Howdy, my fellow foodies!
This evening's meal has been inspired by a book I am currently reading. The title is "Without You, There Is No Us- My Time with the Sons of North Korea's Elite", by Suki Kim.
Ms. Kim was born in S. Korea, and ended up moving to the U.S., residing in New York City. She posed as a missionary in order to visit N. Korea, teaching English to the sons of the party elites.
The book is a fascinating account of her time in North Korea.
At any rate, I decided that this evening's meal would be "Bibimbap". Korean comfort food. It usually consists of the week's leftovers, much as my dad's "hash" was. I don't own any of the traditional stone bowls it is served in (yet). It contains short grained rice, greens (I used lacinato kale, not having any Korean greens), carrots, zucchini, shiitake mushrooms, a fried egg, beef (not mandatory), and chili paste. I am using my default, Sambal Oelek.
The idea is to blanch and cook the ingredients separately, and place them on a bed of rice in the bowl- preferably contrasting colors near each other, like colors apart from each other. The ingredients are cooked in soy sauce, sesame oil and garlic...some, with an addition of sugar. I usually saute' kale in an oil/vinegar mix, so I will use rice vinegar.
Mind you, this is probably a dish more native to Korea's Southern region, so I am tipping my hat to Comrade Kim Suki, as she was addressed in the North.
For non-fiction fans interested in North Korea, I highly recommend the book.
This evening's meal has been inspired by a book I am currently reading. The title is "Without You, There Is No Us- My Time with the Sons of North Korea's Elite", by Suki Kim.
Ms. Kim was born in S. Korea, and ended up moving to the U.S., residing in New York City. She posed as a missionary in order to visit N. Korea, teaching English to the sons of the party elites.
The book is a fascinating account of her time in North Korea.
At any rate, I decided that this evening's meal would be "Bibimbap". Korean comfort food. It usually consists of the week's leftovers, much as my dad's "hash" was. I don't own any of the traditional stone bowls it is served in (yet). It contains short grained rice, greens (I used lacinato kale, not having any Korean greens), carrots, zucchini, shiitake mushrooms, a fried egg, beef (not mandatory), and chili paste. I am using my default, Sambal Oelek.
The idea is to blanch and cook the ingredients separately, and place them on a bed of rice in the bowl- preferably contrasting colors near each other, like colors apart from each other. The ingredients are cooked in soy sauce, sesame oil and garlic...some, with an addition of sugar. I usually saute' kale in an oil/vinegar mix, so I will use rice vinegar.
Mind you, this is probably a dish more native to Korea's Southern region, so I am tipping my hat to Comrade Kim Suki, as she was addressed in the North.
For non-fiction fans interested in North Korea, I highly recommend the book.
it's my Friday treat,and the guy working was HOT,double treat!haha
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