114]

Lol yeah, as long as its got rice, gochujang, and egg you can basically put in whatever you want.

[@bladewolf39]

Bougie bibimbap lol

[@MrDarillion]

100%. The only reason people think it's fancy or impressive if they don't realise that all those little additions are what most koreans already have in their fridges.

[@MrDarillion]

Also, is it something more common among Korean AMERICANS to use a FRIED egg?? I've never seen a fried egg used unless it's being used for 볶음밥

[@llama9359]

I've been unknowingly eating bibimbap for years

[@remuspoon1678]

Joshua: you can do this in your home Also Joshua: Pulls out Japanese charcoal grill

[@AxxLAfriku]

SUPRISE! I am the funniest YTer evah!!!! Just kidding, it was no surprise. Everybody knew already. HAHAHHAHA!!!! That was an amazing joke (it was real talk though). WAWAWAWAWA!!!! Good afternoon, dear rem

[@sparki9085]

I mean he does say use whatever you have, pretty sure even a normal pan would work

[@p3rs0n42]

@@AxxLAfriku You good?

[@kisa4748]

Tfw I found a Japanese charcoal grill in my garage yesterday

[@teddymartinii1979]

I used my Weber kettle. You can cook very good Korean BBQ meats on any charcoal grill.

[@juantamez9442]

Sometimes, I wish Josh would lay out all the pots, pans and ingredients so that we could mentally prepare ourselves for what we are about to undertake lol

[@kaonbunay456]

JOSH NOTICE THIS MAN COME ON

[@dizzy3083]

The “Mise en place” I believe it’s called

[@juantamez9442]

@@dizzy3083 you would be correct

[@MorticiaAddams23]

I mean, watch the video first then cook it. 👍

[@SuperWolfkin]

If he did that you might realize this isn't "easy"

[@rainbowromancelove]

As a Korean, REALLY appreciate all the details you put in each side dish. Seems simple to put all in one bowl but each of those ingredients (banchan) is made with a lot of love and care and time. LOOKS AMAZING

[@신수현-s1v]

I agree… but he used cucumber instead of zucchinie… (ik i didnt spell that right)

[@kaivann-adibe5544]

@@TheRat900 Because he manages to make it interesting, and they are curious to see if he makes changes to the dish.

[@grokker99]

Proper homage to bibimbap. Most people dont mix it enuf or put enuf sauce.

[@ramikla_146]

한국요리는 맛있어요

[@daoyang223]

This is why I love his stuff.

[@stephaniebueno6785]

Oh my gosh! Thank you! Funny story, 24 years ago when I was pregnant with my first there was a restaurant in Santa Cruz that made this. They served it in a cast iron bowl and brought it sizzling with a raw egg cracked on top. You stirred it in and it cooked the egg. I had this pregnancy craving and that was ALL that was gonna do. I got to the restaurant and they were closed indefinitely due to a family emergency and had to leave the country. I sat down on the curb and cried! 😂😂 (pregnant ladies understand!) I’ve been craving it ever since lol

[@YesJellyfish]

Never been pregnant, but I understand 😂

[@GrowingwithAnastasia]

I’d have cried too and probably more than once

[@jalbers3150]

"Easy Bibimbap" Actually the most complicated bowl of bibimbap i've ever seen.

[@dandy90]

Not really, what's complicated about it? It's just a lot of chopping and making a marinade that it.

[@candacerain1]

kzbin.info/www/bejne/gpDWdZqBpq6LmLs

[@capnbootyberry]

@@dandy90 lmao he fries the damn mushrooms

[@cupcake6986]

@@dandy90 It's easier as in less ingredients, but more complicated as in, a lot of ingredients are usually not marinated

[@Tridentus]

@@actuallyasim Imo with bibimbap the simpler the better. If you're using prepared banchans you're already doing it wrong and making it worse not better. everything fresh or very lightly sauteed. The best bibimbap I've ever had was at Seoul markets where everything is put in raw or lightly blanched, way better than any restaurant bibimbap. Same when I've made it. With bibimbap the fresher and more wild it tastes, the better in every circumstance that I have yet to taste, would love someone to prove me wrong, but it's just that's been the case. I normally love this dude's stuff but he doesn't get it, and I'd bet everything I own it tastes worse than just having it fresh as possible. This is not a dish that you can improve with cooking things, it tastes better the less cooking you do as a rule apart from for the fried egg and lightly sauteed beef if you add that. End of story. As an olive branch, he's not as bad as most white people who try to make this.

[@justinrowan594]

My wife when I cook: You dirty more dishes than I thought was humanly possible. Papa: Hold my Gochujang

[@sarahallegra6239]

😂🤣😂

[@adrianfoster7387]

I'm the same way. Make a mess, make it big...or it's not worth doing

[@saraha.1336]

@@adrianfoster7387 a mess chef if a lowsy chef - the professional chefs

[@stallionsdude80]

thank you for typing out the Gochujang, I had no idea what he was talking about. Now to figure out where to find this mystical paste.

[@jovanshrestha1068]

Ahahahaha my mom scolds my dad saying the same thing

[@Jun_E36]

lol us Korean college students just throw in whatever leftover you've got, throw on a fried egg with sesame oil and gochujang. 맛다시에 쌀밥은 못참지 ㅇㅈ? ㅇㅇㅈ

[@笑-p5h]

😹

[@The_Chef2511]

Sounds like what I do with my lazy pasta dishes.

[@Jun_E36]

@@The_Chef2511 tru tru tbh ketchup with hotdogs with spaghetti isn't all that bad for what it's worth

[@The_Chef2511]

@@Jun_E36 Isn't the elevated version of that what Jollibee's spaghetti essentially is? People go nuts for that.

[@anna-yh2ky]

those characters are so pretty!! what are you saying ?

[@adamkwarren21]

One of my favorite parts of the bibimbaps I’ve had is crunchy rice. Instead of plating on a plate, it was plated on a hot pan that was freshly taken off of high heat to toast the bottom of the rice. Would highly recommend.

[@louisekim8344]

yess or hot stone bowl-that ones called dolsot bibimbap!

[@gf7392]

Yep, that's what it's all about!

[@짝짝짝-v6o]

Yessss This!!!!

[@소정현-l3p]

I am Korean living in Korea and think that he truly understands Korean cuisine and nails it, not just this one but all recipes he has introduced. Two thumbs-up

[@MrMakeItHappen]

One of my favorite meals when I eat out

[@jodi3181]

Sifting rice:/

[@mcfarvo]

Make it at home!

[@leviblalock7996]

*in

[@teddymartinii1979]

@@mcfarvo ...if you have three hours to kill.

[@ThesmartestTem]

I'm listening.

[@carlesgarcia8892]

I love this, but a KEY thing on bibimbap is assemble it on a ripping hot pan, so while you put on all the toppings, the rice fries and creates a DELICIOUS and CRISPY layer

[@bradcavanagh3092]

I think you mean KWISPY

[@ChriSX13]

that is traditionally done in a stone bowl, and is called dolsot bibimbap. regular bibimbap doesn't have that, but i agree, the CWISP layer of the rice at the bottom is just *chef's kiss*

[@EmmaAppleBerry]

Nurungi is the name if im not mistaken

[@pabbaditya]

That’s dolsot bibimbop

[@TheSlavChef]

KWISPY!!!!!

[@Hying_tube]

wonderful recipe but i hope people remind bibimbap is just normal home dish. not a luxury one. we just make that with side dishes in the fridge. toss them with rice in the big bowl, put some gochujang and sesame oil and fried eggs. so if you have some side dishes like stir fried or blanched vegges, marinaded meat or anything, you can make your own style bibimbap. of course don't forget gochujang, sesame oil and fried egg :)

[@황근영-f9i]

ㄹㅇㅋㅋ

[@CK-hy7rp]

@@dave6012 it looks to me he's appropriating and disrespecting Korean culture.

[@kallemertens]

@@CK-hy7rp lmao

[@JJ-tc5tt]

@@CK-hy7rp I don't think so?

[@Azira_Amane]

Catherine, are you Korean, or are you just offended on behalf of absolutely nobody?

[@bekahhilton1581]

Thanks for the inspiration for dinner! Did modifications for ease (I’m pregnant… get tired quickly)- included the mushrooms, carrots, spinach, and homemade kimchi from Korean aunt-in-law (she knows we love it!). That plus the marinated steak and fried egg made for a GREAT flavor combo! Thanks Josh!

[@Smapti]

There's a few Korean restaurants around my area that do a version of this called dolsot bibimbap - the dish is assembled in a stone bowl that's been rubbed with oil and then heated up in a screaming-hot oven, so that when it's put together the outer layer of rice fries on the stone and turns crispy. Instead of a pre-cooked egg they crack a raw egg on top that cooks from the residual heat of the food and the bowl. I can't go back to regular bibimbap after tasting that version - just be careful not to let the side of your hand rest on the rim of the bowl!

[@엄태인-b7k]

I love how joshua makes Korean food in his western way. Keep up the good work!

[@mmi7004]

AISURU.TOKYO/KINOMI/?[🤤] (◍•ᴗ•◍)✧*。18 year and over KZbin: This is fime Someone: Says "heck" KZbin: Be gone #однако #я #люблю #таких #рыбаков #Интересно #забавно #девушка #смешная #垃圾

[@harrue]

He should at least say it’s with his on flare :/

[@bensang777]

@@harrue How do you know it's with his on flare? What if it's with his off flare?

[@harrue]

@@bensang777 you right

[@joshuairvin9661]

Josh: "Quarter cup of sweet soy sauce, 1 tbsp of dark soy sauce" Me: ok... Quarter cup plus 1 tbsp of regular soy sauce...

[@matt6722]

That’s not how it works. It’s not like dark and light brown sugar

[@matt6722]

@@anitxtina didn’t say white sugar lmao

[@joshuairvin9661]

Thank you gentlemen for your generous intellectual contributions to mankind

[@matt6722]

@@joshuairvin9661 no problem. Hmu if u ever need cure to cancer

[@dizzy3083]

Omg I literally do the same thing 😩 I don’t have sesame oil so I put vegetable oil in my rice and it tastes a little different but not bad

[@cuross01]

Josh: "There are a lot of components here and do yourself a favor and don't skimp on any of them" Me, mixing salad and kimchi into rice and gochujang: "I don't have time for that!"

[@andrewwiggin]

I wanted to say that I made this (minus the carrots) and my family loved it. We made beef but also some chicken and tofu as well. The tofu in particular was a big hit.

[@tylertesla3678]

If everyone could help get this to Josh's attention I and my father would greatly appreciate it. Hey Josh! I've been a long time cook and fan of yours but also all your series! I love your "but cheaper" and "but better" series in particular as both someone who is a bit poor but also realizes our favorite foods can be made better with the know how and time. Anyways, my father is highly diabetic and he's unable to eat anything with carbs or sugar. If he does he will basically be sick for weeks. Sometimes he feels like he can't make anything but the same bland items. So what if you started a new series called "But Healthier" where you teach us how to cook delicious but healthier you can even dedicate episodes to certain diets or limitations or even show different ways to make them for those with those conditions. (Diabetic, lactose intolerant, vegan, vegetarian, gluten free, or just healthy in general) Thank you! My father and I would really appreciate it! I also have your book pre-ordered and can't wait to add it to my collection! Do you have any cook books you enjoy still or are you kinda beyond them with your high level of skill?

[@Ubeqween]

I HOPE HE SEES THIS, YOUR PAPA DESERVES THE BEST FOOD.

[@tknathalia]

I really hope he sees this it would be so sweet!

[@tylertesla3678]

Thank you guys!

[@amir581498]

Yes i support this

[@bellawinchester3396]

Yess this would be amazzzzzing

[@dayangwasik]

My aunts would've just throw any vegetables leftover in the fridge at the rice and put some sauce and sesame oil and call it bibimbap. Never thought it would be so fancy

[@riskest]

True indeed. That is the way of the ones I ate growing up and I make these days for me.

[@vesh]

Joshua that looks like the pinnacle of deliciousness

[@minhnhat6498]

first reply

[@kaiyuanchen2107]

Joshua looks like the pinnacle of deliciousness 😳

[@TheSlavChef]

@@kaiyuanchen2107 i read the exact same thing

[@madsusmonday6776]

Ok verified

[@jeqcs]

indeed

[@YOOXICMAN]

Wow. Amazing bro

[@홍-u9y]

육띡맨!

[@김강현-h4b]

여기 있을 줄 알았어

[@mmi7004]

AISURU.TOKYO/mizumi/?[🤤] (◍•ᴗ•◍)✧*。18 year and over KZbin: This is fime Someone: Says "heck" KZbin: Be gone #однако #я #люблю #таких #рыбаков #Интересно #забавно #девушка #смешная #垃圾

[@yjs1098]

A surprise to be sure but a welcome one

[@lee6714]

dude you are everywhere

[@boatmuncher]

I like Josh’s version, papa did pretty good! But real traditional versions would have most of the vegetables steamed/blanched then dressed in the usual garlic+sesame, which is in no way flexing. It’s a freestyle dish and I’d be happy to do something similar to JW’s version at home - adapted to the number of pots and pans available at hand

[@CodyCha]

Not true. You stir fry meat, carrot, mushroom, squash. You blanch bean sprouts and spinach. You can also stir fry spinach for simpler method. Other vegetables like gosari (고사리) is simmered in special sauce/liquid for softer texture.

[@audioEidolon]

I am definitely stealing the marinated mushrooms. I LOVE mushrooms in my bibimbap.

[@genieb3823]

I usually make bibimbop exactly as you say. I keep it simple. Sautéed spinach with sesame oil, fresh bean sprouts for crunch, add some cucumber kimchi, daikon kimchi, sautéed chopped shitake mushrooms, fried egg with runny yolk, and some ground beef quickly pan fried with chopped garlic, sesame oil, salt and pepper. I make a simple gochujang sauce with rice vinegar. Is it fancy. No. But it’s simple and delicious and most of my friends absolutely love it.

[@CodyCha]

@John Doe wow you think my grandfather is 300-400 years old?

[@andrewarentsen2528]

First, I would like to thank you for your amazing shows, I really like that you tell all the measurements. Also, I appreciate that you keep your shows fairly clean compared to many cooking shows. I am a fourth grade teacher in an area that is not very diverse, and I like to read books to my class that are more culturally diverse. Often the books also have foods from other cultures that my students have never heard of and are curious about. Although I do prewatch your videos to make sure that they are appropriate, I do show them your videos because you make shows about these foods. They really are fascinated by these foods that are foreign to them, and they love your humor! Once again Josh, thank you for all your amazing content, and the humor you bring to us as well.

[@n3onbeats]

Make A South African Dish Would Highly appreciate it!

[@fakedan6568]

Botswana>South Africa 👀👀👀

[@jamimatjivangurura3216]

I'm thinking samp and bean stew, would love to see it

[@Deathmetalisfun]

oi make a but better of some cheeky nandos m8

[@momo-ke-nna]

i'd love to see him fancify mogodu and pap lol

[@ameerdastagir3493]

We all know we want him to make a fancy Gatsby

[@KarstenBelt]

OH YES I WAS WAITING FOR THIS 😍

[@Rinzy_IV]

@Josh the Joshey Boii bot-.-

[@markdellostritto2794]

Papa's old b-roll intros: you know what else is really cool? B-roll Papa's new b-roll intros: you know what else is thick, girthy, throbbing, and ready to get shoved directly into your mouth? B-roll

[@kameljoe21]

I never watch the B roll or the last ending part. I have seen them and know that they are there. Yet I never watch them anymore. I also almost never watch the intro going and getting the food. I have seen more than enough intros that I do not need to watch them any more. Joshua videos are great yet many people have complaints and those complaints are super valid.

[@markdellostritto2794]

@@kameljoe21 don't blame you at all for not watching the intros/b-roll but I wasn't complaining actually, I just think the new lead-ins are super funny and just like to see how much they've changed over the years

[@29levels50]

I made this today and now have a new favorite meal. Each seasoning compliments the natural flavors of the vegetables. Minimal processing of most of the vegetables means that more nutrition is saved. Despite taking over an hour to make, the volume of re-heat friendly food is certainly worth it. I put onions in the mushroom marinade and can't wait to try them over a steak, in a salad, or on a burger.

[@andresmerino9461]

Hey Yo! Joshua! You are a comedian and a chef at the same time! I really enjoy deeply all your videos! Thanks a lot, man!

[@NastepnyWolnyLogin]

Josh: season your cucumber lightly with salt Also Josh: proceeds to dump a whole salt mine into the bowl

[@forzemajore]

He did rinsed them afterwards with water.

[@cosimokind6324]

FLOP :(

[@michaelzero3626]

lol that was my first thought as well. When I saw him add that pile of salt, my first thought was "I hope he rinses those off".

[@plamtsm]

lol, I feel this way with 90% of the cooking videos I watch.

[@jackcockburn8319]

He’s got to be one of my favourite chefs he can do everything from anywhere

[@mmi7004]

AISURU.TOKYO/mizumi/?[🤤] (◍•ᴗ•◍)✧*。18 year and over KZbin: This is fime Someone: Says "heck" KZbin: Be gone #однако #я #люблю #таких #рыбаков #Интересно #забавно #девушка #смешная #垃圾

[@goodman3578]

Josh's recipe is for restaurants. Home recipes are much simpler. josh, you got 💯💯

[@backwoodschef632]

I've been a chef for over a decade and this guys a legend. Always proper technique and seasoning. So colorful and fast paced like a real chef. The open concept bistro style apron the offset spatula I knew right away he's good...and Za'atar in Mac n cheese? that's just a big brain move.

[@adrianfoster7387]

I appreciate one pan, quick meals but I LOVE cooking meals that require many steps. It's meditative and the only thing I have 100% focus on. I'm going have to give this one a try soon

[@ludwigziffer6895]

Or: How to trick your guest into eating an entire head of garlic

[@mmi7004]

AISURU.TOKYO/KINOMI/?[🤤] (◍•ᴗ•◍)✧*。18 year and over KZbin: This is fime Someone: Says "heck" KZbin: Be gone #однако #я #люблю #таких #рыбаков #Интересно #забавно #девушка #смешная #垃圾

[@krillansavillan]

Ludwig.. can't dig out garlic bulbs from the frozen tundra, comrade?

[@blade2718]

Just one?

[@tombrown03]

Korean food is BOMB. This has to be one of my favourite dishes. Very versatile dish where you can throw whatever you want in, get the rice crispy on a cast iron, boom dinner is served (and beautiful leftovers for lunch the next day)

[@KenHinzman]

I had this at a Korean restaurant in Novi, MI. They used a really heavy, thick stone bowl that was heated in an oven. The meat and egg were brought out raw. You had to mix that in after it was served, and the heat of the bowl and the other ingredients cooked the meat and the egg. Pretty nifty.

[@yunahnam]

Interesting. Usually the meat and the egg come cooked and the stone bowls are usually used to create a nice crunchy toasted rice layer at the bottom, which adds a lot of texture and awesome toasted rice taste to the bibimbap. I'd think having to cook the meat+egg with the same heat would make you loose the toasted rice aspect.

[@j2themoon1e37]

Its called dolsot bibimbob.if bibimbob is served with heavy thick stone bowl.

[@mistywyatt7109]

This is perfection!!! My mouth is watering and thank you!!!

[@heekyungyoon8035]

Bibimbap! You said it just like any Korean would say it. Perfect! Even for a Korean like me, your recipe looks delicious! Thanks for sharing!

[@xalat6277]

4:19 "season them lightly with salt" Pours in the dead sea

[@mmi7004]

AISURU.TOKYO/mizumi/?[🤤] (◍•ᴗ•◍)✧*。18 year and over KZbin: This is fime Someone: Says "heck" KZbin: Be gone #однако #я #люблю #таких #рыбаков #Интересно #забавно #девушка #смешная #垃圾

[@CutiesZibboon]

I'm vegan, but I still absolutely love these videos, I still feel like I can learn a lot from them and make my own versions of the recipes.

[@bkelly947]

I agree 100%. Wish josh didn’t throw as much shade at vegan or vegetarian dishes.

[@flyingdolphin1015]

@@bkelly947 same

[@CutiesZibboon]

@@bkelly947 yeah me too, but I take it with a grain of (flaky) salt

[@SnailHatan]

@@bkelly947 oh nooooo, he likes meat? How terrible

[@bkelly947]

@@SnailHatan literally don’t care if he meat.

[@Housewarmin]

Bibimbap is probably the most fun word to say next to “Buca Di Beppo”

[@BearMom75]

Omgoodness!!!! I was watching this video and Josh’s book just arrived on my doorstep and I’m absolutely loving it!! I’ll have to watch this one again, I’m beyond distracted!

[@nathanwongjiaqi3230]

I LOVE THIS IM ESTING IT EVERYDAY

[@msforest3453]

한국사람인데 여기서 비빔밥레시피 보니 너무 반가워요!!

[@sssoeee]

여기 은근 한국음식 레시피 많아서 볼때마다 반가워용ㅋㅋㅋㅋㅋ💚

[@Aq7]

I want an album on Spotify of Joshes different whisky business songs. Name of the album? A wise man once sang.

[@seamustabor6172]

It's Weissman!

[@j-j-j4027]

언제 먹어도 맛있는 비빔밥 !! 오늘에 비빔밥은 고급비빔밥 이네요 ㅎㅎ 감사합니다 ! 한국음식을 홍보해 주셔서~~~

[@rickschmenkman127]

Your cookbook arrived today. Absolutely love it! Thanks for making one! Can't wait to make stuff from the recipes.

[@quantquill]

I'm here because Beatrice Caruso did a "full day of making Joshua Weissman recipes" and she is amazing, so if she thinks Joshua is amazing, then I'm here for it. Magnificent. I love bibimbap. Had no idea how much work it took to make the amazing meal I've enjoyed so many times at a restaurant. I'll tip them better next time.

[@mangrove]

"Bee-beem-bap". You nailed it on the first try.

[@stevereese1943]

I like to assemble mine in a cast iron skillet so you get the crispy rice bits you'd get from a stone bowl served at the restaurants

[@baileymakes]

This guy baps

[@TheSlavChef]

KWISPY RICE BITS!

[@mmi7004]

AISURU.TOKYO/mizumi/?[🤤] (◍•ᴗ•◍)✧*。18 year and over KZbin: This is fime Someone: Says "heck" KZbin: Be gone #однако #я #люблю #таких #рыбаков #Интересно #забавно #девушка #смешная #垃圾

[@zv0n]

"There shouldn't be a single one of you that's not washing your rice" Yup, absolutely 👀

[@ChrisHandsome1997]

There are rice varieties you're not supposed to wash, smooth brain.

[@hanamae600]

@@ChrisHandsome1997 what the fuck do you mean

[@sachisummer22]

@@ChrisHandsome1997 interesting.. what rice is that?

[@mmi7004]

AISURU.TOKYO/KINOMI/?[🤤] (◍•ᴗ•◍)✧*。18 year and over KZbin: This is fime Someone: Says "heck" KZbin: Be gone #однако #я #люблю #таких #рыбаков #Интересно #забавно #девушка #смешная #垃圾

[@ChrisHandsome1997]

@@sachisummer22 Well we can start with Jasmine and Basmati but technically there is no reason to wash packaged processed rice you buy from a grocery store in any first world country unless you just don't want the starch for some reason. All the debris is blown off with powerful equipment at the factory. When you make dishes like Paella though that starch is important so you shouldn't wash it.

[@kaynaveen8766]

I would always treat myself with “Dolsot Bibimbab” in my rice cooker while I studied abroad alone and it was genuinely the most enjoyable time I spent during the quarantine and lockdown that I had to endure. Bibimbab is a comfortable pleasure that makes me happy and no matter how stuffed I am I can still eat and enjoy it.

[@ashrannafkhiend9728]

I watch your recipes for fun, but eventually I intend to start tying to make some of this stuff you make. Your "But Better" series is my favorite.

[@justindavis6406]

Instead of "B E A N S P R O U T S" we should call them "Nature Noodles".

[@sarahanderson6696]

This reminds me of the time that my 10th grade science teacher wanted us to change “seat belts” to “inertia reels”

[@lou8391]

What will we call snakes?

[@sarahanderson6696]

@@lou8391 I don't know but I'm scared of what it will be... 😂

[@ZehraDogru0]

"Vegan Maggots"

[@DubultaisT]

@@lou8391 danger noodle

[@freshspaghetti173]

And when the world needed him most, he appeared

[@JimBob_s]

Lol

[@TheSlavChef]

Like every Wednesday, Sunday, and occasionally on Friday?

[@SpecShadow]

I know copypasting same comments feels nice but at least get one that makes sense in his case...

[@freshspaghetti173]

@Suddenly what on earth is this dude

[@mmi7004]

AISURU.TOKYO/mizumi/?[🤤] (◍•ᴗ•◍)✧*。18 year and over KZbin: This is fime Someone: Says "heck" KZbin: Be gone #однако #я #люблю #таких #рыбаков #Интересно #забавно #девушка #смешная #垃圾

[@rigor_ii-i]

I love this Korean Dish it’s simple and good

[@reyannefrigon2737]

This recipe is BUSSSIN 😵 my bf asked me to make it foe his birthday and its was a hit! Thanks Josh!! 😁

[@TheBitcoinologist]

Hey Josh! Been watching and enjoying your content for a long time! Just bought your cookbook today!!! You rock!

[@gabrieldinglasan]

Bean sprouts are also delicious in fried spring roll called "lumpiang togue" here in the Philippines. Much love to you Papa 🙏🏿

[@danarizer]

we would call it "lumpia toge" here but the actual name is just "lumpia" it's interesting how tagalog is so similar with indonesian 😂

[@katelynmmcb]

Ouuuu that sounds delicious

[@gabrieldinglasan]

@@katelynmmcb it really it is also accompanied by tofu inside the roll and then dipped in vinegar 😁

[@chdaniel00]

“Season lightly with salt” absolutely covers cucumbers in ungodly amount of salt

[@Sweet9964]

to be fair he rinsed them off right after that so you're not getting nearly as much salt as he initially adds.

[@baby_muppy]

the point is to draw the liquid out from the cucumbers to make the texture better for a salad lol. he rinsed them off......

[@alexiz0013]

@@Sweet9964 Yup

[@Thepotatohidingintheshadows]

2 shots of vodka

[@ND-Tam]

I am making this again tomorrow for dinner. I will just put my own spin on it! The whole family loved it!

[@juliusontherocks1922]

My childhood favorite!! Since I was living in Korea until I was 5 years old. But.. nothing beats Bibimbap served in a steaming, sizzling and frying hot stone pot. 🔥😋

[@thanyaraks137]

I'm not a good cook, but I love watching all of your recipes! 😊

[@Kyle-vo9rp]

This looks really good Josh. I get this all the time at my favorite local Korean place. They call it a mixed dosirak bowl and instead of bean sprouts they put japchae noodles in the bowl. It’s so good!

[@katm3489]

dosirak just so you know for future reference is essentially lunchbox! or packed lunch, either way, sort of like buying a bento box or something similar. easy to pick up from anywhere for a quick delicious lunch :)

[@MulYeungCooking]

Do you think he made the sauce too spicy that he started to speak dolphin XD

[@maddisonleigh3396]

This recipe was amazing !! I was having a little marathon of joshuas vids and started craving bibimbap. Butttt I had also just watched the Korean vs American fried chicken video and was craving yangnyeom too :( so I just decided to do both and replaced the beef with yangnyeom made out of chicken breast instead of bone in meat. It was heavenly 🤧

[@Kalz9090-m3b]

Love this bis josh its got everything spicy, sweet crunchy, crispy, sour EVERYTHING i love it

[@mistywyatt7109]

You are a true scientist. It's beautiful to watch what you do!

[@aornellas]

maybe you should try and make Dolsot Bibimbap, that is, bibimbap in a stoneware or cast iron bowl. The bowl is heated in the oven till it's scorching hot and the rice put on it so that it forms a crunchy crust on the bottom (similar to Persian rice). The texture with the rest of the toppings is amazing.

[@kangnamsuperman]

I've lived in Korea for 20 years and have eaten my share of Bibimbap (비빔밥) but I have never seen someone make it so complex. I'm sure his tastes great but maybe he should make the real version that does't take forever to make that everyday people eat.

[@dhfyfuejejne]

꼭 간단해야 진짜 비빔밥인가. 재료를 많이 넣든, 적게 넣든, 다 비빔밥이다.

[@kangnamsuperman]

@@dhfyfuejejne you're right.

[@liase590]

"so beautiful... when it's cook properly" uncle roger speaking through Josh in that one even his image pops up LMAO ok as there is rice, there is uncle roger😂😂

[@tinalama1291]

I literally just got braces and only now do I find your channel. I've been binge watching all of your videos and I can't wait to be able to try some of your recipes.

[@uodige1]

I ve made Chipole burrito off course also the bowl, poke bowl and my whole families want me to cook more. Big thank Josh!

[@arirejtman]

I love bean sprouts: They have a nice and crunchy texture, mild flavor, and they absorb sauces quite nicely. I’m surprised Josh only likes them in specific dishes. I like them raw as well. ;)

[@chrisdracohawkpc1523]

"Rice, meat vegetables; something widely enjoyed by just about everybody in the world." *Slowly looks down at taco bowl*

[@TheGaundi4]

Can't wait for the book to release! Going to have my "Julie & Julia" moment.

[@flyingdolphin1015]

I actually understand the reference!

[@emmmahezw]

Lol

[@cherusiderea1330]

Wait, wasn't that the movie where it turned out that the author of the book didn't like the protagonist?

[@bettycalcagni2690]

The best thing about bibimbap (and to add my 2 cents, i pronounce it 'bib em bap"), it's CHEAP(ish), depending on your meat choice. It's fantastic! I'm making this for my dad tomorrow, and I was able to do most of the 'salads' today, let them brew, so to speak, let the meat marinade over night.. bring all the ingredients, and ALL i need to cook is the meat, carrots, mushrooms and rice! SIMPLE, and impressive! Bonus points for going mushroom hunting with dad before cooking, so we get the fresh oysters, straight from the dying tree!

[@edwardrosser938]

Getting your book on Tuesday! very excited :)

[@jpfoster3189]

Josh, Love your genuine enthusiasm. You are delighted and thrilled to eat this dish and to serving this to your customers.

[@TheSlavChef]

Best food = PAPA AT HOME FOOD

[@rolanamos1508]

Look sooo good, and you can battle vampires after lunch.

[@Cholita.1979]

Love all your recipes!

[@claudiofransson9333]

Love the korean responses here, makes my confidence better about doing this dish.

[@MarcJaxon]

"Lemme get the Bip n Bap; with a side of Kim CHEE!" Sorry if nobody gets that reference, but I have so little opportunity to use it. Great vid, Josh!

[@mmi7004]

AISURU.TOKYO/mizumi/?[🤤] (◍•ᴗ•◍)✧*。18 year and over KZbin: This is fime Someone: Says "heck" KZbin: Be gone #однако #я #люблю #таких #рыбаков #Интересно #забавно #девушка #смешная #垃圾

[@banjohieroglyphs]

i ran into will smith in south korea once. sitting at a table with only kimchi on it. i said what are you doing just eating kimchi. he said nah im gettin jjigae with it

[@TheSlavChef]

BIbimbap sounds like the first evolution of some weird new GEN pokemon! I would totally try it though!

[@aleksanderaleksandrov1016]

hahahaha, i laughed at that.

[@johnmorrison3066]

I wonder what the evolutions would be, Chef?

[@ChristSaves88]

This looks insanely delicious!🤤🤤

[@Yumyoyo]

Looks amazing!!!!! I love your pronunciation of Bibimbop!! Lol I love it and love your cooking. Right! Have to wash rice!!!!!

[@MommyWalrus]

Amazing! The cooking, commentary and presentation... this man is the best! Throw that bibimbap in a dolsot and its crispy rice crust perfection.

[@Alexander_Cid]

me: i would love to make that My wallet: To much money Family and friends: Too much red, i hate spicy Me: cry

[@mmi7004]

AISURU.TOKYO/mizumi/?[🤤] (◍•ᴗ•◍)✧*。18 year and over KZbin: This is fime Someone: Says "heck" KZbin: Be gone #однако #я #люблю #таких #рыбаков #Интересно #забавно #девушка #смешная #垃圾

[@brittanigadway5308]

It's not as expensive as Joshua makes it look, he's just bougie 😂 Bibimbap is usually more of a way to use whatever meat and veg you happen to have in your fridge. You might have to get the gochuchang, but even that can be mixed with just a bit of sugar and water to make a sauce, instead of all the other stuff he did. Otherwise, you can use whatever meat (including ground meat or even none at all) and veg you happen to have. I usually keep things like carrots, mushrooms, and zucchini in my fridge, so that's what I typically use when I make it. As for the family not wanting it spicy, they can just not have sauce on theirs. It's less delicious, but that'd be their loss lol

[@mangobodybutter]

bruh, produce is relatively cheap

[@catcrazy8]

My daughter makes this for me every year for my birthday (with tofu). We use zucchini instead of cucumber and add kimchi. Love it!

[@aeolia80]

Thank you thank you thank you Josh for mixing that shit up, eating with a spoon, and adding extra gochujang, hahahhaha. It really weirds me out when I don't see people mixing the bibimbap thoroughly, I mean bibim means mix, lol. And if you really wanna eat like a Korean, when you take a spoon full, push it up against the side of the bowl so that it fits perfectly in the spoon and it's not too big of a bite.

[@mmi7004]

AISURU.TOKYO/KINOMI/?[🤤] (◍•ᴗ•◍)✧*。18 year and over KZbin: This is fime Someone: Says "heck" KZbin: Be gone #однако #я #люблю #таких #рыбаков #Интересно #забавно #девушка #смешная #垃圾

[@yeonboo8160]

Lmao I hate watching non-Koreans struggle to eat bibimbap with chopsticks thinking that’s the proper way???? Like we have spoons????? Just because it’s Asian doesn’t mean you have eat it with chopsticks 😩

[@gamerdragon4721]

I don’t always watch you’re vids while I’m eating, but I always am eating while watching you’re vids! Seriously dude whenever I watch you’re stuff I always end up wanting to put something in my mouth, 10 out of 10, great food great vids keep up the good work!! :D

[@korymitchell1262]

@joshuaweissman, I made this recipe a while back and daaaaamn...... amazing! TONIGHT, I took this video and used it for inspiration for a Bibam-burger... I fried rice patties covered in rice paper with some nori, marinated the meat in your marinade, and ground it up.... made the kimchi carrots, and cucumbers to top with, and some gochujiang mayo...... wish I could email you a photo!!!!!!!!! Soooo good! Hopefully one day I'll get to meet you!!!!

[@lilane259]

Joshua: we’re gonna go b-roll Me: uh-oh, here comes another dirty joke 😂

[@thecynic_]

I recommend you to get rid of any sort of vinegar when you're making any meat marinade sauce. Gochujang or soy sauce and vinegar only goes together when there is seafood involved in Korean cuisine. And believe me, it tastes way better without vinegar when it comes with meat. Also, yes I'm Korean. I know this stuff.

[@Amethyst1919]

Josh... I wish you'd expand a bit on some ingredients. For example: What is sweet soy sauce? Where can one get it? Can it be made from regular soy sauce combined with something sweet? Gotta give some details for those of us who don't have all the fancy schmancy stuff like you...

[@cherusiderea1330]

Google is your friend.

[@Amethyst1919]

@@cherusiderea1330 I happen to know what these things are, but think that it would be helpful for many of his watchers if he were to give further details so people who don't know some of these lesser known details don't have to spend their time googling everything. It is a courtesy that many people appreciate and most youtubers provide. Josh used to give great info... now he just kind of races through the recipes.

[@SuperWolfkin]

as always he COULD do that and it would incredibly helpful but then the viewers might realize that this isn't "easy"

[@Amethyst1919]

@@SuperWolfkin It WOULD really help offset the expensive, often one off, tools and ingredients he tends to use.

[@suimmie9413]

For one, you can't REALLY be expecting him to explain each and every component do you? People that are interested in this dish will put in the effort to look into things if need be. Otherwise, he'd be cranking out 30 minute videos on a regular basis trying to explain anything that isn't salt and pepper. Also, a lot of the tools and ingredients that seem like "one off" items to you are things that people from other cultures probably use on a regular basis. Just because it doesn't apply to you, doesn't mean it's the same for everyone.

[@scaryarch3366]

watching for fun / i just love your content in general, so thank you.

[@yanlevasseur7449]

This was way more fun to watch than i thought, Kudo's man, nice format