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! 🙂


Zucchini pancake – hobuk jeon

zucchini pancake

A simple savoury recipe that tastes like the summer garden!

It is that time of year again where the garden is overgrown and the zucchini are in abundance.   I mentioned that this year my garden has been unloved and is in desperate need of attention.  Normally I dote on my garden and faithfully water it and daily check in on all the treasures growing under the leaves and on the vines.  With life having gone sideways earlier this summer, the garden has been neglected.  So much to my delight and surprise, the other day when I was mumbling my apologies to my garden, I discovered several huge zucchinis growing.

We have a real love affair with zucchini in our house.  We eat it multiple times a week and I shred up the excess from the summer and I put in almost every soup or stew imaginable in the fall until my supply runs out. So discovering these beauties was a score.  We got right down to grating them and produced 6 loaves of zucchini bread, copious amounts for the freezer and these fabulous pancakes for dinner!

And I was happy to note that there were a few more zucchinis hiding amongst the overgrown weeds in the garden… 🙂

So however you get your zucchini, whether it is from your garden, from a friend’s garden or the fruit and veggie stand, do yourself a favour and make these!

girls and zucchini

My girls and their green babies…

boys and zucchini

and my boys and their green weapons!

Zucchini pancake – hobuk jeon

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 4 large or 16 small

Zucchini pancake – hobuk jeon

Ingredients

  • 1 zucchini
  • 3 green onions
  • 2 eggs
  • 1 cup flour
  • 1 cup water
  • 1 tbsp soy sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • oil for frying

Instructions

  1. Slice the zucchini finely (or grate coarsely... which ever works for you)
  2. Cut the green onions into 1 inch pieces
  3. Mix together the remaining ingredients and add the vegetables
  4. Heat the oil in a frying pan on medium heat
  5. Add desired amount of batter
  6. When browned, flip and squish down the pancake as flat as possible
  7. Flip again and squish
  8. When deliciously brown, serve hot with soy sauce
http://koreainmykitchen.com/?p=1993

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!

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

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!

 

Our garden – growing for cooking

gardening 040

I am so excited; we planted our vegetable garden! The compost has been spread, the top soil has been raked, the mounds have been built and the seeds and seedlings have been sown!

So what have we planted?

green onions green onions for seafood pancakes

gardening 031 potatoes for a yummy side dish

korean garlic onions Korean garlic onions for cucumber kimchi

peppers green peppers for dipping

gardening 023 zucchini for veggie pancakes

gardening 036 yellow zucchini for fun!

gardening 033 radish for radish kimchi

gardening 032 lettuce for eating with dwaeji bulgogi

gardening 037 kale for good dutch cooking 🙂

gardening 035 leek for beef and broccoli and stir frys

gardening 034 spinach for chapjae and smoothies

gardening 039 peas for pickin’ and eatin’

gardening 026 perilla (Korean sesame leaves) for bulgogi

garlic garlic for everything

gardening 038 rhubarb for a delicious crisp

and since we use all our compost on the garden, each year we have mystery plants that grow. Any guesses?

gardening 044gardening 043

 gardening 025

My garden gnomes!

So, what is growing in your garden?

Hobuk jo rim – Zippy zucchini side dish

zippy zucchini

Want a zucchini recipe that will knock your socks off?  This tangy Asian inspired dish is it! Salty sweet with a little bit of heat and that unassuming vegetable is now the star of the show!

My older sister makes a fabulous version of this with beans but my family doesn’t prefer beans.  Zucchini, on the other hand, is a popular vegetable in this house and I find a way to include it in most meals.  Korean cooking utilizes zucchini as well, but this recipes takes it up a notch! Give it a try.

The recipe:

The time you need: 10 minutes

The things you need:

  • 1 medium – large zucchini
  • 1 tbsp sesame oil
  • 2 tsp minced ginger
  • 1 tbsp minced garlic
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 sweet chili sauce
  • red pepper flakes (optional)

The how to:

  • slice the zucchini into medallions
  • mix together in a bowl the soy sauce, brown sugar, sweet chili sauce and red pepper flakes
  • heat up the oil in a wok
  • saute the ginger and garlic until just browned
  • add the zucchini and stir fry on medium to high heat for 3 or 4 minutes
  • add the combined sauce and cover to coat, stir frying for another 1-2 minutes
  • serve and garnish with sesame seeds

feb blog 002

My brown pumpkins with green pumpkins.