Bibimbap, “Fusion-Style”

I like “fusion” to describe anything that is not quite authentic, even if it doesn’t really “fuse” elements from another culture.  Anyway, here is how I made my not so authentic Bibimbap:

From the regular mart: 

Rice, gochujang (spicy red paste)

From the Organic Box:

Egg, lettuce, bean sprouts, eggplant, water parsley

After getting the organic box of goodness, I made up three Korean sidedishes: eggplant, bean sprout, and water parsley. I looked up a few recipes online to get an idea of the basic ingredients and then just taste-tested along the way until I liked it.

To make up the Bibimbap, I added some cooked rice, chopped up lettuce, the three  vegetable side-dishes, some gochujang (red pepper-paste) and an over-easy egg.  Then, I mixed it all up with my chopsticks and enjoyed!  This picture is of the pre-mixed up state.bibimbap

 

 

Chickpea Curry

photoThis is a simple, healthy and delicious curry that you can make in about 10 minutes.  Here are the ingredients:

Iherb: Chickpeas, cumin, coriander, cinnamon, curry powder, salt.

Organic box, or regular mart: garlic, onion, ginger, zucchini, tomatoe

Soak the chickpeas overnight and then boil until soft.  Set aside.  Fry up onion/garlic/ginger.  Add the spices.  Then add zucchini and tomato.  Fry until soft and add chickpeas and a bit of water if it’s dry.  You could also add some coconut milk if you like it more creamy and something like pineapple or raisins if you like a bit of sweetness, or cashews if you want a bit of crunch.

Serve over rice, with some plain yogurt, green onion or cilantro on top.

Organic Spring Salad

photoIn the organic box this week, I got lots of delicious veggies, so I made a quick salad for dinner.

From the organic box: cucumber, lettuce, broccoli, an unidentified Korean spring veg of some sort.

From the regular mart: chicken which I roasted the night before.

For the dressing (from Iherb/regular mart): White vinegar, canola oil, ground black pepper, salt, dijon mustard, brown sugar, fresh garlic.

Easy….just mix the veggies and chicken.  Shake up the dressing and taste test.  Adjust seasonings and then pour it over the salad.  You could add some more stuff if you want, such as some tomatoes or carrots (to brighten if up), some fruit for a bit more sweetness, or an avocado/eggs/nuts for something a bit more filling.

Fusion Korean BBQ at Home

One week, in the most fabulous Organic Box,  I received bean sprouts, cabbage kimchi and sesame leaves, so I decided to make a fusion style Korean BBQ at home.  First, I loosely followed this recipe for Korean Bean Sprout Side Dish.

Then, the steak.  I loosely followed this guide on how to pan-fry a steak (I used my cast-iron with fabulous results).  For seasoning, I used my spices from Iherb: Fresh-Ground Black Pepper, Oregano, Garlic Powder and Rosemary.

Once the steak is cooked, let it rest for a few minutes and then cut it up into bite-size pieces.  To eat it, just take a little bit of rice, bean sprout, kimchi and steak and wrap it up in the leaf.  Put it all in your mouth together and enjoy.  It’s delicious!

Steak

Bok Choi and Eggs

photoOne of the simplest, but most delicious and healthy meals that I make.  If you put the rice on to cook ahead of time, then the rest of the prep and cooking should take you under 10 minutes.  Perfect for that busy day at work and school when you get home hungry.  Here are the ingredients:

From Iherb:

Fresh Ground Pepper

From the regular supermarket or the organic box:

Bok Choi, eggs, garlic, rice, salt, oil.

It’s really simple.  Just fry up the garlic in a bit of oil.  Add the bok choi, salt and pepper and cook for 30 seconds, or until just wilted.  Don’t overcook.  Put over the rice and then fry up an egg or two (add some salt and pepper).  I like mine over-easy, but up to you.  Delicious!

 

 

Bean Sprouts and Tofu

photo

A quick and delicious dinner.  In my organic box, I got some bean sprouts and sesame leaves, so I decided to go semi-Korean style.  First, I loosely followed a recipe I found online and made Korean Bean Sprout Side-dish.  It was super easy and took about 10 minutes.  To make it more delicious, of course I used lots of fresh ground pepper.

Then, I cooked up some rice (from Homeplus) and washed the sesame leaves.  Finally, I fried up the tofu over medium heat, and a generous amount of oil.  I first seasoned it heavily with sea salt and the fresh ground pepper.

I took a bit of everything, wrapped it up in the leaf and then popped it into my mouth for Korean flavor deliciousness!  Yum.  Healthy and delicious.