Bibimbap
Sis Glo Saturday's dinner menu was Korean Bibimbap, courtesy of blogger
Beyond Kimchee. Inspired as usual by the produce of the garden, she did her own take of Bibimbap. Cucumbers, zucchinis, red cabbage & beets were all from the garden. The veggies were sauteed individually with oil, garlic & some sesame seeds. The beets harvested last month were pickled, but she has to sort of re-pickle again because the pickling recipe we tried from a cookbook was disgusting.(The cloves & cardamom pods in the pickle tasted awful, reminiscent of mouthwash, uggh!) The rest of the veggies included sliced black mushroom & wood's ear mushroom. A total of six different veggies of contrasting taste, color, & texture. The red sauce in the middle is chili bibimbap sauce, which she has to do a quick substitution at the last minute owing to the fact that she ran out of Gochujang paste. Off to the internet to google a substitute for it, and she had that red chili paste out of nowhere. By the way, underneath all that color is rice, just plain old rice for us. ( What I mean by plain ol' rice for us is actually a half mix of jasmine & brown rice). Topped by fried egg and voila.....
