[CH] Quick hot lunch / Korean Chilebeanpaste 3

Jim Weller (Jim.Weller@salata.com)
03 Sep 01 22:29:21 -0800 

 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Pibimbap
 Categories: Korean, Rice, Salads
      Yield: 4 Servings
 
      4 c  Steamed white rice
      8 oz Mung bean or soy bean
           Sprouts
      3 tb Soy sauce
      2 tb Sesame oil
      1 tb Sesame seeds, toasted
      1 cl Garlic, crushed into a
           Paste
      1 tb Finely chopped ginger
      4    Spring onions, finely
           Chopped on the bias
      1 lg Cucumber
           Salt
      2 tb Rice wine vinegar
    1/4 ts Sugar
      1 ts Sesame oil
      1 ts Sesame seeds, toasted
      1 lb Fiddlehead Salad
      1 lb Spinach Salad
      2    Sheets kingui, cut into
           Strips, if available
           Toasted sesame seeds
           Kochujang

-------------------------------SPINACH SALAD-------------------------------
      1 lb Baby spinach, washed
      2 ts Sugar
  2 1/2 tb Dark soy sauce
  1 1/2 tb Sesame oil
  1 1/2 tb Sesame seeds, toasted

------------------------------FIDDLEHEAD SALAD------------------------------
      1 lb Fiddlehead ferns
      2 ts Sugar
      3 tb Dark soy sauce
  1 1/2 tb Sesame oil
  1 1/2 tb Rice wine vinegar
  1 1/2 tb Sesame seeds, toasted
 
  FOR THE FIDDLEHEAD SALAD:
  
  In a large pot of boiling, lightly salted water, blanch fiddleheads until
  just tender. Drain well. In a large bowl combine sugar, soy sauce and
  sesame oil. Add fiddleheads and toss to coat. Sprinkle with sesame seeds.
  Serve warm or at room temperature.
  
  FOR THE SPINACH SALAD:
  
  In a large pot of boiling, lightly salted water, blanch spinach for about 2
  minutes, until just tender. Drain well. Pat the spinach dry with a towel or
  squeeze dry with hands. Chop spinach into large pieces. In a large bowl
  combine sugar, soy and sesame oil. Add spinach add toss to coat. Sprinkle
  with sesame seeds. Serve warm or chilled.
  
  FOR THE PIBIMBAP:
  
  Preheat oven to 425 degrees. Trim bean sprouts. Blanch just until tender in
  boiling water and pat dry. In a large pan stirfry bean sprouts with soy,
  sesame oil, sesame seeds, garlic, ginger and spring onions. Season with
  salt and pepper.
  
  Thinly slice cucumber. Sprinkle with salt and cover with cold water. Allow
  to sit for one hour. Drain, rinse in fresh water and pat to remove excess
  water. In a large bowl combine vinegar, sesame oil, and sesame seeds. Add
  cucumber and toss to coat.
  
  To prepare: Place a layer of cooked rice in 4 heated oven-proof bowls.
  Arrange layers the bean sprout mixture, cucumber mixture, Fiddlehead Salad
  and Spinach Salad over rice. Place in oven for 5 to 10 minutes.
  
  Sprinkle with kingui and toasted sesame seeds. Add kochujang to taste.
  Serve with kimchi.
  
  Recipe Courtesy of Curtis Aikens, A TV-Food Network Recipe
  FROM: Uncle Dirty Dave's Kitchen
 
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                                                Cheers,

                                                YK Jim