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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Tonight, let’s bibimbap

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Bring me gochujang sauce ! I want a bibimbap, the delicious Korean rice dish.

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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.

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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.

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Place everything on the top. That’s served.
Then with the spoon add a little broth on the gochujang and start mixing…

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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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Bibinbap from a set…

This is something I’ve bought. That’s the standard “namul set” sold in Japan. Boiled spinach, soy bean sprouts, zenmai fern and daikon radish. It’s easy to prepare mine, but the whole set is cheaper than the fresh sprouts only (soy bean sprouts cost much more than mungo bean ones), or the ferns only, so sometimes I just take that whole from a shop with good take away corner.

In the heated dish, fragrant sesame oil, brown rice… and I reheated them together. Displayed the set, kimchi…

Bok choi leaves, natto, an egg, gochujang sauce. That’s it…

A little soup, dry fish, the white part of the bok choi, nori seaweed, soy sauce, sesame seeds.

Korean Gourmande (photo compilation of my Korean posts)