It looks wonderful. Have you posted your version/recipe instructions of Bibimbap with your notes anywhere? I have the My Korean Kitchen version/recipe but yours looks much better.You really should. It's a really great dish. I use a pound of meat and 1-1/2 cups Jasmine rice, and we get dinner and breakfast the next morning for both of us.
I use the recipes at mykoreankitchen.com. I do try to break up the cooking a bit though since you cook each thing separately. I toast the sesame seeds first, then use that pan to cook the carrots in some boiling salted water, rinse pan, then use the same pan to cook the spinach, wipe out/rinse, then the mushrooms, wipe/rinse, then finally the meat later in the day when it's time for dinner, starting the rice a bit before the meat gets cooked so they finish at the same time. I prep as I go, and somewhere along the way make the marinade (tripling the recipe for 1 pound) for the meat and the bibimbap sauce, which I double as Craig likes it. I put the eggs in the sous vide this time, but they can be fried or soft boiled. Oh, and I cook the bean sprouts in the same pan I later use for the rice. So, a 2 pan meal.
I had a cheeseburger on a mini Portuguese roll for dinner.
The three T's... tummy tipsy turvy today!
Had crackers and tea and honey, all day.
It looks wonderful. Have you posted your version/recipe instructions of Bibimbap with your notes anywhere? I have the My Korean Kitchen version/recipe but yours looks much better.
I will. Thanks for the compliment. I don't use a wok but otherwise pretty much follow her recipes, though I do cook the spinach a bit differently.
I'm diabetic too. Not too high, around 98 fasting, and 130 after eating all day.I understand Jimmy. Feel better. I have been feeling lousy for weeks. Whatever is going around just hangs on a long time. And being diabetic doesn’t help.
We love Bob Evans....especially sausage gravy on biscuits.Feel better, Jimmy! Thanks Sass.
This is going with me in my lunch tote for dinner tonight.
The watermelon that I had last night was particularly good.
And I love Bob Evan's food.
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you're welcome Karen.
I don't use a wok either. If I had a range made for using a wok I would use one. I use a large cast iron pan heated super hot.
tempura butterflied shrimp - deep fried...
final found a tempura recipe that works for me (key: rice flour)
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Tonight's (Top Round) London Broil, Sliced Mushrooms Sautee'd in Butter and Cabernet, Baked Russet w/ Sour Cream, Stinky Turnip Greens and the Side Salad...
Steak is just "slightly" over-done...
I could use a Sous-Chef .....
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Can you please post your tempura recipe and instructions. I've been looking for one that works also. TIA
Thanks Lee.Those fried eggplant medallions look terrific, Jimmy! Wish I had you around to cook them for me - I hate that part!
Lee