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!
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!
So after reading this book, who wouldn’t be inspired to make bibimbap?
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! 🙂
What’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!
Top with 2-3 tbsp each of sliced carrots, sliced zucchini, sesame spinach
Top also with 1/3 cup pulled pork
Crack an egg on top
Sprinkle with sesame seeds
Mix it up until the egg is fully cooked.
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.
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!
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!
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.
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.
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:
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.
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!
“You are crazy!” you are thinking. No, really, they are that easy. 🙂
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!
So 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! 🙂
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!
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! 🙂
Kyah and Jaina were Christmas presents (they did have shoulder straps at one point!)
Taron was a Roman soldier with a homemade sword and shield. Nyles wore this cute frog costume for a total of 42 seconds.
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).
I 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:
Hi, 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.
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 cans tuna (sun-dried tomato flavoured)
Korean pickled radish
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.
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
For a step-by-step picture tutorial on how to roll kimbap, see here! 🙂