#sigeumchi
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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.
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welcome to ansongs up & coming news post! every season we will update the seasonal changes, weather forecast changes, as well as any town-wide events, dates, and things that take place over the upcoming season. below you can find everything you need to know and what to expect!
ā½Ā season changes & weather updates.
we say goodbye to fall and start our shift into winter! ansong in winter lasts between the months of december to mid-march. the average weather for this season will be between -1Ā°C (30Ā°F) and 10Ā°C (50Ā°F), so make sure to bundle up well! expect there to be snow on occasion, ranging between 2.54 cm (0.5 in) to 30.48 cm (12 in) on average.
ā½Ā upcoming in the winter season.
all businesses, municipal (excluding on-call firefighters), and educational intuitions will be closed on the following dates with some exceptions:
12/24 & 12/25: christmas eve & christmas day (ansong public library is open on the 24th until 6pm; businesses may remain open, if they so wish)
01/01: new years day (businesses may remain open, if they so wish)
01/28-01/30: seollal
03/01: samiljeol
residents who enjoy the seasons bistro's seasonal rotating menu will be able to enjoy their menu changes starting december 21st until march 20th. some new menu items are:
dishes: galbitang, sundubu jjigae & seolleongtang
appetizers: kimchi jeon, hotteok & manduguk
sides: gungoguma, sigeumchi namul & dakjuk
desserts: sirutteok, dan-patjuk & chapssal-tteok
any additional updates will be posted as needed to our community hub! stay warm and stay safe, everyone! ā
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Redacted-tober 2023 Day Twelve
Prompt: Damien & Gift
Pairing: background DAMN Polycule
cw: Damienās mommy issues, implied polyphobia and homophobia from Sophia but sheās working on it, my Damien is Korean and heās so important to me
Summary: Sophia gives Damien a giftā¦ of sorts.
Read on AO3 soon!
<- Previous Day | Next Day ->
āAnd how are your classes going?ā Sophia asks.
āFine, as always,ā Damien answers, meticulously and carefully deboning his roasted fish, squinting down at his chopsticks, and not looking at his mother.
āDo you have any plans for Halloween this year? I know school is off for a few days, and thereās some events on campus,ā she asks, watching as her son tenses across from her.
āWeāre going to wear costumes and attend a party or two. Iāve picked up volunteer shifts to run the ticket booth for the haunted house.ā The āweā hangs in the air, a volley into Sophiaās court, and she fumbles it.
āThatās good; what an excellent way to serve the community. Lots of Department officials like to make an appearance at the Academy haunt- itās a very good place to be seen.ā Damienās face shutters, the air around him cools, and Sophia canāt get more than one syllable out of her son for the rest of the meal.
āIāll see you in another two weeks, eomoni,ā he says in the foyer, toeing on his shoes before pressing a swift kiss to her cheek.
āGood,ā she says, returning the kiss before placing a heavy plastic bag in his hands. āHere, take this back to share.ā
āKimchi?ā Damien asks, rifling through the shrink-wrapped Tupperware. āAnd sigeumchi-namul? Since when do you make your own?ā
āSince now,ā Sophia says proudly. āYour halmeoni taught me just like she taught you, and youāre looking tired. You need to eat better.ā
āThank you,ā he replies warmly, truly meaning it and appreciating the comforting weight in his hands. āIām sure everyone will love it.ā
āThey better.ā His mother ushers him briskly out the door, wrapping the scarf around his neck too tightly. āI bet none of you are cooking enough; students eat nothing but noodles and pizza. Bring yourā¦ bring them all next time. Make sure they come hungry.ā
āWait, what-ā 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 didnāt actually say āGiftā in this and broke my own rules I will simply cry and cease to exist itās a narrative choice and yet I still hate it /hj
#redactedasmr#redactedverse#redacted asmr#redactedaudio#redacted audio#redacted#busybee writes#redacted-tober 2023
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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
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made sigeumchi namul since i had all that spinach lying around... im positively surprised... yum
#lis cooking#also not to expose my 'mixing whatever there already is' habits but. goes really good with some random guacamole flavored chips i have
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Watch "Spinach side dish (Sigeumchi-namul: ģźøģ¹ėė¬¼)" on YouTube
youtube
@daveydoodle Super delicious! š
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š„ Sogogi doenjang jjigae, kimchi, fermented mustard greens, sigeumchi namul.
šYouTube || šReddit
#BrunchLover#MexicanFoodAddict#BakingIsFun#MexicanFoodLove#BakingPost#BakingMakesMeHappy#BakingIsMyTherapy#Brunching#FoodTruckStop#AsianFood#HealthyFoodLover#BrunchParty#DessertTable#Dessert#FoodTruckRodeo#AsianFoodLove#AsianFoodPhotography#DessertLove#MexicanFoodIsLife#BrunchFriends#BrunchMunch#FoodHealthy#BrunchGoals#FoodTruckFriday#AlwaysFoodTruckin#MorningBrunch#InstaDesserts#DessertAble#BakingVideo#BakingFun
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sorry idk how to plate shit. maangchis beoseot-tangsu (glazed fried mushrooms) and sigeumchi-namul (blanched spinach salad)
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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.
#low spoon recipe#low spoon cooking#I was just reminded of this dish and then realized the low spoon cooking blogs i was following haven't posted in a long time so...#Putting it here instead of submitting it lol#And ffs no teenage white girls telling me I'm calling Korean food wrong like the one that said kimchi can only be cabbage PLEASE#I'm still annoyed with them. The caucasity of it all#(Yeah i know I'm white too but my husband is Korean my MIL worked at a traditional restaurant owned by her sister in seoul)#(If she says cucumber kimchi is kimchi then it's fucking kimchi. You can buy radish kimchi at uwajimaya. Kimchi just means pickled veg)#(I know this recipe isn't for kimchi but just in case they try to say the same thing about namul... which can be many different veg not jus#spinach... namul is just a type of seasoned veg banchan/side dish. I think it was watercress namul last time we visited her)#(She's made it out of wild greens she's picked before it was one of the first things i ever ate that she made and it was so damn good)#(I bet you could make it out of like. Dandelion greens if you wanted.)
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made sigeumchi-namul and then immediately ate all of it and well i could really go for more sigeumchi-namul right now
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my sister sent me this recipe! i'm trying it for dinner instead of the cucumber ^^
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youtube
Bibimbap
ė¹ė¹ė°„
Rice mixed with vegetables, meat, an egg, and chili pepper paste
Todayās recipe is bibimbap, a super-popular Korean dish you might have heard about already! Itās made of a bowl of rice, sautĆ©ed and seasoned vegetables (namul: ėė¬¼), a bit of hot pepper paste (gochujang: ź³ ģ¶ģ„), and usually a bit of seasoned raw beef, too (yukhoe: ģ”ķ).
Bibim (ė¹ė¹) translates as āmixed,ā and bap (ė°„) means ācooked rice,ā so bibimbap literally means āmixed rice.ā Before eating it youāre supposed to mix everything all together.
There are many variations on this dish, from simple to elaborate, and this recipe Iām showing you today is forĀ oneĀ you could consider āclassicā bibimbap. If you ordered bibimbap in a Korean restaurant, you would probably get something like this dish, with regional variations. Iām also going to show you bibimbap prepared and served in a heated stone or earthenware bowl calledĀ dolsot-bibimbap (ėģ„ė¹ė¹ė°„). āDolsotā means āstone potā 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 arenāt random, theyāre chosen because they balance, harmonize, and offset each other.
This recipe isnāt quick and easy, it takes some time to make. But if youāre 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 eggā those items are unskippable!
Iām going to share some more bibimbap recipes on my website in the future, and youāll 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.Ā When I started my YouTube channel, bibimbap was one of the first recipes I made, because itās such an essential dish in Korean cuisine. So Iām happy to remake the video now in HD with much better editing and instruction. Iāve 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 vegetableĀ fernbrake.
So if youāve been following my videos, youāre now ready to be a bibimbap master! Ready? Letās 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
Ā½ pound fresh lean cut of beef (fillet mignon, flank steak)
4 ouncesĀ fernbrake (gosari), fresh or soaked from Ā½ 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)Ā for use
If you have presoaked or fresh fernbrake you can use it straight away, but if you have dried fernbrake youāll need to get it ready to eat. Itās fast if you have a pressure cooker, but if you donāt it will take some time.
With a pressure cooker:
Wash Ā½ 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 makeĀ 4 ounces.
In a pot on the stove:
In a large saucepan add Ā½ ounce of dried gosariĀ 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 itās tough, boil it again in a fresh pot of water for about 20Ā minutes and then let it sit, covered, until soft.
Drain.Ā It should makeĀ 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 hereās 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 theyāre 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 theyāre ready. I think it looks really pretty, but you donāt 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 Ā½ cup of sprouts in the pot with the water you used to boil them. This is theĀ soup toĀ serve with bibimbap later.
In a bowl, mix the sprouts by hand with Ā½ 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, Ā½ 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 Ā½ teaspoon kosher salt.
Cut the cucumber into halves lengthwise and slice thinly crosswise. Mix with Ā¼ 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 theĀ 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.
Letās 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 sautĆ© the carrot for 1 minute. Put it on the platter next to the soy bean sprouts andĀ 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. SautĆ© with Ā½ 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. SautƩ 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 sautƩ 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 sautƩ 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 Ā½ Ā 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 areĀ 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 4Ā 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.
#bibimbap#bibimbap recipe#dolsot bibimbap#ėģ„ė¹ė¹ė°„#ė¹ė¹ė°„#homemade bibimbap#hot stone bowl bibimbap#how to eat bibimbap#how to make bibimbap#how to make dolsot bibimbap#Korean earthenware bowl bibimbap#korean food#Korean Mixed Rice with Meat and Assorted vegetables#Korean mixed rice with vegetables and meat#Korean recipes#Korean stone pot bibimbap#rice mixed with vegetables#spicy mixed rice#stone bowl bibimbap#Youtube#kfood#korean#food#foodie#recipe#bts#rm#jin#suga#jhope
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Salmon sashimi, sigeumchi-namul, miso soup, and sticky rice š
#im so tired#i was gonna do some ssam but cannot be bothered to cook multiple things#esp not pork belly
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130110 [Text] ģ ģ¬ė§ė¤ģģ§ ė°„ė¤ģģ±ź²Øėعģ“ģ ģė§ģźøģ¹ė”ķģ¬ [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?).
#bts_twt#2013#january#130110#pre-debut#translated#btstwtpics#OP_Jin#bts jin#kim seokjin#seokjin#kim seokjin 2013#seokjin 2013#food
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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.
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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.
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