Japanese Rice Bowl vs. Korean Rice Bowl

Rice Bowls can be made thousands of ways, but these two are my favorite. Let’s see which one is better.

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[KrakRat]

In a Korean household, we dont really cook 5 kinds of vegetable dishes just so we can eat bibimbap. Its more of "welp, its time to clear out the fridge. What kinda sidedishes do we have left?" kinda vibe. Anyway love your videos mate :>😆😆😆

[minkim]

For the bibimbap, If you have clay cookware you can place down a few tsp of sesame oil before the rice and crisp up the bottom before adding your toppings 👌👌👌

[ThePandaProcrastinates]

For the bibimbap, if that is a "stone" bowl you can heat it up very hot and once the rice hits it it will crisp the rice and burn it (which is delicious and it's own delicacy). This is call "dolsut bibimbap", "stone bowl" bibimbap.

Also, with rice dishes like this you should use the spoon instead of chopsticks. You don't have to work that hard to eat your food and this is what Koreans/Japanese do.

[PiroMunkie]

I knew how this was going to end as soon as he set the premise, because katsudon is just easier to make when going completely from scratch. However, to provide some context, bibimbap is basically just a bunch of side dishes on top of rice. It's likely that a Korean household would have many of those ingredients leftover in their fridge and therefor would require much less prep than advertised in this video.

I would imagine bibimbap is also cheaper on average since portions of each topping are small, meaning you're going to have leftover toppings with which you can make multiple bowls.

Also, the plating of bibimbap is purely for show. Bibimbap literally means "mixed rice", please mix more thoroughly. :P

[dammi_dk]

Joshua, you should try making jollof rice and other African rice based dishes!!!
I'd like to see your twist on them💯😜

[jazzy_taste]

Joshua, you put me in a very complicated situation. Crispy bacon or juicy steak, Korean or Japanese ... I can't, I choose both!

[erikaoh]

That is a fancy bibimbab you made there….and vinegar in sauce seems interesting. Anyway, we usually make bibimbab with whatever we have in our fridge and mix it in a large stainless bowl with gochujang and sesame oil, haha

[users.generated]

As you mentioned in the video, some people think it's crazy to dip crispy fried Katsu in the egg sause to makeit damp wet. In fact, the latest Katsu-don trend in Japan is cook the Katsu and egg sauce separetely, and combine them together, the way egg sauce goes on the bottom on the bowl, to save the crispiness of the Katsu.

[josiahboyer]

Papa should sell his own line of cutting boards

[Itoquios]

Cannot even compare the two, its like apples and oranges. Both are fire in taste 😂 Josh's pork belly rendition looks like it slaps hard tho

[aetbhieiils]

As a Korean who prefers Japanese style rice bowls, I would say that the main difference between these two styles is how each ingredient feels. For Korean rice bowls, every ingredient is prepared and cooked separately, and thus they all feel and taste different. It's like all ingredients have their own voices and they all have their own stories and all want to speak up. It's one rice bowl, but you feel like you are eating several different menus. Essentially, the only thing that combines these ingredients is sesame oil (or also gochu-jang if you add it).

On the other hand, in Japanese style, katsu, onions, and egg all share the same pan. Thus, they smell the same and they feel the same; They are one menu when combined. If Korean rice bowl feels like putting 5-6 different banchans on top of rice, Japanese Katsu-don feels simpler and more unified with only 1 thing going on top of rice. Onions and egg even feels like a garnish to tonkatsu. And that's how Japanese and Korean rice bowls are different. In Japanese rice bowl, there is a main character (for Katsudon, pork cutlet is the protagonist; for Unagidon, unagi is the protagonist) and the rest of the ingredients are there to help the main character. In Korean rice bowl, everyone is equal; even if bibimbop has marinated pork belly, that's just one ingredient, not any special than spinach or sunnyside egg.

[liv-]

Katsudon could easily have added two more eggs, especially because there were two servings (i.e. two cutlets) in the pan! Also the sauce doesn't need to cook down so much - it's supposed to be quite liquid so that it can be poured over the rice to provide some delicious seasoning 😋

[baboon]

Katsudon is good but there’s also other good rice bowls.

Tendon tempura rice bowl
Oyakodon chicken egg rice bowl
Gyuudon beef rice bowl
Kaisendon sashimi and seafood rice bowl

[AMHeartinSeoul]

I lived in Korea after college, and it was a year and a half of the best food I have ever had in my life. You can't beat those flavor profiles. They also had a ton of katsu restaurants that I would frequent, too. I can't wait to make these recipes.

[iz]

the first and only time i went to a korean restaurant, oh my it was so good!
they served us a rice bowl with purple rice and the color was very appetizing!
i loved how they put pickled vegetables for the extra sour taste with the meat and eggs and it was delicious!

[lulutango]

Hello sir! I've been watching these for years. Not sure if this will be seen, but hope it will :)

You did something different with this video- not usually your regular form factor as far as content goes. Normally, you'll judge your own dish vs. a restaurant, or a time frame, etc. And I love watching these! Keep em coming! I'm thinking maybe this one could be a series?

These are 2 different cultures. Japanese vs. Korean. They're completely different! I feel that in your videos it seems to be an effort to prove your culinary expertise against restaurants and such- I think we're all at the point where we trust Joshua Weissman as a brand and we know he is trustworthy!


You're a professional! To the point that I think you can continue doing a series that will pit 2 different cultural dishes against each other, and most would recognize that each dish was done correctly, and that it's an interesting contest to watch.

You do show respect to different cultures. We see it. I think you can pit different cultural flavor profiles and totally get away with ;)

Love the content dude, I've been inspired to cook in my own home and love to come back here for direction.

Sincerely,

Me

[jthwang]

The Japanese bowl is easier to make from ingredient to dish, but the stuff for the Korean bowl you make multiple servings of in one go. So after you make it, you keep the leftover ingredients in the fridge and you're good for 5-6 more servings that is much easier to assemble. You can't really keep deep fried things fresh for long, so if you want to have the best Katsudon, you're going to have to fry the things each time, unless you freeze it.

[lewiethelew]

Personally, I can't really compare these two. Although they are both rice bowls, in a way they are both completely different dishes from different cultures.

[KimMaverick]

I’m Korean-Canadian and did not get Korean cuisine around the house as a kid. As a broke college student I started making kimchi and veggie banchan because it’s cheap but feels luxurious. If you have the veggies and rice, you can make this in the time it takes to fry an egg. Just a good strategy for lazy home cooks, no matter your ethnicity.

[arovos]

Pork was an unusual choice, we usually only put in 나물 and ground beef when making bibimbap. I might try it next time!