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Just in time for Halloween, not that I intended in anyway to force a relationship between bibimbap and Halloween, here comes my first self-produced cooking video on crispy bibimbap.

I submitted this to the Delicious Seoul Story cooking video contest, in which they choose 5 entries based on the number of views, ‘like’s, and creativity among other things.  The finalists will be invited to Seoul, Korea for a final round of cooking in front of judges and will be treated for various Korean food experiences.

With my late entry, I only have today to get the views and ’like’ votes, so please follow this link to ‘like’ my video on Youtube and help me visit Korea in November.

At any rate, the contest deadline became a good motivator for me – I’ve wanted to put up complementary video clips to my blog posts for a while because of, well, obvious reasons.  If a picture is worth a thousand words, a short video clip is worth…a lot of pictures.

Now I’ve shot and edited my first cooking video, I commend anyone who does this on a regular basis.  In the process of making this 3-minute clip which took too much time and made me watch my endless faults endless times, I also had a lot of fun with it.  I plan to post complementary video clips once in a while, maybe going back to some of my previous dishes and of course for my future trials.

I hope you enjoy the video clip.  If nothing else, it’s 3 minutes of a good laugh.  Imagine me all dressed up, cooking and talking to myself all afternoon.

Go ahead, laugh at me, laugh with me.  I also hope that it shows you how easy it is to make crispy bibimbap at home and how delicious it really is.  Even if it doesn’t, I hope it brings you at least a sliver of a smile.

For my previous blog posts on crispy bibimbap, click the link below.

Crispy Bibimbap, Revisited February, 2011

Crispy Bibimbap January, 2010

By the way, it’s bizarre, weird and worrisome to have blizzard-like snow in October, but I couldn’t help myself getting really excited about it.  I mean that in the ’sitting at home watching the snowfall outside’-kind of way, not the ’let’s go outside in the snow’ way.  Here is a picture of the first snow of the season in NYC from yesterday (Saturday) afternoon.

Happy Halloween and stay warm!

This past weekend, Jo and I ventured down south to Jeonju and the Korean Food Festival. There, we had the chance to sample several different types of kimchi, various kinds of street foods, and some fermented goodness.

To read more, check out the Korean Blog post: http://blog.korea.net/?p=5604

-= WEB SITES =-
The Travel Channel: http://youtube.com/qiranger
The Vlog Channel: http://youtube.com/theqirangervlog
Podcast: http://itunes.apple.com/us/podcast/the-qiranger-adventures/id451881376

Cafe Gratitude’s dish called “I AM WHOLE.” A more accurate name would be Vegan bibimbap. (Tammy Quackenbush photo)

I HAVE A LOVE-HATE RELATIONSHIP with food photography. Blogs are such a visual medium that readers expect at least one photo in each post. I don’t mind taking pictures, really. What annoys me is that the current style (or fad) of food photography renders most food very sterile, cold and antiseptic, deprived of any vibrancy.
So when I found Black and White Wednesday, a culinary photo event, I found that the curator of this event put a name to a malaise I’ve felt about food photography for some time.
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I feel like the last couple of days have been a gift from the summer past.  Using that as an excuse, let me sneak in one more dish I made back in August.  How I imagined things in my head were much better than what actually came out (which is usally the case), so I held these off, thinking that I would try it one more time.  Well, that one more time hasn’t come yet and this is it for now.  I am also realizing bibimbap is something I’ll return to once in a while with different iterations, so the ‘bibimbap’ concept will also continue to evolve with this blog.

My Bibimbap posts from the past

Crispy Bibimbap, Revisited February, 2011

Crispy Bibimbap January, 2010

KOREAN WORDS

mushroom  버섯  (beo seot)

carrot         당근  (dang geun)

Bibigo began its corporate life last year as a small chain of Korean restaurants fervently trying to reinvent 비빔밥 bibimbap as fast-casual cuisine. The restaurant chain has now spread to Singapore, Beijing and Los Angeles.

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Ever wondered what the best way to mix your 비빔밥 (bibimbap) might be? Well down at the 중앙회관 restaurant in Jeonju, they bibim your bap for you.

Jeonju has just enough to offer for a full weekend – not so much that you feel overwhelmed, but enough that you like you saw it all. There’s enough variety in the sights, enough walking, and enough places to take pictures for your friends back home. There’s even a couple of local dishes worth trying. It ain’t perfect, but as a weekend getaway it’s hard to beat.

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A special contribution by Han Kim

Fatman has already expounded on CJ Food’s recent entry into the international restaurant sphere with BiBiGo.  Fortunately, Fatman’s wonderful friends stepped in to supplement our interest in the chain by reviewing their new location in Los Angeles, California.  Let’s have a big, hearty round of applause for Han Kim for his intrepid reporting!

Thank you, fatmanseoul.com, for giving me this opportunity to blog about one of my favorite passions, food. I was on special assignment to investigate the new phenomenon of Korean food globalization. The newest addition to the Korean food takeover (other than Issac Toast and BBQ chicken) is Bibigo.

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How did I miss this one?

It looks like this has been out since early 2010, and I just found it today. I still don’t know what to think of it.

I like the food and atmosphere. It starts out at a hanok in the rain (get it? Rain?). And then Rain comes out and basks in his genderless glory while talking about how much you crave for a “ball” of bibimbap on “a day like diss.”

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