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Bibimbap Toppings

kare_raisu Sep 6, 2006 03:35 AM

I am interested to hear any variations of toppings you have had on your bibimbap. The one I am planning to make on Thursday will have bean sprouts, spinach, daikon and carrot namasu, shitake, and marinated beef.

For garnish I bought some pine nuts and shiso (is that traditional?) as well as some nori.

I recall a post where someone had put the acorn jelly on too-- Which I have a container of. ANy idea on how it is prepared?


  1. designerboy01 Sep 7, 2006 01:51 AM

    lily fern, burddock root, carrots, peppers, wood ears. Have to have color in your toppings. Oh and egg of course.

    1. rumgum Sep 6, 2006 06:00 AM

      Raw egg, cucumber, spinach, nori, meat and hot sauce/paste.

      Shiso seems too overpowering. I only eat it in sushi with ume paste. I never heard of using pine nuts either. Sounds interesting though.

      1. c
        chezchristine Sep 6, 2006 05:50 AM

        Isn't shiso a Japanese, not Korean, topping? I've never seen pine nuts on it, but have seem shredded nori.

        I second a raw egg and shredded cucumber or zucchini, there is always a nice crunch from either, plus the green color is really beautiful.

        1. t
          theSauce Sep 6, 2006 04:58 AM

          Raw egg and shredded cucumber or zucchini?

          1. augustiner Sep 6, 2006 03:43 AM

            since the acorn muk gets mixed up and broken with everything else, i would just cut it in thin strips and mix it with a drop of sesame oil before laying it on top of the rice. one of my favorite toppings for bibimbap is kosari, or fernbracken. yum.

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