Bibimbap bam boom

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Oh man guys, this past week or so really sent me for a loop. Ever tell yourself over and over again that you’re “not really political” only to have an election reveal the fact that yes, you are, in fact, VERY political, to the point where an election result can totally knock you down and force you to spend a few days signing possibly-meaningless petitions about the EPA not going away? That basically sums up my week.

I made this bibimbap a while ago because I wanted a warm rice bowl full of goodies. I’m also gearing up for possibly-not-living-in-San-Francisco forever and so I better master all the delicious asian cuisines we have here in spades. Korean is one of my faves, and although I didn’t replicate the best part of this meal (the crunchy-bottomed rice that comes from cooking it all in a cast-iron skillet), this was still a huge success.

Yes, it is sort of a pain in the ass. However, the recipe for the individual components is essentially the same. So you can just make a few batches of slightly-wilted veggies one after the other and apply the same seasoning. The meat cooking is fast and tasty, and of course, you can put an egg on it. If you have some time and you want a warm bowl of good things, this is the ultimate. Store-bought kimchi takes it up a notch and make EXTRA HOT SAUCE.

Bibimbap
from My Korean Kitchen

INGREDIENTS
Meat and meat sauce

  • 100 g beef mince (3.5 ounces) [I used flank steak cut into strips]
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp sugar – I used brown sugar
  • 1/4 tsp minced garlic

Vegetables and other

  • 250 g spinach (mildly seasoned) (0.6 pounds)
  • 350 g bean sprouts – (mildly seasoned) 0.8 pounds, You don’t have to use them up if you think it’s too much but I love having lots of vegetables on my Bibimbap!
  • 100 g shiitake mushroom (3.5 ounces)
  • 120 g carrots (4.2 ounces, 1 small)
  • 1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots)
  • 3 cups steamed rice (3 to 4 serving portions )
  • 3 eggs (3 or 4 depending on the serving portion)
  • Some cooking oil (to cook the meat, mushroom, carrots and eggs – I used rice bran oil.)
  • Some Korean seasoned seaweed shredded (long thin cut)

Bibimbap sauce – The below sauce might be only enough for 3 servings if you like eating it spicy.

  • 2 Tbsp gochujang
  • 1 Tbsp sesame oil
  • 1 Tbsp sugar – I used raw sugar
  • 1 Tbsp water
  • 1 Tbsp roasted sesame seeds
  • 1 tsp vinegar – I used apple vinegar
  • 1 tsp minced garlic

INSTRUCTIONS
Prepare and cook ingredients as below.
– For meat, mix the beef mince with the meat sauce listed above. Marinate the meat for about 30 mins while you are working on other ingredients to enhance the flavour. Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.
– Mix the Bibimbap sauce ingredients in a bowl.
Spinach and bean sprouts per linked recipe.
– Rinse, peel and julienne the carrots. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins.
– Clean/rinse the shiitake mushrooms and thinly slice them. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3 mins.)
– Make fried eggs. (While sunny side up is common, you can make them per your preference.)
Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, Bibimbap sauce and the egg on top of the rice. Serve it.
Mix the ingredients well in the bowl and enjoy!

Mostly olive salad

Here is a short visual journey through what it’s like to be a 33-year-old lady casually perusing Facebook:

If you are saying to yourself “What in the ever-loving fuck is this?” you are NOT ALONE. First, GET THAT BABY SPIDER AWAY FROM ME. DO NOT WANT. THAT IS TERRIFYING. Second, what? A birth plan app? I just got married 2 months ago. LEAVE ME ALONE. Where are all the ads for young, hip people? I’ll have you know I went to a concert the other night and I stayed out until 11:45. PM! I still have interests other than buying tiny costumes and choosing a doula. Jeez.

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Targeted ads have a way of making you feel like the internet knows better than you what you need. At this exact moment in my life, I need a healthy salad and a glass of wine, thanks. So cram it, internet. Go back to your listicles. Leave this old millenial alone.

This salad is a staple in my life. It is hearty, olive-y (not a thing?), spicy!, and generally very satisfying as a main. It will make you feel like you have your shit together. Almost like you’re ready to add a kid to this mix. I SAID ALMOST.

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Mostly Olive Salad, with some Farro
from Heidi Swanson via Food52

Serves 6 (sorta…..more like 4)

INGREDIENTS
1 1/4 cups whole or semi-pearled farro
3 cups water
Fine-grain sea salt
1 pound fancy green olives (preferably Castelvetrano), rinsed then pitted
4 to 6 tablespoons extra-virgin olive oil
1 cup chopped toasted walnut halves
1 bunch green onions, trimmed and chopped roughly
1 bunch chives
1/2 teaspoon crushed red pepper flakes
1 jalapeño, minced (seeds included or discarded, as you wish)
1 tablespoon honey
2 tablespoons freshly squeezed lemon juice
1/3 cup golden raisins, chopped (I used currants)
Shaved pecorino or Parmesan, for serving
Ricotta, for serving (optional)

INSTRUCTIONS
In a saucepan, combine the farro, water, and 1/2 teaspoon of salt. Set over medium-high heat, cover, and bring to a boil. Lower the heat from a boil to a simmer, and simmer gently (still covered) for about 15 minutes if semi-pearled, longer if whole. Cook until tender but not mushy. Drain off any water and set aside. Coarsely chop the olives and place them in a bowl along with the olive oil, walnuts, green onions, chives, red pepper flakes, jalapeño, honey, lemon juice, raisins, and 1/2 teaspoon salt. Stir well and set aside (or refrigerate) until ready to serve. If you’ve refrigerated the olive mixture, bring it back to room temperature before the final toss. Combine the farro and olive mixture in a bowl and mix to combine. Taste and add more salt or lemon juice as needed. Serve and top with thin strips of shaved cheese and dollops of ricotta, as desired.