TASTE
Build your own Korean rice bowl
- What to do with leftovers? Wrap up all the dishes of food and store them in the refrigerator. Bring them out on another evening, cooking up a fresh pot of rice. Have the same meal again; no doubt it was delicious.
- Serve the leftovers over noodles; somen noodles would be ideal. Season the cooked noodles with a little soy sauce and sesame oil.
- Make a wrap with leftovers. If you're using a good quality sushi rice, the kernels will stay soft even if refrigerated overnight. Use sushi nori, flour tortillas or rice papers to wrap up your concoction. It's a perfect "home lunch" for school or office.
- Combine leftover rice and selected leftovers in a hot wok for an awesome fried rice. Top it off with a fried egg and some spicy sauce for a terrific meal in minutes.
WHAT IS KO CHU JANG?
Ko chu jang is Korean hot pepper paste made of ground red chili peppers, fermented soybeans and glutinous rice flour. It is a thick paste, used as a condiment or mixed with other ingredients. What sets this apart from other chili sauces is its flavor — a deep, savory mouthful rather than just chili heat. It is available in supermarkets as well as Korean grocery stores.
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Here's how to put together a Korean rice bowl supper.
KOREAN RICE BOWL SUPPER
• 2 cups rice
• 1/2 cup diced Japanese eggplant
• 1/2 cup diced Moloka'i sweet potato
• 1/2 cup diced fresh Hamakua mushrooms
• 1/2 cup diced taro or dasheen
Rinse the rice several times and place in rice cooker pot. Add the eggplant, sweet potato, mushroom and taro and turn rice cooker on. When the rice cooker switches off, allow the rice to sit for 10 to 15 minutes before serving. Serves 4.
Note: The amount of rice indicated is measured with a standard measuring cup. Rice cooker measuring cups measure about 3/4 of a standard cup.
RICE BOWL TOPPINGS
There are so many different items that you can put on top of a bowl of rice for bi bim bap, the traditional Korean rice bowl. Each seasoned vegetable or protein will create layers of mouthwatering flavors. You can top off your rice bowl with a sunny-side-up egg and some spicy sauce if you like. Here are some suggestions — but feel free to expand and be creative:
*Available at Korean supermarkets such as Palama Market and Queen's Super Market.
SESAME WATERCRESS
• 1 bunch watercress
• 1 teaspoon salt
• 2 tablespoons roasted, crushed sesame seeds
To blanch watercress, keep watercress bunch whole and uncut, leaving the wire tie on. Bring a large pot of water to a boil. Holding the stem end, immerse the leaves and stems in the boiling water up to 3 to 4 inches from the end. Hold in the water for 2 to 3 minutes, until leaves and stems are wilted but still have some bite. Withdraw the bunch from the water and immerse in cold water to stop the cooking. Squeeze out excess moisture. Cut uncooked stem end and discard. Cut watercress into 2-inch lengths and season with salt and sesame seeds.
ZUCCHINI JUN
• 1 zucchini, cut into ‹-inch-thick rounds
• 1/3 cup flour
• 2 fresh Island eggs, beaten
• Canola or corn oil for frying
• Salt
Coat each slice of zucchini in the flour then dip into beaten eggs. Heat a skillet over medium-high heat and add 2 tablespoons of oil. When oil is hot, place the prepared zucchini in the skillet. Sprinkle lightly with salt, if desired.
When one side of the zucchini is golden brown, turn over and cook the other side. Test doneness with a fork: zucchini should be tender but not soft. Transfer zucchini to a plate lined with a paper towel to drain excess oil. Arrange on a serving platter and serve immediately or at room temperature.
For a video on making jun, go to www.shareyourtable.com
FRESH MUSHROOMS
• 1 pound Hamakua mushrooms — oysters, piopini, Alii or shimeiji
• 1 tablespoon macadamia nut oil
• 1 clove garlic, finely minced
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 2 green onions, finely minced
• 1 tablespoon sesame oil
Cut mushrooms into bite-sized pieces, discarding stems. Heat the macadamia nut oil in a saute pan over medium high heat. Add the mushrooms and garlic and saute for 2 minutes. Add the soy sauce, sugar, green onions and sesame oil, toss together and cook for another minute. Remove from pan and serve.
SPICY SAUCE
• 4 tablespoons ko chu jang (Korean hot pepper paste)
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 2 teaspoons roasted and crushed sesame seeds
Blend ingredients in a bowl and serve alongside rice bowl. Scoop the sauce on top of the rice and vegetables, mix together and enjoy.
