(Sorry, but I have no idea how to get text to post.)
Hey folks. I live in America and am trying to get better at using American ingredients in Korean foods. My CSA (veggie farm share box) has ended and I was trying to use up some veg from the early fall haul before they went bad.
The temp dropped today, so I made a dolsot bibimbap with brown rice, carrots, swiss chard namul, purple onions (hiding under the egg), mushrooms, eggplant jjim, gochujang chicken thighs, an egg, some green onions, and some ground up sesame seeds.
Served with kimchi that I made about three months ago (it’s still pretty mild though), an acorn squash salad (done up sort of like Korean potato salad), and some danmuji (all out of frame).
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(Sorry, but I have no idea how to get text to post.)
Hey folks. I live in America and am trying to get better at using American ingredients in Korean foods. My CSA (veggie farm share box) has ended and I was trying to use up some veg from the early fall haul before they went bad.
The temp dropped today, so I made a dolsot bibimbap with brown rice, carrots, swiss chard namul, purple onions (hiding under the egg), mushrooms, eggplant jjim, gochujang chicken thighs, an egg, some green onions, and some ground up sesame seeds.
Served with kimchi that I made about three months ago (it’s still pretty mild though), an acorn squash salad (done up sort of like Korean potato salad), and some danmuji (all out of frame).
The rice got a nice crisp to it!
Lovely work!