Attempt at Korean #2: Dolsot Bibimbap

So here is my second attempt at cooking Korean food. This time had better results than the last time making soondooboo jigae. My mom gave me a dolsot, or a stone pot, which gets really hot and is perfect for getting that crispy almost-burnt rice on the bottom.

Dolsot bibimbap is one of the most basic and classic Korean dishes. It's probably the most commonly ordered food at Korean restaurants by people who don't know much about Korean food, because it's pretty benign -- just rice, veggies, and meat mixed around. In fact, that's what bibimbap basically means -- mixed rice. Us Koreans, we keep things simple and straightforward!

I didn't have a recipe to go by, so I just reached deep into my Korean core and allowed my cultural instincts shine through. Ok, not really... but I think it turned out alright! As an overview, you have to prepare each individual ingredient (vegetable or meat) separately, then combine them all later. This is probably the only annoying part about making this dish.

The first step was to put the dolsot in a hot oven (I set mine to 400F, pretty arbitrary) for maybe 15 minutes or so, while I was preparing the ingredients. I used frozen spinach, carrot, zucchini, bean sprouts, bulgogi (Korean-marinated beef), and a fried egg. The key is to julienne the carrot and zucchini, or roughly in matchsticks. If you have a mandolin, I recommend using it for this dish, it will save you a lot of time!


I cooked the spinach in the microwave... you can certainly use fresh spinach, but I find frozen works just fine for this dish.


I made a very simple marinade of soy sauce, sesame oil, and minced garlic. I essentially coated each set of vegetables separately in the marinade, and cooked each in a small frying pan individually. After each was cooked, I placed them on a plate in a neat pile, separate from the other vegetables.


As for the bulgogi, I used some inexpensive eye round steaks, which I put in the freezer for a bit before slicing it into thin pieces (makes it much easier to slice). I marinated the beef with sliced onion, scallion, minced garlic, soy sauce, sesame oil, salt, pepper, and a little bit of sugar. I cooked the beef in a pan until browned.


I next took the dolsot out of the oven (carefully!), and onto the stovetop on medium-low heat. I brushed some sesame oil along the inside of the pot, then added some cooked white rice. I pressed it down into the bottom/sides to ensure crispness.


I then just added each set of cooked vegetables and meat, arranging them in an organized circular fashion. I fried an egg (and broke the yolk accidentally), and added that on top. After letting this go on the stovetop for maybe 10 minutes, I sprinkled some sesame seeds on top, and added a dollop of gochujang (Korean hot chili paste). Then I mixed it around, scraping the bottom of the crispy rice (my fave part!!), until everything was incorporated. YUM!


You could certainly make adjustments as you see fit -- use chicken or tofu instead of beef, add shitake mushrooms, etc. It's a great dish to make with produce you want to get rid of in the fridge at the end of the week. And if you don't have a dolsot, you can make the same dish in a regular bowl. Just don't put a regular bowl in the oven or on the stovetop, obviously!

Dolsot Bibimbap
serves 1

Ingredients (all approximate):
dolsot, or stone pot
1 cup cooked white rice
1/2 carrot
1/4 zucchini
small handful bean sprouts
1/4 cup cooked spinach
minced garlic
1 egg
1 onion
2 scallions
1 lb eye round steak (or other cut of beef, or even chicken/tofu)
soy sauce
sesame oil
salt & pepper
sugar
sesame seeds
gochujang (Korean hot chili paste)

Directions for bulgogi (ahead of time... this makes a lot, good for future meals):
1. Put beef in freezer for 15 minutes or so. This will make it easier to slice.
2. Slice the beef as thinly as possible.
3. Slice the onion, and cut the scallions into 2" pieces.
4. In a large bowl or dish, add about 1/4 cup soy sauce, 2 Tbsp sesame oil, several cloves of minced garlic, 1 Tbsp sugar, salt and pepper.
5. Add the beef, onions, and scallions to the marinade and stir to ensure everything is evenly coated.
6. Cover and put in refrigerator for at least a few hours, or overnight. The longer you leave it, the better it will get!

Directions for bibimbap:
1. Place dolsot in 400F oven.
2. Julienne the zucchini and carrot.
3. Heat a small skillet with a bit of vegetable oil To a bowl, add 2 Tbsp soy sauce, 1 tsp sesame oil, and 1 clove minced garlic. Add the julienned zucchini. Cook the zucchini in the skillet, leaving the marinade in the bowl. When zucchini is tender, remove from pan and set aside on a plate.
4. Add the carrot to the bowl, then cook in the skillet, leaving the marinade in the bowl. Remove from pan and set aside on same plate, in a separate pile. Repeat this with the bean sprouts and spinach.
5. Cook the desired amount of bulgogi/onion/scallion in a hot skillet. Add this to the plate with the vegetables.
6. Carefully take the dolsot out of the oven, and put on the stovetop, over medium heat.
7. Add about 1 tsp of sesame oil in the dolsot. Use a brush to spread the oil around the inside of the dolsot.
8. Add 1 cup of cooked white rice, and press the rice down.
9. Add the vegetables and bulgogi, one item at a time, arranging them on top of the rice in an organized fashion.
10. Crack an egg into a heated skillet, taking care not to keep the yolk intact. Add the egg to the dolsot.
11. After about 10 minutes, remove the dolsot from the heat. Add a sprinkle of sesame seeds. Add a tablespoon or so of gochujang (according to your desired level of spice).
12. Mix thoroughly, scraping the crispy rice from the bottom, and enjoy!

Cooking with the crew

[Note: these photos are not the best food photos, I was not initially planning to blog about this dinner, but the camera came out and we got a few snaps.]

Not the best presentation, but you get the idea... also, my brother prefers his steaks on the well-done side, hence the steak sans pink center.

On our last night in California, we decided to celebrate my brother's 32nd birthday with a home-cooked dinner. When asked what he would like for his birthday dinner, he replied simply, "Steak." Easy enough, I thought. So, I bought a big ol' flank steak to pop on the grill, something that would be easy to feed a group of 6. I bought a pre-mixed spice rub from Whole Foods (I cheated!), and slapped it on the steak before grilling.

I had a big pot of polenta bubbling away on the stove, made primarily with water, but also with a quart of whole milk. I added a generous amount of salt and pepper, and then about a cup of shredded cheese (parmesan/fontina/asiago... again, a pre-mixed, pre-shredded blend from Whole Foods). The polenta was salty, creamy, cheesy, and thick. Yum! And a reminder to myself: polenta expands... three cups of dry polenta makes a LOTTTTT of cooked polenta. Didn't intend on 25lbs of polenta leftovers.


I also roasted some brussel sprouts, which are one of my favorite vegetables. Growing up in a Korean household, I always wondered why my American friends complained about brussel sprouts. I had no idea what they were, what they looked like, or tasted like. Now that I've discovered them, I can't get enough! I blanched them in water briefly, then sliced them in half. Blanching them takes some of that bitterness out. I laid them in a single layer on a baking dish with olive oil, salt, and pepper, and roasted them until they got golden, soft, and caramelized. I don't know what my childhood American friends were talking about!!


My lovely sister (who has her own great blog) wanted to chip in and make an appetizer for the group while the dinner was cooking away. As an aside, let's just say my sister is not particularly proficient in the kitchen, and more often than not, the smoke alarm will go off, or some other near-disaster will occur. But, I give her credit for trying!!

She was making kimchi-jeon, which is basically a savory Korean pancake made with kimchi, onion, flour, and water. She made them one by one in a pan, gently cooked them on each side, and they all came out beautifully golden brown.


All but....

Oops, looks like she left this one on the stove for a big too long. Pat on the back for effort, sister!

And finally, dessert!!! My friends, Rena and Mike, were so great to bring an amazing dessert from Opera Patisserie in San Diego. Not only were they so kind to bring it, Rena even went after-hours to their sketchy warehouse because the retail store was already closed!! Thankfully, she got out of there in one piece, and with a delicious Chocolate Raspberry Crumble Tart... a decadently rich and sweet tart with raspberries, and an awesome cookie crumble topping. It was fabulous!!


Don't you just want to devour it whole??

Anyway, I think everyone enjoyed the birthday dinner.... I certainly enjoyed cooking it! Happy Birthday, brother!

Dolcissimo!

While out in California, D and I drove to Pomona/Chino Hills to visit my best friend who is in osteopathic medical school. After dinner, we went to this fantastic cupcake shop in Chino Hills called Dolcissimo! And boy does this place live up to it's name!! The cupcakes are sweeter than sweet and so memorably wonderful. (sorry about the poor quality pic).


I had the red velvet cupcake, which for some reason is always my favorite even though I know it's just a basic cocoa cupcake with a crap ton of red food coloring. This particular cupcake was first of all absolutely beautiful. They are made by hand, but they are all so uniformly perfect, you would think a machine decorated them!


I have had cupcakes before that look pretty but aren't moist enough, or don't have the right flavor. But this cupcake... oh, this cupcake... I can confidently say it is the best cupcake I have EVER had. EVER! It was so incredibly moist, but didn't fall apart as I bit into it. The icing was so delightfully creamy and soft and sweet and buttery, and just the right amount too. Oh the memories!! If only I could re-live that moment...

If you are anywhere remotely near Chino Hills, I highly recommend you try these cupcakes. I hope I'm not hyping them up too much, but I devoured mine, and I wanted another one but resisted. They were about $3 each, and they also came in mini-cupcakes that were equally as beautiful (and tasty, I'm sure).

Dreaming of red velvet...

Gordon Ramsay is a jerk... but his food is good.

This will be a posting of all words, no pictures... because I have no pictures (couldn't bring the SLR into a nice restaurant...)

While in L.A., D and I went to Gordon Ramsay's restaurant in the London Hotel in West Hollywood. This hotel is a small boutique hotel, with a relatively hidden entrance/driveway, in a non-commercial non-descript (albeit affluent) area. After we valeted the car, we walked into the opulent lobby, only to run into P. Diddy walking out of the lobby! Yes, Puff Daddy! Sean Combs! He is much shorter in person than you would think, and he wasn't with an entourage. Way to be low-key, P. Diddy.

Anyway, we had an amazing server who was British (D thinks he was faking the accent, maybe an aspiring/starving actor) and very charming. The restaurant suggests ordering the dishes to share, so we got quite a few between the two of us...

First, the dressed king crab, avocado and cucumber, basil puree, and paddle fish caviar. Fantastic combination of flavors and textures. Cool, refreshing, and they were not stingy with the caviar!

Next, the tiger prawn ravioli, creamy fennel puree, deep fried basil, and a light lobster bisque. It was basically one huge ravioli, sitting in a bit of the bisque. This was delightfully seafoody and salty, and the prawns in the ravioli were huge!

Next, the special: lobster risotto. Two of my favorite things, combined in one perfectly creamy dish. After seeing Gordon Ramsay freak out over the risotto being cooked perfectly on Hell's Kitchen, I was expecting greatness. My expectations were met and exceeded! It was a delicious risotto with a lovely lobster flavor.

Next, pressed foie gras with fresh black truffle, braeburn apple, and Pedro Ximenez reduction. I really love foie gras, and truffle, so I was expecting this to be the highlight of the evening. But, I was somewhat disappointed. The foie gras and black truffle were served terrine style, pressed and raw. Both foie gras and black truffle have independently strong flavors, and I found them way too overpowering in combination. Sadly, I did not enjoy this one.

Next, the braised Japanese eel, scallions and deep fried ginger with sushi rice. This was good, but it did not taste any different than eel you would get in unaju (eel over rice) at a basic sushi restaurant. Perhaps this was not worth the price.

Finally, the steamed sea bass with roasted langoustine, paddle fish caviar, and basil sauce. This was pretty forgettable and not particularly special.

Dessert -- the special was an apple tart tatin, which was quite good! Except the pie crust was a bit overcooked, almost burnt. Otherwise, a good dessert.

I really wish I had pictures to share, but I only have words and memories. Overall, I enjoyed the dinner and the atmosphere, and the service (and of course, the company), but I'm unsure if I would recommend it to you as a must-eat restaurant. If you ever eat there, let me know what you think!

Golf. Spa. Food. Sun. Happy.

Beautiful Palm Springs, CA. Warm, dry, sunny. Golf, spa, restaurants. Heaven.

D and I stayed in Palm Springs for a few days while out in Southern California. D enjoyed some golf, while I enjoyed some spa. Together, we enjoyed food! We stayed at the Westin Rancho Mirage Hotel Resort and Spa, and the main restaurant at the resort is the Bella Vista Restaurant.

We had dinner there one night, and it was pretty good food, but perhaps overpriced (it is a resort, after all). First, we each had the tortilla soup (I didn't take a photo of this!), and it was deeee-licious. It had a smooth silky consistency of pureed tomatoes, was just slightly spicy, and came garnished with tortilla strips, white cheese, and cilantro. I asked for extra cilantro... it's my favorite herb!

I ordered the salmon dish, which came on a bed of mushroom risotto (creamy, cheesy, mushroomy, yummy), broccolini, and other veggies. The salmon was cooked just right... I hate overcooked salmon! Pardon the shadow of my head in the photo.


D ordered the Seafood Trio, which was basically a small piece of salmon, a whole deep-fried soft-shell crab, and a couple of seared scallops, on a bed of risotto and a half-artichoke. The salmon was cooked well, but the scallops were overcooked and rubbery. The soft-shell crab was good, but both D and I were accustomed to having it in sushi so it was kind of strange eating it whole like that. But, it was still tasty!


Then dessert.... D ordered a latte (he cannot have dessert without coffee), which came in a very cool modern cup and saucer. I was impressed with the design, and wish I knew where to find one for home!


Then, we got our dessert -- apple tart, with vanilla ice cream, caramel, and a fun sugar garnish. It was really, really, really, quite a tasty dessert... perhaps the best part of the meal!


Overall, a great time in Palm Springs, with pretty good food. More on my California trip to come...

Hash House... a go go!

Photo credit: www.hashhouseagogo.com

What do you get when you combine delicious homemade hash, pancakes and waffles the size of my favorite All-Clad 12" frying pan, and a fun cool atmosphere that has been featured on the Travel Channel, Martha Stewart, and Dr. Phil? Hash House a go go! Tucked in the up-and-coming hipster area of San Diego called Hillcrest, Hash House a go go (yes, that is actually the name of the restaurant) is packed on a Sunday morning with a wait of at least an hour. But, waiting in San Diego in the 70 degree sun isn't so bad, I'll be honest. Especially when you get food as great as we did!!

They describe the food as Twisted Farm Food. It's definitely a made-from-scratch, straight-from-the-farm kind of a place, but the "twisted" part? I'm not sure about that. The food is outrageously big (I don't want to even consider the calorie count), and reasonably priced.

My brother ordered the Tractor Driver Combo -- two eggs with potatoes, and one very large buttermilk flapjack. I am sure they used more than two eggs, or else those eggs came from ostriches, because there were eggs-a-plenty on that plate! And the plate itself was probably about 24" long... insane! After putting forth a good effort, it looked like he barely touched it, but he enjoyed it nonetheless.


My sister ordered the waffles with two eggs and potatoes, and again, the suspected ostrich eggs. The waffle was a bit undercooked for my liking (I like mine crispy!), and like my brother, it looked like she barely made a dent in it at the end.


And I ordered a dish that is the namesake of the restaurant -- hash! I am a big fan of corned beef hash, but decided for the [possibly] healthier Roasted Chicken Hash with garlic, onions, asparagus, and rosemary. Mine was the smallest in quantity by far compared to the other two, but it was still an enormous amount of food. It came with a huge homemade biscuit (and homemade strawberry jam), a large slice of watermelon, and two poached eggs. I have to admit, I prefer my hash to be the old-school diner type of hash -- pressed into a patty and on the griddle to a crispy finish. This was the kind of hash that was basically just big chunks of potatoes stirred together with shredded roasted chicken. Don't get me wrong, it was still delicious, especially with the runny yolks of the eggs and the vegetables. But, I think I still prefer the old-school diner hash.


If you're in the San Diego area, check out Hash House a go go. It's hip, fun, and in a great location in which there's a lot to see. If you like breakfast foods, you will love this place! Just be prepared with a very healthy appetite, and perhaps a cardiologist on hand, just in case.

Post-hiking burgers.

It was a beautiful day in San Diego. There was a gentle breeze, the sun was shining, the sky was incredibly blue, and the temperature was hovering around a very pleasant 65 or 70 degrees. As you can see, there was only one teeny tiny benign white cloud in the sky...


We took a little hike in the Torrey Pines State Natural Reserve, which was basically a climb up a big hill, and back down to the beach. It was an easy hike, but the view from the top was simply amazing!


Once we reached the beach at the bottom of the hill, we kicked our sneakers off and frolicked in the cold (but refreshing) ocean. Ahh... I love the smell of salt water.


After an afternoon of hiking and frolicking, we worked up quite a hunger! We agreed on burgers. Delicious juicy burgers. One of my friends knew of a place in La Jolla called Burger Lounge, which sounds fancy and expensive, given its haute locale, but it actually is quite casual and reasonably priced.


All the beef is organic and grass-fed, the fries are cut fresh, the onion rings are made in-house, and the buns are baked daily by a local baker.

The Burger Lounge Caesar Salad ($6.95) was huge and delicious! Definitely a good value.


The Grilled Lounge Burger ($7.95) comes with crisp lettuce, tomato, house-made 1000 island, fresh onion, and cheddar or American cheese, on a freshly baked bun. Everyone agreed that the buns were wonderfully soft and tasty, maybe the best burger buns I've ever had! The fries were not as crispy and I would like, but still tasty. The onion rings were delicious and crispy and crunchy, just right! It was clear that they were freshly battered and fried, since the batter/breadcrumb mixture stuck firmly to the onions. Nothing is worse than onion ring batter/breadcrumbs that completely separate from the onion itself. Well done with the onion rings!


I chose to have the Burger Lounge Vegetarian, made of quinoa (a very very nutritious grain), and with the same accompaniments as the regular beef burger. I added avocado as an extra, which they slathered generously (woohoo!). I am not a vegetarian, but often opt for vegetarian selections, especially if they offer more fiber than a meat-based selection (me and my love affair with fiber). I have to say, I wish I got a beef or turkey burger instead. I appreciate that the veggie burgers are made in-house, but it just was not up to par with other veggie burgers I have had. It fell apart and crumbled easily (often occurs with veggie burgers, I have found), and the flavor just wasn't robust enough for me.


Overall, I was pleased with Burger Lounge. Maybe one of the best parts were the heat lamps in the outdoor patio, to which many New Englanders would think, "Those wimpy San Diegans can't handle a 50 degree night!", and they would be correct! People break out the scarves and parkas when it gets to 50 degrees or so, whereas people in Boston would be going out in shorts and flipflops. But, I admittedly was chilly as the sun went down during our meal, and was grateful for the presence of those heat lamps. Call me a wimp!