Vegetable Gimbap/Kimbap

Definition of GIM·BAP: Laver or Dried Seaweed (Gim) · Bap (Rice)

Gimbap always takes me to a happy place. It’s no wonder. Gimbap is commonly consumed at picnics. And understandably, it conjures up warm weather, fresh-cut grass, and fun. It makes sense since it’s very much an on-the-go food. Everything is wrapped in a neat package that can be easily be popped in your mouth. They are delicious and flavorful just the way there are. No need for sauce. No mess. No fuss. So my mom ALWAYS made sure I had plenty whenever I went on a school field trip or a picnic. Thanks mom!

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Bibim Guksu (Korean Sweet and Spicy Cold Noodles)

I call this my lazy hot Sunday noodles. “Lazy” because it is very easy and quick to make. And “hot,” well, it’s a bit of a misnomer since the dish itself is cold. But I usually crave it during “hot” summer days. And “Sunday” because that’s when I usually make it.

Bibim Guksu is perfect for those hot summer days because it’s made with COLD noodles and mostly cold ingredients. And it’s very easy to make. It’s as easy as making a salad. Hence the “lazy.”

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Vegetarian Bibimbap with Gochujang Sauce

Cooking in a tiny NYC kitchen can be a challenge. Most of the kitchens in the home renovation magazines that are described as tiny are palatial compared to a small NYC kitchen. I guess it’s all relative, because some NYCers would say our kitchen is “roomy”. We have most of our bowls and plates still packed in boxes, because we just don’t have the storage for them. We make due with 3 bowls (my husband broke one), 3 salad plates (ditto on the husband), and 4 dinner plates. So nope; I’m not exaggerating when I say TINY.

When there is a lot of prep work involved, it’s a challenge – not only because of the lack of space, but also because my dinnerware often doubles as my prep bowls. I wasn’t surprised when I ran out of my bowls prepping for this Bibimbap. So I ended up serving this dish on plates. Bibimbap, which is normally a “rice bowl”, ended up being a “rice plate”. But it was so satisfying and delicious just the same…

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Beosut Bokkeum and Danggeun Bokkeum (Two Korean Side Dishes: Sautéed Mushrooms & Sautéed Carrots)

Beosut/Busut Bokkeum and Danggeun Bokkeum are two simple banchan(side dishes) that are also used as ingredients in other dishes. For those who are vegans or vegetarians, Beosut Bokkeum can replace the marinated meat in many basic Korean dishes. I’m not a vegan, but I make the substitution often – in Bibimbap(mixed rice), Kimbap(rolled rice in laver), Japchae (stir-fried or mixed noodles), and even Ddeokbokki (spicy, stir-fried Korean rice cakes). You can make this with Shiitake, Portobello, or Button mushrooms. Taste does vary depending on the type of mushroom used – Shiitake tasting most meat-like among the three. I decided to use Button mushrooms this time. They sear very quickly, and they absorb & seal in flavor very well.

The end result? Sweet and savory goodness.

Danggeun Bokkeum (sautéed carrots) is a very easy banchan to prepare. However, Danggeun Bokkem is more often used as an ingredient in a main dish than as a side dish. Danggeun Bokkeum is almost always used in Kimbap and Japchae. And it is often used in Bibimbap and Bibimguksu (mixed noodles). Don’t let that fool you tho. Danggeun Bokkeum has lots of flavor, and it’s quite tasty on its own. It is sweet and slightly salty with the savory flavor of sautéed garlic.

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