Bibimbap

Bibimbap

 

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Print Recipe
Bibimbap
We've tried a number of bibimbap recipes and this one from My Korean Kitchen is hands down our favorite. It's easy enough for a weeknight meal and can be loaded with a ton of veggies. Plus it makes more than enough for lunch the next day! We had to make a few tweaks because we had trouble finding all of the ingredients regularly, but even with the modifications, this dish is filling and delicious!
Cuisines Asian
Servings
servings
Ingredients
Meat and meat sauce
Vegetables and other
Cuisines Asian
Servings
servings
Ingredients
Meat and meat sauce
Vegetables and other
Instructions
  1. For meat, mix the ground beef with the meat sauce ingredients. Marinate the meat for at least 30 minutes while you are working on the other ingredients. We usually make the meat mixture first and let it sit while we chop the veggies.
  2. Then chop the veggies into julienned strips. We usually combine the carrots, peppers and onion but leave the spinach and mushrooms to their own pans.
  3. Mix the Bibimbap sauce ingredients in a bowl.
  4. Add some sesame oil and 1/4 tsp of fine sea salt in a pan and cook the carrots, peppers and onion on medium-high to high heat for 2 to 3 minutes or longer if you liked them more caramelized.
  5. Remove the carrots, peppers and onion from the pan and place on a plate. Add some more sesame oil, another dash of salt and a bit of garlic and saute the spinach and mushrooms.
  6. Cook until the spinach is wilted.
  7. Remove from the pan and add to the plate with the other veggies.
  8. In the same pan, add some more sesame oil and cook the meat on medium-high to high heat. It takes about 5 to 8 minutes to thoroughly cook it. When the moisture has evaporated and the meat is cooked through, remove from heat and drain.
  9. In another pan (trust me on this one do not try to reuse the same pan you sauteed the mean in!) make fried eggs. (As the original recipe stats and is spot on: "While sunny side up is common, you can make them per your preference.")
  10. Ladle the rice into bowls and add the vegetables, meat and egg. Cover with the sauce!
Recipe Notes

My opinion:
I've eaten this dish three days in a row and I'm still not sick of it! You can also substitute ground pork or chicken for the beef. If you plan to use ground chicken, make sure you get ground chicken thighs. The ground chicken breast is too dry.

p.s. even our toddler likes this without the spicy "sauca."

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Overnight Apple Cinnamon Oatmeal


IMG_3583
Life with a newborn (now technically an infant!) was hectic before I went back to work. Now, it’s even more of a whirlwind and I started looking for shortcuts for many meals, especially breakfast. Since my usual dairy laden cereal and breakfast bar are now out due to baby A’s milk protein issues. Enter my favorite kitchen appliance (aside from the food processor): the crockpot.

With some steel cut oats, the applesauce I made and froze this fall and a few other ingredients I had an easy breakfast that I didn’t have to think about! Even better, it was automatically dairy free!

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Overnight Apple Cinnamon Oatmeal
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Spray the crockpot with non-stick spray. Add the apple sauce.
  2. Add the oatmeal.
  3. Add the apples.
  4. Add the water and cinnamon and sugar.
  5. Stir to combine. Just make sure the oats are all in contact with the liquid.
  6. Cover and cook on low for at least 7 hours.
  7. I accidentally cooked mine for 9 and it turned out fine. This is what it looked like when I woke up.
  8. Spoon into bowls and enjoy!
Recipe Notes

Optional: If you are using plain applesauce, plan to add some cinnamon. You can also sweeten with honey or white sugar if you prefer. You can also add nutmeg.

My opinion:
Delicious, easy and filling. I can’t wait to try more overnight breakfast options especially as baby A grows! It also reheats well if you have leftovers.

Vietnamese Bo Luc Lac


As the arrival of our daughter gets closer, J and I have started perfecting some of our favorite restaurant dishes at home. We finally got this dish perfect and couldn’t be happier. The original recipe can be found here.

Print Recipe
Vietnamese Bo Luc Lac
Servings
people
Ingredients
Beef Marinade Ingredients : makes the gravy
Dipping Sauce Ingredients (this is our favorite part it really brings the whole dish together!)
Non-sauce Ingredients
Servings
people
Ingredients
Beef Marinade Ingredients : makes the gravy
Dipping Sauce Ingredients (this is our favorite part it really brings the whole dish together!)
Non-sauce Ingredients
Instructions
  1. Prepare marinade by combining garlic, oyster sauce, sugar, fish sauce, soy sauce and sesame oil with the beef for at least half an hour, preferably 1-2 hours let marinate in the refrigerate. (Note: If you're thinking ahead (like we occasionally do), feel free to combine the beef and the marinade and freeze the mixture. Then you can just take it out of the freezer and put it in the refrigerator when you leave for work.)
  2. Prepare vinaigrette by mixing rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet. It should look something like this:
  3. Thinly slice the red onion and use about 3-4tablespoons tablespoons the vinaigrette to pickle and set aside covered in fridge for about 10 minutes (longer is better here too!). Prepare bed of lettuce and tomatoes in a serving platter and set aside.
  4. Heat a large wok or pan over high heat.
  5. Add about 2 tablespoons cooking oil and when it begins to smoke, add an even layer of beef and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides. Do this in batches to cook all the beef if necessary. This will sear the beef so it looks like this:
  6. Transfer beef to bed of watercress and tomatoes.
  7. Drizzle another 3-4 tablespoons of vinaigrette over the beef and greens and top with pickled red onions.
  8. Lastly, squeeze lime juice over salt and pepper in a small bowl and use for dipping the beef, or feel free to just drizzle it on.
  9. The dipping sauce should look like this:

My opinion:
This has to be in my top 10 favorite dishes of all time. I love the veggies and the balance of all five flavors. I also love that the rice isn’t even really necessary for this to be a filling meal. Plus even if you do all the prep work right before dinner, the whole start to finish time is only about 30 minutes.

Thai Beef Salad

Thai Beef Salad
Summer finally arrived about a week ago and it’s been too hot to cook. Too hot for heavy meals and just generally too hot. My favorite thing about this dish adapted from this Shape.com recipe is it’s served chilled and for a light dinner, it is really filling.

Ingredients:
Well-marbled New York steak or a skirt steak, grilled (we broiled and pan-seared a couple of times when it was too hot to grill) to your liking, but preferably no more than medium rare
1 small red onion, sliced into skinny wedges
1 bunch cilantro, coarsely chopped, no stems
Large handful cherry tomatoes, sliced in half (or 1/2 vine-ripened tomatoes cut into wedges)
1 green pepper, sliced thin
2 limes (or about 1/4 to 1/3 cup lime juice)
1 tablespoon brown sugar (you may need more. Note: the original recipe called for palm sugar, but we’ve had a hard time finding it)
1.5 tablespoon fish sauce
Thai chili powder to taste (we found a blend at Penzy’s Spices that we love for this dish – Bangkok blend)

Directions:
Grill, pan-sear or broil the meal as directed above and slice into thin strips after allowing to rest at room temperature for 15-20 minutes. Put the brown sugar in a medium-sized mixing bowl, add some of the lime juice and mush into a thick liquid form. Add the rest of the lime juice, fish sauce and palm sugar.
When the steak has cooled, Add it to the sauce mixture. Toss with your hands to incorporate all over the steak. Add the rest of the veggies, toss and taste. Tasting as you go is the most important part. Add more fish sauce if it needs more salt, or more sugar if it is to lime-y.
Chill in the refrigerator for at least an hour or so to let the flavors meld. Then serve on a bed of lettuce and garnish cilantro.

My opinion:
You can add the cilantro into the sauce mixture, just give it a rough chop. If you want to quick sautee your veggies in peanut oil (or your favorite cooking oil), feel free it adds another layer of flavor. This is the perfect dish for a hot summer evening.

Mom’s banana bread

My mom didn’t make banana bread very often because she doesn’t really like bananas, but my dad, sister and I did, so when she made it, it was a great day. I was pretty surprised at how easy this is to make. It’s perfect for a cold late winter day.

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Mom's banana bread
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat the oven to 350 degrees. Grease a loaf pan with butter or Crisco. No need to flour the greased pan. Mix the wet ingredients into a bowl, adding the milk last.
  2. Mix the dry ingredients. If your brown sugar is a little lumpy, that's ok! It will add pockets of caramel notes.
  3. Mix the dry ingredients and wet ingredients together.
  4. Bake in a 350-degree oven for about 55 to 60 minutes until the top is brown and a toothpick comes out clean and the sides start to pull away from the greased pan.

My opinion: This makes your whole house smell amazing. It’s delicious and one of my most favorite breakfast foods. If you’re feeling adventurous, you can add chocolate chips, dried fruit, nuts, peanut butter (if you add peanut butter reduce the oil by one tablespoon). The options are endless!