Today’s bibinbap

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Korean lunch : bibinbap, the colorful rice bowl.
Put rice to cook in the cooker and let’s go :

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Namul veggies (preparation here)

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Azuki-natto : I heated onion and cooked azuki beans with a little oil. When the onions were cooked, added a little miso and natto and mashed roughly.

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The soup is soaking water of shiitake mushrooms (those used for the namul), in it, I cooked mini-radish and added cubes of silky tofu.
Also get some kimchi, a egg yolk and fragrant sesame oil.

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Put all the garnishing veggies on very hot rice, add a egg yolk, a drizzle of sesame oil. Serve with the hot soup.

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Add a little broth in the bowl, mix and enjoy :

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Autumn namul

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Namul is the name of Korean style blanched veggies.

The boring supermarket version, all year round the same :
namul set
Boiled spinach, soy bean sprouts, zenmai fern and daikon radish.

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Home-made version, in Spring.
So this time with Autumn produce :

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I had suguna kabocha. I grated and steamed it, added only sesame oil and garlic.

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Soy bean sprouts, steamed, with soy sauce, a little hot chili, garlic, sesame oil.

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Konnyaku. I’ve added re-hydrated shiitake mushrooms. with soy sauce, a little hot chili, garlic, sesame oil. Let overnight.

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Leafy radish. Blanched and refreshed the greens in cold water. Added garlic and sesame oil.

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The 4 dishes :

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Namul, Koreanizing the veggies

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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 :

DSC00667-001 bibimbap (click here tomorrow)

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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.

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I’ve let these raw.

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The greens of the turnip. I have steamed them slightly.

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I’ve bought this sprouted soy bean kimchi.

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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.

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Korean style Taisho kintoki beans

These marinated beans have an extremely sharp and fragrant shiso flavor that lighten them extraordinarily.
This not an existing Korean dish. I arrange that with Korean ingredients.

Bean cooking day. Azuki beans. And the big ones are 大正金時豆 (Taisho Kintoki Mame). They are beans… red beans, less red than kidney beans. Like all beans, they are used in Japan, for savory dishes, sweet dishes and sweet desserts. Here it’s a sweet-savory side dish.

Boiled beans, still hot.

1 spoon of gochujang Korean sweet spicy sauce.

A few leaves of shiso (perilla), cut in ribbons.

1 spoon of Chinese black rice vinegar. Combine, let cool. Keep in the fridge overnight.

The beans will absorb the shiso flavor. Serve with shiso leaves and sesame seeds.