Pulled pork bibimbap

pulled pork bibimbapWhat’s the best part of slow cooker Sunday? Besides a hot yummy meal cooking while you are out working or drinking coffee in the sunshine?  Slow cooker leftovers!   If you are going to have your slow cooker working for you, you might as well have it do a double shift and you have two meals done for you as you go to the zoo and watch the lion feeding- which I might add is very interesting!  Not the feeding per se but the side show! Did you know that the male lion sprays urine on the bystanders to mark his territory?  It makes for great entertainment! Well, if you are not sitting in the ‘splash zone’! 🙂

Slow cooker Sunday included a big pork roast with this fabulous recipe from Six Sisters stuff.  I have tried lots of different pulled pork recipes, but this one is something special!  The sandwiches we had with them were a.ma.z.ing but they played second fiddle to the leftovers the next day… pulled pork bibimbap.  Need I say more?  A fabulous fusion recipe that is fun to cook up and eat!  The pulled pork is so deliciously saucy, you don’t need to add any spicy gojuchang (red pepper) sauce, but of course, everything is better with a little spice!

So scour your flyers for a pork something-something on sale and get slow-cooking!  You won’t be sorry!  And maybe you can catch the lion feeding at the zoo with all your free time! 

Pulled pork bibimbap

Yield: 6 servings

Serving Size: 6 individual bowls

Pulled pork bibimbap

Ingredients

  • 5 cups cooked medium grain rice (hot)
  • 2 carrots sliced up thinly
  • 1/2 zucchini sliced up thinly
  • 2 cups left over pulled pork
  • 6 eggs
  • toasted sesame seeds
  • sesame oil
  • Sesame spinach - mix together these ingredients
  • 150 g blanched and drained spinach
  • 1 clove garlic
  • 1 tbsp soy sauce
  • 1/4 tbsp sesame oil

Instructions

  1. Heat sesame oil on the bottom of the pan
  2. Add 3/4c cooked rice
  3. Top with 2-3 tbsp each of sliced carrots, sliced zucchini, sesame spinach
  4. Top also with 1/3 cup pulled pork
  5. Crack an egg on top
  6. Sprinkle with sesame seeds
  7. Mix it up until the egg is fully cooked.

Notes

Bibimbap translates 'mixed rice'. So once served, the heat from the pot and the rice will cook the egg as you mix. So mix well and ensure that the pot is good and hot! Another option is to fry the carrots, zucchini and the egg separately and serve in a normal bowl.

http://koreainmykitchen.com/?p=1889

all bibimbaped

All mixed up and ready to devour!

 


Pork sausage zucchini pancakes – dwaeji gogi jeon

pork zucchini pancakes

Love these pancakes!  All the yummy-ness of sausage and zucchini fried up in a pancake.  Who could ask for more?

#vintage corelle dishes

I don’t hashtag. I’m not on twitter.  And I don’t normally even think in social media lingo. I never LOL or TTFN.  Call me old. So old in fact that these vintage 70s dishes are still used at my moms everyday.  I grew up eating cereal out of the matching bowl and toast from the salad plates. I happen to have one in my cupboard that brought something delicious home from her place.  I thought it would be the perfect plate for these crispy pancakes! Everything tastes better on mom’s dishes!

Do you have this set or something similar?  Does your mom?  Or (gasp) Grandma?

Pork sausage zuchinni pancakes

Ingredients

  • 250 g pork sausage
  • 1 zucchini
  • 2 green onions
  • 2 cloves of garlic
  • 1 tbsp soy sauce
  • pepper
  • 1 cup flour
  • 1 cup water
  • 1 egg
  • 1 tsp red pepper flakes

Instructions

  1. Remove the pork from the casings
  2. Slice the zucchini thinly
  3. Cut up the green onions
  4. Mix all the ingredients together
  5. Oil the pan generously (I didn't say these were healthy!)
  6. Fry on medium high heat until browned squashing them thin
  7. Flip and squash until browned nicely and the sausage is cooked
  8. Enjoy!
http://koreainmykitchen.com/?p=1381

I confess my undying love to pancakes here and you can give these marvelous pancakes a try too!

seafood pancake Seafood pancake – hae mul pa jeon

veggie pancakes Veggie pancakes – yachae jeon

kimchi pancakes Kimchi pancakes – kimchi jeon

Hoddeok - stuffed pancakes Sweet stuffed pancakes – hoddeok

Kimchi fried rice with breakfast sausage – kimchi bokumbap

kimchi fried rice

This twist on traditional fried rice tastes delicious.  The classic breakfast combination of sausage and egg added to fried kimchi and nutty rice will have you going back for more. With a nice kick of heat, it is sure to be a favourite!

kimchi rice with an egg

My yobo loves kimchi bokumbap.  I think most Koreans do; I have yet to find one that doesn’t.  The simplest recipe can be made with just kimchi and left over rice but this recipe had my husband licking the bowl!

This week has been busy with Halloween. The kids love to make their own costumes, which the teacher in me is very proud of, but the working mom in me finds frustrating.  We have a huge dress up bin and it would be wonderful if they just picked one out of there.  But no, they had their ideas and were ready to go.  So between working during the day, a last minute run to the dollar store for supplies, helping the kids with the costumes, I was happy we had left overs for dinner.  I made this recipe the night before the chaos!

Here are my kidlets and their costumes. Of course, in the middle of it all, I never got to taking pictures of the costumes until the end of the festivities on Halloween.  And one thing to be said about homemade costumes is that they don’t last very long! 🙂

a giftgift

Kyah and Jaina were Christmas presents (they did have shoulder straps at one point!)

Soldierfrog

Taron was a Roman soldier with a homemade sword and shield. Nyles wore this cute frog costume for a total of 42 seconds.

Kimchi fried rice with breakfast sausage – kimchi bokumbap

Ingredients

  • 1 tbsp sesame oil
  • 1 carrot sliced thinly
  • 1/2 c red pepper sliced thinly
  • 1 c kimchi
  • 1 tsp red pepper powder
  • 2 c medium grain rice (I used a combination of white, brown and black rice)
  • 3/4 c cooked breakfast sausage (4 links)
  • 2 eggs

Instructions

  1. Heat the oil in a fry pan and add the carrot and pepper
  2. Fry until lightly brown
  3. Add the kimchi and fry until until cooked
  4. Add the pepper powder (omit if you don't want it too spicy, add more to kick it up a notch)
  5. Throw in the breakfast sausage and stir
  6. Add the rice and mix well and continue to fry for a few minutes.
  7. Fry up the eggs separately and place on top of the bowl.
  8. Enjoy!
http://koreainmykitchen.com/?p=1301

Korean cooking class

cooking class

I am a teacher so I know how to teach.  And I like to cook, but can I teach how to cook?

Well, that is what I did this weekend.  I was invited to teach a fabulous group of ladies some Korean recipes.  The host had a gorgeous kitchen for cooking and teaching and graciously worked as my assistant fetching all sorts of ingredients and utensils.  The ladies were excellent students, trying, learning and asking lots of questions.  Good food and good times were enjoyed by all!

What was on the lesson plan? First up, kimbap, rice rolls. I demonstrated the simple art of rolling them so they each look like a little masterpiece! 🙂

kimbap rolls

Secondly, we made our own pork mushroom mandu, dumplings, folding up little pockets of goodness!

Pork mushroom mandu

And finally, we enjoyed some Korean bbq’ed beef, bulgogi in lettuce wraps.

lettuce wrap

Sorry, no glamour shots of these. This was the last piece of meat that was about to be devoured when we snatched it from a hungry mouth in order to snap a picture. Even though bulgogi is probably the most well know Korean dish, I have yet to post a recipe for the marinade.  Soon… I promise! 🙂

cooking class 2

Pork mushroom dumplings – Dwaeji gogi beoseot mandu

Pork mushroom manduA delicate blend of pork, mushrooms and onions, wrapped in a dumpling skin and fried to perfection.  A perfect pork present!  A paramount pocketful of pork! A marvelous mouthwatering mushroom mandu! A delectable dumpling for dunking. 🙂

I haven’t made mandu, Korean dumplings, in a while but I had pulled out ground pork in the morning without any idea what to make with it.  Though I like my other recipe for mandu, I didn’t have all the ingredients in the house. Out of my crisper drawer, much like Mr.Dressup’s tickle trunk, I pulled mushrooms and onions. I improvised the following recipe and to my delight, and that of my family, it was delicious!

The things you need:

  • 1 lb ground pork
  • 1 large green onion finely chopped
  • 1/4 c mushrooms finely chopped
  • 1/4 c onion finely chopped
  • 1/8 tsp ground pepper
  • 1/8 tsp salt
  • 2 cloves garlic minced
  • 1 tsp sesame oil
  • 30 dumpling skins

The how to:

  • mix together all the ingredients – except the dumpling skins of course 🙂
  • using a teaspoon, scoop a small amount of the mixture into the centre of the dumpling skins
  • wet the edges and press together (either by hand or using a mandu press)
  • heat a frying pan with vegetable oil
  • place as many dumplings as will comfortably fit in the pan (you will need to do more than one batch)
  • fry for 1-2 mins until the bottoms are brown then flip them over
  • add 1/2 cup of water and steam the mandu until the water has evaporated
  • fry for another 30 seconds or so and serve with dipping sauce
  • Enjoy!

Dwaeji bulgogi – bbq pork strips

bbq pork

Marinated pork strips, fresh veggies and some sunshine!

When the sun is shining, I just want to eat outside.  Everything tastes better outside.  And everything tastes better BBQed!

Koreans have BBQ down to a fine art.  They use these single element butane BBQ that sit nicely on the table.  With a grill plate that allows for even cooking and collects grease, the food is cooked up as you eat.  This allows time for socializing with the cook and food hot off the grill.  Both are very important to me: hot food and good conversation!

may june 067

The things you need:

  • 1 lb pork strips
  • 3 big cloves of garlic minced
  • 1 tsp ginger minced
  • 3 tbsp soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp sesame oil
  • black pepper
  • 2 tbsp green onion
  • 1 onion chopped
  • 1 red pepper chopped
  • 1/2 zucchini chopped

The how to:

  • combine all the ingredients and marinate for a while
  • get out your handy dandy butane bbq and grill plate
  • bbq at the table
  • eat hot and enjoy!
  • Note: a little bit of bbq’ed kimchi with this is delicious!

may june 068

Summer fun!

 

Sam gyup sal – pork belly bbq

sam gyup sal

Sam gyup sal translates as “three layers of meat” or simply as “delicious”.  Pork belly is fried up with salt and pepper, topped with seasoned bean paste and flavoured onions and wrapped up in lettuce.

Pork belly, a boneless cut from, you guessed it, the belly of a pig, is the star of this BBQ. It is very popular in Korean cuisine (see dwaeji bulgogi) and in this dish it is unspiced, unseasoned and uncured. And as you can see, it resembles bacon.

pork belly

It caused quite the exchange between my older brother and me.

“What are you having for lunch?”  “Pork belly.”

“So… bacon?”   “No… pork belly.”

“So, bacon.”  “No, pork belly.”

“So, bacon!”  “No, pork belly!

Got to love older brothers 🙂

My Korean class wrap-up lunch featured this fabulous feast.  My classmate hosted and in the spirit of eating Korean-style, he cut the legs of his dining room table so we could sit on the floor!  It was a potluck so there was plenty of meat, rice and side dishes. My teacher brought the essential green onion salad to enjoy with our pork belly (not bacon). <Recipe to follow>.

The things you need:

  • sliced pork belly cut into 1 inch pieces
  • lettuce
  • perilla leaves
  • green onion salad
  • seasoned bean paste
  • rice
  • salt
  • pepper
  • a grill plate
  • table top stove

The how to:

  • set up the table top stove and grill plate in the middle of table (cutting table legs is optional!)
  • salt and pepper the pork belly and fry until it is cooked
  • enjoy wrapped in lettuce and perilla leaves, topped with seasoned bean paste and green onion salad

 sam gyup salsam gyup sal

sam gyup salsam gyup sal

Green onion salad – pa mu chim – My teacher, Yun jin Choi’s recipe

Pa mu chim

  • a bunch of green onions roughly chopped into thin strips
  • some shredded lettuce
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp sesame salt
  • 1 tsp sugar
  • 1 tbsp vinegar
  • 1/2 tsp crushed garlic
  • 1 tsp hot pepper powder

Combine the dressing together and add to the green onion and lettuce. Mix well with your hands. Enjoy!

(Interestingly, this is the very first thing I ate in Korea. See here!)

 

Ham Ji Bak restaurant – Langley/Surrey

Ham ji bak

This restaurant is located right inside Hmart in Langley/Surrey. It’s menu features Korean style Chinese food and traditional Korean dishes as well. My Korean class went out for lunch after our grocery shopping field trip.

jajang myun

Most of us ordered the jajang myun, black bean noodles, since it was on special. It came with some standard side dishes of pickled yellow radish and radish kimchi. None of us were overly impressed with the noodle dish; there wasn’t enough sauce and it was quite salty.  My one classmate thought there were too many onions, but the dish is mostly made of onions. 🙂

tang su yuk

My generous classmate ordered tang su yuk, sweet and sour pork for us to share.  This was definitely the most delicious part of the meal. It wasn’t over overpoweringly sweet as it sometimes can be. And it had quite a few vegetables and some cute carrots flowers in it. Who doesn’t like carrot flowers?

soup

One classmate ordered kong guk su, a cold bean broth soup with noodles.  He thought is was refreshing.  It is quite a bland soup that you add salt too, and he added too much salt 🙂 But he awarded it a 7/10 anyways!

The service was not great; the waitress was neither quick nor friendly.

So overall, it was okay, not great.  In my opinion, if you are at Hmart and hungry for some Korean food, go next door to Baik Mi Korean restaurant for a good meal. (check out the review here)

Ham Ji Bak on Urbanspoon

Mandu – Korean dumplings

mandu 2

Here is an easy-to-make recipe for dumplings. These home-made Korean dumplings will have you abandoning your frozen bag from the grocery store faster than you can say “MANDU!”

I haven’t made mandu in a long time and I was feeling intimidated.  It seemed like a lot of work. But when I got down to it, it really was not more work than making meatballs. And it was less messy.  Now if you think making meatballs is still too much work, I might not be able to persuade you to make dumplings.

If you are on board to make them, you will be rewarded.  They are delicious!

I must confess that having a dumpling press not only makes mandu-making easier, it also makes them look pretty.  I found this press years ago in a dollar store and it has sat in the far corners of a cabinet since then. This summer when I was overly pregnant, my friend was helping me clean. She almost threw the press out.  Boy was I glad I stopped her! And boy was I glad she found it back!  I might have to make her some mandu as a thank you.

The time you need: prep time: 15 mins    cook time: 7 mins (per batch)

The things you need:

  • 400 g lean ground pork
  • 1 cup cabbage shredded
  • 2 green onions
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
  • 1/2 tsp minced ginger
  • 1 tbsp minced garlic (2 – 3 cloves, depending on size)
  • 1/8 tsp black pepper
  • 30 frozen dumpling skin wrappers (available in most grocery stores)

The how to:

  • chop your cabbage nice and fine
  • chop up your green onions
  • add the veggies to the ground pork
  • add remaining ingredients and mix well

chopped cabbagechopped onionmandu mixture

Method one: “hand” made

  • Lay a dumpling skin on your hand
  • Place 1 teaspoon of meat mixture in the centre (‘re’ because I’m Canadian!)
  • Wet the edges of half the skin
  • Fold over and press together and pinch

mandu in handhand made mandu

Method two: a dumpling press

  • Lay a dumpling skin on your handy-dandy press
  • Place 1 teaspoon of meat mixture in the centre
  • Wet the edges of half the skin
  • Collapse the press together and squeeeeze!

mandu in presspressed mandu in pressmandu press

  • heat a frying pan with vegetable oil
  • place as many dumplings as will comfortably fit in the pan (you will need to do more than one batch)
  • fry for 1-2 mins until the bottoms are brown then flip them over
  • add 1/2 cup of water and steam the mandu until the water has evaporated
  • fry for another 30 seconds or so and serve with dipping sauce
  • WARNING! these will be gone before you have finished frying up the next batch!

 

jaina making mandutaron making mandukyah making mandu

 The kids earning their keep!

Recipe adapted from www.taste.com.au

Baik Mi Korean restaurant – Langley/Surrey

restaurant

We went out for lunch with the family to Baik Mi Korean restaurant because we had heard they had jajang myun on sale.  We don’t go out to eat very often, mostly because I like to cook and as the kids get bigger, they can eat a lot. When we do go out for Korean food, we always order jajang myun (it’s one dish I don’t make at home). In this Korean style chinese dish, vegetables and meat are fried up in a black bean sauce and served over long noodles.

jajang myun

My yobo has fond memories associated with jajang myun.  On his birthday, his mom would take him out for and they would order jajang myun and tang su yuk, sweet and sour pork.

tang su yuk

The restaurant opened in the fall of 2012 and this was our first visit.   It is beautifully decorated with traditional Korean artifacts and the walls have old Korean writing on them.  Above the kitchen area is made to resemble a traditional Korean house. The kids really enjoyed looking around as we waited for our food.

The jajang myun was delicious.  The sauce had lots of flavour and the noodles were a nice texture.  The service was quick and as custom, several side dishes were served with the meal: kimchi (of course), pickled radish and raw onion with a dipping sauce. We ordered a bowl of noodles for each of us and had leftovers to make with rice the next day.

Good taste and good value!

Taron and noodles

“Yummy!”

 Note: This is not a paid endorsement.

The address is for Baik Mi Korean restaurant is 19539 Fraser Hwy  Surrey, BC
Baik Mi Korean Restaurant on Urbanspoon