1 (Fri) October 2010
-Oksu, Seongdong, Seoul, Korea-
with the Family, solo
Whereas the composition of ingredients would seem to have a significant influence on the flavor profile of a given dish, this isn’t entirely true for bibimbap. Whether at home or in restaurants, fancy or otherwise, in Korea or abroad, even on airplanes, even “instant” versions, they always taste kinda the same, no matter what goes into them. Of course, some are better than others, better balanced, better seasoned, better quality and fresher vegetables, but the end result is essentially kinda the same. This is because the components are overpowered by the strong flavors of sesame oil and red chili paste, which comprise the sauce. I guess it’s like a salad with, say, ranch dressing: no matter the combination of vegetables, it’s still going to end up tasting like a salad with ranch dressing.