As the semester drags on, I get sleepier and lazier. So I bulk cook stuff because I”m the only vegetarian in the house.
I was going to post a shot-by-shot recipe of the Miso Soup but then it tasted super bland. Which makes sense with 2l of water and only 2 Tbs of white miso paste.
That said, I’m always happy to nom on vermicelli noodles and egg tofu.
Bi Bim Bap is my favourite Korean dish – I love getting it in a stone pot at restaurants where the rice gets crispy and everything heats up and you stir the fried egg through everything and the yummy yellow egg yolk just melts into the rice. What really makes the dish, though, is the spoonful of go chujang – a Korean condiment made of red chilli, glutinous rice, fermented soybeans and salt. It’s one of the three staple condiments in Korean cuisine. Add it to soup ramen, vegetables, protein – instant delish sauce!
Normally the proponents of Bi Bim Bap are presented individually in the bowl however when cooking for one, the natural course of action is to chuck everything in a pot (julienne carrots & zucchini, onion, broccoli, bean sprouts, green beans, enoki & swiss mushrooms) with oil and soy sauce. The great thing about Bi Bim Bap is that you can put pretty much anything you want in it. But protip: do not put cold seaweed salad in there – it WILL taste weird and gooey.
I’m currently eating my way through 3 kilos of this stuff. BUT IT’S DELICIOUS.
- Arborio rice
- Mushrooms (Swiss, Portobello etc.)
- Cheese (as many different types as you can – I used bocconcini, feta & tasty)
- Oil, salt, pepper, herbs (dried/fresh, basil, oregano, majoram, sage, rosemary, parsley, thyme)
- Pre-heat oven to 180-190 degrees
- Prep all ingredients – chop vegies, cheese etc.
- Coat pumpkin pieces (2-4cm diced) in oil, place on tray in oven for 20 minutes or until it begins to caramelise
- Pot on stove on medium heat, dash of oil. Saute onions, garlic and mushrooms (add herbs if using dried at this point).
- Add rice, then add alternating cups of milk and stock. Between each cup, simmer and once the liquid has been absorbed by the rice add more.
- While the risotto cooks, heat oil in medium pan, add finely diced or crushed garlic and broccolini/asparagus. Cook for 5 mins or until bright green and cooked through.
- Once all the liquid is absorbed and the rice is past al dente but not mushy, turn off the heat and add the spinach, herbs (if using fresh), cheese and roasted pumpkin.
- Add salt and pepper to taste.
Now PIG out!