Korean Food: Bulgogi Bibimbap Recipe!

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Happy Father’s Day (yesterday) to all the wonderful dads, granddads, uncles, and all the male figures out there who are a role model/father figure to our little ones (and sometimes not so little ones…).  I am lucky to have an awesome partner to help me raise our three little ones in this parenting experiment we have undertaken that we, hopefully, don’t mess up.

We had a wonderful weekend filled with fun activities ranging from adult softball to swimming to a birthday party before our relaxing Father’s Day Sunday at home.  I had grand plans for Father’s Day… but well… it didn’t pan out.  I found myself standing in line at Safeway on Saturday night with some nectarines and whipped cream to make crepes for Sunday morning breakfast when I saw a college student in line before me with the Sports Illustrated Warriors Champs edition.  I asked him how much the magazine was, then I thought I should grab one as a last minute gift for my Warriors fan hubby.  He loved it!  And the crepes got raving reviews from the hubby and all three of the kids, so that was a score!  It was such a simple crepe, too!  Just used the basic crepes recipe that I always use, spread raspberry jam onto half of the crepe, then added sliced nectarines (peaches would be great too) and whipped cream.  So good!  You can never go wrong with peaches and cream.

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Ken hubby married a Korean woman, me, so we eat a lot of Korean food, and luckily, he loves Korean food! (most of it anyway… I can’t get him to eat rice cakes though)  So dinner tonight was bibimbap.  It’s basically lots of different seasoned vegetables (some pickled, others boiled or stir-fried) with some teriyaki-style marinated beef all mixed with rice; I like to add red pepper paste to mine. It’s gotta be one of the healthiest dishes out there, and it’s Soooooo good!  My mother-in-law joined us for dinner and this is her favorite dish.  She always orders the stone bowl bibimbap whenever we go to Korean restaurants, which is the same thing, they just put the rice in a hot stone bowl so the rice touching the bowl becomes nice and crunchy.

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I put together a recipe and measured the ingredients while making this today so I would be able to share it.  I eyeballed some of the ingredients but you can always adjust the seasonings to your own taste.  I tend to make my ingredients slightly more salty then I would normally season them because you’ll be mixing it with the rice, which is not seasoned.

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Bulbogi Bibimbap

serves about 5-6

Ingredients
  • 2 large cucumbers, thinly sliced
  • 1 daikon radish, julienned (about 4 cups)
  • 2-3 bunches spinach (not baby)
  • 1 bag soybean sprouts (different from mung bean sprouts)
  • 3 carrots, peeled and julienned
  • 4-5 Mexican squash, cut in half vertically, then sliced
  • 1 lb bulgogi beef (thinly sliced beef)
  • salt, pepper, oil, vinegar, sugar, brown sugar
  • sesame oil, sesame seeds,
  • soy sauce, brown sugar, crushed garlic
  • cooked calrose rice (sushi rice, not long grain) (4 cups uncooked)
Directions
  1. Cook your rice in your rice cooker and cut/prep your ingredients.
  2. At least 1 hour ahead of time, pickle the sliced cucumbers by submerging them into a large bowl with salty water (should taste like the ocean) 🙂
  3. At the same time, but in a separate bowl, pickle the julienned radish by adding 3/4 cup vinegar, 1/3 cup white sugar, 1TB salt and 1/4 cup water.  Set them both aside.
  4. Marinate the beef by massaging about a tablespoon of sesame oil into the meat with gloved hands then add 1/4 cup soy sauce, 4 TB brown sugar, and 3 crushed garlic cloves and mix.  Set aside to marinate.
  5. Bring a medium pot of water to a boil, then boil the soybean sprouts for 5 mins (becomes somewhat translucent) and drain.  Place drained sprouts into a bowl then season with salt, 1/2 tsp of sesame oil, and 1/2 tsp sesame seeds.  You can also add some crushed garlic if desired; about 1 clove. Mix with gloved hands. Sprouts are done, so set aside.
  6. Bring another pot of water to a boil and blanch the spinach.  Don’t overcook the spinach!  Just about a minute should be enough.  Drain, gently squeeze out the water and place the spinach into a bowl.  Add salt, 1/2 tsp sesame oil, and 1/2 tsp sesame seeds, (again, garlic optional) and mix.  It works best if you use food service gloves to mix by hand.
  7. Add about a tablespoon of oil onto a frying pan, heat over med high heat.  Add a clove of crushed garlic then stir fry the Mexican squash until cooked. Season with salt and pepper.
  8. Add about a tablespoon of oil onto a frying pan, heat over med. high heat.  Add a clove of crushed garlic then stir fry the julienned carrots.  Season with salt and pepper.
  9. Drain the cucumbers, gently squeeze excess water from the cucumbers, then place them into a bowl.  Add a little sesame oil (about 1/2 tsp) then mix and the cucumbers are ready. Sesame seeds optional
  10. Scoop out the radish from the vinegar and place into a bowl.  You don’t need to drain it completely of the liquid.  You can add red pepper flakes if you want a kick to it, but I didn’t add it for the kids’ sake.
  11. Heat the pan and cook the meat until ready.
  12. Serve cooked rice in large bowls then place each of the vegetables and meat on top and mix.  Add a little more sesame oil if desired and also red pepper paste if you can handle the heat. 🙂

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My kids ate really well tonight!  The girls actually asked for seconds and my boy asked for a huge bowl of food to start off with and finished it!  We love bibimbap!!!  Try making your own~

Thanks for reading and have a wonderful, fantastic, awesome week!

-Flora

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DIY: Striped Red/White Knit Dress

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Now that school is out and I have all three of my sweet, wonderful, perfect children at home (always playing nicely, sharing their toys, never whining or pushing my buttons), I can’t imagine why I have no time to sew or blog.  I never realized this end of school year period would be so busy, even with a Kindergartener.  You would think it would be wind down time, but nope.  Just the opposite.  Plus, we had my father-in-law in town visiting from Hong Kong and we got to take a family trip together to Yosemite as soon as my son got out of school on Friday.  It was the perfect place to finally relax after the end of school year fiasco was over; surrounded by nature and no cell phone reception!  I don’t know about you, but I get nervous when I don’t have reception and that’s probably a sign that I am relying too much on this “smartphone” contraption and dumbing myself down… Ode to the days when we could remember all our family and friends’ phone numbers and could actually read a map.  Speaking of maps, I was the designated navigator once we got into Yosemite Park and I panicked (secretly) when I realized I couldn’t use Googlemaps and I actually had to look around at signs and terrain to figure out where we were and where to go.  Imagine my joy when I found our location on the little loops and squiggly roads drawn on the map after confirming we had actually passed the two tunnels that the map said we should be passing through! I had to give myself a pat on the back for navigating us through the park 🙂

Now this red and white knit fabric is from my past Knitfix purchase from Girl Charlee and I must admit, I had the hardest time trying to decide what to make with it.  I finally found an inspiration for this dress after I saw this “Beachcomber” dress by Shabby Apple, which unfortunately, is no longer available.  I loved the look of the dress and how the stripes on the skirt was cut on a bias to create a unique look.  Their dress has pockets, but I didn’t do the pockets because their fabric is a lot more “drapey” and soft, while my fabric is a cotton jersey knit, therefore, thicker and has more structure.  So the feel of the dress is a bit different from the loose, soft, flow of the inspiration dress, but I still like my dress.

I drafted a rough pattern for this dress using a loose top I have for the bodice of the dress then did some math (I know, crazy) to figure out how to split my waist measurement into four pieces for the skirt while adding enough room for seam allowances.  Then I measured the length of the skirt and when cutting out my skirt pieces, I cut it carefully so I could get the right look with the stripes.  When I finished piecing all the parts together, I realized it was too big, so I had to go back, cut, rip seams, and sew it again to get it just right.

I used a straight stretch stitch on my (very basic) babylock and used about a 3/8″ to 1/2″ seam throughout.  I ironed my hems when folding it and pinning to get clean, straight hemlines.

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This top works perfectly since it doesn’t have separate sleeves, which is the look I was going for.

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Trace the shirt and add seam allowances, then cut out your piece for the front and the back. I tried to make somewhat of a v-neck for the front.

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Pin and sew the sides up to the bottom of the sleeve.

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PIn and sew the shoulder and upper sleeve part with right sides together

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Divide your waist measurement by 4 then add 1/2″ seam to each side of your 4 pieces and cut. I tapered each of the skirt pieces so it gets gradually wider as it goes down.

Carefully eyeball the stripes so you get the right diagonal design for the skirt. I did horizontal lines for the middle front and middle back of the skirt. Then cut on a bias for the two side pieces of the skirt.

Carefully eyeball the stripes so you get the right diagonal design for the skirt. I did horizontal lines for the middle front and middle back of the skirt. Then cut on a bias for the two side pieces of the skirt.

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Pin and sew all four pieces of the skirt together with a 1/2″ seam with right sides together.

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The skirt portion should look something like this.

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With the top wrong side out and the skirt right side out, tuck the skirt (bottom hem first) into the top then pin and sew. It helps to make center and side marks on the bottom hem of the top and the top hem of the skirt to match you evenly when you pin.

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Double fold the neckline then sew. I cut my neckline too wide and it could almost be off-shoulder… I was trying to go for the wide boatneck look with a slight V. Oh well.

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Hem your sleeves to desired length. I only single folded the hem for the sleeves.

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Double fold and iron the skirt hem then pin and sew.

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Aaaaaaand you’re done!!!

Hey, this dress would be perfect for the 4th of July!  I just need to add some blue and stars and I’m the US flag!  I’m excited to add this to my small, but growing, knit dress collection.

Thanks for reading!

-Flora

P.S.  Thanks for taking the time to take pictures of me modeling the dress this morning before you left for work, Ken hubby!  Love you!

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