Bi Bim Bap est un établissement convivial. Venez profiter d'un ambiance décontractée et chic. Ce lieu apprécié est ouvert en soirée du mardi au dimanche. L'accès est facile par transport en commun, ainsi que par voiture. Les moyens de paiement admis sont MasterCard et Visa. Vous pouvez faire livrer votre repas chez vous.plus...Plus de texte
Eglinton West eatery Bi Bim Bap is named for its signature offering: a Korean rice dish with a long history and countless variations. “A meal made for kings and the dead,” owner Sam Lee explains, noting that an offering to royalty or one’s ancestors should contain the best of the best. But the ingredients inside these savoury bowls and the preparation process varies considerably from region to region, much like pasta does in Italy.
“It’s pretty much rice mixed with anything,” Sam explains. The structure of most Korean meals is a bowl of sticky rice surrounded by various side dishes called banchan. “Koreans tend to eat our rice separately, this is one of the few dishes where we mix everything. Almost like fried rice without the oil.”
Sam’s bi bim bap is prepared in a stone bowl, in the time-honoured method. The rice — both healthy brown and more customary white are on offer — is topped with eight vegetables that Sam and his wife and co-chef, Janet, cook or marinate separately, some of them for up to three days.
The kimchi is prepared with the same care, and remains the one side dish that is present at every meal. Because they have a no-shellfish policy, however, Janet makes her own with miso instead of the traditional shrimp paste. The experimental chef has made baby nappa kimchi, mini radish kimchi and dandelion kimchi, as well as white kimchi, without the chili peppers. The dedication to homemade food at Bi Bim Bap is typical of Sam and Janet’s cooking style, as is their concern for their customers’ health.
