Homemade Dolsot Bibimbap

Hey ya’ll! I have an awesome post for you today. Remember that picture of bibimbap that I shared with ya’ll for last WIAW? Well Carrianne and I decided that we were going to learn to make our own, so we didn’t have to pay 14-20$ every time we wanted dolsot bibimbap. We adventured to Koreatown on Saturday to look for our very own stone bowls. We ended up going to H-mart, which sold bowls for about 9$. That included the lid, bowl, and a plate. We got a few food items at the market to add to the our bibimbap too. On Sunday, we started our Asian food adventure.

photo 2

Stone Dolsot Bibimbap

1/2 c of cooked brown rice
bean sprouts
matchstick carrots
sauteed zuchinni
sauteed mushrooms (we used a mix of shiitake, crimini, and regular)
1/4 c of cooked meat (we used ground beef with 1 tbsp of sugar and 2 tbsp of soy sauce)
1 egg
1-2 tsp of sesame oil
Gochugang (red paste)

1. First you place your stone bowl on the burner with medium-low heat. Let bowl get extremely hot. Once hot, add in the sesame oil to the bottom of the bowl.

photo 3(1)

2. Once you add in the oil, you want to layer in the rice. Try to get the rice coated all along the bottom and the sides.

photo 4

3. Then you add in the vegetables one at a time, making a fan like organization throughout the bowl.

photo 1

4. Make sure you have cooked everything before placing it on the bowl. A good tip to getting all the vegetables on the bowl in a nice manner and not making a mess is by using tongs to pick up all the things and place them in your stone bowl.

photo 1(1)

5. Place the fried egg on the top and in the middle of the bowl. Keep heating until you hear a strong sizzling/crackling noise, which will be the rice cooking with the sesame oil. If you want the rice crunchier, you should leave it on the heat for a longer period of time.

photo 2(1)

6. Remove the bowl from the heat with two oven mitts because the bowl will be extremely hot. Place on your dolsot plate that came along with the bowl.

photo 3

7. Top with the red paste (be cautious because it can be very spicy depending on the type that you buy), and mix well. You can stir it up and mix all of the things in with the rice.

This was amazing. Seriously tasted just as good as the time we went to the restaurant in Koreatown with our guy friends. We somehow bought the super spicy red paste, so we were about to explode. However I love sweating and cleaning out my sinuses. The rice was perfectly crispy from cooking in the sesame oil in the bottom of the bowl. We had a great amount of vegetables too. You could definitely make a vegetarian bowl by using only vegetables and tofu or vegetables only. I can’t wait to try out more combinations in this bowl because I think there are some good meat options that you can stick in this. Things such as pork belly or real bulgogi beef. Yes, we made a knock off bulgogi with ground beef. It was really delicious though, which was a nice surprise. I am so happy that we ended up buying dolsot stone bowls because this dish ended up being very cheap to prepare.

Also cooking with two is great because you also can clean together, which makes the whole process go by quicker. Anyways Carrianne and I have decided that we are going to be cooking all kinds of Asian recipes, so we can save money and enjoy the food that we love. I hope ya’ll enjoyed this recipe as much as I did. I definitely recommend going out to buy your own stone bowl because this is a really easy and healthy recipe to make. It was like a luxury too. I felt like I was enjoying takeout without having to pick it up or pay for it. Overall this was a success.

Have you ever had bibimbap?
Have you ever tried to make something from a restaurant at home?

 

Advertisements

Pad Thai Spaghetti Squash

Hey ya’ll! I have survived my first final. It was really easy to be honest, but my make-up exam was kind of hard, which was shocking. It was all short answer, which the test is usually multiple choice, a few short answer, and a case study. Instead it was all short answer and a case study. Hopefully I did well. If not, it isn’t the end of the world since I rocked the final. So I have something super special to share with ya’ll: my recipe for tofu spaghetti squash pad thai. Maybe one of the greatest things I have ever experienced (let me rephrase that: greatest healthy thing).

photo

Tofu Spaghetti Squash Pad Thai
1 red onion
1 spaghetti squash
1 c of carrots (already in thin stick form)
1 c bean sprouts
1/4-1/2 c of liquid egg whites
1 clove of garlic
crushed peanuts
a few pieces of cilantro

Peanut Sauce
2 tbsp white rice vinegar
2 tbsp soy sauce
1-2 tbsp brown sugar
1 lime
1 clove of garlic
2 tbsp of PB2 prepared with 3-4 tbsp of water

photo(1)1. Preheat oven to 400 degrees and slice your spaghetti squash into half. Carve out the middle of the squash that contains all of the seeds and discard into the trash.

2. Place squash on a baking sheet or in a pyrex dish with the skin facing the dish and cook for 40-60 minutes until soft.

3. Meanwhile drain tofu of all water and slice into extremely small pieces (or if you want larger chunks don’t cut down into fine cubes).

photo(13)4. Spray pan with non-stick cooking spray and toss in tofu (you can use 1 tbsp oil if you want it more crisp/fried like). Cook until light brown on sides.

5. Remove tofu from pan and toss in chopped red onion (you don’t have to add all of the red onion, I just added as much as I wanted there to be in the dish).

6. Cook for a minute or two, then add in chopped garlic (stir continuously, so it does not burn).

7. After a minute has gone by, add in the carrots and bean sprouts. You may need to spray the pan again with the non-cook PAM or add in some water, so the pan doesn’t burn.

photo8. Toss in the tofu to re-heat and mix with all the vegetables.

9. Move mixture to the side of the pan and add in the liquid egg whites. Wait until the liquid starts to solidify before moving around to turn into scrambled eggs.

10. Then mix all the ingredients together and then remove pan from flame to place on a burner for the meantime.

11. In a small saucepan or pot, add in the vinegar, soy sauce, brown sugar, PB2, juice of one lime, and a clove of garlic.

12. Heat on medium and stir until the brown sugar and PB2 completely dissolves.

13. Place vegetable/tofu mixture back on a flame to heat back up then pour the cooked sauce into the mixture. Stir until everything is thoroughly coated.

14. By this time the spaghetti squash should be done cooking, so remove from oven and let cool. Once the squash is cool you can use a fork to pull the “noodles” from the squash. Once you have the amount you want, throw the “noodles” into the vegetable mixture and stir well.

photo(2)15. Pour however much you want into a bowl and top with a handful of crushed peanuts and around 6-7 cilantro leaves. Then enjoy!

Seriously this is one of the best meals I’ve made for myself. I have a love for all types of Asian food, so when I realized I could utilize spaghetti squash as noodles in pad thai my world completely changed. The richness of the peanut sauce meshes well with the freshness of the cooked vegetables. You can’t even tell that the noodles are spaghetti squash. I think it is the sauce that really ties it all together. I even had so much that I have had leftovers for two days. Also I didn’t use all my noodles, so I made spaghetti squash mac n cheese, which I will obviously have to share with ya’ll another day.

photo(3)I think another thing that I like so much about this dish is all the wonderful colors in it. The cilantro brings a nice pop of green to the dish while it has a lot of warm colors in it such as the red from the onion, the orange from the carrots, and the yellow from the squash. Wow I sound like an art freak to be honest. What can I say I have transitioned from oils and pastels to food. Okay, no I am still doing art because I love it, but now I just have another medium to work with: fresh food. This dish is definitely a hit. Even the non-vegetable eaters would probably love this. The true test is to use it on a guy (not saying that all guys don’t eat vegetables, just most)!

I hope everyone enjoys the rest of their Thursday evening. Mine will be spent curled up in bed reading a book. I just finished Night Circus and it was fantastic!

Have you ever had spaghetti squash?
What have you done with it?

Hop To It

Hey ya’ll! I just got back from Austin. I couldn’t post while there because I realized I forgot my camera plug at my apartment. Total fail. That tends to happen when I pack to go somewhere. I always forget something, and I get this feeling that I did, but I can never remember what I forgot until I’m already halfway away. Oh well. It was a pretty nice weekend. The highlight was definitely going to Hopdoddy’s, which is a nice burger bar in Austin.

There are two locations in Austin. The original one that is on South Congress, and this newer location on Anderson Lane. I go to the Anderson Lane one since it is down the street from where I live. Seriously best day ever when I got the news that they were getting a Hopdoddys in my neighborhood. My mom, brother, and I decided to go after my CT scans because I could only have clear liquids before, so I was starving.

I ordered the Janis Joplin. It is a hemp seed patty with avocado, bean sprouts, tillamook cheddar, and horseradish honey mustard. This is one of the best veggie burgers I have ever had. The bun is soft and has the perfect sweet, nutty flavor. The actual patty is extremely tasty, and filled with a variety of flavors. The toppings go perfect with this burger, and you definitely know you are eating the healthiest of everyone at the table.

My mom ordered the Primetime. It is Texas Akaushi Beef with caramelized onions, brie cheese, truffle aoili, and steak sauce. This is one of the fancier burgers they have on the menu. I think it is quite delicious (although I don’t eat red meat anymore), and the brie cheese is to die for. Whoever thought of putting that on the burger alongside the aoili, three points for you.

My mom and I split an order of fries. One of my favorite parts of Hopdoddys is that they have tons of sauces. Horseradish honey mustard, some chipotle BBQ sauce, and sassy sauce (their special).

My brother got the Greek, which is lamb, feta cheese, arugala, pickled red onions, tomato, cucumber, and tzatziki sauce. He said it was pretty amazing. He especially loved the feta cheese on top of it.

My brother also ordered a milkshake. The milkshakes here are life changing. This is the sea salt and caramel. It was amazing. The sweet and salty combination was perfect. I would definitely order this one next time I’m there. Although all of the milkshakes are good. I also got a t-shirt when I was there that says: “We spank our patties and they like it”. I really can’t wait to wear that around and get weird stares.

I hope everyone has been having a fantastic week!

Where is the best burger you have ever had?
What would be on your perfect burger?