Today’s bibinbap


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


Namul veggies (preparation here)


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.


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.


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


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



Autumn namul


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.


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


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



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



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



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


The 4 dishes :





Smoked oysters and kimchi pasta


A simple colorful pasta lunch, really delicious. Bonus : a quick tsukemono (Japanese pickle).


A can of smoked oysters in oil, kimchi, soy bean sprouts and Japanese kabu turnips. These kabu are appreciated for their greens as much as for the root. Let’s use both in this meal.


Stir-frying the oysters.


Then add kimchi, al dente pasta, the sprouts. Serve on the blanched turnip greens. Sprinkle with sudachi lime juice.


Kabu. Peel, slice very thinly. You should be able to read a newspaper through a slice. I use a peeler.Place the slices in salted fresh water, let 15 minutes. Mince a small amount of greens. Drain the slices, squeeze well, add the greens, black pepper and broken walnuts. Mix well.


You have a nice veggie side dish, fresh and crunchy.


A delicious dragon fruit (from Philippines).



A nice meal.


Namul, Koreanizing the veggies


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)


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.


Spring roll du jour : dash’ chicken

Simply good. No sauce, all the seasoning comes from the dashi…’t.

slightly bitter Obanazawa no dashi

Rice paper, boiled chicken, boiled soybean sprouts.
Roll and enjoy !

Hamo no kabayaki, and magic sprouting season

Another dish of hamo, the long Summer eel. This time it’s prepared like unagi eel, grilled and lackered in a brown sauce. It’s called kabayaki.
It is said that kabayaki fish is a good dish for the hottest days of Summer, like now.

other dish with hamo (aburi)

The fish, prepared not by me…

Raw with first layer of sauce.
I am not sure it’s the traditional way. The addition of miso is not usual and the sake should be mixed to the sauce. And I add starch because I use less sugar. Well, it’smy “special kabayaki”.

For the sauce : I prepare a little caramel, add in soy sauce, mirin, water, bring to a boil, then cornstarch, then simmer a while, then hatcho miso.
Grilling : I paint the fish both sides with sauce. Grill softly in oven toaster. Paint with sake. Re-grill. A layer of sauce. Re-grill. A layer of sake.

Served hot with roughly ground sansho pepper.

Rice. With this weather, it germinates overnight.

Can you see the small germs ?
hatsuga genmai (healthy rice)

Soy bean sprouts (they need to be boiled, never eat raw soy). Goya bitter squash, salted.

The small leaves : kaiware daikon. Sprouted seeds of daikon radish.
They sprouted in 3 days (versus 10 in average). Crazy !

I recycle the boxes of herbs. I soaked the seeds 2 hours, then laid them on wet kitchen paper. Kept 2 days in a dark room till I got the whitish leaves.

After 1 more day near the window. It’s already ready to eat.

Crispy noodles with seafood ankake

Crispy fried ramen noodles. I buy them like that.

With stir-fried scallops, shrimps, nanohana (rape blossom), carrot, soy bean sprouts…

Covered by ankake. It’s a sauce thickened with katakuriko (potato starch). It has too be not too thick want a pudding, but the thickest possible for a sauce, to avoid making the noodles lose crispiness in the liquid. I flavored the sauce with aji chili, garlic, onion, oyster sauce.

Serving : place the noodles in places. Top with the seafood (if cooked separately). Bring the very hot sauce on top. Add (according to personal taste) Sichuan pepper, fragrant sesame oil, black rice vinegar.
You have to eat it immediately after the sauce is poured if you want the noddles to stay crispy.

A side of maguro (local tuna) sashimi (bought that way).

Thinner crispy noodles :

sara-udon / age-soba