{"id":176311,"date":"2012-09-25T03:34:40","date_gmt":"2012-09-25T03:34:40","guid":{"rendered":"https:\/\/www.uph.edu\/2012\/09\/25\/a-jumbo-bibimbap-making-at-uph\/"},"modified":"2012-09-25T03:34:40","modified_gmt":"2012-09-25T03:34:40","slug":"a-jumbo-bibimbap-making-at-uph","status":"publish","type":"post","link":"https:\/\/www.uph.edu\/id\/2012\/09\/25\/a-jumbo-bibimbap-making-at-uph\/","title":{"rendered":"A Jumbo Bibimbap Made at UPH"},"content":{"rendered":"

Monday (17\/9) became a memorial day for Sekolah Tinggi Pariwisata Pelita Pelita Harapan (STPPH). There were 40 students from STPPH got involved in the making of bibimbap (South Korean traditional food) which was made in very large portion. <\/p>\n

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M<\/strong><\/span>onday (17\/9) became a memorial day for Sekolah Tinggi Pariwisata Pelita Pelita Harapan (STPPH). There were 40 students from STPPH got involved in the making of bibimbap (South Korean traditional food) which was made in very large portion. Chef Adiguna, a chef who worked at South Korean Embassy for Indonesia, and Chef Ragil, a celebrity chef, guided the students in cooking the jumbo bibimbap. ?Masak Besar?, a TV program on Trans 7, also participated by covering the bibimbap making process.<\/p>\n

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The bibimbap was cooked from 10 a.m. until 2 p.m., whereas the ingredients had been prepared the day before. Bibimbap was Korean mixed rice with various vegetables on its top. ?In Korea itself, there is no certain rule about vegetables that should be used. The important thing is we use the vegetables. For this jumbo bibimbap, I use local vegetables with various colors, such as green, red, black, yellow, and white. Although we use local ingredients, this dish still tastes Korean due to the sauce that we use. We use Korean special sauce, gochujang,? Chef Adiguna, who also an alumnus of STPPH, explained.<\/p>\n

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Different with Chef Adiguna who was expert in Korean food, Chef Ragil had never cooked bibimbap before. ?It is the first time I make bibimbap,? he said. When he was asked about his tips and tricks in cooking dishes in large portion, he said that there was no difference between large portion and small portion. For him, the important thing was the right way to cook. He was also excited to cooperate with STPPH students to make this bibimbap. ?They have a good team-work and we can work well together. But there is a weakness, they smile rarely, may be because they are still nervous,? Chef Ragil said with smile.<\/p>\n

After making the bibimbap together, the Kfood Festival was then continued by Hanbape show, Korean traditional instrument. The ready-to-eat bibimbap was then stirred by the chefs, UPH representatives, and the Ambassador of South Korean Embassy for Indonesia.<\/p>\n

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The students admitted that they were glad to be involved in this bibimbap making process because they could get new experience and knowledge. ?I am glad to participate in this event. I get new experience, the chefs also share their knowledge with us,? Raymond, a student in 7th<\/sup> semester, said. Joshua Billy, a student in 3rd<\/sup> semester also said the same thing. ?The students in 7th<\/sup> semester might already been accustomed to cook, but for me who were still in 3rd<\/sup> semester, participating in this event becomes a great experience. I can learn directly from the expert chefs,? he said. (ft)<\/p>\n

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(left-right) Chef Ragil and Chef Adiguna<\/td>\nSTPPH students were processing vegetables<\/td>\n<\/tr>\n
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Mixing the big bowl of bibimbap with Mr. Kim Young Sun, the Ambassador of South Korean Embassy for Indonesia, Revalina, Goodwill Ambassador, Mr. Jonathan L. Parapak, UPH?s Rector, Korean Embassy  representative, Chef Adiguna and other representatives. The mixing event were also being exaggerated by a “Hanbape” performance.<\/p>\n<\/td>\n<\/tr>\n

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UPH Media Relations<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

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