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! 🙂
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!
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!
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?
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!
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
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!
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 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