Kimchi and sausage bibimbap

kimchi bi bim bop

A delicious rice bowl topped with kimchi, sausage, seasoned vegetables and a fried egg.  A dollop of spicy Korean paste tops it off and you mix it all up in your bowl for a tasty twist on a traditional Korean recipe. Translated to mean
“mixed-up rice”, this traditional Korean dish has been moving mainstream.  It has been spotted on the menu of a popular chain restaurant and now you can make it at home!

But this fabulous kimchi and sausage bibimbap has a little story.  This summer one of my comics was published an I was paid a small honorarium.  How exciting!! I can now call myself a published cartoonist.  🙂  So how does one spend the Amazon gift card that was given as a token of appreciation from the magazine?  A book of course; a cute kids book by the same name, Bee-bim-Bop! by Linda Sue Park. I have been eying this book for a while, it is written about Korean food by a great Korean-American author. (Kyah did a book review on one of her books here.)

Take a look!

Bee-bim Bop!

It’s an adorable tale of a little girl helping her mom shop and prep the food making bibimbap for dinner.  My kids love bibimbap and love to help me cook; it feels like the book could be written about us!

Bee-bim-bap!

So after reading this book, who wouldn’t be inspired to make bibimbap?

Kimchi and sausage bibimbap

Ingredients

  • 5 cups hot rice (we did a mix of white and brown)
  • sausage cooked and cut into bite size pieces
  • 6 eggs fried
  • 1 zucchini sliced into thin pieces and quickly fried and seasoned with salt and pepper
  • 1 red pepper sliced into thin pieces and quickly fried and seasoned with salt and pepper
  • 1 cup kimchi cut into bite size pieces
  • Sesame spinach - mix together these ingredients:
  • 150 g blanched and drained spinach
  • 1 clove garlic
  • 1 tbsp soy sauce
  • 1/4 tbsp sesame oil
  • Korean red pepper sauce, gojuchang (from mykoreankitchen.com) Mix together:
  • 3 cloves of garlic
  • 2 Tbsp gochujang
  • 1 Tbsp sesame oil
  • 1 Tbsp sugar
  • 1 Tbsp water
  • 1 Tbsp roasted sesame seeds
  • 1 tsp vinegar
  • 1 tsp minced ginger

Instructions

  1. Assemble the bibimbap by first putting rice in each individual bowl
  2. Add zucchini, red pepper, kimchi and sausage
  3. Top with a fried egg
  4. Spoon a scoop of gojuchang sauce as desired by spice level
  5. Mix it all up in the bowl - this is the part the kids especially love! "Mix like crazy"
  6. Enjoy!
http://koreainmykitchen.com/?p=2015

We usually make dolsot bibimbap, which is cooked in a hot pot with a raw egg, just because I think it is fun.  But when I served this to my yobo, he said it tasted like normal Korean bibimbap because it wasn’t so fancy! 🙂


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!

 

Kimchi bokumbap with bacon

kimchi bokumbap

My yobo loves thrift stores.  When we first moved back to Canada, garage sales, freecycle (remember that?) and second hand stores were his weakness.  He would take almost anything if it was free.  Most of our house was furnished in second hand furniture and he did find lots of treasures.  But for all the treasures, there was lots of … how do I say this nicely, … interesting items.  After I while, I made a little rule.  In order for an item to enter the house, it needed my permission.  Otherwise, it was banished to the shed.  I must say, I have some great items for thrift stores, and they have made good money on us as lots of it has returned back to their shelves. Charity.  It makes the world go round.

My yobo has gotten much better at spotting a good find these days, except perhaps his weakness for chicken things, but that is another post.  The other day he came home with this fabulous bowl which I just love.  It is great for holding soups and stews and this great recipe.

A left over bowl is the perfect fit for this left over meal.  We had some kimchi that had fermented too long and some left over rice.  Couple that with bacon and you have this treasure of a dish!

Kimchi bokumbap with bacon

Kimchi bokumbap with bacon

Ingredients

  • 2 cups kimchi
  • 5 cups cooked rice
  • 1 pkg bacon (375 g)
  • 1/2 onion
  • 2 carrots
  • 1 zucchini
  • 1/2 tsp sugar
  • sesame oil
  • 6 eggs

Instructions

  1. Cut up the bacon into bite sized pieces and fry it. Drain the fat and put in a bowl. Save the fat. (I didn't say this was healthy!)
  2. Chop the kimchi into bite sized pieces as well (sense a theme?).
  3. Fry in the bacon fat. Add the sugar. Set aside.
  4. Cut up the onions, carrots and zucchini into small pieces.
  5. Fry the veggies in sesame oil.
  6. Add the cooked rice to the veggies and combine with the bacon and kimchi.
  7. Fry eggs (in leftover fat if there is any) and put on top of the fried rice.
  8. Enjoy!
http://koreainmykitchen.com/?p=1891

My kids like kimchi bokumbap but they can’t handle too much spice.  We are slowly increasing the spicy-ness of our food to make them into good fire eating Koreans! 🙂

Nyles

Here is our Ny-guy with a tone down version! The recipe includes kimchi for the whole patch.  The kids had less kimchi so the adults had more! Ours was hot! hot! hot!

Top 3 recipes – 2014

It is that time of year when we get to look back and review the year.  What a great year it was!  Here are a few highlights for me and my family:

We worked really hard and saved up money to go to Korea in March! The boys had never been to Korea or met their Halmoni, grandmother, so it was a really special trip!

korea

We also acquired a fabulous vintage motor-home, a 1969 Shasta,  who we lovingly named Peggy.  My talented sisters helped me redecorate her (they sewed and I cooked) and we had wonderful camping experiences in Peggy with friends and family this summer.

peggy

I continued working here on my blog making yummy food, reviewing restaurants and writing funny (or not so funny) comics about our life.

So, what were the top 3 recipes from Korea in my kitchen in 2014?  These were the most searched and viewed from the blog.

Drumroll please ….

#1 Korean rice balls – Jumuck bap

rice balls

#2 Potato side dish – Gamja jorim

gamja jo rim

# Rice- how to make Korean rice

rice

If you haven’t given these a try, add it to your new years resolutions!

Thank you for visiting, commenting and cooking along with me.  It’s more fun doing this with friends.  Here’s to a fabulous 2014 and an even better 2015!!

koreainmykitchen Love Leslie

 

How to make kimbap – graphic

Kimbap how-to graphic

Here it is!  For those visual learners, who like to see how to do things, a how-to graphic!

I’ve been wanting to make this for a long time.  Whenever I post a yummy kimbap recipe, I have thought that it would be really handy to have something like this to attach so people could easily see the steps.  I hope this helps.

And if this has inspired you to make kimbap, here are a few fabulous variations to try:

kimbap rolls Kimbap

cucumber rolls Naked cucumber rolls

Nov 2014 011 Sweet and spicy Tuna kimbap

tuna kimbapTuna kimbap

salmon kimbapSmoked salmon kimbap

 

 

Sweet and spicy tuna rolls – chamchi kimbap

sweet and spicy tuna rolls

These sweet and spicy tuna rolls are quick and easy but oh so yummy!  Rolled up seaweed in or seaweed out, they make a great appetizer or a light lunch.

Nov 2014 011

The kids are in swimming lessons on Friday nights.  It was a great concept, in theory; end the week with lessons and a swim at the pool.  My yobo joins us and swims with the kids.  It sounds lovely.  And it is, except that dinner still needs to be made, my yobo can’t always make it there and it is 6:30 when we get home!  If I am organized, I have dinner planned before we go, but more often than not, I am throwing it together when we get home.  This week’s throw together menu… sweet and spicy tuna rolls and zucchini pancakes!

sweet and spicy tuna rolls

“You are crazy!” you are thinking. No, really, they are that easy. 🙂

Sweet and spicy tuna rolls

Sweet and spicy tuna rolls

Ingredients

  • 3 cups of cooked medium grain rice
  • 1 tbsp sesame oil
  • 1/4 tsp salt
  • 4 sheets of seaweed for sushi (nori)
  • 1 can of tuna
  • 2 tbsp sweet chilli sauce
  • sesame seeds to garnish

Instructions

  1. Mix the sesame oil and the salt into the warm cooked rice
  2. Add the sweet chilli sauce to the drained tuna
  3. Place 3/4 c rice on the top 2/3 of the seaweed
  4. Spread out evenly
  5. Add 1/4 of the tuna mixture to the end of the rice
  6. Roll the rice/seaweed over the tuna to cover it - squeeze tightly
  7. Continue to roll
  8. Glue the end of the roll with a few grains of rice
  9. Squeeze, slice and enjoy with soy sauce!
http://koreainmykitchen.com/?p=1360

Note: to make the ‘inside-out” rolls, you need 4 cups of rice and instructions for reverse rolling are here! 🙂

Slow cooker Sunday – Mongolian beef

mongolian beef

I love Sundays! We get to sleep in, drink coffee and eat a slower paced breakfast, and make our way to church. We spend the day with family and at church and it is near dinner time when we get home. It is a lovely day, except for the last minute planning (you know, open the fridge, close the fridge, open it again in hopes some idea jumps out at you!) and the mad rush to make dinner once we are home.  A quick way to ruin the tranquility of the day!

mongolian beefSo recently, in a moment of brilliance, I dug out the slowcooker and decided we would start slow cooker Sundays. It’s the best idea I’ve had in a long time!

So now I turn on the rice cooker and the slow cooker before I head out the door, and let the appliances do the cooking!  If only there was an appliance to clean the bathrooms! 🙂

Slow cooker Sunday – Mongolian beef

Slow cooker Sunday – Mongolian beef

Ingredients

  • 1 1/2 pounds stewing beef
  • 1/8 cup cornstarch
  • 2 tablespoons olive oil
  • 1/2 teaspoon minced ginger
  • 2 cloves garlic, minced
  • 3/4 cup soy sauce
  • 1 tbsp sesame oil
  • 3/4 cup water
  • 3/4 cup brown sugar
  • 1/2 cup cubed carrots
  • 3 medium green onions, chopped

Instructions

  1. Combine ingredients the in crock pot (except green onions).
  2. Cook in crockpot on high for 2-3 hours or low for 4-5 hours (or until you are home).
  3. Serve with rice,
  4. Garnish with green onions.

Notes

Recipe adapted from sixsistersstuff.com

http://koreainmykitchen.com/?p=1245

We even have time for some cute pictures of my kidlets in their Sunday best now!

the girls

the boys

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

Purple rice – bo ra sek bap

purple rice

A colourful mixture of three different kinds of rice, steamed up for a nutty chewy base for so many meals… or delicious on its own with butter and salt!

When we were in Korea, my wonderful sister-in-law made this rice all the time. My sister-in-law is an amazing cook and the best food we had when were in Korea was served in her little kitchen sitting on the floor. The kids adore her and her cooking and when we came home, they begged me to make purple rice just like “kun-ama”(pictured below with her lovely daughter).

kun - amaI have been working on having the kids help me cook on a regular basis. The girls make all the rice that is eaten is this house these days. They alternate making it and have this purple rice down to an art. It is very cute because my yobo will often ask who made the rice and compliment them on it.

So today we have a guest post by my lovely daughter, Jaina on how to make purple rice:

brown riceHi, my name is Jaina. I am almost 8 years old and I am in grade 3.  I like to craft, write, draw and climb trees.  Today I am going tell you how to make purple rice.

Purple rice

Ingredients

  • white sticky rice
  • brown sticky rice
  • black rice (which is really grass seed)

Instructions

  1. You put 2 cups of white rice, 1 cup of brown rice and 2 handfuls of black rice in a rice cooker bowl.
  2. Then you wash it and you drain it. You can drain it really good or you can leave a tiny bit of water.
  3. Then you put 4 cups of water into the rice cooker bowl.
  4. Then you dry the rice cooker bowl and make sure that there is no rice on the sides inside the bowl.
  5. Then you put it in the rice cooker and press "white rice".
http://koreainmykitchen.com/?p=1247

Here is a reminder: to close the rice cooker lid!!!!!

Enjoy… I hope you like it! 🙂

Oh, by the way, look upside down to see if you can see my mom in the spoon!

Here is the 3 kinds of rice we use:

black ricebrown ricefeb blog 001

Tuna kimbap

tuna kimbap

A wonderful combination of veggies and protein wrapped up in sesame flavoured rice and roasted seaweed.  A well balanced bite with all the food groups represented! Think of it as a mini little food pyramid …. in a circle! 🙂

My yobo was really wanting kimbap and has been asking me to make it for weeks now (read: begging!)  So one Sunday night he decides to make rice (waaaay) to much of it and I have to figure out what to make with all this rice.  Kimbap, he suggests.  He even produces all the necessary ingredients. Not so subtle! So kimbap it was!

This rendition has a yummy flavoured tuna in it. When a lady was offering samples of it at the grocery store, my yobo and all the kids went back twice.  I had no choice but to buy it, more because I felt bad for the sample lady than the fact they all enjoyed it! It also has spinach, a favourite of my yobos; “just like my mom makes it!”

The things you need:

  • A package of roasted seaweed 10 pieces
  • 8 cups cooked white sticky rice (don’t know how? here!)
  • 1 tbsp sesame oil
  • 1/2 tsp salt (to taste)
  • A package of spinach
  • 2 carrots
  • 4 eggs
  • 2 cans tuna (sun-dried tomato flavoured)
  • Korean pickled radish

sundried tomato tunaradish

The prep:

  • Add sesame oil and salt to slightly cooled cooked rice.
  • Beat the egg and fry like a crepe. Cut into 10 long pieces.
  • Slice the Korean pickled radish into 10 long pieces.
  • Slice the carrot into 10 long pieces.  Lightly fry.
  • Slice the cucumber into 10 long pieces using the outside of the cucumber and discarding the column of seeds in the middle.
  • Blanche the spinach in boiling water for 1 min.  Drain and squeeze. Lightly season with salt or soy sauce.

Assembly

  • Lay the seaweed on a bamboo roller
  • Place 3/4c + a little bit of rice on the seaweed
  • Spread the rice out evenly over 2/3 of the seaweed
  • Place the ingredients at the bottom end of the rice
  • Carefully roll the seaweed over the ingredients and pinch it tightly
  • Roll the rest of seaweed up nice and tight
  • Glue the end to the roll with a few pieces of rice
  • Cut with a sharp knife
  • Enjoy!

For a step-by-step picture tutorial on how to roll kimbap, see here! 🙂