Tag Archives: sesame seeds

Korea…

Friday, August 23 – photo 1

Sooooooooooooooo much good food. This, I’m pretty sure, was one of the best blog dinners ever. My mouth still waters thinking about it, and it happened two weeks ago!

I made Bibim Bap, using the marinade recipe below instead of bottled sauce. I also purchased cabbage kimchi, seaweed salad, and pickled ginger to go on the side. Sir VJ and RubsWithLove made short ribs, pork belly, mushrooms, stuff for lettuce wraps, and a bean sprout salad. They also purchased cucumber kimchi. Sir VJ had a table-top grill that he set up outside on the picnic table and grilled the ribs, pork belly, and mushrooms right in front of us. It was amazing times a million.

I made the marinade and put it into a ziplock bag (I don’t have a juicer, so for the pear I just put it into a food processor and then strained the juice). Then I cut the beef (which was actually a sirloin cut) into thin strips and put them into the marinade. I put that in the fridge while I prepped the veggies and the hot sauce. I cut and sliced and prepped all of the veggies into their own bowls and set them aside. Then I made the hot sauce into a bowl and set that aside. I made the executive decision to use just one pot of boiling water to cook all of the veggies, even though it says not to. How bad could it be? Turns out, it wasn’t bad at all – it worked just fine. I started with the carrots, then the zucchini, then the mushrooms, then the sprouts, and last was the spinach. Once all of the veggies were done, I put the beef and marinade into a hot pan and cooked until *just* done enough. While I was doing that, WingWoman cooked us some fried eggs, leaving the yolk as runny as possible. photo 2

Into the bowl went rice, then some of each of the cooked veggies, then little bits of ripped up seaweed sheets, then sesame seeds, then the meat, then the egg, and then I dumped the cooked sauce over the top of all of the bowls.

We dug into the Bibim Bap (read: devoured) and there was much “mmmmmmmmmmm”ing going on. With the short ribs, pork belly, mushrooms, garlic, and sides, there was so much food I didn’t want to get up from the table. Absolutely epic dinner. Thank you to all of my Korea dinner friends, it was a night I’m going to remember and drool over for a very long time!

Korea
(recipe borrowed from the cooks at: http://recipes.wikia.com and http://koreanfood.about.com)

Bibim Bap

Beef

  • 4 slice bulgogi beef – (⅛ lb)
  • 2 tbsp bottled bulgogi marinade
  • 1 tsp oil

Vegetables

  • 4 x fresh shiitake mushrooms sliced
  • 1 tsp oil
  • 1 tbsp bottled bulgogi marinade
  • 2 x carrots
  • 4 cup spinach
  • 1½ cup soybean sprouts
  • 1 large zucchini

Rice

  • 2 cups short-grain rice

Sauce

  • ¼ cup red pepper paste (kochujang)
  • ½ tsp sesame seeds
  • 2 tsp honey
  • 1 tsp sesame oil
  • 1 garlic clove minced

Assembly

  • ½ cup bottled kimchi cut thin strips
  • 1½ tsp sesame oil
  • 1 tsp sesame seeds
  • ½ sht nori seaweed – (8″ square) sliced into fine, thin strips
  • 1 fried egg

Directions:

Beef:    Place the beef in a bowl, add the bulgogi marinade, cover and refrigerate, 1 hour.    Remove the beef from the marinade and cut into ½-inch slices.    Heat the oil in a skillet over medium-high heat.    Add the beef and stir-fry until cooked through, 1 minute.    Note: cook the beef just before assembling the dish.

Vegetables:    Cook the mushrooms in the oil and the marinade in a skillet over high heat until tender, 3 to 4 minutes.    Set aside.    Cut the carrots into very thin, long strips.    The spinach, carrots and soy bean sprouts need to be blanched in separate pots of boiling water.    Blanch the spinach 30 seconds.    Drain and squeeze dry.    Blanch the carrots, 1 minute; the soybean sprouts, 30 seconds.    Cut the zucchini into very thin slices.    Cook the zucchini in boiling water until tender, about 3 minutes.

Rice:    Wash the rice several times in cold water until the water is clear, rubbing the rice well.    Drain.    Place the rice in a heavy pot; add 3 cups of cold water.    Cover and bring to a boil, reduce the heat and steam, covered, until the rice is tender, about 30 minutes.

Sauce: Combine the red pepper paste, sesame seeds, honey, oil and garlic in a small bowl.    Set aside.

Assembly:     Place the hot cooked rice in a large serving bowl.    The vegetables can be at room temperature.    Arrange them on top of the rice in separate groups, along with the kimchi.    Sprinkle with the sesame oil and sesame seeds.    Arrange the beef on top and a small pile of nori strips at one side. Place the egg in the center.Pass the sauce in a separate bowl. Add this to taste and stir it into the mixture, preferably with a long-handled Korean spoon.

Korean Meat Marinade (Bulgogi sauce)

  •     3 Tbsp chopped garlic (about 2 cloves)
  •     3 Tbsp soy sauce
  •     2 Tbsp sugar
  •     1 Tbsp honey
  •     2 Tbsp fresh squeezed juice from an Asian pear
  •     1 Tbsp Japanese rice wine (mirin)*
  •     1 Tbsp sesame oil
  •     3 green onions, finely chopped (including white part)
  •     1 tsp pepper

Preparation:    Mix marinade together until sugar and honey are dissolved/distributed.    Can be stored in refrigerator or freezer for use on beef, pork, and chicken.    (Serves 4)   *If you don’t have access to the rice wine, a splash of dry white wine will also work here.


Guatemala…

Friday, February 1 –

Quite a few of my wonderful friends came to this dinner, people missing from these dinners for quite a while. We got to welcome back: BestieExtraordinaire (guacamole, chips) , Mistress Whiskey (wine), photo(3)WingWoman (chocolate coffee mousse dessert), LightsOn (wine), RubsWithLove, and Sir VJ (salad).

I made the rice, chicken drumsticks, and the Jocón recipe below. When I put the rice into the rice cooker I used half water and half chicken broth. I also added cilantro and onion to it before it was cooked. For the drumsticks I melted butter and added chopped garlic, garlic powder, salt, pepper, and chili powder. I brushed the mix across the drumsticks and baked them in the oven at 375* for about 35 minutes.

For the Guatemalan chicken recipe I cheated just a little bit – I used a slow-roasted chicken from the grocery store. BestestFianceEver helped get all of the meat off the bones and shredded into the pan. Then I took all of the veggies and sauce ingredients (using all sesame seeds instead of half pumpkin seeds) and threw them all into my food processor. After everything was perfectly chopped and blended I dumped the sauce over the chicken and let simmer on low for about 20 minutes.

While everyone was waiting on the chicken to be done, we snacked on the guacamole and chips, which was supposed to be turned into a salad but because we already had a salad we kept it as a dip. Then dinner was served with the salad, the dressing for the salad that we didn’t quite make, the chicken with sauce over the rice, and drumsticks on the side. The salad was bright and flavorful with mango and avocado. The rice was a great complement to the sauce on the chicken. Because I used four whole jalapenos in the sauce it had a little kick, but not too much. And the drumsticks on the side were just a fun addition. All in all I vote this dinner a success. photo(4)

The dessert was supposed to be a mousse, but because of a few substitutions that WingWoman made it ended up more like delicious chocolate soup with fresh blueberries on top. Not quite what the recipe meant, but yummy anyway!

Only a few more G countries left – hope to see more potluck bloggers soon!

Guatemala
(recipe borrowed from the cooks at: www.whats4eats.com)

Jocón (Guatemalan chicken in tomatillo-cilantro sauce)

  • Chicken, cut into serving pieces — 2 1/2 to 3 pounds
  • Water — 4 cups
  • Salt — 2 teaspoons
  • Pumpkin seeds (pepitas) — 1/4 cupphoto(5)
  • Sesame seeds — 1/4 cup
  • Corn tortillas, chopped, soaked in water, drained — 2
  • Tomatillos, hulled and chopped — 1 cup
  • Cilantro, chopped — 1 bunch
  • Scallions, chopped — 1 bunch
  • Jalapeño or serrano chile pepper, chopped — from 1 to 5
  • Rice to serve

Method:

Place the chicken, water and salt into a large pot over medium-high flame. Bring to a boil, reduce heat to medium-low and simmer for 30 minutes to 1 hour.

Remove the chicken to a bowl and strain and set aside the broth. Let chicken cool, then remove the meat from the bones and shred it with your fingers. Set aside.

Heat a dry skillet over medium flame. Add the pumpkin and sesame seeds and toast, stirring, until lightly browned. Remove to a coffee grinder and grind to a fine powder.photo(6)

Add the sesame and pumpkin seeds, tortillas, tomatillos, cilantro, scallions and chile peppers to a food processor or blender. Add 1 cup of the reserved broth and process until smooth. If using a blender you may have to do this step in batches.

Return the chicken to the pot. Pour over pureed sauce and add 1 to 1 1/2 cups of the remaining broth to give it a sauce-like consistency.

Heat over medium-low flame and simmer for an additional 15-25 minutes. Adjust seasoning and serve.

Jocon Variations:

Leave the chicken pieces whole if you prefer.

If you can’t find pumpkin seeds, simply use 1/2 cup of sesame seeds. And if finding sesame seeds is a problem, you can substitute a slightly smaller amount of tahini.

Cubed pork can be substituted for the chicken. There is no need to shred the pork, but you may need to simmer it longer for it to become tender.

Use any remaining broth to make rice to accompany the meal.