January 10, 2012

local wheatberry bibimbap

This is a mostly local version of the signature Korean dish bibimbap. The major deviance is using wheat berries instead of rice. Although more chewy, they make a nice, hearty substitute for rice. The egg is faux-poached (fried with a lid). Overall, this is a very satisfying meal and most of the main ingredients were attained locally!

wheat berries
red cabbage
shiitake mushrooms
tofu (locally produced, not locally grown)
bean sprouts
egg (unfortunately not local)

Ssamjang (sauce, from the excellent Maangchi):
4 tablespoons of soybean paste (miso or Korean-doenjang)
4 tablespoons chili paste
1 tablespoon sugar (raw cane sugar)
2 green/spring onion, finely chopped
4 cloves garlic, minced
1 tablespoon of toasted sesame seeds
1 tablespoon of sesame oil
1 tablespoon rice wine or mirin
1 tablespoon soy sauce
water to make desired consistency (about 2 or 3 tablespoons)

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