Tag: Rice

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Kimchi Fried Rice and Creamy Black Bean Burritos

When I make guacamole, I always make a ton. I want to expend the energy once and milk the benefits of my labor for a few days. I’m kind of lazy that way. And when I have leftover guacamole (remember to store it properly), I always make one or more of three dishes. I’ve already posted two of the dishes: the sweet potato and black bean tacos and the TLT (tempeh, lettuce, and tomato sandwich). And the last of the troika is the kimchi fried rice and creamy black bean burritos.

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Miyeok Juk – Korean Sea Vegetable Porridge

Why not serve something unconventional for Mother’s Day? Something with significance and meaning, albeit from another culture?

Miyeok (sea vegetables or seaweed) is a food/ingredient that evokes mothers or motherhood in Korea. In Korea, most postpartum women – maybe almost all – eat miyeok guk (seaweed soup). In fact, hospitals serve miyeok guk to postpartum women to replenish nutrients that may have been depleted during childbirth; and they continue to consume the soup during lactation due to its properties that are believed to stimulate lactation. So it’s apropos that it is traditionally served on birthdays as symbolism for the first food consumed after birth. Thus, it is also a food that connects the mother and child.

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Fried Rice with Sautéed Mushrooms and Crispy Prosciutto

I never order fried rice at restaurants.

When I was a kid, a friend told me that restaurants use customers’ unfinished rice in their fried rice. Day-old, cold rice is preferred over just-cooked, hot rice in fried rice. And if you cook it all up with other ingredients – as in fried rice – no one would be the wiser. So it seemed feasible. I really hope this was an urban legend; but I haven’t taken any chances.

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Prosciutto Kimchi Fried Rice

Kimchi fried rice is one of the most popular Korean dishes. It also is one of the easiest dishes to whip up, which is the reason why it is so popular as a midnight snack.

I had my share of kimchi fried rice as a college student in Northern California. After a night out or during an all-nighter studying for the finals, it was the perfect meal or snack. It also had the benefit of being cheap – important for a starving student!

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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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