Another quick and delicious meal full of veggies.
Stir-fry in olive oil, young onion, a dry chili. Add it ninniku no me (garlic stalks), green peas, fava beans, a cucumber cut in thick slices and al dente pasta.
Add tomato sauce (passata) and turmeric powder.
When sauce is absorbed, add spinach, and cut parsley …
…as a topping, with a few ribbons of raw new onion.
It’s crunchy and so green.
Bring me gochujang sauce ! I want a bibimbap, the delicious Korean rice dish.
Prepare all that. I cooked ground beef meat with a little garlic and a hint of soy sauce. Local supermarkets all sell platters of namul veggies, but you can prepare yours. For the detail, click here.
I don’t have a special stone dish. So I have baked the terracotta dish, passed sesame oil in the bottom, added hot cooked rice, sesame seeds, baked again.
Then you can see a cup of broth with seaweeds. A spoon and chopsticks.
Place everything on the top. That’s served.
Then with the spoon add a little broth on the gochujang and start mixing…
Here is a plate generously filled with decadent veggies, and that’s only one serving. I don’t know why but when the Koreans prepare vegetables, they change them so much that I have the impression of eating dessert. But you never have too many veggies. So let’s make a ton !
They can be served as banchan (sides) or used to make a :
bibimbap (click here tomorrow)
The vegetables are raw or lightly cooked (blanched/steamed). I flavor them with fragrant sesame oil, soy sauce, grated garlic and dry chili. If I have some, a little grated yuzu zest doesn’t hurt. Then top with toasted sesame seeds. I try to use little salt, since I will eat a lot. Now there are many good low sodium soy sauces.
I’ve let these raw.
The greens of the turnip. I have steamed them slightly.
I’ve bought this sprouted soy bean kimchi.
ゼンマイ zenmai (osmunda japonica) is a type of fern often eaten as a vegetable in East Asia. We usually by them boiled. I just added sauce.
A good lunch : midori negiyaki. Midori means green. Negiyaki is the Osakan hot-plate crepe filled with negi greens, the cousin of okonomiyaki. (Click here for a detailed recipe.)
Of course, a negiyaki is always green. Today, it’s greener, and garnished with an egg. It’s Spring !
How can it be greener ?
I have added to the batter, the grounds of juicing . Pasted spinach can do the trick too.
Also, I had a few stalks of spinach that served to volume up the negi. Normally, only the green part of negi is used, but I have kept some of the white and some onion that I stir-fried to decorate the bottom (and flavor it).
Cooking, adding the egg, covering, flipping…
Funny how the egg yolk popped up.
I garnished with Bulldog sauce (Japanese “Worcester”), fish flakes and dry chili.
First side-dish : hearts of romaine salad with black vinegar dressing.
Second side-dish : tofu. Yes, there is a dessert (more about it here).
A dish of contrasts. I was thinking that green kneppes would be nice. The addition of peas makes them sweet, so a sour sauce reveals them.
Blanched peas, mashed with a fork, flour, water, salt and wuxi (5 spice mix). Boiled.
For the sauce, salted new onions, later mixed with minced dill, sour yogurt (at room temperature), coriander seed, pepper, nutmeg. You can use a plant based yogurt.
Coat the very hot kneppes with the sauce and serve immediately.
