tag:blogger.com,1999:blog-2835079227268544004.post7043532366755534825..comments2023-04-16T04:36:10.202-07:00Comments on mybluehaven: Bibimbap-a-lulaLori Dhttp://www.blogger.com/profile/05220787236125381837noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2835079227268544004.post-74744649454079161212012-07-07T10:10:50.180-07:002012-07-07T10:10:50.180-07:00Liz, you just solved a bit of a mystery for me! T...Liz, you just solved a bit of a mystery for me! The lady who makes the Bibimbap at the Oriental Pantry always asks us if we want "sesame greens". We always say yes, of course, but never knew what she was talking about. A lot of recipes I've seen call for using other greens mixed with sesame oil so that's what I do. I just looked up "Perilla" and see that it is called "wild sesame". Thanks!Lori Dhttps://www.blogger.com/profile/05220787236125381837noreply@blogger.comtag:blogger.com,1999:blog-2835079227268544004.post-78165576440968197802012-07-07T10:04:24.693-07:002012-07-07T10:04:24.693-07:00That restaurant in Vancouver sounds great, Liz! T...That restaurant in Vancouver sounds great, Liz! Thanks for your sharing your experience with Korean dishes.Lori Dhttps://www.blogger.com/profile/05220787236125381837noreply@blogger.comtag:blogger.com,1999:blog-2835079227268544004.post-46510249384900990812012-07-07T09:46:20.546-07:002012-07-07T09:46:20.546-07:00I, too, love, love, love Korean Food. Here is a re...I, too, love, love, love Korean Food. Here is a review of my favorite spot in Vancouver, BC. Unfortunately for my wasteline, I stayed deliciously close to this spot. http://blogs.vancouversun.com/2012/06/13/my-review-of-damso-modern-korean-cuisine/ I love your description of the food though I have also experienced raw egg served in a separate dish ready to be tossed into the mix simmering in a hot stone bowl. When I have a chance, I'm going to invest in these stone bowls to add to the experience. I've found the use of perilla leaves in Korean cuisine to be something to 'die for'. Thank you for your description of the cuisine. I look forward to more posts.Anonymousnoreply@blogger.com