Bibimbap 비빔밥

Yes, I know bibimbap is basically throwing random things together and eating it, but this I think just makes it a bit yummier =)

You can make this dish with any veggies you like! And also throw in some bulbogi too (see previous post for recipe).

This was a good, healthy, quick meal for those days when me and the Mister get home late from work and can't eat until 9pm.. we are starving, but don't want take out.

I didn't have alot of veggies when I took these pictures so excuse the lack of ingredients =)

Heat up a pan with some olive oil and throw some mushrooms and onions to cook... Again, if you want to add additional veggies like carrots, broccoli etc feel free.... anything that needs to be cooked before you start mixing...


Next throw in any veggies that don't really need to be precooked on it's own... I put in spinach (blanched the spinach with dash of salt, then drained and added some a little salt, sesame oil) and kongnamul. Then add in your rice - I have two servings here:



Mix everything together on low heat. Just keeping an eye on the pot and mixing things around every once in awhile, I cooked some bulbogi on a separate pan. Then I added it to the pot with everything along with a bit of the juice from the bulbogi pan:

Then add about 1 1/2 tablespoons of kochujang


I then add about 1 teaspoon of sesame oil, or changkeelum. Mix everything together leaving it on low heat. In the meantime, I fried two eggs on a separate pan. Once the eggs are ready, plate your bibimbap mix, add some crushed kim, and the egg on top and you're done! I keep the sesame oil at the table to add for taste while eating too

Marinating bulgogi 불고기

Ingredients:
Sliced bulgogi
1/2 cup of soy sauce
1 tablespoon of sesame oil, changkeelum
Ground black pepper
1 teaspoon of minced garlic
Chopped scallions
1 tablespoon sugar
1 teaspoon honey powder

I did this serving for one person. I like using low sodium soy sauce and brown sugar - but feel free to use regular soy sauce and white sugar. You can also substitute sugar for Sprite / Asian pear too!

Mix together all the ingredients except for the meat. I put mine in a container so I can marinate it over night. The longer it's marinated, the better it is!
Yes my picture is sideways. Like I said in my other post, I am computer illiterate! I do not know how to rotate it the right way hahaha!

I had some scallions left, so I chopped all of it up, and put it in a container to use the next day
Takes up less room in the fridge and makes it easier the next time you need scallions!

Next, mix in your raw meat with the marinade. I'm a bit paranoid so I always wear disposable gloves. You can pick them up at any Asian grocery store.

Make sure everything is coated with the marinade. Feel free to toss in onions and mushrooms as well....



I kept mine in the fridge overnight to get all the marinade to soak in...

You can cook and eat the next day! Or you can cook it and freeze it in a ziplock to keep for a rainy day...

Ojinguh banchan

I am very computer illiterate. I do not know how to use, obtain, set up a Korean keyboard so please excuse my Konglish!

I only started cooking when I lived alone abroad. I learned most my recipes from my mom and the others I read on the internet and after a couple tries, everyone starts to add their little twist to it.

This is one of my husband's favorite side dishes, or banchan.

Ingredients:
Dried ojinguh
2 tablespoons of kochujang
5 tablespoons of water
1 tablespoon of brown sugar
1 teaspoon of minced garlic
2 tablespoons of corn syrup, mulyut
red pepper flakes, kochukaru
2 tablespoons soy sauce
1 teaspoon sesame oil, changkeelum

I personally like this brand of kochujang:

You can use any type of sugar you like, but I like using brown sugar for the taste. The corn syrup you can buy from any Korean grocery store




Heat up your pan or pot with a little oil (i like to use olive oil). Then mix together all the ingredients above except for the dried ojinguh on low heat, letting it simmer for a couple minutes until everything has blended together


Then add your dried ojinguh to the mix


Mix everything together so the sauce covers up all the dried ojinguh


Let it simmer on low heat for about 5 minutes while you mix everything together every once in awhile. You should taste it to see if you want it more or less spicy. I personally like it kind of spicy, so if you taste it and it's too hot, just add some more water, or more ojinguh and it should help solve that problem...

Once you get it to the right "spiciness" let it dry for a bit, and then voila you have some yummy ojinguh for a bit!

First post

I have been looking for something new to do in my spare time (when I have any!) and thought I would start this blog. I am not exactly sure what it will turn out to be but we will see...