Bap Till You Drop

img_2860 img_2873 img_2875 img_28691 img_2871 img_2876 img_2879 img_28721 img_2874img_28801 img_2881 img_2870

A few weeks ago, I made Dok Suni’s bibim bap, and it took over 3 hours.  I made it in someone else’s kitchen, the eagerness to eat tried my impatience even more.  The complexity of this recipe lies in the various ratios of seasonings, which accounts for the variety of flavors in the bbb.  No disrespect, but I always thought that bbb was made from leftovers.  Maybe it is, and I am just a fool for a good recipe.

In the Littlest Kitchen, I thought that I’d streamline the process by making and storing all the components ahead of time in an orderly process.  Getting my mise en place, I chopped, minced, shredded, grated, sauteed, pinched, sliced, and seasoned with speed and economy.  No less than eight main dishes to be prepped, which didn’t include the beef, egg, and rice, which would be made on the spot.  I came in at 2 1/2 hours.  Now I know why bbb costs so much at Korean restaurants, it’s the labor, not the ingredients.

Advertisements

One Response to “Bap Till You Drop”

  1. The Gratest « The Littlest Kitchen Says:

    […] The Littlest Kitchen Just another WordPress.com weblog « Bap Till You Drop […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: