Korean Bibimbap & Hobak Chun

I am so excited to post this recipe! My new roomie Jooyoun from Korea (Daegu) taught me how to make the most amazing dish ever, Bibimbap (mixed rice.) A tradional Korean dish that is healthy and oh so spicy and full of flavor.

Serving 6

Ingredeants - Bibimbap

3 or 4 Carrot cut julienne

1 Onion

Bunch of Spinach

1 Zucchini

3 Eggs

Bunch of Mushroom

Sesame seed oil

Salt for frying

Kim (seaweed)

2 cups Steamed calrose rice

Sauce

1 cup Hot pepper paste (found at asian food markets - we used Sempio)

1 cup Apple Sauce

Hobak Chun

3 Zucchini

1Egg

1 Cup flour

1 Cup Water

Salt

Jalapeño Pepper (optional)

Olive Oil for frying

tlbs Sesame Seed Oil

1 tbls soy sauce

Cut all vegetables in small strips (julienne) and then fry them in sesame seed oil with salt. Place on a plate. Let cool.

Mix hot pepper paste with apple sauce and let sit.

Heat rice.

While rice is cooking make the Hobak Chun

Mix the egg, flour water salt well to form the batter.

Dip the Zucchini into batter. place onto oiled frying pan. Place Jalapeño Pepper on top for added spice, and fry until batter turns golder brown.

Mix the sesame oil and soy sauce together to make yummy dipping sauce for the battered zucchini.

Place rice on plate and put the prepared vegetables on the outer edges of rice. put the hot pepper paste in the center of the rice and place kim on top. Mix everything together to make it nice and spicy. (red color) And enjoy! This recipe is so easy and delicious, makes a lot at once, so it's great for big dinner party and leftovers.

Zucchini Overload

I've recently been responsible for maintaining my father's Vegetable garden. This has overwhelmed my fridge with zucchini and cucumbers. With the bountiful harvest now in my hands, I've come to the conclusion I can't just give this all away. Some mass pickling, jamming and loaf making needs to take place. In which I'm very very excited for.

Tomorrow night is Viki's going away party, so I'm going to bring a zucchini loaf among a cherry pie (maybe) to her house for dinner. I'm sure we will post what we make later this weekend. So stay tuned! But this post is only gonna be the delicious zucchini loaf!

Ingredients!

walnut & cranberry zucchini bread
(recipe adapted from Simply Recipes)
2 large eggs
1 1/3 c sugar
2 T molasses
2 t vanilla
3 1/3 c grated zucchini
2/3 c roasted walnut oil (or melted unsalted butter or another oil)
2 t baking soda
1/2 t salt
3 c all-purpose flour
1/2 t nutmeg
2 t cinnamon
1/4 t ground cloves
1 c chopped pecans or walnuts
1 c dried cranberries or raisins

Preheat oven to 350F. Combine the eggs, sugar, molasses and vanilla together until well creamed.

Stir in the zucchini, oil, salt and baking soda. Add in the flour, a cup at a time, until well blended. Sprinkle in the spices and fold in the nuts and the cranberries.

Butter and flour 2 loaf pans. Divide the batter between the two pans – each will be about half full which will give the loaves room to rise. Bake for 1 hour or until the done – when a skewer inserted into the middle comes out clean. Cool in the pans for 10 minutes and then invert them onto racks until thoroughly cool. Makes 2 loaves.

This is a great recipe for Zucchini loafs. Very wintry. More suitable for end of September, than this balmy 30 degree heat we're having today. I haven't tried to many and look forward to testing out more!