All-in-1 Ultimate Bibimbap Masterlist

All props to Maangchi for getting us started.  These is our master list of bibimbap and banchan, adapted to our tastes.

Banchan Ingredient choices

• Ground chicken, saute and unseasoned
• Ground beef, marinated and saute - Maangchi bulgogi
• Carrots, matchsticks and seasoned with ginger
• Cukes, rounds or quarters seasoned with sugar, mirin
• Peppers, sliced into chunks and broiled till you like 'em
• Spinach, thawed and seasoned with ginger, garlic, sesame, and soy
• Baby bok choi, big ones halved and small ones whole, saute with sesame oil and soy
• Fernbrake, pressure cook for 30 min then cooled and saute with sesame oil - Maangchi
• Kimchi - our easy kimchi
• Dongchimi - our easy dongchimi (Maangchi clone)
• Mushrooms, saute with soy, garlic, and sesame
• Burdock root, peeled then matchsticks and saute with soy and sesame oil - Maangchi
• Lotus roots, 2 hrs prep using Maangchi's original recipe
• Rice - at least 1 cup per person for this meal and leftovers
• Sauce - either Mom's Ultimate Gochujang Bibimbap or  Funky Doenjang sauce

Steps

1. Start lotus roots at least 2 hrs ahead of meal.
2. Fernbrake next with the instapot for 30 minutes. Then remove, drain, and cool.
3. Thirty minutes before the meal, start the rice.
4. Peel burdock roots, this will take 20 minutes.  Then saute and season.
5. Broil peppers for 5-10 minutes, depending on size and done-ness.
6. Thaw spinach - prep carrots and cukes - then season all 3 simultaneously.
7. Start sauce prep.
8. Saute mushroooms.
9. Saute fernbrake.

Greek Chicken Sheet Bake

 

Great quick weeknight dinner - serve with Lemon Potatoes.

For the Greek lemon sauce

• 2 tbsp lemon juice
• 1/4 cup olive oil
• 1 tbsp dijon mustard
• 3 garlic cloves, pressed
• 1 tsp pepper
• 2 tbsp green olive brine

For the meatballs

• 1 lb ground chicken
• 1 cup crumbled feta cheese
• 1 egg
• 1/2 cup breadcrumbs
• 2 tbsp lemon juice
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp olive oil

For the sheet pan

• 1 medium zucchini, cut in half-moons
• 1 bunch asparagus OR
• 16 oz broccoli
• 1/2 cup green olives

Instructions

• Preheat the oven to 425*F and line a baking sheet with parchment paper.
• Make the sauce and set aside.
• Arrange zucchini and other veg on the sheet.
• Mix together the ground chicken, feta, egg, breadcrumbs, lemon, pepper, garlic powder, onion powder and olive oil.
• Once combined, scoop about 2 tbsp at a time and form into meatballs.
• Place the meatballs onto the sheet pan, nestled in between the other ingredients on the pan.
• Drizzle everything on the sheet pan with the lemon sauce.
• Bake for 25 minutes or until the meatballs are cooked to 165*F.

Mom's Ultimate Gochujang Sauce

Ingredients

• 1/4 cup sesame seeds
• 1/2 cup gochujang
• 1/4 cup sesame oil
• 1/4 cup white sugar
• 1/4 cup water
• 1 tbsp rice vinegar
• 4 cloves of minced fresh garlic

Steps

1. Toast sesame seeds in a dry skillet until they start to get really brown.
2. Combine the sesame seeds and the rest of ingredients in a bowl and whisk together.
3. Keep refrigerated - it could last 30 days, but it won't.  You'll use it all sooner.

Herby Chicken Oven Skillet!

In this easy skillet meal, seared boneless chicken thighs are nestled on a bed of herbs, browned whole garlic cloves and greens before the pan is popped into the oven to roast until golden. Just before serving, butter, lemon zest and olives are tossed into the pan drippings, adding creaminess and a tangy, salty spark to the sauce. Serve this over rice or with roasted or mashed potatoes, or with bread for soaking up the drippings.

Ingredients

• 6garlic cloves, 5 smashed and peeled, 1 finely grated or minced
• 1teaspoon kosher salt (Diamond Crystal, or use ½ teaspoon Morton), more as needed
• 1teaspoon ground coriander
• Large pinch of red-pepper flakes
• 1½ to 1¾ pounds boneless, skinless chicken thighs (see Tip)
• 1bunch scallions
• About 1 large or 2 small bunches kale, collard greens, mustard greens, mature spinach or other hardy greens (12 ounces)
• 2tablespoons extra-virgin olive oil, more as needed
• 1cup chicken stock or water
• 1cup chopped soft herbs, such as cilantro, dill, mint or basil, or a combination, more for serving
• 2tablespoons unsalted butter
• 1lemon, zested and halved
• 1 to 3tablespoons chopped olives or capers (optional)

Steps

1. Heat oven to 425*F. 
2. In a tiny bowl, stir together minced garlic, 1 teaspoon salt, coriander and red-pepper flakes. 
3. Rub all over chicken, then set aside to rest at room temperature.
4. Thinly slice the scallions, separating the white and green parts.
5. In a bowl, microwave the frozen spinach for 5-8 minutes.  Squeeze out excess water.
6. Heat a 10-inch ovenproof skillet over medium-high. 
7. Add oil and smashed garlic cloves, stirring to coat garlic in oil, then add chicken. Cook, stirring the garlic occasionally, until chicken is deeply browned on one side, 4 to 5 minutes. Turn chicken and cook for 1 to 2 minutes on the other side, just until no longer pink (the chicken will still be very raw inside). Transfer chicken to a plate but leave garlic in the pan.
8. Stir in scallion whites (save the greens for later) and a pinch of salt. Cook, stirring, until softened and lightly browned, 1 to 2 minutes. Stir in stock, spinach, herbs, and a drizzle of oil. Bring liquid to a simmer.
9. Nestle chicken into skillet, browned side up, and pour in any juices from the chicken plate. Transfer skillet to oven and cook, uncovered, until chicken is cooked through, 20 to 25 minutes. Remove pan from oven and transfer chicken to a plate.
10. If pan juices are watery, bring to a simmer over high heat and cook until thickened slightly. Add scallion greens, butter, lemon zest, and olives to the pan, stirring until the butter melts. Squeeze in a little lemon juice, then taste and add more salt and lemon juice if needed. Return chicken to the pan and toss with the saucy greens. 
11. Serve with rice pilaf.  

Chicken Shawarma and Tom/Cuke Salad

Good enough for the Avengers, good enough for us.

Ingredients

Shwarma

• 1 tbsp ground cumin
• 1 tbsp turmeric powder
• 1 tbsp ground coriander
• 1 tbsp garlic powder
• 1 tbsp paprika
• 1 tsp ground cloves
• 1 tsp cayenne
• 5 boneless, skinless chicken thighs
• 1 large yellow onion, chunky sliced
• 2 tbsp of lemon juice
• 1/3 cup extra virgin olive oil

Tomato/Cuke Salad

• 3 cups diced fresh tomatoes
• 1 large hot-house cucumber, diced and seeded
• 1 tbsp dried onion pieces
• 1 tbsp dried parsley
• 1 tbsp salt
• 1 tbsp black pepper
• 1 teaspoon ground Sumac
• 2 tablespoons extra virgin olive oil
• 1 tbsp lemon juice

Instructions

1. In a gallon freezer bag, mix the spices - cumin, turmeric, coriander, garlic powder, smoked paprika and cloves. .
2. Trim the chicken thighs and slice into small bite-sized pieces.
3. Add the chicken to the spices and toss to coat. Add the onions, lemon juice and olive oil. Toss together again. 
4. Cover and refrigerate for 3 to 24 hours.
5. When ready, preheat the oven to 425*F.
6. Spread the marinated chicken with the onions in one layer on sheet pan with parchment paper. 
7. Roast for 30 minutes in the 425 degrees F heated-oven. 
8. While roasting, make the tomato/cuke salad.
9. In a large mixing bowl, add the tomatoes, cucumbers, and parsley. Season with kosher salt and toss. 
10. Add the sumac, olive oil, and lemon juice. Give the salad a gentle toss.
11. To serve, warm pita pockets up. Spread a little Tzatziki sauce, add shawarma, lettuce, and tomato/cuke salad.

Turkish Beef Bowls with coleslaw

This quick dinner of spiced ground beef, coleslaw, rice, and cooling yogurt combines elements of two Persian classics:  grilled kebabs and meze-style coleslaw.  

Beef Ingredients

• 2 cups full-fat or low-fat Greek yogurt 
• 1/2 cup cucumbers, grated on the large holes of a box grater
• 3 tablespoons finely chopped mint,
• 1 large garlic clove, finely minced 
• 1 pound ground beef (preferably 80% lean) or ground lamb 
• 1 small yellow onion, grated on the large holes of a box grater (see Tip)
• 1 teaspoon ground turmeric
• 2 teaspoons kosher salt (such as Diamond Crystal)
• Freshly ground black pepper
• ¼ cup walnut halves or pieces
• 2 tablespoons dried cherries
• white rice, for serving

Coleslaw Ingredients

• 1 bag of tricolor coleslaw mix
• 1 medium onion (peeled & thinly sliced into half moons)
• 1 medium sweet green apple (washed)
• 3 tablespoons greek yoghurt
• 1 tablespoon olive oil
• 1 tablespoon mayonnaise
• 1 tablespoon dijon mustard 
• 1 lemon (juiced)
• 1 orange (juiced)
• 1 teaspoon cumin
• 1 teaspoon chili flakes

Steps

1. Beef
1. Add the yogurt, cucumbers, chopped mint and garlic to a medium bowl. Mix well to combine. Chill until ready to serve.
2. Add the beef, onion, turmeric, 1 teaspoon of salt and lots of black pepper to a second medium bowl and mix well to combine.
3. Heat a large well-seasoned cast-iron skillet (or other large heavy-bottomed pan) over medium-high. Once the skillet is very hot, divide beef into large, irregular chunks by using two spoons or your hands and drop into the skillet. Cook, undisturbed, until charred and crisp on the underside and browned at least halfway up the sides, 6 to 8 minutes.
4. Using a wooden spoon, toss the meat, breaking up any very large pieces. Add the walnuts and raisins and continue to cook, stirring often, until the meat is cooked to desired doneness and the walnuts are toasted, 2 to 3 minutes more.
2. Coleslaw
1. Add coleslaw mix to a large bowl
2. Add the sliced onion to the bowl 
3. Slice your apple into quarters, lengthways and remove the core from each quarter
4. Grate the flesh into the bowl and discard the skin that will be leftover in your hand
5. Now add your lemon juice (this will help prevent your grated apple from going brown)
6. Add your mayonnaise, mustard and yogurt
7. Stir your mixture together and do a taste test
8. If you like a sweeter coleslaw, add the orange juice
9. Loosen your mixture with a drizzle of olive oil and add your cumin and chili
10. Mix everything together and do another taste test
3. Serve with warmed pita or rice.

Feta Zucchini Savory Pancakes

Serves one.

Ingredients

• 1/2 cup oats
• 1/2 cup cottage cheese
• 1 lean scoop whey powder
• 1/2 tsp baking powder
• 1 egg
• 2 tbsp of milk (enough to make mixer work)
• 1/2 tsp lemon juice
• 1 serving feta (around 1 oz)
• 2 cups shredded zucchini
• black pepper to taste
• minced garlic
• minced onion

Steps

1. In a mixing cup add - oats, cottage cheese, whey, baking powder, egg, milk and lemon juice.  Blend well.
2. When shredding zucchini, squeeze well to remove as much water as possible.
3. Transfer to a bowl and add feta, zucchini, and spices.  Mix well.
4. Heat a pan to medium, add batter in small batches and let it cook until there are lots of bubbles forming.  Then flip and cook for a few more minutes.