I had the best time in my kitchen yesterday morning. I found a recipe that I got really excited about in my latest Cooking Light magazine and just couldn’t hardly wait to get in there and give it a whirl. It was a traditional Korean dish called – bibimbop. My husband said that when he was in Korea for a year he saw lots of people eating variations of this dish all the time. He never ventured to try it himself, though. But that’s because my hubby is a vegephobe. He won’t go near any visible vegetables – ever. (Shhh….don’t tell him, but I have a habit of sneaking them in when he’s not looking!)
So, I was so excited about my cooking experience with bibimbop that I made my very first video log! That’s right – I’m reaching beyond my comfort zone!
And here it is, so check it out!
(I don’t know what happened to my video – it disappeared into the YouTube abyss, I’m assuming.)
It was such a reward to sit down and try one of these tasty little bowls. Here is how mine turned out.
Don’t they look scrumptious? The recipe called for Korean chili paste, but I didn’t have any on hand and used Frank’s Red Hot, one of my most favorite condiments, instead.
Here is the recipe from Cooking Light Magazine.
Yes, it’s a little involved, but if you’ve got about an hour to spend in the kitchen, this is such a great meal to prepare ahead. I’m thinking of making everything but the egg for the next time I make this. Then, I can just cook one egg and pile it on top of the prepared bowls and my egg won’t get hard in the microwave.
I know I’ll be making this one for a long time. I hope you enjoy it as much as I do!
To a healthier, happier and longer life (full of leafy green veggies!)