Simplified Bibimbap

今日は気温が21度くらいまで上がり暖かくなりましたが、時々吹く風はまだまだ冷たかったです。太陽の下にいると暑くて、日陰は寒い、そんな気候です。

The temperature went up to about 21C, very warm in the sun but still felt chilly in the shade as it was sometimes very windy.

今日の夕食は、昨日作る予定だった、ビビンバ風のもの。人参、ズッキーニ、もやしはそれぞれ別に炒めてとりおき、ニンニクをごま油で炒めたところにご飯を入れて炒めておいたお野菜と合わせ、コチジャンを加えて混ぜました。彩が悪く、なんか忘れている気がしていたら、昨日ちゃんと準備していたサラダホウレン草を入れ忘れました(涙)。キャベツのお味噌汁(生姜入り)と一緒にいただきました。コチジャンがこれまで使っていたものよりも辛くて、辛さは十分だけれど、ちょっと味付けが足りない出来上がりになりましたが、まぁまぁかな。次回はもっとじっくり火にかけておいて、もっとお焦げを作りたいです。

Today’s dinner was Bibimbap-like stir-fried rice that I meant to make yesterday.  I sautéed carrot, zucchini and bean sprouts separately and kept them on a plate, then sautéed garlic with sesame oil, added rice and stir-fried for a few minutes before putting the vegetables back, then adding Gochujan (Korean chilli paste) and some sesame seeds.  I was wondering why it looked so monotonous and remembered I’d forgotten to use the baby spinach that I’d prepared yesterday.  The Gochujan seems more spicy than what I’d been using before moving to England, it was quite spicy but didn’t seem to have enough seasoning – I just added salt but it would have been nicer if it were a little sweeter.  It wasn’t too bad, but I would like to make it have some burned bits next time.  I was too cautious not to burn it too much.  We had it with miso soup with cabbage and ginger.

 

18May20Dinner1

 

Leave a Reply