Our little truck parked outside the Astor Center for the final event of LuckyRice 2011.
We were promoting Jennifer Maeng of Temple Catering in Brooklyn Heights. She made a bulgogi bibimbop for us to give away, and then gave a demo of her recipe inside the festival.
oh hey, maybe this would be useful if you're not korean.
Bulgogi: thinly sliced cuts of prime meat, marinated for up to several days and grilled with some mixed vegetables and served with rice.
Bibimbop: a mixture of rice, julienned vegetables, a protein, (bulgogi, chicken, fish, or tofu), and a possible garnish, including but not limited to, egg, seaweed or sesame seeds. Usually eaten with Gochujang sauce. It can be served cold, which is wonderful, or hot, in a sizzling hot ceramic bowl that cooks an amazing raw egg garnish when you stir it.
Gosari: it's like a fern. it's good. =]
Gochujang: a traditional Korean sauce made from red chili powder, glutinous rice powder, powdered fermented soybeans and salt . (i pronounce it 'go to john' sauce because of my thick white girl accent)
Now you're all ready for K-town.
✌
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| She's hella intense and i may love her. |
oh hey, maybe this would be useful if you're not korean.
Bulgogi: thinly sliced cuts of prime meat, marinated for up to several days and grilled with some mixed vegetables and served with rice.
Bibimbop: a mixture of rice, julienned vegetables, a protein, (bulgogi, chicken, fish, or tofu), and a possible garnish, including but not limited to, egg, seaweed or sesame seeds. Usually eaten with Gochujang sauce. It can be served cold, which is wonderful, or hot, in a sizzling hot ceramic bowl that cooks an amazing raw egg garnish when you stir it.
 |
| egg, lettuce, bean sprouts, carrots, greens, onions, and gosari. |
Gochujang: a traditional Korean sauce made from red chili powder, glutinous rice powder, powdered fermented soybeans and salt . (i pronounce it 'go to john' sauce because of my thick white girl accent)
Now you're all ready for K-town.
✌
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