I know me too.. I actually didn’t like bibimbap growing up because I had a hard time chewing everything but now I love it. Mixing the sweet rice flour water is usually done only for Gosari and it’s certainly optional. I used to actually make it without the paste but found the paste adds another dimension of richer and smoother flavor so I added it in. There’s no special purpose per say other than just making it taste better. Imagine a sauce that’s made with or without the roux.

Hi! It’s because it is one of a 3 part series post. There is green, brown and white (3 color) but since having them all on one post was too much, I decided to split them up into 3. Thanks for asking.

Yes! It has a much deeper earthy taste when dried. Traditionally fiddleheads are not fermented but I did find one recipe where they make kimchi with the rehydrated fiddlhead. Recipe is pretty similar to making regular kimchi except it does not use any fish sauce. Hopefully this helps! Thanks for the comment.