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