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Bibimbap

Instructions

1. 3 cups short grain rice


1. Cook the rice in a rice cooker or following
package directions, using a little less water than
2. 8 ounces beef, rib eye or sirloin (substitute
called for. The rice for bibimbap should be a little
shiitake mushrooms for a vegetarian dish)
drier than usual for best results.

3. 2 cups boiled gosari*, (fernbrake)


2. Beef: Cut into thin 2-inch long strips. Mix in 1
tablespoon of soy sauce, 2 teaspoons of sugar,
4. 16 ounces soybean sprouts, (or mung
2 teaspoons of sesame oil, 2 teaspoons of rice
bean sprouts, )
wine, 1 tablespoon of chopped scallion, 1

5. 1 bunch spinach teaspoon minced garlic, 1/2 sesame seeds and


a pinch of pepper. Marinate for 20 minutes.
6. 2 kirby (pickling) cucumbers (or 1 Korean Saut in a skillet for 2 - 3 minutes over high
cucumber) heat.

7. 2 small zucchinis 3. Gosari (Fern brake): Cut into 3-inch lengths.


Season with 2 tablespoons of soy sauce, 1
8. 2 medium carrots tablespoon of sesame oil, 1 teaspoon minced
garlic, 1/2 teaspoon of sesame seeds, and a
9. 5 teaspoons minced garlic pinch of pepper. Let stand for 10 minutes. Saut
in a skillet with 1 tablespoon of vegetable/canola
10. 2 or 3 scallions, chopped oil for about 5 minutes over medium heat.

11. soy sauce 4. Soy bean sprouts: Bring 1 cup of water to a boil
with a teaspoon of salt. Add the bean sprouts
12. sesame oil and boil for 3 minutes. Drain quickly and shock
in cold water to stop cooking. Drain again. Toss
13. roasted sesame seeds
with 1 teaspoon of minced garlic, 2 teaspoons of
sesame oil, 1/2 teaspoon of sesame seeds, and
14. salt and pepper
salt and pepper to taste.

15. vegetable or canola oil


5. Spinach: Blanch the spinach in salted boiling
water only until wilted, 30 - 40 seconds. Drain
16. 4 eggs
quickly and shock in cold water. Squeeze out
water. Cut into 3-inch lengths. Toss with 1
Bibimbap sauce
tablespoon of chopped scallion, 1 teaspoon
minced garlic, 1 teaspoon of sesame oil, 1/2
1. 4 tablespoons of Korean red chili pepper paste
teaspoon of sesame seeds and salt and pepper
(gochujang, )
to taste.

2. 1 tablespoon of sugar
6. Cucumbers: Cut the cucumbers in half
lengthwise and then thinly slice crosswise.
3. 1 tablespoon of sesame oil
Generously sprinkle salt over sliced cucumbers
4. 3 tablespoons of water and set aside for 10 - 15 minutes. Squeeze out
excess liquid. Toss with 1 tablespoon of chopped
scallion, 1/2 teaspoon minced garlic, 1 teaspoon 1 scallion, finely chopped

sesame oil and 1/2 teaspoon of sesame seeds. 1 teaspoon minced garlic
1-1/2 tablespoons soy sauce
7. Zucchinis: Cut the zucchinis in half lengthwise
2 teaspoons sesame oil
and then thinly slice crosswise. Generously
sprinkle salt over sliced zucchinis and set aside teaspoon sugar
for 10 - 15 minutes. Squeeze out excess liquid teaspoon gochugaru (Korean red chili pepper flakes)
from salted zucchini by hand. Add 1 tablespoon
1 teaspoon roasted sesame seeds
of chopped scallion, 1/2 teaspoon minced garlic,
pinch pepper
1 teaspoon sesame oil and 1/2 teaspoon
sesame seeds. Saut in a lightly oiled skillet for
1 - 2 minutes over medium high heat. 1. Cut the eggplants lengthwise in quarters. Then cut
crosswise into about 2-inch pieces.
8. Carrots: Julienne the carrots into match sticks.
2. Boil the water in a pot with a steamer tier or
Saut in a lightly oiled skillet for 1 - 2 minutes
over medium high heat, sprinkling salt and basket over high heat, covered. Place the
pepper to taste. eggplant pieces in the steamer, and steam until
softened but still a bit firm, about 3 minutes.
9. Combine all of the sauce ingredients in a small
bowl and mix thoroughly. Transfer to a bowl to cool.Add all remaining
ingredients and gently toss everything together.
10. Assemble: Place a serving of rice in a big bowl. Add more soy sauce to taste if needed.
(If using a stone bowl, heat it over medium heat
until very hot. Add 1 tablespoon of the sesame
oil and rice and cook the rice for several minutes Watercress Namul
until the rice sizzles.) Nicely arrange a small
amount of each prepared vegetable and beef
Ingredients:
over the rice. Drizzle a little sesame oil over. Top
1 bunch watercress (about 6 8 ounces)
with an egg fried sunny-side up and serve with
1 scallion, chopped
the red pepper paste sauce.
1/2 teaspoon minced garlic

Notes 1/2 teaspoon sesame oil


1. *You can buy dried gosari () at any 1/2 teaspoon sesame seeds
Korean market. Rehydrate by boiling in water salt to taste (about 1/4 teaspoon)
until tender.

1. Wash the watercress thoroughly.


2. **Other common toppings for bibimbap include
2. Boil about 10 cups of water with 2 teaspoons of
shiitake mushrooms (sliced and sautd), bell
salt. Blanch the watercress until wilted, 30 40
flower roots (doraji - soaked and sautd), onion
seconds.
(sliced and sautd), a leaf of lettuce, and kimchi
3. Quickly remove it from the pot and shock in cold
(sliced).
water to stop the cooking.
4. Drain and gently squeeze out excess water. Cut
into 2 to 3-inch lengths.
Gaji Namul (Steamed Eggplant Side Dish) 5. Add the remaining ingredients and mix
everything well, by hand. Let it sit for at least 10
Ingredients:
2 medium size Korean/Asian eggplants
minutes for the seasonings to seep into the Hobak Buchim (Zucchini Pancakes)

watercress.
Makes 8 3-inch rounds

Salmon Bulgogi Ingredients:


1 medium zucchini (about 8 ounces)
1/2 teaspoon salt
Ingredients
1/4 medium onion, thinly sliced
1/2 cup flour or buchim garu (Korean ready-made
1. 1 pound salmon fillet (preferably with skin)
pancake mix)
1 egg
Marinade
vegetable or canola oil for frying

1. 3 tablespoons soy sauce


1. Cut the zucchini into match sticks. Place them in
2. 1 tablespoons rice wine (or mirin or white wine) a bowl, and sprinkle with 1/2 teaspoon of salt.
Let sit for about 15 minutes until wilted and
3. 1 teaspoon sesame oil
released some liquid. Squeeze the liquid out
4. 1 tablespoon lemon juice from the zucchini, reserving the liquid in the
bowl. (Squeezing will give a bit of crunch to the
5. 1 tablespoon sugar
zucchini, but you can skip it if you want.)

6. 1 tablespoon honey (or more sugar) 2. Add the onion slices, egg, and flour (or buchim
garu) to the bowl. Mix well with a spoon. If the
7. 2 teaspoons roughly minced garlic
zucchini mix is too stiff, add a tablespoon or two

8. 1 teaspoon grated ginger of water.


3. Heat a skillet with two tablespoons of oil over
9. black pepper to taste
medium heat. Add about 2 heaping tablespoons
of the batter and spread it evenly into a thin
Instructions
round shape. Depending on the size of your
1. Pull the bones from the salmon if there are any. pan, you can cook 4 to 5 pancakes at once.
Cut the salmon fillet into 3/4-inch thick pieces.
Reduce the heat to medium low, and cook until
the bottom is light golden brown, about 2
2. In a medium size bowl, mix the marinade
ingredients until the sugar and honey have minutes on each side. Repeat the process with
dissolved. Coat the salmon pieces with the the remaining batter. Serve hot with a dipping
marinade. Marinate for 20 to 30 minutes (longer
sauce.
if you have time).

3. Set the oven rack 6 inches below the heating


element. Preheat the broiler. Place the salmon in
a broiling pan lined with parchment paper or
aluminum foil. Broil about 3 to 4 minutes until the
salmon is cooked and slightly charred. Watch
closely as not to overcook.
Diping Sauce: 3. Add all the remaining ingredients.
1 tablespoon soy sauce 4. Continue to stir-fry until the eggplants are well
1 teaspoon vinegar coated with the seasonings and the pepper is
1 tablespoon water slightly wilted.
1/2 teaspoon sugar
Linguine with watercress & almond pesto
pinch of black pepper

200g linguine or spaghetti


Gaji Bokkeum (Stir-fried Eggplants)
85g bag watercress
1 garlic clove, roughly chopped
Ingredients:
25g Parmesan
2 medium size Asian eggplants (slender and firm)
(or vegetarian alternative), half grated, half shaved
3 4 green chili peppers (or 1/2 green pepper)
50g toasted flaked almond
2 tablespoons canola or vegetable oil
4 tbsp extra-virgin olive oil
1/2 tablespoon Korean red chili pepper
1 tbsp lemon juice
paste (gochujang)
tsp sugar
1 tablespoon soy sauce
1 tablespoon rice wine (or mirin)
1 teaspoon minced garlic
Cook the pasta following pack instructions. Meanwhile,
1 teaspoon sugar
put the watercress and garlic in the bowl of a food
1 tablespoon sesame oil
processor and blend for a few secs until finely chopped.
1/2 teaspoon sesame seeds
Add the grated cheese, half the almonds, the olive oil,
pinch pepper
lemon juice and sugar. Season well, then blend until you
have a smooth pure consistency.
1. Cut the eggplants lengthwise in halves. Then cut
crosswise into about 1/2-inch thick chunks. Cut When the linguine is cooked, drain, reserving a cup of
the cooking water. Return the pasta to the pan and pour
the pepper into about 1-inch long pieces.
over the pesto, using a little pasta water to loosen the
2. Heat a pan with the oil over medium high heat.
sauce if necessary. Stir everything together and divide
Stir fry the eggplants quickly, about a minute or between 2 bowls. To serve, top with the shaved cheese
until the outside starts to soften. and remaining almonds.