In the organic box this week, I got some eggplant. Since I was too lazy to make Baba Ghanoush, the most delicious eggplant thing ever, I settled for Korean eggplant side-dish. It was my first attempt at making it and it turned out okay, but not as good as I’ve had in restaurants. I loosely followed this recipe online:
In the organic CSA box, they often send water parsley. The problem is that most expats in Korea truly have no idea what to do with it. How I usually eat it up is by making a really simple salad. Here’s how you do it:
Clean and chop up the water parsley. I usually use some of the stems, but discard the really thick pieces.
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.
An interesting new development in the world of foreign food in Korea is the wide availability of fresh mangoes. In previous years, you could get them at the big supermarkets, but they’d be ridiculously expensive (like $5 each).
In this case, my friend gave me a few for my birthday. Perhaps one of the best presents I’ve ever gotten? Anyway, here’s how I made them:
From the organic box/regular supermarket/street fruit truck:
Just follow the directions on the box and you have your pancakes in 10 minutes or less! I always make an extra one to eat for a snack at work the next day. You can also freeze them and pop them in the toaster for a quick breakfast on the go.
The organic box from Wwoof CSA seems to love including “mallow,” which is a traditional Korean green that is used in Dwenjang Chigae (fermented soybean soup) usually. But, for me who rarely cooks up a chigae at home, it’s not so easy to use. However, I’ve discovered a fabulous new application that I’m reasonably sure no Korean has ever tried: Green Smoothie! Mallow has basically a neutral flavor, so it’s kind of perfect. I’ve been putting 1/2 of the big bag in a single smoothie and have no ill-effects to report in stomach pain, or taste. Here are the ingredient’s from today’s smoothie:
From the organic box/ regular supermarket: Mallow/ Banana/ Cucumber/ Strawberries/ Blueberries (for best results, make sure they’re all frozen).
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.
This week in the organic box, I got a few things that were perfect to make an omelet with. It’s really easy and takes about 10 minutes.
Fry up some: onion/ green pepper/zucchini/ mushrooms. Season with some salt/pepper/garlic powder or real garlic. Set aside.
Beat some eggs with salt/pepper/basil. Of course, get all your spices from Iherb! (they have free shipping until the end of April).
Then pour the eggs out into a well-oiled pan over low-heat. Use your lifter to move the uncooked egg to the bottom of the pan. When it’s almost cooked, put your vegetables on top and fold over carefully.