This was my first introduction to Korean food and I’d have to say that I was a fan! We’d heard that Choga do the best Bibimbap in Tasmania. By just looking at the tiny restaurant from the inside or outside, you probably wouldn’t believe that. But then again, how much competition around Hobart can they really have? It was a freezing cold day outside, so a Bibimbap was definitely called for. If you’ve never had Bibimbap before, I found it to be I guess like a Korean Special Fried Rice. It’s sizzling rice in a piping hot bowl. Common toppings according to Wikipedia are cucumber, zucchini, daikon, mushrooms, spinach, soybean sprouts or tofu. There will usually be some kind of meat on there too like beef, chicken or seafood. The other usual topping is either a fried egg or a raw egg yolk.
When the dish is served to you, it literally comes out sizzling. I mixed up my rice and toppings which basically left it looking just like the Special Fried Rice that most Australians would be used to. It was the perfect lunch to have, while it was freezing cold outside. It wasn’t too much warmer inside, so it was great to have a warming meal.
When you get to the bottom of the bowl, the rice that has been sizzling on the bottom of the bowl is golden and crispy and adds to the many textures already in the dish.
Since I’d never had Bibimbap before, I don’t really have anything to compare it to, but it was very, very tasty and I’d definitely head back to Choga if I was in town again and in the mood for some Bibimbap.
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1 comment:
This looks like proper bibimbap, raw egg and all! I love the plainness of Korean seasoning - just salt, pepper, a little sesame oil.
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