#sigeumchi

[pastagangbang]

Sigeumchi Namul

Ingredients

spinach

1 stalk of green onion

1 tsp finely minced garlic

1.5 tbsp soy sauce

1.5 tbsp sesame oil

toasted sesame seeds

Preparation

Thoroughly wash spinach, then blanch in salted boiling water for 10-15 seconds.

Remove and add to ice batch. Squeeze out all liquid then quarter the spinach.

Transfer to a dry bowl and add green onion, garlic, soy sauce, sesame oil.

Top with sesame seeds and enjoy.

[autisticempathydaemon]

Redacted-tober 2023 Day Twelve

Prompt: Damien & Gift

Pairing: background DAMN Polycule

cw: Damien’s mommy issues, implied polyphobia and homophobia from Sophia but she’s working on it, my Damien is Korean and he’s so important to me

Summary: Sophia gives Damien a gift… of sorts.

Read on AO3 soon!

<- Previous Day | Next Day ->

“And how are your classes going?” Sophia asks.

“Fine, as always,” Damien answers, meticulously and carefully deboning his roasted fish, squinting down at his chopsticks, and not looking at his mother.

“Do you have any plans for Halloween this year? I know school is off for a few days, and there’s some events on campus,” she asks, watching as her son tenses across from her.

“We’re going to wear costumes and attend a party or two. I’ve picked up volunteer shifts to run the ticket booth for the haunted house.” The ‘we’ hangs in the air, a volley into Sophia’s court, and she fumbles it.

“That’s good; what an excellent way to serve the community. Lots of Department officials like to make an appearance at the Academy haunt- it’s a very good place to be seen.” Damien’s face shutters, the air around him cools, and Sophia can’t get more than one syllable out of her son for the rest of the meal.

“I���ll see you in another two weeks, eomoni,” he says in the foyer, toeing on his shoes before pressing a swift kiss to her cheek.

“Good,” she says, returning the kiss before placing a heavy plastic bag in his hands. “Here, take this back to share.”

“Kimchi?” Damien asks, rifling through the shrink-wrapped Tupperware. “And sigeumchi-namul? Since when do you make your own?”

“Since now,” Sophia says proudly. “Your halmeoni taught me just like she taught you, and you’re looking tired. You need to eat better.”

“Thank you,” he replies warmly, truly meaning it and appreciating the comforting weight in his hands. “I’m sure everyone will love it.”

“They better.” His mother ushers him briskly out the door, wrapping the scarf around his neck too tightly. “I bet none of you are cooking enough; students eat nothing but noodles and pizza. Bring your… bring them all next time. Make sure they come hungry.”

“Wait, what-“ is all Damien gets out before Sophia shuts the door, ending the conversation. As he walks down the walkway to his car, Damien can feel his mother watching vigilantly from between the blinds, her gaze warm against his back.

note: if anyone says anything about how I didn’t actually say “Gift” in this and broke my own rules I will simply cry and cease to exist it’s a narrative choice and yet I still hate it /hj

[sunugf]

spinach is so versatile. i put it in my miso soup, i made sigeumchi namul, you can use it in pasta and stuff like what is there not to love

[transactinides]

made sigeumchi namul since i had all that spinach lying around... im positively surprised... yum

[randomberlinchick]

Watch "Spinach side dish (Sigeumchi-namul: 시금치나물)" on YouTube

@daveydoodle Super delicious! 😋

[foodies-channel]

🍥 Sogogi doenjang jjigae, kimchi, fermented mustard greens, sigeumchi namul.

��YouTube || 🍟Reddit

[borrelia]

sorry idk how to plate shit. maangchis beoseot-tangsu (glazed fried mushrooms) and sigeumchi-namul (blanched spinach salad)

[moonlight-at-dawn]

Sigeumchi-Namul/Korean-seasoned Spinach is so damn good and I really need to just start making some and leaving it in the fridge to eat through the week, cause it's so low-spoon and keeps well and is delicious cold~

Just blanch some spinach (boil for 30s-1m minutes then rinse in ice cold water or run under cold water tap), press the excess water out of it (either squeeze it with your hands or find some good weight to press it with. I'm thinking leave the spinch in a strainer in the sink and put a glass bowl full of water on top of it but i haven't tried yet). You might want to bunch it into a cube and chop it a few times (the amount of chops depending on how big a batch you've cooked).

Then season it with soy sauce (or coconut aminos and maybe add salt if soy-free), toasted sesame oil, toasted sesame seeds, minced garlic, chopped green onion, and, optionally, add some gochugaru (Korean red pepper flakes) or silgochu (shredded Korean red pepper) if you want some heat. Even regular black pepper is good in it if you don't like the spicy pepper heat.

I haven't tried, but it probably works well with frozen spinach too, just thaw it according to directions and then season as above. Probably takes longer to thaw than cook, but easier on clean up that way.

The amount of seasoning will depend on how big a batch you make, but start low then add more. Sesame oil is strongly flavored so start with a tsp. Maybe about .25 more soy sauce than sesame oil, but your taste will vary. It should taste nutty from the sesame oil and a bit salty.

[evilponds]

made sigeumchi-namul and then immediately ate all of it and well i could really go for more sigeumchi-namul right now

[rnaeborowski]

my sister sent me this recipe! i'm trying it for dinner instead of the cucumber ^^

[salanaii]

Bibimbap

비빔밥

Rice mixed with vegetables, meat, an egg, and chili pepper paste

Today’s recipe is bibimbap, a super-popular Korean dish you might have heard about already! It’s made of a bowl of rice, sautéed and seasoned vegetables (namul: 나물), a bit of hot pepper paste (gochujang: 고추장), and usually a bit of seasoned raw beef, too (yukhoe: 육회).

Bibim (비빔) translates as “mixed,” and bap (밥) means “cooked rice,” so bibimbap literally means “mixed rice.” Before eating it you’re supposed to mix everything all together.

There are many variations on this dish, from simple to elaborate, and this recipe I’m showing you today is for one you could consider “classic” bibimbap. If you ordered bibimbap in a Korean restaurant, you would probably get something like this dish, with regional variations. I’m also going to show you bibimbap prepared and served in a heated stone or earthenware bowl called dolsot-bibimbap (돌솥비빔밥). “Dolsot” means “stone pot” in Korean, and this version is well-known for the way the bowl makes a layer of crispy, crackling rice on the bottom of the bibimbap.

Even though we mix up bibimbap before we eat it, each ingredient needs to be prepared with care and individuality, bringing out their unique flavors, textures and colors so they come together beautifully in the bowl and deliciously in your mouth. The different ingredients aren’t random, they’re chosen because they balance, harmonize, and offset each other.

This recipe isn’t quick and easy, it takes some time to make. But if you’re really in a rush you can make a great bibimbap with the soybean sprouts, spinach, and carrot (or red bell pepper, or both), and gochujang, toasted sesame oil, and an egg— those items are unskippable!

I’m going to share some more bibimbap recipes on my website in the future, and you’ll see how many different variations there are. This version is a little different than the version in my cookbook, because I make a quick and simple soup with the bean sprouts. When I started my YouTube channel, bibimbap was one of the first recipes I made, because it’s such an essential dish in Korean cuisine. So I’m happy to remake the video now in HD with much better editing and instruction. I’ve been building up to this video by remaking videos for the ingredients, too. I remade yukhoe, and sigeumchi-namul, and my yukagaejang video has a lot of detail about preparing the mountain vegetable fernbrake.

So if you’ve been following my videos, you’re now ready to be a bibimbap master! Ready? Let’s start!

Ingredients (serves 4)

5 cups cooked short-grain rice

12 ounces soy bean sprouts, washed and drained

8 ounces of spinach blanched and washed with the excess water squeezed out by hand

1 large carrot

1 large red bell pepper

1 large zucchini

1 English cucumber

3 to 4 green onions, chopped

½ pound fresh lean cut of beef (fillet mignon, flank steak)

4 ounces fernbrake (gosari), fresh or soaked from ½ ounce dried gosari (details below)

1 ounce dried bellflower roots (doraji), soaked in cold water for 18 to 24 hours.

4 eggs

kosher salt

vegetable oil

toasted sesame oil

toasted sesame seeds

garlic

soy sauce

honey (or sugar)

Korean hot pepper paste (gochujang)

How to prepare dried fernbrake (gosari) for use

If you have presoaked or fresh fernbrake you can use it straight away, but if you have dried fernbrake you’ll need to get it ready to eat. It’s fast if you have a pressure cooker, but if you don’t it will take some time.

With a pressure cooker:

Wash ½ ounce of dried gosari and boil it with 5 cups of water in a pressure cooker for 30 minutes.

Drain and rinse in cold water a couple of times.

Drain. It should make 4 ounces.

In a pot on the stove:

In a large saucepan add ½ ounce of dried gosari to 7 cups of water. Bring to a boil over medium-high heat and boil for 30 minutes. Cover and let stand until cool, about 2 to 3 hours.

Rinse the fernbrake a couple of times, drain and put in a bowl. Cover with fresh cold water and let soak for at least 8 hours or overnight in a cool place, changing the water 2 or 3 times during the soaking.

Taste the gosari: It should be soft. If it’s tough, boil it again in a fresh pot of water for about 20 minutes and then let it sit, covered, until soft.

Drain. It should make 4 ounces.

Make rice

If you have a usual method for making rice or have a rice cooker, go ahead and make 5 cups of rice like you usually do. But here’s how I do it on a pot on the stove. 2 cups of dried rice makes about 5 cups of cooked rice.

Rinse 2 cups of rice in cold water and scrub the wet rice with your hand. Rinse and drain until the drained water is pretty clear.

Put the rice in a heavy-bottomed pot. Add 2 cups of water, cover, and soak for 30 minutes.

Cook over medium high heat for 7 to 8 minutes until the surface is covered with abundant bubbles that are spluttering noisily and look like they’re about to overflow the pot. Turn the rice over a few times with a spoon and cover the pot again.

Turn the heat to very low and simmer for another 10 minutes until the rice is fully cooked and fluffy. Remove from the heat.

Fluff the rice with a spoon to release excess steam. Let the rice stand, covered, at room temperature to keep it warm.

Prepare and cook the ingredients for bibimbap

I like to get a big platter and then put each vegetable on it as they’re ready. I think it looks really pretty, but you don’t have to do this. When all vegetables are prepared and ready to use, the platter looks pretty delicious!

Soybean sprouts:

Put the soy bean sprouts in a pot and add 4 cups water and 2 or 3 teaspoons salt. Cover and cook for 20 minutes over medium high heat. Take out the sprouts with tongs and put them into a bowl, leaving about ½ cup of sprouts in the pot with the water you used to boil them. This is the soup to serve with bibimbap later.

In a bowl, mix the sprouts by hand with ½ teaspoons salt, 1 teaspoon minced garlic, and 2 teaspoons toasted sesame oil. Put them on the large platter.

Spinach:

Cut up the blanched spinach a few times and put it in a bowl. Mix by hand with 1 teaspoon garlic, 1 teaspoon toasted sesame oil, ½ teaspoon kosher salt, and 1 teaspoon sesame seeds. Cover and put it next to the soy bean sprouts on the platter.

Other fresh vegetables:

Cut the carrot into matchsticks, put them in a bowl, and mix with a pinch of salt. Let stand for 5 to 10 minutes until sweating.

Cut the red bell pepper into halves, deseed, and slice into strips. Put them in a bowl.

Cut the zucchini into matchsticks and mix with ½ teaspoon kosher salt.

Cut the cucumber into halves lengthwise and slice thinly crosswise. Mix with ¼ teaspoon kosher salt.

Beef:

Cut the beef into matchsticks and put them in a bowl.

Mix with 1 tablespoon minced garlic, 1 tablespoon soy sauce, 1 tablespoon honey, 2 teaspoons toasted sesame oil, and 1 teaspoon sesame seeds with a spoon.

Cover and keep in the fridge until ready to use.

Mountain vegetables:

Cut the fernbrake (gosari) a few times into bite size pieces. Set aside.

Put the bellflower roots (doraji) in a large bowl. Add 1 or 2 tablespoons salt. Rub for a minute to wilt slightly and release some of the bitterness. Rinse them in cold water a couple of times and drain. If you find some roots are too thick, split them lengthwise. Set aside.

Let’s cook!

Heat up a pan over medium high heat. Squeeze out excess water from the carrot. Add a few drops of cooking oil to the pan and sauté the carrot for 1 minute. Put it on the platter next to the soy bean sprouts and spinach. Clean the pan with wet paper towel or wash it.

Heat a few drops of cooking oil in the pan and squeeze out the excess water from the cucumber. Sauté with ½ teaspoon minced garlic and a few drops of toasted sesame oil for 30 seconds. Put it on the platter. Clean the pan.

Heat up the pan with a few drops of cooking oil. Add the red bell pepper and sprinkle a pinch of salt over top. Sauté for 30 seconds. Put it on the platter. Clean the pan.

Heat up the pan and squeeze out excess water from the zucchini. Add a few drops of cooking oil and sauté with 1 teaspoon minced garlic, 1 tablespoon chopped green onion, a drop of toasted sesame oil for 1 minute until slightly softened. Put it on the platter. Clean the pan.

Heat up the pan with a few drops of cooking oil. Add the bellflower roots and sauté for 2 to 3 minutes. Lower the heat to medium so as not to brown them. Add 1 teaspoon minced garlic and a drop of toasted sesame oil. Stir for another minute until a little softened. Put it on the platter. Clean the pan.

Heat up the pan. Add a few drops of cooking oil. Stir the gosari for 2 minutes until a little softened. Add ½  teaspoon of minced garlic, 2 teaspoons soy sauce, and 2 teaspoons sugar, and keep stirring for another minute. Put it on the platter.

Serve

Here are a couple of ways to serve: bibimbap in a regular, shallow bowl, and dolsot-bibimbap in a stone or earthenware bowl.

In a regular, shallow bowl

Reheat the soybean sprout soup.

Divide the cooked rice into 4 portions. Each portion will be a little more than 1 cup of rice.

Put the rice in each of 4 bowls and arrange the vegetables and beef on the rice. Top with a raw egg yolk and gochujang. If you prefer your eggs and beef cooked, use a fried egg sunny side up and slightly pan-fry the beef before putting them on the top of rice.

Sprinkle the bibimbap with the sesame seeds and drizzle with sesame oil to taste.

Ladle the soup to a small bowl and sprinkle some chopped green onion over top.

Serve right away with more hot pepper paste on the side, and maybe kimchi too.

Dolsot-bibimbap in a hot earthenware bowl (ttukbaegi) or hot stone bowl (dolsot)

Reheat the soybean sprout soup.

Put a few drops of toasted sesame oil in the bottom of each of 4 earthenware bowls. They should be big enough to hold 4 to 6 cups each.

Divide the rice among the bowls. Arrange the vegetables and beef on the rice. Top each serving with a raw egg yolk and 1 tablespoon gochujang. If you prefer your eggs and beef cooked, use a fried egg sunny side up and slightly pan-fry the beef before putting them on the top of rice.

Set each pot on a burner. Heat over medium high heat until you hear a ticking, crackling sound coming from the rice.

Sprinkle the bibimbap with the sesame seeds, drizzle with sesame oil to taste.

Ladle the soup to a small bowl and sprinkle some chopped green onion over top.

Serve right away with more hot pepper paste on the side and maybe kimchi too.

Eat

Gently but firmly mix everything together in the bowl with your spoon. Try not to crush the more delicate ingredients.

Eat with your spoon.

Posted on Sunday, January 6th, 2008 at 11:14 pm. Last updated on September 18, 2022.

[solomons-poison]

Salmon sashimi, sigeumchi-namul, miso soup, and sticky rice 💜

[btstwtarchive]

130110 [Text] 점심만들었진 밥들잘챙겨먹어요 엄마시금치땡큐여 [Trans] I made lunch don't skip your meals everyone thanks for the spinach mom. Translated by: What BTS Actually Said (@ whatBTSsaid) on Twitter.

ARMY NOTES -The food appears to be made up of rice, bulgogi and sigeumchi-namul (possibly left overs?).

[safeteens]

Soup with Sigeumchi Doenjang Guk - Korean Bapsang Craving a hearty and healthy Korean soup? Look no further than Sigeumchi Doenjang Guk Spinach Doenjang Soup. Rediscover the traditional flavors of Korea at Korean Bapsang.

[deadaisha]

Soup with Sigeumchi Doenjang Guk - Korean Bapsang

Savor the delightful combination of spinach and doenjang in every spoonful of Sigeumchi Doenjang Guk Spinach Doenjang Soup. Explore the authentic flavors of Korea at Korean Bapsang.

[tulinh020400]

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