Tuesday, April 20, 2010


Today is 4.20.  Before living in Boulder, this day was never really a thing.  But it is here.  Mainly, those punks take my spot on the bus on 4/20!  Rude!  Jk.  It's fine.  But, seriously, it was so crazy today on my way home.  My bus home was 30 minutes late and the bus stop was totally packed with new and mysterious people.  People with walking sticks decorated with feathers, bells, and other random objects.

Today is similar to coming home from work during a huge sporting event.  Where no one seems to have cars.  No adults (very few anyways).  Or children.  Just a bunch of punks.  Relaxed punks.  And they are nice punks.  My favorite thing that happened, was when I was waiting at a cross walk.  This friendly guy came up next to me on his little bike for tricks.  He smiled at me and said, "were you just at the field?"  And I laughed.  Does it look like I was just at the field?  Haha.  I guess I look way more hardcore than I am.  Figures.  Little did he know, I was just trying to get home to make me some Bibimbap!

Anyways, enough about the cannibis culture.  Whatever that even means.  We are continuing on with the Korean theme this week.  This was another delicious and easy dish.  I can't wait to try more Korean meats and dishes.  I have loved them all.  Bibimbap is really simple. It is just steamed rice with a bunch of veggies and meat.  Great for leftovers.  It is served with them all separated like the picture above.  Before eating, you just mix everything up.  Like this.

The runny yolk is key.  So yummy.  I also made Oi Moochim, which is just like seasoned cucumbers.  Also delicious.

by Jen Lee via Food Network

Bibimbap (BEE-beem-bop): One of the most popular dishes in Korean cuisine, bibimbap is a nutritious rice dish of steamed rice and pre-cooked vegetables (usually spinach, bean sprouts, carrots, mushrooms, egg and lettuce. It can also contain ground beef but can be ordered without meat. Dolsot bibimbap is the same dish served in a hot stone pot (the pot is pre-heated in oven) to make the rice on the bottom crunchy and to keep the dish hot for a longer time. Bulgogi (BULL-go-ghee): Literally meaning "fire meat", bulgogi is thinly sliced, usually rib-eye or sirloin, marinated grilled meat. Gochuchang (GOH-choo-jang) paste: spicy red pepper paste sold either in glass jars or plastic containers that can be purchased at any Korean or Asian food market.

Steamed white rice
1 carrot, julienned
Cooked bean sprouts, sauteed in a little sesame oil or peanut oil and seasoned with salt
Cooked spinach, sauteed in a little sesame or peanut oil and seasoned with salt
4 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt
1 egg, cooked over easy
1 tablespoon sesame seeds
1 tablespoon dark sesame oil
Soy sauce, to taste
Gochuchang Paste, recipe follows

*Cook's Note: This can be done in a regular bowl or a hot stone bowl. If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking.

Put cooked rice in large slightly shallow bowl. Place bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice. Put egg on top. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.

When ready to eat, mix all ingredients together with some gochuchang paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and gochuchang paste, to taste.

Gochuchang Paste (seasoned red pepper paste):

4 tablespoons gochuchang (available at Korean grocers)
1 tablespoon sugar
1 tablespoon sesame seeds
2 teaspoons sesame oil

Combine all ingredients in a small bowl. Mix well.

(Servings:  varies, Prep time:  30 hour, Cook time:  1 hour, Difficulty:  Intermediate)

1 comment:

  1. I've had this dish once in a restaurant and still can't stop thinking about it. I might have to make it at home too!