Podcasts about Bibimbap

In dieser ganz besonderen Episode des Foodtalker-Podcasts nimmt euch Boris Rogosch mit auf eine sehr persönliche Reise: Es geht um das Herzensprojekt OmaLiebe – ein Pop-up-Lunchclub, bei dem jeden Tag eine andere Oma ihre traditionellen Lieblingsgerichte kocht und serviert. Im liebevoll im 50er-Jahre-Stil eingerichteten Café Lorenz im Hamburger Schanzenviertel, das von Simone Lücking mit viel Engagement und Herzblut geführt wird, gibt es von Mittwoch bis Freitag täglich ein anderes Gericht: von Königsberger Klopsen über Rinderrouladen, Gulasch und Senfeier bis hin zu venezolanischer Hühnersuppe. Was als Idee begann, alte Rezepte zu bewahren, wurde schnell zu einem bewegenden Gemeinschaftsprojekt, das weit über den Teller hinausgeht. Omas, wurden plötzlich Gastgeberinnen, Persönlichkeiten, Königinnen der Küche. Zwischen dampfenden Töpfen und vollen Tischen entstehen echte Begegnungen, Freundschaften – und jede Menge Emotion. Die Gäste? Jung und alt, alle finden hier einen Platz, und genießen ganz viel Emotionen und ehrliches Essen aus großen Terrinen. Neben Boris Rogosch ist auch Monika Fuchs dabei - Deutschlands älteste Youtube-Köchin und Organisatorin ihrer legendären Chartiy-Dinner - die als Botschafterin und Mitgründerin die Herzen der Omas und Gäste im Sturm eroberte. Gemeinsam erzählen sie von Herausforderungen, Improvisation, großem Medieninteresse und einer riesigen Portion Liebe. Mittlerweile ist aus dem Projekt ein gemeinnütziger Verein geworden: OmaLiebe e.V. möchte Generationen verbinden, alten Menschen neue Aufgaben geben, Bedürftige bekochen und interkulturellen Austausch fördern. Kochkurse, ein Kochbuch, ein Videokanal und neue Pop-ups sind in Planung. Das Pop-up im Café Lorenz ging am 16.5. in die Sommerpause. Alle aktuellen Termine findet ihr beim OmLiebe Lunch Club auf Instagram. Diese Episode ist eine Einladung – zum Mitfühlen, Mitkochen und Mitmachen. Für mehr Zusammenhalt, Geschmack und Wertschätzung. Mit dabei in dieser Episode sind Oma Helga, Oma Gretta und Oma Bärbel. Dieser Podcast wird moderiert und produziert von Boris Rogosch Links zu dieser Episode: OmaLiebe bei Instagram: https://www.instagram.com/omaliebe_lunchclub/ Foodtalker bei Instagram: https://www.instagram.com/foodtalker_podcast/ Werbung - Diese Episode wird unterstützt und präsentiert von: Der Große Restaurant & Hotel Guide: Ein Guide für Gäste - Inspirationen für Menschen mit Stil und Geschmack: https://www.der-grosse-guide.de Anuga 2025 - The No.1 for Food & Beverage Business: Die Anuga, die weltweit größte Fachmesse für Lebensmittel und Getränke, findet vom 4. bis 8. Oktober 2025 statt. Korea wird das offizielle Partnerland der Anuga 2025 – und bringt eine spannende Mischung aus Tradition und Innovation in die Welt der Lebensmittel und Getränke. Die Nachfrage nach K-Food boomt weltweit: Kimchi, Bibimbap und fermentierte Spezialitäten stehen für Gesundheit und intensiven Geschmack, während pflanzliche Alternativen und moderne Food-Tech-Lösungen die Branche revolutionieren. Social Media treibt den Trend weiter an – Instant-Nudeln, Korean Style Ramen und Home-Meal-Replacement-Produkte sind international gefragt. Als sechstgrößter Exporteur der Welt setzt Korea auf nachhaltige Produktion, innovative Fermentationstechnologien und klimaresistente Lebensmittel wie „Green Leaf Kimchi“. Auf der Anuga 2025 wird Korea mit einer starken Präsenz zeigen, warum es ein globaler Impulsgeber für die Zukunft der Ernährung ist. Alle Infos findet ihr unter www.anuga.de/partnerland

It's our favorite part of the holidays, when the wrapping paper goes flying and two Aunties are a-laughing. Find out what happens when two master shoppers exchange gifts.  Well, it's not a competition…or is it? If you want to stay spoiler-free, don't read on!  We want to hear from you! Drop us a message on Speakpipe. Subscribe to the Add to Cart newsletter for juicy extras. Please note, Add To Cart contains mature themes and may not be appropriate for all listeners.  To see all products mentioned in this episode, head to @addtocartpod on Instagram. To purchase any of the products, see below.  Ku will never be dry with these Kate McLeod Body Stones  Su provides the one piece Ku was missing from her John Derian collection Ku's new earrings are the perfect vintage find from Another Man's Treasure  The Edie Parker Undies Pouch was made for Su Don't forget the Lindt Chocolate  The shopping cart ornament, Bibimbap ornament, and Retro Christmas tree ornament are too good  Su has very own Baggu Strawberry stocking this year For the maximalist queen: The Puffy Heart Necklace from Roxanne Assoulin  Stay up to date with us on Twitter, Facebook, and Instagram at @LemonadaMedia.  Joining Lemonada Premium is a great way to support our show and get bonus content. Subscribe today at bit.ly/lemonadapremium.  Click this link for a list of current sponsors and discount codes for this show and all Lemonada shows: lemonadamedia.com/sponsorsSee omnystudio.com/listener for privacy information.

Südkorea ist überall. Den Eindruck könnte man in Deutschland gerade haben. K-Pop zieht besonders junge Menschen in Bann. Von Musik und Sammelkarten, über Beauty-Produkte bis hin zur Kulinarik boomt das Geschäft. In Frankfurt lockt ein koreanisches Filmfestival Publikum aus ganz Europa und der diesjährige Literaturnobelpreis geht an die südkoreanische Autorin Han Kang. Sogar der fermentierte Kohl „Kimchi“ liegt im Trend. Dabei ist das Leben für viele junge Menschen in Südkorea von Leistungsdruck und Zukunftsangst geprägt und bietet wenig Anlass für Feiern und Party. Was fasziniert trotzdem hierzulande an der koreanischen Kultur? Darüber sprechen wir mit Vanessa Blum von einem K-Pop-Shop in Frankfurt, mit Daniel Kim, dem Leiter des koreanischen Filmfestivals, dem Dokumentarfilmer Mahyar Goudarzi und Clemens Treter vom Goethe-Institut Korea. Podcast-Tipp: rbb Fritz Beste Musik mit Justin Timpe 안녕하세요 Annyeonghaseyo! Die koreanische Welt ist längst bei uns angekommen - von der Musik über Beauty-Produkte bis hin zu Serien. Justin Timpe spielt euch die besten Songs, stellt die neuesten Idols vor und K-Serien dürfen natürlich auch nicht fehlen. Denn hier trifft sich die K-Pop-Community. Zwischen BLACKPINK und Kimchi, BTS und Bibimbap, bis hin zu NewJeans, Itaewon Class, (G)I-DLE, Squid Game und vielem mehr. https://www.ardaudiothek.de/sendung/k-pop/13781535/

Good morning, everyone! Welcome to GFBS - Grand Fork's best source for your morning updates. This Tuesday, October 22nd, we bring you the latest news, weather, and community highlights. Today's featured dish at Seoul Kitchen is the delicious and healthy Bibimbap, a staple of Korean cuisine. Visit Seoul Kitchen at the Grand City's Mall to enjoy this satisfying meal. Weather-wise, expect a cloudy and windy day with a chance of rain, and temperatures reaching a high of 64 degrees. In local news, in-person voting for the November 5th general election begins this week in some North Dakota counties. Details on polling locations and hours are available on the North Dakota Secretary of State's website. In crime news, a Grand Forks man has been sentenced to 13 years in federal prison for possession of stolen firearms and assaulting a federal agent. Additionally, a local childcare provider faces felony child abuse charges after a disturbing incident caught on video. In other news, Sean Diddy Combs faces seven new sexual abuse lawsuits, adding to ongoing legal battles. Meanwhile, North Dakota football has climbed to number 7 in the latest polls after a strong victory, and UND volleyball faces off against NDSU tonight. Stay tuned for more updates and remember to like, share, tag, and follow us on your favorite app. Thank you for joining us, and have a great day!

Anthony (Quack Nicholson) and Tommy (Quackie Chan) of the band Menace Mary join us from Litchfield Park, AZ. Nerd out with Dragon Ball Z and retro video game banter while we all get spicy random weird with the newly infamous #PollBowl. Tommy is sans gallbladder and Anthony hates the original Super Mario which leads to their first official fight as a band. Come eat shit (Tommy's dinner) with us! As always, we are proudly powered by CAMO ENERGY aka the only caffeine you'll ever need for the rest of your life. Guest and sponsor links below.  CAMO ENERGY http://camo.energy Kaiju Studios / Menace Mary http://facebook.com/menacemaryband http://facebook.com/kmsstudio91 Insta: menacemaryofficial TikTok: iambannd, menacemaryband

From BTS to Bibimbap, K-culture is taking over India's Gen Z! But it's not just K-Pop and K-Dramas anymore. Studying abroad in South Korea is becoming super popular. But why the sudden surge? Host Prachi Verma dives into the reasons behind the "K-College" craze!  South Korea offers high-quality education, lower costs compared to Western countries, and a chance to experience the Korean culture firsthand. Is South Korea the next big study abroad destination for India? Listen to Shantanu Singh, Director of EduCandor, and Rohin Kapoor, Partner - Management Consulting at BDO. We also get you the voices of two Indian students, one who is pursuing higher education in South Korea and the other on her way to South Korea. Tune in to the latest episode of The Morning Brief podcast!Check out the other interesting episodes like Polls On My Pod: Saturation States of Rajasthan & MP, Polls On My Pod: Muted Manipur & The Tamil Nadu Triangle, Arvind Kejriwal's Arrest: An Opposition Shaken or Stirred?, Alliance Arithmetic: Decoding the Political Jigsaw of Lok Sabha Elections 2024, and more! You can follow Prachi Verma on her social media: Twitter and Linkedin Catch the latest episode of ‘The Morning Brief' on ET Play, The Economic Times Online, Spotify, Apple Podcasts, Amazon Music and Google Podcasts.See omnystudio.com/listener for privacy information.

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Fluent Fiction - Korean: Tears of Bibimbap Find the full episode transcript, vocabulary words, and more:fluentfiction.org/tears-of-bibimbap Story Transcript:Ko: 제목: "비빔밥의 눈물"지현이가 봄 바람이 시키는 대로 물결처럼 소리내 살포시 부는 한식당의 아늑한 마당에 들어서는 순간, 식당은 이미 그녀의 기대에 가득 차 있었다.En: Title: "Tears of Bibimbap" As Ji-hyun stepped into the cozy courtyard of the Korean restaurant, where the spring breeze whispered like gentle waves, the restaurant was already filled with her anticipation.Ko: 그것은 이 곳의 전통 한식의 맛과 아름다움, 그리고 고향의 기억에 대한 기대감이었다.En: It was the anticipation of the taste and beauty of traditional Korean cuisine in this place, as well as the memories of her hometown.Ko: 식당 안에서는 부드러운 크레용 빛깔의 종이 등으로 인해 평온하고 따뜻한 분위기가 퍼져 있었다.En: Inside the restaurant, a serene and warm atmosphere spread due to the soft crayon-colored paper lanterns.Ko: 벽은 고요한 아름다움을 감추고 있는 전통적인 한식집의 간판처럼 징그러운 조약돌에 둘러싸여 있었다.En: The walls were surrounded by coarse and unseemly cobblestones, like a traditional signboard hiding a quiet beauty.Ko: 그녀는 잠시 이 아름다운 경치에 흠뻑 빠져들었다.En: She was momentarily captivated by this beautiful scenery.Ko: 그러나, 완벽한 저녁식사가 아닌 하나의 실수로 인해 모든 것이 변경되었다.En: However, everything changed due to one mistake, turning what could have been a perfect dinner into a different experience.Ko: 그녀의 선택은 비빔밥이었는데, 파채, 배추김치, 계란, 쇠고기, 그리고 어떤 사람들은 '한국 요리의 영혼'이라 부르는 고추장을 조화롭게 섞은 그릇이었다.En: Her choice was bibimbap, a bowl that harmoniously mixed julienned vegetables, cabbage kimchi, egg, beef, and the chili paste that some people called the "soul of Korean cuisine."Ko: 지현이는, 고추장을 안주로 사용하고, 그것이 "맛의 약속"이라는 그녀의 어린시절의 기억을 웃음으로 채우고 있었다.En: Ji-hyun filled her bowl with the chili paste, filling her childhood memories with laughter, as it was a "promise of taste."Ko: 그녀는 고추장을 그릇에 넣으면서, 그 진한 색깔에 흠뻑 빠져들었다.En: As she put the chili paste into her bowl, she immersed herself in its intense color.Ko: 그러나, 그녀의 무심한 실수는 그녀에게 안 좋은 결과를 가져다주었다.En: However, her careless mistake resulted in an unfortunate outcome.Ko: 너무 과도하게 고추장을 넣어버린 그녀는 수작은 비빔밥을 전혀 먹을 수 없게 만들었다.En: Adding too much chili paste made the bibimbap inedible for her.Ko: 그녀의 입안은 고추장의 매운 맛으로 멍들었다.En: Her mouth was numb from the fiery taste of the chili paste.Ko: 그녀의 눈에 눈물이 고였지만, 지현이는 그 불행한 비빔밥을 포기하지 않았다.En: Tears welled up in her eyes, but Ji-hyun did not give up on the unfortunate bibimbap.Ko: 그녀는 아무런 표정 없이 그 매운 비빔밥을 먹기 시작했다.En: She started to eat the spicy bibimbap without any expression.Ko: 그녀의 입은 불로 인해 타고 있었지만, 그녀의 마음은 그 아픔에 맞서 싸우고 있었다.En: Her mouth was burning, but her heart was fighting against the pain.Ko: 결국 그녀는 힘겹게 그릇을 비웠고, 그녀의 노력은 이 짧은 이야기의 공평한 결론을 만들었다.En: In the end, she struggled to finish the bowl, and her effort brought a fair conclusion to this short story.Ko: 식당은 그녀의 기본적인 용기에 경의를 표했고, 그녀의 미소는 그 아픔을 이기는 승리의 토큰이었다.En: The restaurant showed respect for her basic courage, and her smile was a token of victory over the pain.Ko: 그것은 그녀가 어떤 상황에서도 절망하지 않고, 용기를 가지고 끝까지 직면하는 것을 알려주었다.En: It showed that she would not despair in any situation and would courageously face it till the end. Vocabulary Words:Tears: 눈물Bibimbap: 비빔밥Cozy: 아늑한Courtyard: 마당Anticipation: 기대Taste: 맛Beauty: 아름다움Traditional: 전통적인Cuisine: 요리Memories: 기억Atmosphere: 분위기Paper lanterns: 종이 등Walls: 벽Cobblestones: 조약돌Scenery: 경치Mistake: 실수Dinner: 저녁식사Julienned vegetables: 파채Cabbage kimchi: 배추김치Egg: 계란Beef: 쇠고기Chili paste: 고추장Inedible: 먹을 수 없는Numb: 멍들다Spicy: 매운Fight against: 맞서다Conclusion: 결론Respect: 경의Victory: 승리Despair: 절망

Joining us around the table in this episode is Young Cho, COO and executive chef of Simple Food Group. Young is a Korean-American chef, entrepreneur, father, and firefighter. Young shares with us his memories of receiving love through food with his grandmother, ancestral rituals with food, forging sustainable relationships with local food growers in his role as a chef, and so much more. *This episode of the Mango & Gnocchi podcast was edited and co-produced by Rachael Sanya.If you haven't already, go ahead and subscribe to the podcast and sign up for our newsletter at www.wearemarigolde.com so you can be the first to know when new episodes drop.

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Fluent Fiction - Korean: The Chaotic Battle of Bibimbap: A Variety Show Disaster Find the full episode transcript, vocabulary words, and more:fluentfiction.org/the-chaotic-battle-of-bibimbap-a-variety-show-disaster Story Transcript:Ko: 서울의 화려한 네온 사이, 모두가 부푼 기대감으로 SBS의 대형 스튜디오로 향했습니다. 한 마디로, 민지, 서준, 지훈 - 그들은 '우리가 누구인가'라는 대한민국의 가장 인기 있는 버라이어티 쇼에 참석하기 위해 불렀습니다.En: Amidst the dazzling neon lights of Seoul, everyone made their way to the grand SBS studio with eager anticipation. In a nutshell, Minji, Seojun, and Jihun were invited to attend the most popular variety show in South Korea, called "Who Are We?".Ko: 그들이 스튜디오에 도착하자, 공기가 거세게 몸을 쓸고 지나갔습니다. 때때로 가냘픈 웃음 소리가 코너를 돌아 울렸습니다. 붉은 계단을 올라가는 동안, 무거운 분위기가 그들의 흥분을 더욱 증폭시켰습니다.En: As they arrived at the studio, the air buzzed with excitement. Occasionally, laughter could be heard echoing from around the corners. Climbing the red staircase, the heavy atmosphere amplified their excitement even more.Ko: 그들이 무대에 올라왔을 때, 쇼의 주인공인 김순옥 PD가 그들을 환영했습니다. 그녀는 붉은 머리와 거친 목소리로 유명했는데, 그녀의 농담은 겉으로만 보면 잔혹할 정도로 재미 있었습니다.En: When they stepped on stage, they were greeted by the show's host, PD Kim Sun-ok. She was famous for her red hair and rough voice, and her jokes were cruelly funny on the surface.Ko: 그러자 서둘러 게임을 시작했고,그것은 국밥 요리 대결이었습니다. 분위기는 긴장감으로 가득차 있었고, 민지, 서준, 지훈은 내노라하는 야채를 가지를 찢어버리는 것에 집중하고 있었습니다.En: Without wasting any time, the game began, and it was a competition to make bibimbap, a Korean mixed rice dish. The tension in the air was palpable as Minji, Seojun, and Jihun focused on tearing the vegetables with determination.Ko: 탕수육의 통통한 느낌, 김치의 새콤한 향기, 소고기의 따뜻한 육즙이 서울 본 오디토리움 공기를 가득 채웠습니다. 모두가 열심히 음식을 만들며, 그 중 만일 실패하면 철저히 욕을 먹을 것이라는 공포 속에서 대회는 진행되었습니다.En: The tantalizing scent of crispy pork, the tangy aroma of kimchi, and the warm juices of the beef filled the air of the Seoul main auditorium. As everyone diligently prepared their food, a fear crept in that if they failed, they would face thorough ridicule.Ko: 그러던 중, 무언가 잘못되었습니다. 서준이 잔상 양념장에 손가락을 넣었을 때, 그것은 먹지 말아야 하는 것이었다. 하지만 그는 이미 그것을 입에 넣었다. 그의 얼굴이 어둡게 변했습니다. 그는 소리치며 음식을 툭 툭 치고, 갑자기 음식 싸움이 시작되었습니다.En: But then, something went wrong. When Seojun dipped his finger into the residual marinade, it turned out that it was not meant to be eaten. However, he had already put it in his mouth. His face darkened. He spat out the food and suddenly, a food fight erupted.Ko: 김순옥 PD는 놀라며 뒤로 물러났습니다. 하지만 민지, 서준, 지훈은 더욱 더 거칠게 음식 싸움을 벌였습니다. 급기야 그들은 국밥 버킷을 들고 김순옥 PD 쪽으로 향했습니다.En: PD Kim Sun-ok stepped back in surprise. But Minji, Seojun, and Jihun engaged in an even more fierce food fight. Eventually, they approached PD Kim Sun-ok with their bibimbap buckets in hand.Ko: 서울의 뜨거운 밤, 관중은 뜨거운 웃음과 함께 이 엉망진창을 보았습니다. 결국, 많은 사람들이 이 버라이어티 쇼를 계속 보겠노라 약속했습니다.En: On that hot night in Seoul, the audience witnessed this chaotic scene with laughter. In the end, many promised to continue watching this variety show.Ko: 이렇게 그들의 버라이어티 쇼 참가는 잔잔한 화재로 끝이 났습니다. 민지, 서준, 지훈은 기쁨과 시련, 그리고 인생에서 가장 중요한 교훈을 얻었습니다. 그것은 바로, 음식 싸움이 결코 결과를 좋게 만들지 않는다는 것이었습니다. 이제 그들은 그것을 깨달았고, 다음 번에는 더 나은 선택을 할 것이라 확신하였습니다. 그렇게 그들의 서울에서의 모험은 만족스러운 결말을 맞이하였습니다.En: Thus, their participation in the variety show ended in a small disaster. Minji, Seojun, and Jihun experienced joy, hardship, and the most important lesson in life. It was that food fights never lead to positive outcomes. Now, they had realized it and were confident that they would make better choices next time. So, their adventure in Seoul had a satisfying ending. Vocabulary Words:Title: 제목Secret: 비밀Battle: 전쟁Variety Show: 버라이어티 쇼Amidst: 사이Neon lights: 네온 사이Seoul: 서울Grand: 대형Studio: 스튜디오Eager anticipation: 부푼 기대감Invited: 참석하기 위해 불렀습니다Popular: 인기 있는Attend: 참석Air: 공기Excitement: 흥분Laughter: 웃음Corners: 코너Staircase: 계단Atmosphere: 분위기Host: 주인공PD: PDHair: 머리Voice: 목소리Jokes: 농담Funny: 재미Wasting: 서둘러Game: 게임Competition: 대결Tension: 긴장감Palpable: 가득차 있었고Vegetables: 야채Determined: 집중하고 있었습니다

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. If you would like to join me and Kelley at Rancho La Puerta please4 email Help@ChefAJ.com to be put on the waiting list. Plant Based Kitchenista www.plantbasedkitchen.com Email: kelley@plantbasedkitchen.com Kelley Williamson is a Plant Based Chef and a Certified Food for Life Instructor through Physicians Committee for Responsible Medicine (PCRM) specializing in low fat plant based (vegan) cooking under the name Plant Based Kitchen. Kelley focuses on facilitating cooking classes, offering personal chef services and sharing food information, recipes and ideas through all of the classes that she teaches. https://www.meetup.com/Denver-Healthy-Plant-Based-Cooking-Classes/ YouTube: https://www.youtube.com/channel/UCJE8ZL6Yr1tpVaZL-v2uxIw - Plant Based Kitchenista Plant Based Kitchenista www.plantbasedkitchen.com Email: kelley@plantbasedkitchen.com BimBimBap Bowl (makes 3 to 4 Servings) Ingredients 1 red bell pepper, thinly sliced 1 small zucchini, long, thin slices 1 yellow squash, round thin slices 1 red onion, thinly sliced 8 ounces mushrooms, thinly sliced 1 ear of corn, grilled and then sliced from the cob 2 tablespoons vegetable broth, divided Sea salt and black pepper to taste 4 cups brown rice, cooked 1/3 cup of vegan kimchi 1 tomato, sliced 1 scallion, thinly sliced 3 to 4 radishes, thinly sliced Sauce: 4 tablespoons gochujang 1 tablespoon date paste 1 tablespoon rice vinegar 1 to 2 tablespoons water Directions: Heat a grill pan over medium-high heat. Toss the pepper, zucchini, red onion, and corn in vegetable broth and then sprinkle with sea salt and black pepper (optional). Grill, flipping from time to time, until soft and with grill marks. After the corn has cooled, slices the corn off the cob and set aside. Divide the warm rice between 4 bowls and top with the grilled veggies (make it pretty), kimchi, tomatoes, green onions, and sesame seeds. Serve with the sauce. Spicy Sriracha Green Beans (Makes 3 to 4 servings) Ingredients: 1-pound green beans, washed + trimmed Sauce 2 tablespoons low sodium soy sauce (gluten-free or regular) 2 tablespoons sweet chili sauce 1 tablespoon Sriracha plus extra to taste 1 teaspoon minced garlic 1-2 teaspoons toasted sesame seeds (optional) Vegetable broth, as needed. Directions: Fill a large pan with 1 inch of water and bring to a boil. Add green beans and blanch for 3 minutes. While the green beans cook, fill a large bowl with ice water and set aside. Next whisk together your sauce by combining soy sauce, sweet chili sauce and Sriracha. Drain your green beans and then add them to an ice water bath to halt the cooking process, then drain once cool. This takes about a minute. Reduce burner to medium heat and sauté minced garlic and a tablespoon of the vegetable broth for 30 seconds, or until fragrant and simmering, then return your green beans to the pan. Mix well to coat the green beans with the garlic. Add your sauce ingredients and allow to simmer for a couple minutes, uncovered, to thicken the sauce. One desired tenderness is reached they're ready to eat!

Kang MinGoo is chef and owner of the two Michelin-star restaurant Mingles in Seoul, South Korea. Mingles aims to reinterpret Korean cuisine by serving creative dishes with seasonal local ingredients. In this video, Chef MinGoo prepares a dessert inspired by bibimbap. He makes ice cream made from glutinous rice pudding, garnished with fresh herbs, sesame oil and soy sauce. Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

Bibimbap is one of the best known Korean dishes. The name of the dish means “mixed cooked rice” and features crisped rice topped with colorful seasoned vegetables, Korean marinated beef, an egg, and a dollop of gochujang. In this vegetarian version, we make grilled mushroom bibimbap! This bibimbap is as beautiful as it is delicious, and is packed with flavor, color and texture. Get the Grilled Mushroom Bibimbap recipe here!

Qui aurait cru il y a 37 ans qu'un ptit bonhomme né à Séoul finirait par animer un podcast sur la nourriture depuis son salon parisien bien des années plus tard ? Pas nous en tout cas ! Croyez en vos rêves ! Tout ça pour dire que l'émission de ce mois est consacrée à la Corée. Dans cet épisode, nous parlons de fleurs thaïlandaises, de produits charcutiers américains et d'invasions mogoles, de voitures automatiques et de théorie du ruissellement nord-coréenne, de géopolitique (parce qu'on ne peut pas s'en empêcher) et de K-drama, de crevettes fermentées et de gel hydroalcoolique aromatisé, de la ville de Tours et celle de Pyongyang, de la chaîne franco-allemande Arte et de la plateforme de streaming Netflix, d'artillerie et enfin de marchands portugais. La Grosse Bouffe est un podcast dédié au manger et au boire. Les nouveaux épisodes sortent tous les 21 du mois. Retrouvez La Grosse Bouffe sur Ausha, Apple Podcast et toutes les autres plateformes de téléchargement de podcasts. Vous pouvez également nous suivre et glisser en DM sur Twitter à @la_grossebouffe, et nous écrire à lagrossebouffepodcast@gmail.com.   

Seoul als hipste Metropole weltweit, die Insel Jeju als das Hawaii Nordostasiens, hochmoderne Ideen neben Jahrtausende alten Tempeln, die Grenzregion zu Nordkorea als bizarrer Schauplatz der Weltpolitik - all das haben wir für euch besucht in einem Land, das gerade die Welt erobert. Auch mit seinem Essen: Kimchi, Bulgogi, Bibimbap und unendlich gesundes Temple Food. Oder mit seiner Popkultur: die erfolgreichste Serie der letzten Jahre („Squid Game), der Oscar-Gewinner-Film „Parasite“, der Stadtteil Gangnam (ihr erinnert euch an dieses eine Lied…) oder K-Pop-Bands wie BTS. Allein Seoul hat so viele Facetten, dass unser Reise-Herz durchgehend frohlockte. An jeder Ecke warten neue, innovative Geschäfts-, Kulinarik- und Lebens-Ideen, während nur Meter entfernt - auf einem riesigen Tempel-Areal vor Bergketten - hochtraditionelle Zeremonien gefeiert werden. Südkorea hat alles. Auf relativ kleinem Raum und: Es ist leicht zu bereisen. Kommt mit! Unser Werbe-Partner bei dieser Folge: Das Hotel „Ling Bao“ - eines von drei Erlebnis-Hotels im Phantasialand! Das 4Sterne Superior Hotel begeistert durch seine atemberaubende asiatische Architektur. Ein Erlebnis für alle Sinne - im tropischen Garten, im Outdoor- und Indoor-Pool, im Wellness-Refugium oder in den asiatischen Restaurants und Bars. https://www.phantasialand.de/de/erlebnishotels/hotel-ling-bao/

Verschiedene Gemüse, gebratenes Fleisch, weißer Reis, Ei und die typische Bibimbap-Sauce ergeben ein traditionelles Gericht aus Korea. Von Emma Jansen.

Fluent Fiction - Korean: Deliciously Transformed: Kim's Bibimbap Journey Find the full episode transcript, vocabulary words, and more:fluentfiction.org/deliciously-transformed-kims-bibimbap-journey Story Transcript:Ko: 김은 한식당에 가서 비빔밥 한 그릇을 시켰습니다.En: Kim went to a Korean restaurant and ordered a bowl of bibimbap.Ko: 음식이 나오자 그녀는 비빔밥 위에 있는 계란을 깨뜨리고 고추장을 조금 더 추가했습니다.En: When the food was served, she cracked an egg on top of the bibimbap and added a bit more gochujang.Ko: 그러나 김은 한 입을 먹자마자 얼굴을 찡그렸습니다.En: However, as soon as Kim took a bite, he frowned.Ko: 이건 무슨 일인가요?En: What is this?Ko: 그녀는 비빔밥이 더욱 맛있어 보였지만, 실제로 입 안에서는 그저 턱받이와 같은 맛이 났습니다.En: She thought the bibimbap tasted better, but actually tasted like bib in her mouth.Ko: 김은 화를 내며 나가려 하던 차에 비빔밥 장인이 다가와 그녀의 비빔밥을 고쳤습니다.En: Kim was about to leave in anger when a bibimbap master came over and fixed her bibimbap.Ko: 맛있게 수정된 비빔밥을 먹자, 김은 더이상 비빔밥이 턱받이와 같은 맛이 아님을 깨달았습니다.En: After eating the delicious modified bibimbap, Kim realized that bibimbap no longer tasted like bib.Ko: 그리고 그녀는 기분 좋게 식당을 나왔습니다.En: And she left the restaurant in a good mood.Ko: 김은 비빔밥에 관심이 없었지만, 장인의 열정과 그의 무서운 솜씨에 감동했습니다.En: Kim wasn't interested in bibimbap, but was moved by the craftsman's passion and his fearless skills. Vocabulary Words:Kim: 김Korean restaurant: 한식당Bibimbap: 비빔밥Egg: 계란Gochujang: 고추장Frown: 찡그리다Taste: 맛Bib: 턱받이Anger: 화Master: 장인Fix: 고치다Delicious: 맛있는Modified: 수정된Realize: 깨달다Leave: 나가다Good mood: 기분 좋게Craftsman: 장인Passion: 열정Fearless: 무서운Skills: 솜씨Interested: 관심이 있다Moved: 감동받은As soon as: ~하자마자Served: 나오다Added: 추가하다Take a bite: 한 입 먹다No longer: 더 이상 ~가 아닌

Es ist die ganz große Liebe! Jörg Thadeusz ist so in love mit dem Spaghettieis-Dessert, dass er keinen anderen Nachtisch mehr zulässt. Wenn Gäste zum Essen kommen, wird zum Menü-Finale Spaghettieis-Dessert aufgetischt. Absolut verständlich, denn es schmeckt wirklich fantastisch. Aber jetzt bekommt es ernsthafte Konkurrenz. Katharina te Uhle hatte versprochen, ein neues Dessert für Jörg zu kreieren. Und das feiert heute Premiere. Allein der Name müsste dafür sorgen, dass Jörg das Spaghettieis-Dessert links liegen lässt und sich liebevoll dem neuen Nachtisch zuwendet. Was es geworden ist und ob es wirklich begeistern kann, hört ihr in der neuen Folge von Hoffentlich schmeckt's – der unvollkommene Kochcast mit Jörg Thadeusz und Katharina te Uhle“. Überall da, wo es Podcasts gibt.

Um botequim à moda coreana, tem como estrela principal do cardápio o Mandu (pastéis feitos no vapor). Além deste prato, Patrícia Ferraz destaca o Bibimbap e o Bulgogi.See omnystudio.com/listener for privacy information.

In this episode, we'll introduce young listeners to a mouth-watering Korean dish called Bibimbap. Bibimbap is a delicious rice bowl dish that is popular in Korean cuisine and is loved by people all over the world. We'll start by explaining the history and origin of Bibimbap, and how it has become a popular and important part of Korean food culture. We'll then dive into the ingredients used to make Bibimbap, such as rice, vegetables, meat, egg, and hot pepper paste, and explain how each ingredient contributes to the flavor and texture of the dish. We'll also discuss the importance of trying new foods and exploring different cultures through food. We'll encourage our young listeners to be open-minded and adventurous when it comes to trying new foods, and to embrace the rich and diverse food cultures around the world. By the end of the episode, young listeners will have a better understanding of the delicious and healthy Korean dish of Bibimbap. They'll have learned about the history, ingredients, and cultural significance of this amazing dish, and will be inspired to try making Bibimbap at home with their families. So come along with us on this exciting culinary adventure and let's discover Bibimbap together! For comments and feedback: http://culturekidspodcast.comFollow us on Instagram: @culturekidspodcastEmail us: culturekidspodcast@gmail.comLike us on Facebook: https://www.facebook.com/culturekidspodcast YouTube: https://www.youtube.com/channel/UCGFuV6-GMP4eEEPpNKFP4ug

Från Linköping till Seoul Johanna Hillgren, förskollärare och pedagogista*, bor sedan 2021 tillsammans med man och barn i Seoul, Sydkoreas huvudstad, en tätbefolkad metropol med ca 10 miljoner invånare.  I det här avsnittet får vi lära oss mer om landet Sydkorea, dess kultur med K-pop, Kimchi, Bibimbap (recept finns nedan), äta levande bläckfisk (!) med mera. Kanske kommer du ihåg poplåten, “Gangnam Style”? Vi tar reda på vad den egentligen handlar om.  Hur är det att vara “utlänning” i ett nytt land? Johanna berättar hur flytten har givit henne en större förståelse för hur det är att tillhöra men ändå inte riktigt tillhöra en land.  Den lokala SWEA-avdelningen har blivit viktig för henne. Hon har engagerat sig som sekreterare och webbansvarig i SWEA Seoul och via SWEA har Johanna fått nya vänner, som ger stöd och råd om livet i Sydkorea.  @seasons_in_seoul är Johannas populära Instagram-konto som hon driver sedan flytten. Här får vi hänga med på äventyr i mångmiljonstaden och Sydkorea. Johanna har stor aptit på nya äventyr och missar inga nya marknader eller sevärdheter. Spana in och följ! Visste du förresten att gränsen upp mot Nordkorea är världens mest bevakade? Johanna berättar om när hon och familjen åkte dit för att turista. Och hur ser Sydkoreanerna egentligen på avhoppare från den totalitära regimen i norr?  Självklart avslutar vi med fler turisttips och Johannas livsmotto: Vänta inte för länge, fånga dagen, gör det du vill nu.    Recept Bibimbap: https://www.ica.se/recept/bibimbap-727370/ Följ Johanna på instagram: https://www.instagram.com/seasons_in_seoul/ SWEA Seoul: https://seoul.swea.org/ SWEA Seoul på Instagram: https://www.instagram.com/sweaseoul/   *Pedagogistas huvudsakliga arbetsuppgift är att ge pedagogisk handledning och kontinuerligt stöd åt personal på skolor och förskolor. https://www.framtid.se/yrke/pedagogista  

Jeder Mensch hat besondere Vorlieben, was die Ernährung angeht. Am liebsten würden wir immer nur das essen und trinken, was wir am liebsten mögen, doch jeden Tag Schokolade und Cola, wie in meinem Fall, wäre ganz sicher nicht gesund (ich habe es ausprobiert). Und in der Regel auch nicht bezahlbar. So greifen wir im Alltag meist auf erschwingliche Lebensmittel zurück und heben uns die besonderen Leckereien für besondere Gelegenheiten auf. Das gilt auch für die bekanntesten und beliebtesten koreanischen Gerichte wie Ramyeon, Kimbap, Bibimbap, Bulgogi, Grillhähnchen, Hühnereintopf (Samgyetang), Schweinebauchfleisch-BBQ (Samgyeopsal), roher Fisch, Eisnudeln (Naengmyeon), Schwarze-Soße-Nudeln (Jjajangmyeon), Schnitzel-Streifen (Donkkas) oder Reiskuchen (Tteok). Wie ernähren sich Koreaner und Koreanerinnen aber tatsächlich alltäglich?

In this episode, I am joined by John LoScalzo, owner and chef of LoKo Cuisine.LoKo Cuisine is best known for their pop-up meals in collaboration with the Tampa Bay area's craft breweries, called "Eggs & Kegs." On scheduled Sunday mornings, John and his wife Stephanie Kojima are hard at work cooking inspired meals for the culinarily curious (and hungry) food and beer enthusiasts.And LoKo's meals always have a food, beer, or cultural "twist." Whether it's a meal themed after the flavors of Cigar City's Jai Alai IPA, or New England IPA with New England Surf & Turf, or his latest inspiration Bibimbap & Hip Hop, John always finds a creative theme for his meals. In our interview, John talks about how LoKo Cusine got started, his inspiration for LoKo's pop-up meals, and his thoughts on beer and food pairing.In this episode, you will again hear a segment I am calling “The Six Pack.” These are six questions to conclude the episode, all related to the beer industry and what the guest has learned in the industry. The “six pack” gives a little more information about Joe and his beer beliefs.You can listen to the podcast here, or on your favorite podcast platform. Remember to subscribe or follow so you don't miss an episode!Thanks for joining us in the journey of the BeerWise Podcast, hosted by Mark DeNote – editor of Florida Beer News.If you like the podcast, please tell someone. If you have constructive feedback or a guest you'd like to hear on the show, please email mark@floridabeernews.com or follow the “Contact Us” link on FloridaBeerNews.com.For more info about BeerWise, follow Florida Beer News on Facebook, Twitter, and/or Instagram.

Pour cet épisode estival, on reçoit Olivier ! Olivier est parti en Corée, tel un héros de shônen pour apprendre à cuisiner le meilleur bibimbap. Il a ouvert un restaurant fusion appelé la "bibimerie", et... mais c'est quoi un bibimbap ? C'était comment, la cuisine en Corée ? Est-ce qu'on a enfin trouvé un amateur de piment sur le podcast ? Pour tout savoir et avoir la dalle, c'est le moment d'écouter cette interview, et pour les parisiens, d'avoir une nouvelle adresse dans son carnet ~  Vous pouvez retrouver Olivier par ici (avec les photos de son périple coréen) : https://www.instagram.com/katataw/ Le compte instagram de la bibimerie : https://www.instagram.com/labibimerie/ Petit bonus pour les anglophones, la recette du bibimbap par la grande Maangchi : https://www.youtube.com/watch?v=6QQ67F8y2b8 Le montage et tout le travail de post-production a été réalisé par Horine, qui a permis à l'épisode de sortir.  Le twitter d'Horine : https://twitter.com/RomHorine  Pour retrouver son travail de conteur, ses fictions audio, c'est par ici : https://aylion.fr/ Comme d'hab', à l'animation vous retrouvez Alex.  Cet épisode et le podcast Geon Bae sont produits par le label Podcut  Pour retrouver les copains de Podcut et leurs super podcasts, c'est juste ici : https://podcut.studio/ Le patreon du label est, quant à lui, juste là : https://www.patreon.com/podcut Générique : The first love  Très bonne écoute, on se retrouve au mois d'août ! 

Six episodes in and we have another treat for you Just Shut Uppers! A bunch of firsts for the podcast! Our very first foreign film! And by foreign we mean non-American, non-Canadian, non-British, basically non-English, non-Tagalog, subtitled film. The 2001, Dan Villegas-recommended South Korean hit, My Sassy Girl! Join D'Gang as they discuss grand gestures as professions of love, obsolete e-mail addresses, and whether beautiful, violent women are worth loving (spoiler alert: it depends). Anyeonghaseyo! Saranghae! Bibimbap!

For a written version of this podcast, including show notes and photos, click here.  Videos Mentioned in This Episode: My First Vegan Kimchi Why I Went Vegan Announcements: My Recent Podcast with The Kimchi Kids My Interview in Veg News A few of my posts from this week: Rice Paper Butterflies My Creator Story Related Links: Learn More about the Korean Vegan Meal Planner The Korean Vegan Cookbook My Amazon Storefront Ask Joanne

Hoi We hebben niet altijd alles in huis. Dat geeft niet, want ik hou van improviseren! Please like & abonneer mijn YouTube voor simpele dingetjes❣️ Zet mij aan terwijl je zelf bezig bent met je eigen dingetjes. Koken, schoonmaken, even zitten en bijkomen, onderweg, tijdens het eten, huiswerk maken, werken. Gedachtes stoppen niet. Ik maak geen recepten / tutorials. Het is andersom, ik film gewoon wat ik doe en ik vertel wat in mij opkomt. Sommigen vinden mijn videos rustgevend en worden er blij van.

Bientôt à Table! La folie du bibimbap. Les cuisine des currys et masalas. Crush du jour: le Domaine des mille vignes et Valérie Guerin!

Freelance art writer (often for the New York Times) and past guest royalty Andrew Russeth talks about: Why he moved to Seoul, South Korea, where he's expanded his freelance writing opportunities; a book on Chris Burden's unrealized sculpture projects, which he wrote about for the New York Times- the book includes a one-stop pneumatic subway under the Gagosian gallery; artists using assistants, and the optics that go along with the various levels of production that certain artists employ, for us as viewers of their work; the art scene(s) and community in greater Seoul, which has a metropolitan population of 25 million, nearly half that of the whole country of South Korea; the vast artist-run gallery scene in Seoul; how some of the trends in Korean contemporary art overlap with international contemporary art, including airbrushed figuration, humor, and meme culture; and last but not least, Andrew holds forth on South Korea's incredible food and drink culture (including Bibimbap and soju), which has been heaven for him.

Quelques petites nouvelles parce que ça faisait trop longtemps ! 

Wir unterhalten uns über Onkel Seokjin's glitzernden Zeigefinger, warum V trotz aktualisierter Playlist zwei BTS-Konzerte hinterher hängt, weshalb Jimin den neuen Weiterbildungskurs von Hobi an der Abendschule absolvieren wird und was Jungkook's neu erlerntes Tatamic-Face mit Fahrrädern, Frühlingszwiebeln, Vokabeltests, Körperölen und Bibimbap aus einer vergoldeten Schüssel zu tun hat. Außerdem klären wir warum Captain Namjoon einen Trading-Account auf Instagram eröffnen wird, weshalb Suga literally die Lösung für jedes Datingproblem ist, was tteokchi's Infosammlung mit wachsenden Pflanzen zu tun hat und wieso mincho eine Tomate mit Frühlingsgefühlen ist. Eggplants, zeigt Ihr uns eure Katze? Party, Party, Yeah im Bumbs-Bock-Ducking-Podcast wünschen euch mincho und tteokchi. Die einundfünfzigste Episode des  most.worst.BTS.podcast! #vonarmyfürarmy #BTS #btspodcast #RM #Jin #SUGA #jhope #jimin #V #Jungkook #ARMY #kdrama #netflix #spotify #runBTS #pokemon #vlive #hungergames #btr#bigtimerush #txt  #daechwita #butter #permissiontodance #springday

A tough, tough Saturday crossword by Kameron Austin Collins. Saturday's are traditionally the toughest crossword of the week, and Kameron barely holds back. For example ... 28D, Majors, say, BRASS,  50A, Gets tight, TENSES, and 31D, One way to put on a coat, PAINTGUN, are just a sampling of what's in store. For the complete blow-by-blow, along with the announcement of this week's JAMCOTWA (Jean And Mike Crossword Of The Week Award), hit the big ol' Subscribe (and/or Download) button and enjoy!

Jeonju, a major south-west city in South Korea, is the home to the country's best bibimbap, the national dish of rice with an array of toppings, often including a raw egg. - 떡국과 더불어 비빔밥도 한국인들의 전통적 설음식이다.  비빔밥은 왜 설음식이 된 것인지 전주비빔밥의 전통과 진미를 통해 이를 살펴본다.

A decidedly vocabulary-stretching Friday crossword, with a dollop of food and pop culture references to  amp up the difficulty level. We loved it -- giving it an enthusiastic 5 squares on the JAMCR scale. Besides that, it's Fun Fact Friday, so hit the ol' download button, followed by the ol' play button, and enjoy our dr'oll commentary on today's puzzle.

Lukas Volger is the author of five -- that's right, FIVE -- cookbooks, including Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals and Start Simple: Eleven Everyday Ingredients for Countless Weeknight Meals. He's also the co-founder of the influential queer magazine Jarry, which won a James Beard award in 2016 for John Birdsall's essay, Straight-Up Passing. In today's session, Lukas talks about the diet he's currently on, how he approaches recipe-writing, the kind of food that he ate growing up, his mother's love of recipes (which she kept in a folder), and whether or not that had anything to do with him starting a food magazine. We also cover his pandemic wedding, working at a bakery with a flexible muffin batter, his love for Laurie Colwin, and which songs he likes to sing at karaoke. See acast.com/privacy for privacy and opt-out information.

In this episode, Stephanie tells us the real story of a fake Picasso,  Elmyr de Hory and Karen picks a real "winner", lottery scammer Eddie Tipton. Neither of these scammers have anything to do with Bibimbap or Debbie. We don't know who Debbie is. Any similarity to any Debbies real or fictional is unintentional.Cubism!16.5 million dollars!Turkeys playing craps with their little drumsticks!Things to help this episode make sense: Elmyr de HoryElmyr de Hory's Self PortraitPablo Picasso 'The Forger's Apprentice - Life with the Most Notorious Artist' By Mark ForgyRead all about Eddie Tipton! Watch the surveillance video!Bigfoot!Here are all the podcasts we mentioned!Small Town DicksIt's a Conspiracy! (APN member)That's A Thing? (APN member)Putting it Together (APN member)The Bad Gays PodcastSwindledThe Breakfast Dish (APN member hosted by Karen and her son Griffin Cork)Bridging the Gap Between Generations Who Assume Things About Each other! (another APN  member hosted by Stephanie and Karen)True Crime in the 50sFraudcastSCAMTIME is a brand new proud member of the Alberta Podcast Network. Locally grown, community supported. This episode of SCAMTIME is sponsored by The  Edmonton Community Foundation and Rumi.SCAMTIME Jingle: Paul Morgan-Donaldhttps://paulmorgandonald.com/SCAMTIME Art: Stephanie WolfeFind us on Twitter @scamtimeFind us on Instagram @fraud.broadsemail us at   thebroadgap@gmail.com

Hallo und herzlich willkommen bei der Einführungsfolge von Overseas Korean! Vielleicht habt ihr euch mal gefragt, wie dieser südkoreanische Automobilhersteller, der sich Hyundai schreibt, nun eigentlich richtig ausgesprochen wird oder von mir aus auch der Elektronikkonzern. Womöglich habt ihr auf der Speisekarte eines Restaurants mal "Kimchi" entdeckt und euch gefragt, aus welchem Land dies eigentlich stammt oder auch Bibimbap. Oder ihr habt einfach Interesse daran, etwas über eine andere Kultur zu erfahren. Sollte eine der genannten Optionen oder auch mehrere auf euch zutreffen, dann ist das ein gutes Indiz dafür, dass ihr hier richtig seid. Dieser Podcast dürfte interessant für diejenigen sein, die offen dafür sind mehr über Südkorea zu erfahren. Wenn ihr die Transkription der Folge lesen möchtet, schaut gerne auf: https://overseaskorean.com vorbei! :)

This is Katana. She's got my back. She can cut all of you in half with one sword stroke, just like mowing the lawn. I would advise not getting killed by her. Her sword traps the souls of its victims.   A Lot of Bibimbap (0:00) Suicide Squad and The Suicide Squad (2:50) 2016's Suicide Squad (9:09) Walking In The Night (16:43) Valerian and Do What You Want (23:20) Tim, Executive at WB and Harley Quinn (31:51) Theeee Suicide Squad (37:17) Lenses and Cinema tographo (41:42) Official Comparison of the Characters (47:52) The DCEU's Legs (1:13:29) In Comparing and Ending (1:20:21) Phil's homemade Bibimbap (link)

Mối quan hệ Hàn - Trung đã trở nên căng thẳng hơn trong nửa đầu năm 2021 do những tranh chấp liên quan tới ẩm thực và văn hóa. Mâu thuẫn được thổi bùng lên khi một bộ phim nổi tiếng của Hàn quảng cáo món bibimbap “made in China”, hay câu chuyện “nhận vơ” kim chi là món ăn truyền thống của Trung Quốc chứ không phải của Hàn Quốc.  Cùng với những mâu thuẫn khác âm ỉ từ lâu, câu chuyện "nhận vơ" này đã dẫn đến hệ quả là dự án xây một khu phố Hoa mới tại Hàn Quốc đã bị hủy ngay sau đó. Bibimbap (비빔밥) “made in China” gây tranh cãi trên sóng truyền hình Hàn Quốc Trong tập 8 của bộ phim truyền hình Vincenzo của đài tvN, cảnh nhân vật nữ chính Hong Cha Young (do Jeon Jeo Bin thủ vai) đưa cho nam chính Vincenzo (do Song Joong Ki thủ vai) món cơm trộn (bibimbap) đóng hộp do một thương hiệu Trung Quốc sản xuất đã gây lên làn sóng bất bình trên mạng xã hội. Cụ thể, trong phân cảnh phim, nhân vật nữ nói rằng đây là “món ăn ngon miệng” và camera đã chiếu thẳng vào dòng chữ bibimbap được viết bằng tiếng Trung Quốc. Bibimbap vốn được biết đến là một món ăn truyền thống lâu đời của Hàn Quốc. Chính vì vậy khi món ăn này lên sóng dưới mác “made in China” trong một bộ phim với sự góp mặt của những tên tuổi nổi tiếng khắp châu Á này đã gây nên một sự phẫn nộ trong cộng đồng mạng Hàn Quốc. Sản phẩm quảng cáo trong phim là món cơm trộn được tiêu thụ ở Trung Quốc và do thương hiệu Zihaiguo của Trung Quốc hợp tác với Viện Vệ sinh Hàn Quốc sản xuất. Sự việc kéo theo một làn sóng phản đối của người dân Hàn Quốc với các sản phẩm thực phẩm được sản xuất tại Trung Quốc. Một người xem phim trực tuyến bình luận : “Sao lại sử dụng bibimbap do Trung Quốc sản xuất ? Rồi người Trung sẽ nói rằng bibimbap là một món ăn của Trung Quốc cho xem”. Một người xem khác viết : “Nếu chỉ vì muốn kiếm tiền mà nhận quảng cáo cho những công ty Trung Quốc, thì người nước ngoài khi xem phim không phải sẽ nghĩ rằng bibimbap là món ăn của Trung Quốc sao ? Đây là một vấn đề nghiêm trọng. Tôi biết tiền là quan trọng nhưng sự việc này đang đi quá xa rồi”. Được RFI Tiếng Việt đặt câu hỏi, một phụ nữ Hàn Quốc (xin ẩn danh) cho biết cảm nhận : “Tôi đã xem bộ phim Vincenzo và thấy bibimbap do Trung Quốc sản xuất được quảng cáo. Mặc dù họ đã bỏ đoạn quảng cáo đó đi, nhưng tôi nghĩ rằng họ không thực sự hiểu cảm giác khó chịu của người xem khi thấy người Trung Quốc thể hiện rằng những món ăn đó như là của họ vậy. Tôi nghĩ sau sự việc này họ cần phải xem xét kỹ lưỡng trước khi nhận quảng cáo các sản phẩm của Trung Quốc trên truyền hình”. Đài tvN - đơn vị sản xuất phim - đã buộc phải hủy bỏ thỏa thuận cho những lần quảng cáo tiếp theo với phía công ty Trung Quốc sau khi nhận những chỉ trích nặng nề từ mọi phía. Diễn viên chính của bộ phim Song Joong Ki cũng đã phải lên tiếng xin lỗi ngay sau khi kết thúc bộ phim. Tranh chấp kim chi (김치) và các di sản văn hóa khác giữa hai nước Một lý do khác khiến sự việc này trở thành chủ đề được nhiều cộng đồng mạng quan tâm là vì trước đó đã nổ ra những tranh cãi khi Trung Quốc cho rằng có nhiều món ăn và văn hóa lâu đời của Hàn Quốc là di sản văn hóa của nước họ như món kim chi (김치) hay trang phục truyền thống Hanbok (한복). Chính Global Times (Hoàn Cầu Thời Báo) đã khơi mào tranh chấp về kim chi khi tuyên bố rằng Trung Quốc mới là nước thiết lập tiêu chuẩn quốc tế cho nền công nghiệp “rau muối”. Cơ quan ngôn luận bằng tiếng Anh của đảng Cộng Sản Trung Quốc còn cho rằng tên gọi “quốc gia kim chi” của Hàn Quốc chỉ là trên danh nghĩa. Trước đó, Youtuber nổi tiếng của Trung Quốc Lý Tử Thất (Li Ziqi) đăng video tự làm kim chi lên Youtube với hastag món kim chi là ẩm thực truyền thống của Trung Quốc. Việc này đã khiến cư dân mạng Hàn Quốc phẫn nộ, như lời bình của một người sử dụng mạng xã hội : “Tôi không có ý kiến gì về việc bạn làm món ăn này, nhưng ít nhất bạn nên viết kim chi là món ăn truyền thống của Hàn Quốc chứ ?” Sau đó, truyền thông Hàn Quốc lập tức vào cuộc phản đối tuyên bố của Hoàn Cầu Thời Báo, đồng thời cáo buộc nước láng giềng đang cố gắng biến kim chi - một món ăn truyền thống làm từ cải thảo của Hàn Quốc - trở thành món pao cai xuất xứ Trung Quốc. Như đổ thêm dầu vào lửa, ông Trương Quân (Zhang Jun), đại sứ Trung Quốc tại Liên Hiệp Quốc đăng video tự làm kim chi và gọi đó là món ăn của Trung Quốc. Ông cho rằng Hàn Quốc đang hoang tưởng và thiếu tự tin về vấn đề văn hóa. Người Hàn Quốc kiến nghị hủy bỏ dự án làng văn hóa Trung Quốc Vào năm 2019, tỉnh Gangwon của Hàn Quốc và Nhân Dân Nhật Báo (People's Daily Online) của Trung Quốc đã thỏa thuận ký kết dự án xây làng văn hóa Trung Quốc tại tỉnh này. Theo thỏa thuận, “Làng Trung Quốc” sẽ có diện tích khoảng 1,2 triệu mét vuông - lớn gấp 10 lần so với khu phố Hoa lớn nhất hiện nay ở Hàn Quốc là khu phố Hoa tại Incheon. Thống đốc tỉnh Gangwon, Choi Moon Soon, đã gọi dự án này là một phần của “Sáng kiến Một vành đai một con đường Văn hóa” tại lễ khởi công. Tuy nhiên, dự án đã làm dấy lên sự phẫn nộ mạnh mẽ trong cộng đồng người Hàn Quốc. Nhiều người Hàn Quốc tin rằng đảng Cộng Sản Trung Quốc đang thực hiện chủ nghĩa đế quốc văn hóa ở Hàn Quốc để mở rộng ảnh hưởng chính trị của Bắc Kinh. Ngày 29/03/2021, một bản kiến nghị đã được đăng ký trên trang web của chính phủ Hàn Quốc yêu cầu tỉnh Gangwon hủy bỏ dự án “Làng Trung Quốc” với lời lẽ gay gắt : “Tại sao chúng tôi phải đồng ý xây dựng một Trung Quốc thu nhỏ ở Hàn Quốc ? Chúng tôi không hiểu tại sao chúng tôi lại phải trải nghiệm văn hóa Trung Quốc trên chính mảnh đất của chúng tôi ? Chúng tôi kiên quyết phản đối”. Tính đến ngày 21/04/2021, bản kiến nghĩ đã nhận được 627.000 chữ ký. Đây là số chữ ký lớn nhất mà Nhà Xanh từng nhận được. Cuối cùng, vào ngày 29/04/2021, Kolon Global Corporation - công ty xây dựng chịu trách nhiệm cho dự án này - đã đưa ra một thông báo thông qua chính quyền Gangwon rằng họ sẽ đánh giá lại toàn diện dự án. Dự án ban đầu được lên kế hoạch hoàn thành vào năm 2022, sau đó đã bị tạm dừng. Khi được hỏi về các vấn đề xoay quanh mối quan hệ Hàn - Trung gần đây, anh Eun-Ki - một công dân Hàn Quốc cho biết : “Tôi không thích họ thực hiện các dự án hợp tác với Trung Quốc. Trên Youtube hay các phương tiện truyền thông khác, tôi nghe nói Trung Quốc khẳng định phần lớn văn hóa hoặc di sản của Hàn Quốc thực ra là của chính họ, như thể họ coi đó là điều hiển nhiên vậy. Những hành động đó chắc chắn là sai lầm và tôi hi vọng tất cả các sự kiện cần phải được truyền tải chính xác trên thế giới”. Trung Quốc với tư tưởng bành trướng đã, đang và sẽ luôn muốn đồng hóa và thay đổi các quốc gia láng giềng. Với phương châm biến những gì chưa có tranh chấp thành “tranh chấp”, những gì đang tranh chấp thành của mình, họ đã thay đổi văn hóa của các khu vực như Tây Tạng, Tân Cương và Nội Mông bằng tiền và quyền lực. Hàn Quốc nói riêng và các nước xung quanh Trung Quốc nói chung cần có một quan điểm vững vàng và lập trường đúng đắn đủ để giữ lại những gì thuộc về đất nước mình.

Viel Spaß bei ersten Einblicken in die koreanische Esskultur.

Przez żołądek do serc - ludzi i narodów! O gastrodyplomacji, marketingu za pomocą jedzenia i krajach, które wykreowały mody na swoją kuchnię. Tajlandia, Peru, wreszcie pachnąca (?) kimchi Korea Południowa. Do tego goście, którzy Azję znają w teorii i w praktyce! Więcej na www.zabawyjedzeniem.pl Możesz mnie wesprzeć na patronite.pl/zabawyjedzeniem

Diese Folge des Koreanischkurs-Podcasts sollte eigentlich eine Vokabelübung sein, aber während wir über koreanisches Essen sprachen, kamen wir vom Thema ab und sprachen hauptsächlich darüber, was koreanisches Essen ist und wie es schmeckt. Daher sprechen wir in dieser Folge des Koreanischkurs-Podcasts über koreanisches Essen und koreanische Kultur und nicht so sehr über die koreanische Sprache, obwohl wir die verschiedenen Gerichte dabei natürlich auch in den sprachlichen Kontext bringen. Wir hoffen, dass das Anhören dieser Folge euch genauso hungrig macht wie uns das Aufnehmen gemacht hat.

Let's learn useful Korean expression in English. Today's expression is 비빔밥 어떠세요? (How about some BIBIMBAP?)

Der Cube ist smooth, das Bibimbap schmeckt - diese Woche wird wild. Viel Spaß! Tipp der Woche: Gan 354 M Speed Cube: https://amzn.to/3udSXqT HeBe Music Selection (Spotify): https://sptfy.com/5ha6 HeBe Music Selection (YouTube): https://bit.ly/3qbSS56 Twitter: twitter.com/aHeBeproduction Instagram: instagram.com/aHeBeproduction

Peter's Instant Ramyun “Carbonara”Follow Counterjam on Spotify for more tracks from  CLARA, DANakaDAN, Omega60, and so many other wonderful Korean-American artists that we couldn't squeeze into this episode.From Food52's podcast network and hosted by MOFAD Founding Director and Pinterest Food Content Lead Peter J. Kim, Counterjam is out now! Subscribe so you don't miss a thing.

Peter's Instant Ramyun “Carbonara”Follow Counterjam on Spotify for more tracks from  CLARA, DANakaDAN, Omega60, and so many other wonderful Korean-American artists that we couldn't squeeze into this episode.From Food52's podcast network and hosted by MOFAD Founding Director and Pinterest Food Content Lead Peter Kim, Counterjam is out now! Subscribe so you don't miss a thing.

Happy 2021! Bibimbap is my new favorite dish! by Grubthusiast Grubcast

Und noch viel mehr über Pompööse Pferdehalfter, Burger-Bowls mit Bibimbap und Abrissbirnen im Nebenraum. Musik: Someone Else's Memories by Revolution Void licensed under a Creative Commons Attribution License.

Dans cette 8e case du calendrier de l’avent, on apprend qu’un euro, c’est le prix de notre survie dans le pays du feu alimentaire. Allez, à demain ? 

We meet the contestants of the newest season of The Great British Bake Off. Who are our favorites? We talk about the best bakes and all the flops as well as: How do you pronounce bibimbap? what is frangipane? can you really buy it at Aldi, and more importantly, should you? and what does homosexual actually mean?

Meet the man who ruined Alex's milk and cookies by writing a story so abjectly disgusting that it laid waste to bedtime. This week we're kicking off our 'Writers and their Partners' series, talking to Amy's partner, the Horror writer Jonny Zweck. (Sean refuses to participate in this misguided series next, even though it's patently his turn, and his partner is also a doc who writes the words. Alex, meanwhile, is threatening to go pick someone up so he can get involved. Be warned.) There's grammar talk, abject horror and the search for meaning, and the eternal question: how do you pronounce the word 'wolf'? See omnystudio.com/listener for privacy information.

Meet the man who ruined Alex's milk and cookies by writing a story so abjectly disgusting that it laid waste to bedtime. This week we're kicking off our 'Writers and their Partners' series, talking to Amy's partner, the Horror writer Jonny Zweck. (Sean refuses to participate in this misguided series next, even though it's patently his turn, and his partner is also a doc who writes the words. Alex, meanwhile, is threatening to go pick someone up so he can get involved. Be warned.) There's grammar talk, abject horror and the search for meaning, and the eternal question: how do you pronounce the word 'wolf'? See omnystudio.com/listener for privacy information.

We're in Jeonju, South Korea with Dan Hughes of DanHughesMusic.com. We talk about the Jeonju Hanok Heritage Village, Korean BBQ, and the birthplace of bibimbap. Show notes are at https://WeTravelThere.com/jeonju Miles and points make travel affordable, but tracking them is difficult. That's why I use AwardWallet to monitor my rewards, reservations, and free night certificates. Sign up for free at WeTravelThere.com/awardwallet

10. Chako, The Owl Of Minerva and Korean Fried Chicken Chako: https://www.chakobbq.com/ Owl of Minerva: https://www.owlfamily.ca/ The Bulgoggi soup is called: BulGoGi Busot JjiGae Subscribe: https://wsantosbroseat.carrd.co/ Instagram: https://www.instagram.com/thesantosbroseat/ Youtube: https://www.youtube.com/user/SantosBrosEat Music mixed from Jason Shaw on AudionautiX and Afterguard on http://writinginstereo.podbean.com #foodworthmentioning #santosbroseat #foodies #foodporn #koreanbbq #bulgoggi #bibimbap #koreanfriedchicken

They don’t eat sushi 24/7 in Japan nor do Filipinos eat Balut for breakfast, lunch, and dinner.  Hear us discuss our thoughts on Asian food in America.    

Check out Bopjo on IG - @bopjopleaseFollow us on IG - @chompnthings to stay updated on all future podcasts!Support us on Patreon

This week Steph and Bridget talk about what it's like buying a home during a pandemic, our new Netflix favorites #tigerking and dams.

Another week, another episode about rice! We’re taking a short trip from Japan to Korea as we talk about the trendy rice dish. We discuss traditional Korean food theory, the role of efficiency in developing an all-inclusive meal, and the possible precursors to the bibimbap we know and love today. Finally, we talk about the … Continue reading The Rice Chronicles, Part 3: Bibimbap to the Top

After introducing what Zim & Yam's Bibimbap is all about, we realised that we hadn't attempted to introduced us.. Zim & Yam! Find out how we were first exposed to Korean entertainment, which characters ticked our boxes, or even how Zim was caught in romantic downpour like a scene stolen from Kdrama! Or even join in the questions and ask yourself which one Korean food you would eat for the rest of your life or which drama genre would you be happy never to watch again? And finally, anticipate Zim's answer to the ultimate difficult question: If both were drowning, who would she save? D.O.? Or…. Yam?

Bibimbap klinkt als een scat van Al Jarreau, maar het is een iconisch Koreaans rijstgerecht. Zoals Indonesië Nasi Campur (tjampoer) heeft en Spanje Paella is Bibimbap een eenvoudig rijstgerecht dat in vrijwel alle regio's wordt gegeten. Wij geven het basis recept en leggen uit hoe je regionale variaties maakt.Bibimbap is gekookte rijst waarop 5 verschillende bereidingen van groenten, vlees, vis of tofu. Vaak ligt er ook een ei op. Die bereidingen klinkt ingewikkelder dan het is, want vaak zijn het gewoon restjes die worden aangemaakt met een van de kenmerkende sauzen. Het is dus een ideaal gerecht om de koelkast op te ruimen. Restjes boontjes, kip of komkommer kunnen er zo in. De recepten hier zijn dus meer een startpunt, dan een onwrikbare instructie.Deze podcast gaat over eten, drinken, koken en uitgaan. Elke 2 weken ontdekken Jonas Nouwen en Jeroen Doucet culinaire classics en tongstrelende trends. Alle recepten en adressen van deze aflevering staat in de shownotes: watschaftdepodcast.com/podcast-bibimbap/ 

With movies like Parasite, bands like K-Pop sensation - BTS, and foods like Kalbi and Bibimbap becoming more mainstream in America today, identifying with Korean culture and growing up Korean-American is much different today than it was when I grew up in the 70s and 80s...or is it? In this context we discuss some of our interesting experiences growing up as an Asian-American and also talk about the broader topic of diversity, cultural differences including the importance of food to culture, and why we embrace the fact that we are Korean-American.For questions/comments, please reach out to us at: PlayingCatchwithMySon@gmail.com.Production music courtesy of www.epidemicsound.com

Heute fanden wir es besonders lustig, das Wort "Penis" in die Wikipedia zu schreiben. Um das Lustigste vorweg zu nehmen. Ansonsten waren wir ausgesprochen unfreundlich und haben Euch auf's übelste beleidigt. Das alles gehört zu unseren Maßnahmen, den Podcast zu verbessern. Mehr dazu... naja hört's euch halt an. Sonst ist nicht viel passiert. Intro: Talking Stain Dance von Audionautix ist unter der Lizenz "Creative Commons Attribution" (https://creativecommons.org/licenses/by/4.0/) lizenziert. Künstler: http://audionautix.com/

This week, we’ve got your resolution solutions. You know, if your 2020 goal is to bring your lunch to work more often. Either way, we’re sampling Trader Joe’s frozen bowls, wishing for an adult version of Gymboree, and getting the theme song of “Gullah Gullah Island” stuck in your head. Plus, Katie tries shrimp for possibly the first time ever, and Evie teaches her how to say “Bibimbap” for definitely the first time ever. In the cart: Cuban Style Citrus Garlic Bowl Sriracha Shrimp BowlBibimbap Bowl Chicken Burrito Bowl Riced Cauliflower Bowl Support the show (https://www.patreon.com/traderhoes)

This week, we’ll hear from Hansong Kim of Handsome Rice, a Korean fast casual restaurant located in Murray Hill. Hansong started his culinary career in Korea, where he quickly rose the ranks and became a bit of a celebrity chef, publishing multiple cookbooks and making frequent television appearances. He wanted to learn more though, so he immigrated to the United States to attend Johnson & Wales University and develop his skills even further. As you’ll hear in the interview, Hansong is happy to be living a simpler life, bringing a healthified version of Korean cuisine to NYC. Find Handsome Rice online at https://www.handsomerice.com/ and @handsome_rice_nyc on Instagram. The Open Belly podcast is hosted by Danielle Lehman and shares the stories of immigrant and refugee chefs and restauranteurs across America. You can find the Open Belly podcast online at openbellypodcast.com or on Instagram, Facebook, or Twitter @openbelly. Thank you to our supporters, ChowNow and New American Economy. This episode was produced by Oliver J. Hughes, photography provided by Alyssa Broadus and Chris Dolt, and artwork created by Frank Norton. Data points and research provided by New American Economy.

¡Ya está aquí PYM 8! (que no Pinocho... Perdonadme, es que no lo puedo evitar) En el menú tenemos: 00:03:22 -Tres enanos y pico. ¿Quién dijo que la fantasía y la comedia no podían convivir? Alecrombie nos habla de esta novela del escritor Ángel Sanchidrián. 00:16:19 -Full House Thai. Tras Japón y Corea, hoy toca Tailandia. Mildre y Joy se vuelven a transformar en las Noona Sisters para hablarnos de este famoso dorama. 00:31:09 -Bibimbap. Joy, como es costumbre, nos trae un plato relacionado con el dorama. En este caso un plato coreano. Wait a moment... ¿La serie no era tailandesa? 00:39:00 -Concurso de BSOs, especial Ciencia-Ficción. Malcolm is back! Vuelve con las pilas cargadas y nos trae un concurso titulado: ¿La primera o la segunda? 01:17:48 -Entrega del tutanito de oro a los ganadores de las #PeskitoPodWars: Funattic Channel. Seidon McFly nos cuenta como ha concluido el Battle Royale Friki-Podcastero más piponguero del mundo entero. Tal vez haya alguna sorpresa. 01:25:12 -Agradecimientos y despedida. Música inicial: "Hay un Peskito en mi". Voz y ukelele by Joy. En este programa contamos con las promos de: "2 Frikis y 1 Murciano" y "La Batcueva de Sandra". Además os dejamos un audio de los compañeros de Infocalipsis contándonos su última propuesta a la podcastfera: el #InfocalipsisChallenge Una vez más os pedimos que le deis a "Me gusta" en iVoox y nos comentéis a través de esa plataforma. ¡Nos ayuda mucho! Si has leído hasta aquí, acabas de desbloquear un logro. Háznoslo saber en los comentarios: "Me he hecho el logro de leer la descripción completa y sigo vivo para contarlo". ¡Te mencionaremos en el próximo programa!

While on my way to another film set for a shooting for a TV show, Me decided to pop into a Japanese Restaurant for some lunch. I eventually ordered a Korean dish, the bibimbap. Than the thought occured to me, why is it that at the Japanese restaurant, Korean food is being served? In most other restaurants, especailly Oriental ones, only the specific cuisine is offered. Stange isnt it?

Have you ever been to Hawaii?! Save Point Sunday has, a year ago! Welcome to PART ONE of our excellent delve into what makes Hawaii so cool. And for part two? Well, you're just gonna have to settle down and be patient, because this is our season seven finale! Join us as we drink liquid death, smell fish, and slow our role one last time for the summer. We'll see you on the other side of the break, and you'll hear about us in Hawaii. It's a typical, boring ending for your favorite podcast: Save Point Sunday!

Louisa talks to Gourmet editor and author Ruth Reichl. Monica gets easy weeknight dinners ideas on James Beard red carpet. Bibimbap pie, but Will She Eat It?

¿Un Galaxy S10? Con lo que yo he sido; con lo que he odiado a Samsung cuando copiaba descaradamente los diseños de Apple. Tanto odio no puede ser bueno, así que he decidido redimirme y pasarme a la acera koreana porque, además, me encanta el Bibimbap, un arroz blanco con verduras, carne y huevo que está para chuparse los dedos. Pero en este podcast voy un poco más allá del teléfono y os cuento qué espero de Samsung DEX y por qué creo que encaja a la perfección con mis necesidades actuales. Además, os hago dos regalos: 3 meses de Amazon Music Unlimited y una funda para el iPhone XR. ¡Lo tengo todo, Papi! —Hilo de Reddit acerca de Samsung DEX: https://www.reddit.com/r/SamsungDex/ ---- Podcast asociado a la red de SOSPECHOSOS HABITUALES. Suscríbete en http://bit.ly/sospechososhabituales. Encuéntrame en Twitter (@heyazorin), en mi blog http:///heyazor.in o envíame un correo a heyazorin@gmail.com. También puedes mandar tu nota de voz en https://anchor.fm/messages/heyazorin ·Música: DJ Quads. --- Send in a voice message: https://anchor.fm/heyazorin/message

¿Un Galaxy S10? Con lo que yo he sido; con lo que he odiado a Samsung cuando copiaba descaradamente los diseños de Apple. Tanto odio no puede ser bueno, así que he decidido redimirme y pasarme a la acera koreana porque, además, me encanta el Bibimbap, un arroz blanco con verduras, carne y huevo que está para chuparse los dedos. Pero en este podcast voy un poco más allá del teléfono y os cuento qué espero de Samsung DEX y por qué creo que encaja a la perfección con mis necesidades actuales. Además, os hago dos regalos: 3 meses de Amazon Music Unlimited y una funda para el iPhone XR. ¡Lo tengo todo, Papi! —Hilo de Reddit acerca de Samsung DEX: https://www.reddit.com/r/SamsungDex/ ---- Podcast asociado a la red de SOSPECHOSOS HABITUALES. Suscríbete en http://bit.ly/sospechososhabituales. Encuéntrame en Twitter (@heyazorin), en mi blog http:///heyazor.in o envíame un correo a heyazorin@gmail.com. También puedes mandar tu nota de voz en https://anchor.fm/messages/heyazorin ·Música: DJ Quads. --- Send in a voice message: https://anchor.fm/heyazorin/message

Keeyoung Kim is bringing traditional Korean dishes to Kansas City in a modern and approachable way. His Instagram-worthy bowls are packed with flavor and fill your belly with warmth and comfort. But Keeyoung’s story doesn’t just end with his passion for food—he finds purpose in giving back to the community of Kansas City. Dishes featured in this episode: Bibimbap Stir-fried rice cakes Kimchi pancake Find Sura Eats online at https://www.suraeats.com/ and on Instagram @sura.eats and Facebook https://www.facebook.com/sura.eats/.  Sura Eats is located at 1707 Locust St, Kansas City, Missouri 64108   The Open Belly podcast is hosted by Danielle Lehman and shares the stories of first-generation American chefs in Kansas City. You can find the Open Belly podcast online at openbellypodcast.com or on Instagram, Facebook, and Twitter @openbelly.

Korea is one crazy place. Where else can you find insane, clown dictators and Gangnam Style only about an hour away from each other?   Our mission was to explore one of the famous invasion tunnels there, but we somehow landed in the DMZ… gift shop. Join us in Neverland, for a trip down a real commie rabbit hole.  

Vinny misplaces his passport the first time - and it ended up where? How did it get reconnected to him? Have you ever misplaced your passport at the airport? Vinny did at FRA - and what happened after that is absolutely bananas. What should you copy and keep with you and checklists if you lose your passport. Your passport expired but what happens with active visas? Say cheese - passport photos. It's not just lost passports that need to get replaced. How many American passports are lost/stolen per year? How strong is your country's passport? Flying fish with ANA and meal selections from the EU. Bibimbap as an food option to ICN while in economy. Multi-billion renovations open at LGA. New terminal in MCT. The wild ride with WOW, Iceland Air, and Indigo - possible intercontinental ULCC possiblities? Listener shoutout. If you have a passport story, question or experience that you would like to share, please email us at stories(at)seat1a.org or find us on Facebook, Twitter, Instagram and Patreon. Show notes are available online at http://podcast.seat1a.org/

This week, Joe Ovies and Adam Eshbaugh host. The food guest this week was Scratch. They featured their Bibimbap bowls. The beer guests this week were Travis Quinn, Director of Sales; and Chris Ferri, Triangle Sales Rep for Mother Earth Brewing Company out of Kinston. They talked about their newest offering, "Silent Night", an Imperial Stout, with a hint of coffee, and a little bit of molasses. They talked about their fall beer, "Fig and Raisin", a Belgian dubbel. And, also talked about their "Long Weekend Oatmeal IPA"; "Sisters of the Moon" IPA; "Endless River" Kolsch; "Garden Party" Champagne IPA; and "Park Day", a Bohemian Pilsner. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week we talk about Mike's new meal plan with Mealpal and Freshly. We talk a little bit about the gains Mike has seen in a few short weeks of Crossfit. We discuss the Joe Rogan / Elon Musk podcast episode and the recent order of Kyle's Tesla and wrap up with discussion of the Google Cloud Summit hosted here in Seattle.Bibimbap

Tim once flew on a Korean Air flight that gave him an intriguing rice dish filled with tasty vegetables, meat, hot pepper sauce and sesame oil. Luckily for Sydney's whitest man, they also gave him an instruction manual on how to eat it. That one item of airplane food triggered an obsession with Korea's staple dish and Korean food in general. Join Brian and Tim as they talk Bibimbap, hot pots, Tim's Bibimbap sauce recipe, and Korean fusion.

S1E28: Bibimbaptacular Recipe: Korean Bibimbap Bowl with beef-steamed egg and crunchy veggies Get full ingredient lists, plus macronutrient and calorie counts for all CWM Recipes on my Patreon Page! For tonight's recipe, you'll need: EQUIPMENT: lg pan, md pot, 2 lg mixing bowls, cutting board, sharp knife, stirring spoon BASICS: salt, pepper, 1-2 eggs, olive oil MEAT: 1 lb ground beef 85/15 PRODUCE: 1 cup shredded cabbage, 1 roma tomato, 3-5 shitake mushrooms, 10-15 snow/snap peas, 1 cup beansprouts, 1/2 cucumber, 1 lg carrot, 3-4 pre-cooked beets, 5-6 pitted dates, 1/2 red onion, 3-5 cloves garlic, OPTIONAL: 1 cup riced cauliflower (microwave 3 min as base for your bibimbap), cilantro garnish CANS & JARS: 7 tbsp soy sauce, 2 tbsp miso paste, OPTIONAL: jar kimchee (spicy fermented cabbage, an amazing Korean accoutrement)

Today I sat down with long time friend Chase Shin he owns Bibimbap on College St in Toronto. Chase talks to us about his journey from Korea to Canada the challenges he has faced,experiences, how he made it to open his first restaurant!

Kimbap is an iconic Korean dish made from cooked rice, and other ingredients that are rolled in a dried sheet of seaweed, cut up and served in bite size pieces, or as our friends from Kimbap Lab call it--bimbimbap in a roll. Co-founder of Kimbap Lab, Sarah Lee, will take us through her experience with this dish, her mission at Kimbap Lab, introducing sauces to kimbap, making Korean food gluten-free, and more! Feast Meets West is powered by Simplecast

Los Angeles producer and beatmaker Jennifer Lee released her first album as TOKiMONSTA in 2010. She has released music on Flying Lotus's label Brainfeeder, and has collaborated with Kool Keith and Anderson .Paak, among others. Her newest album, Lune Rouge, was released in October 2017. In this episode, TOKiMONSTA breaks down her song "Bibimbap," which is named after a Korean dish. songexploder.net/tokimonsta

American Fans Discuss The Global Sport

We've finally made it to 300 episodes, so are celebrating with Bibimbap and then maybe some brown diamonds. We sing about rice and the Facts of Life (again) while learning about hot stone bowls and experiments in patience. Matthew's Bibimbap From Hungry Monkey, Matthew Amster-Burton, Houghton Mifflin Harcourt 2009 Serves 4 Time: 90 minutes, plus at least 2 hours marinating time Other popular toppings include carrots, spinach, zucchini, mushrooms and daikon, but try the simple version below first. And by all means try a vegetarian version, with tofu or without. The beef will be easier to slice if you freeze it for 30 to 60 minutes first. If you have access to a Japanese or Korean grocery, you'll find good-quality pre-sliced beef labeled for sukiyaki or bulgogi---a real timesaver. My favorite bowls for serving bibimbap (and many other rice and noodle dishes) are Crate and Barrel's inexpensive Bistro Bowls.For the bulgogi marinade: 1/4 cup soy sauce 1 1/2 tablespoons sugar 2 tablespoons finely grated Asian pear or Granny Smith apple 1 scallion, thinly sliced 1 medium clove garlic, minced 2 tablespoons toasted sesame seeds 2 tablespoons sesame oil 1/2 tablespoon ground black pepper 1 pound beef flank steak, halved lengthwise, then cut crosswise into very thin slices 8 ounces bean sprouts sesame oil 6 cups hot cooked medium-grain (Calrose) rice (from about 2 cups uncooked rice) 8 ounces napa cabbage kimchi (see note) 4 eggs peanut or vegetable oil gochujang (Korean hot sauce), thinned to pourable texture with rice wine vinegar or water (see note) Combine the soy sauce, sugar, pear, scallions, garlic, sesame seeds, oil and pepper in a bowl. Add the meat and refrigerate for at least 2 hours or up to 24 hours. Put the meat and the marinade in a skillet over medium-high heat and cook just until no trace of pink remains in the meat. Set aside. Blanch the bean sprouts in boiling salted water for 2 minutes. Fry the eggs in a bit of peanut oil a large skillet. (A runny yolk is best here, because the heat of the rice will cook it.) Place 1-1/2 cups of rice in each bowl. Top each bowl with one quarter of the beef, bean sprouts and kimchi---arranging them reasonably artfully around the edge of the bowl---and place a fried egg in the middle. Serve immediately. Each diner should add gochujang to taste and stir everything together, including the egg. Eat with a spoon.Notes Gochujang is sold in Korean and other Asian groceries, and now often Western supermarkets as well, generally in a red plastic box. Kimchi is sold in jars in the refrigerated section of the supermarket, usually near the produce with the Asian noodles and tofu. The kind I call for is the most common variety and needs no prep before serving other than slicing it and putting it atop the bibimbap. Links: Cook Korean!: A Comic Book with Recipes Eating Korea: Reports on a Culinary Renaissance Bee-Bim Bop!: Linda Sue Park, Ho Baek Lee

1020 Perfs of the Week (전주 Bibimbap Festival)

In the first episode of the Sound Bites Podcast, we examine the history of the Korean dish Bibimbap, and celebrate our successful meal with Moscow Mules. Don't know the origin story behind the Mule? It's a good one.

Lukas Volger is the founder of Made by Lukas, a line of fresh veggie burgers established in 2013, the editorial director of Jarry Magazine, and the author of three cookbooks including the new cookbook Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals. Read the full transcript here: http://bit.ly/1UBln6u

On this week's episode of Eat Your Words, Cathy is joined in the studio by Lukas Volger, author of Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals. He is also the editorial director and co-founder of Jarry, a print magazine that explores where food and gay culture intersect, and the owner of Made by Lukas, a Brooklyn-based company that makes veggie burgers. Tune in to hear Lukas and Cathy discuss how changes in eating habits are being reflected in the very vessels from which we eat.

What kind of view of a city can you have through its restaurants? Or—more specifically—through its strip mall restaurants? Christiane Lauterbach’s multi-decade career proves: a whole lot. Christiane is a woman full of contradictions. A loner who is unfailingly gregarious. A self-described hermit who loves to ramble around her adopted city of Atlanta, Georgia. A French transplant who refuses to claim a Southern identity, but has changed the way Atlantans think about their restaurants. In this episode of Gravy, we learn how a Parisian woman came to document the evolution of a Southern restaurant scene, and what her work reveals about Atlanta’s global population.

What kind of view of a city can you have through its restaurants? Or—more specifically—through its strip mall restaurants? Christiane Lauterbach's multi-decade career proves: a whole lot. Christiane is a woman full of contradictions. A loner who is unfailingly gregarious. A self-described hermit who loves to ramble around her adopted city of Atlanta, Georgia. A French transplant who refuses to claim a Southern identity, but has changed the way Atlantans think about their restaurants. In this episode of Gravy, we learn how a Parisian woman came to document the evolution of a Southern restaurant scene, and what her work reveals about Atlanta's global population.

In Seoul's Garosu-gil, Colin Marshall talks with Korean music industry expert Bernie Cho, president of DFSB Kollective, a creative agency that provides digital media, marketing, and distribution services to Korean pop music artists. They discuss why the world now knows what K-pop is; how Korean youth culture, pop culture, and digit culture have become one in the same; Psy as outlier and representative of K-pop, "the bad boy who became the golden boy," who put a dent in the industry's pursuit of perfection; how "made in Korea" can work, internationally, as a label; whether the concept of "crazy Korea," like "weird Japan," has any traction; the big technological differences between the time of the 1990s J-pop boom and the modern K-pop boom; the musician's perceived need to break out of Korea for success; how, growing up in the United States, he became aware of Korean popular culture; his disenchantment with the "boo-hoo session" of Asian American studies; the accidental meeting that got him into music television; what he discovered in Seoul's Hongdae neighborhood; the Korean government's investment in internet technology, and the digital and cultural revolution that followed; why Korean pop artists have, in the recent past, made so little money; the use of music not as a business, but as a business card; Korea's other DMZ: the closed-garden "digital media zone" of Korea-only technology; how he first saw the seemingly wholly under-construction Seoul almost twenty years ago; how the vibe of the 2002 World Cup has carried over into the present; what Los Angeles and Seoul have to learn from each other; how his advantage in coming from America has gone away; how K-pop has become "sonic bibimbap," uniquely Korean in its mixture of various ingredients; what Koreanness internationally-marketed Korean music retains; his "What am I even doing?" moment on a flight from Los Angeles to Seoul; why the origin of the word "piracy" reveals it as a good thing, and how it sparked the British Invasion; what he makes of the return of the 1960s and 70s "golden age" of Korean pop and R&B; and why he tells artists they shouldn't do everything in English (and why he plays them Sigur Rós).

Bibimbap is a Korean dish of rice and vegetables familiar to many. But what’s in that delicious melange? Two important ingredients, according to Christine Colligan, are kosari, also known in English as fernbrake, and doraji, which is bellflower root. Colligan works as a parent coordinator in the New York City school systems and promotes Korean food culture in her free time. She noted with a laugh that, as a Korean woman with an Irish last name, people tend to remember her. The outgoing former shoe designer recently teamed up with journalist Anne Noyes Saini for the first edition of The Mother-in-Law Cooking Chronicles, a podcast about food from different cultures debuting on Narratively in July. Colligan noted kosari is an ingredient that was used even before refrigeration became common. “What they did was they cut all the fernbrake and dried it in a nice sunny [patch] and keep it all year round,” she said. These days, kosari comes dried in packages. Kosari doesn’t have a very strong flavor, but the texture is firm and slightly chewy. “This is called meat from the mountain,” said Colligan. When using the dried version, she advised soaking it overnight, seeing the water out of it, and then sauteing it with garlic and minced onion. Colligan said to season it with soy sauce and a little sugar, and cautioned to only add the soy sauce toward the end of the cooking process so that the vegetable doesn’t become too salty. Doraji, the white root of bellflower, has a more distinctive taste. “It’s kind of fibrous,” says Noyes Saini. “It’s kind of an interesting alternative vegetable to use. It soaks up the flavor but it has kind of its own... maybe slightly bitter flavor.” She’d purchased packages of kosari and doraji at a Korean grocery store in midtown, and added that she was excited to return home and make good use of both. Noyes Saini grew up in North Dakota and was relatively unfamiliar with Korean cooking. Colligan has helped make both Noyes Saini and her in-laws fans of Korean food. (Photo: Christine Colligan/Mark Rinaldi) “My Italian in-laws, whenever they came [over], when I first got married, I cooked Korean food,” she said. “Then about five years later, I feel like, am I so selfish? I always cook [Korean food] without even ask them. So one day I just cook all Italian that I learned from my mother-in-law. Then everybody was upset! They said, Christine, what are you doing? I said, Uncle Michael, what are you talking about?” Colligan’s family explained that they ate Italian food all the time. What they wanted to eat at her house was kimchi and bulgogi. Noyes Saini explained that her husband also hails from a different culture and getting to know his mother helped inspire the Mother-in-Law Cooking Chronicles. “I learned almost from day one how to cook Indian food with my mother-in-law,” she said. “It sort of made me wonder how awesome it would be to have a mother-in-law from Korean, or Serbia, or any country... and learn... real family recipes, authentic recipes. So we’re trying to capture those recipes but at the same time also tell stories about immigration, how food changes when you come to a new place, how you preserve your traditions, or how you change them." Below, try Colligan’s recipe for a traditional Korean side dish that uses both kosari and doraji. Samsek Namul (Three-Colored Vegetables)serves 4 Ingredients: ½ lb. soaked or pickled kosari, rinsed and sliced lengthwise into 2-inch pieces 1 bunch spinach, washed and drained ½ cup dried doraji (rehydrating instructions), sliced lengthwise into thin strips 1 clove garlic, minced 2 tsp. soy sauce 2 tsp. sesame oil ½ tbsp. white sugar 1 tsp. vegetable oil Salt (to taste) Put a small pot of water over high heat to boil. When boiling, add spinach and cook for 1 minute. Drain and rinse in cold water. Allow spinach to drain again, then squeeze gently to remove excess water. Place in a bowl and combine with 1 tsp. soy sauce, 1 tsp. sesame oil, minced garlic and a pinch of salt. Set aside. Heat vegetable oil in a sauté pan and add the sliced kosari and doraji. Add sugar and 1 tsp. soy sauce and cook for 2 minutes, stirring often. Remove from heat, add 1 tsp. sesame oil and stir to combine. Serve as accompaniment to main dishes or rice. Glossary of Korean ingredients:Kosari: fernbrake: Bracken fiddlehead, which has a chewy texture and vegetal flavorDoraji: Bellflower root, known for its firm, fibrous texture and distinctive bitter taste  

Episode 004: Hangin Wit The Homeboys ­To start off, I have listened to this episode of Beats+Crates Radio 12 times (and counting). No joke. J1 has got a group of talented friends, and P.U.D.G.E. raised the bar on this one. P.U.D.G.E. is a DJ, emcee, a beat maker, and continues to crank out the projects. This episode of Beats+Crates Radio, Hanging Wit The Homeboys, covers the Hip Hop gamut in 53 minutes. I asked P.U.D.G.E. about the title and he answered, “Cuz I know and/or am associated wit everyone on the playlist.” I stopped for a minute and was like “wow,” and proceeded to go over the playlist a 2nd and 3rd time. Yes, that dope. P.U.D.G.E.’s got quite a few projects out now, but is getting ready to drop another in a few days on BandCamp. Keep your eye and ears open. Download Episode 004: Hangin Wit The Homeboys here. Check out P.U.D.G.E. on MySpace, Twitter, & BandCamp. BIG thanks P.U.D.G.E. for knocking this one outta the park. Click below “continue reading” for the tracklist. Track list: 1. FlySwat – GreatJsn (the Weirdoz) 2. Bad Neighbor – Dibia$e(Green Llama) 3. Good Afternoon – The Cool Kids 4. THX Sound – DJ. Pound 5. Ologist – Mndsgn (Klipmode) 6. Solar Exposure – G.r.a.m.z.d 7. Advanced Fiber – Knxwledge (Klipmode) 8. Bibimbap – Knxwledge (Klipmode) 9. Deal Wit It – Quelle + Denmark Vessey(Crown nation) 10. What if? – No Alias (The Lepht) 11. Gospel Slap – Dibia$e (Green Llama) 12. Can u See? – Kutmah (FreeKutmah.com) 13. Kinky Girl – Breezy LoveJoy 14. Order Another Round – Malkovich + Sumkid {the Palms Wknd) 15. Pop – Roc Marciano 16. Here Come The Live 1‘s – Rhettmatic Ft. Frank Nitty 17. Enigmatic Sea Turtle – Mono/Poly 18. Fantastic/untitled (rmx) – Georgia Anne Muldrow 19. HellOnEarf – GreatJsn 20. Potholes(Mort) – Mndsgn 21. Trucks – Dilla 22. Dance Or Die – Janelle Monae ft. Saul Williams 23. Bobby Womack(Get It) – Crown Nation 24. Charlie Brown – Ghostface (prod. by Doom) 25. The Whole umi says – Dj Amdex(Yamin Semali) 26. Black magic – The Milky Way