Not a lot going on again this weekend, however, it has been sunny today, Sunday, so maybe that will help the asparagus, I hope. Tim Barrie, the farmer, has it all worked out that we will order online and then drive up and his staff, with masks and gloves, will add the bags of asparagus to our trunks. No contact. Not sure about others but I will pay by EFT.
I started watching The World on Fire when it started, about World War II. I am enjoying it. It is really well done. They have just gone through the Battle of Dunkirk which would have happened when I was Just about 1 1/2 yrs. old. It was very lucky they got any of the allied forces off those beaches. Matt doesn't remember the war at all any more. We were talking about it earlier today and he has no idea about it at all. Considering he used to watch dog fights in the skies between the English and Germans during the Battle of Britain, it surprises me he doesn't remember it. I thought it was short term memory he was supposed to lose. All I remember, as I have mentioned before, was sleeping under the stairs during an air raid. In the episode tonight there was a sequence about shell shock which, in those days, they thought was just cowardice. We eventually learned better. Terribly really, people were actually shot in earlier wars for cowardice under fire.
Tomorrow would have been our bowling banquet and prize giving. Always a fun day. I wonder when we will ever be able to bowl again. We have two alleys in our town. It has been suggested that the other one might not survive because it is not a family business which the one we go to is. I very much hope both survive. 5 pin bowling alleys are disappearing all too fast.
Came across this recipe on Saturday and decided I would have a go. Need a few ingredients like spinach and bean sprouts so it will have to be later in the week. Urvashi was the source of one of my favourite dishes, Butter Chicken in the IP, so I am sure this will be good. In case you haven't tried Gochujang yet, I bought some a couple of weeks ago and it is both sweet and spicy.
Instant Pot Korean Beef Bowl - Bibimbap
This delicious and simple Korean beef bowl, or Bibimbap, is the ultimate comfort food dish. Thanks
to your Instant Pot it's fantastically easy to make!
Bibimbap Sauce
2 Tbs Gochujang
1 Tbs Soy Sauce
1 Tbs Sesame Oil
1 Tbs Sugar
1 Tbs White Vinegar
1 tsp Minced Garlic
2 Tbs Water
Main Dish
1/2 lb Lean Ground Beef
1 Tbs Soy Sauce
1 Tbs Sesame Oil
2 tsp Minced Garlic
1 tsp Kosher Salt
1 cup Jasmine Rice, rinsed and drained
1.25 cups Water, divided
1 cup Mushrooms, sliced
Foil Packet Vegetables
1 cup Bean Sprouts
3 cups Spinach Leaves
2 cups shredded carrots
1 Tbs Sesame Oil
1/2 tsp Kosher Salt
1. In a medium mixing bowl, whisk together the gochujang, soy sauce, sesame oil, sugar, vinegar, garlic, and water. Set the bowl aside.
2. In a large mixing bowl, stir together spinach leaves, sesame oil and salt. Use your hands to roughly macerate the spinach. Toss in bean sprouts and carrots and mix gently. Place vegetables on a large sheet of aluminum foil, and fold up the foil to enclose the vegetables. Close up the foil packet and set aside.
3. Select SAUTÉ/Normal on the Instant Pot. When the pot is hot, add the ground beef and break up as much as you can. Add ¼ cup of water and deglaze thoroughly allowing the water to evaporate.
4. Add in rice, soy sauce, sesame oil, garlic, and salt and stir well. Add mushrooms and water. Press CANCEL to turn the pot off.
5. Place a tall steamer rack in the pot on top of the rice. Place the foil packet on the rack.
6. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 4 minutes.
7. When cook time is complete, let the pot release pressure naturally for 10 minutes. At the end of the cooking time, use a quick release to depressurize.
8. Carefully remove and unpack the foil packet. Stir the contents of the packet into the rice, stirring gently.
9. Serve the rice with the gochujang sauce.
10. Korean Beef Bowl Tips And Tricks
11. You may also choose to reduce the ground meat to half a pound.
12. This dish is perfect with a fried egg or two on top of the rice.
13. For a meatless version, you can use Sliced Shiitake Mushrooms or large portobello mushrooms that have been sliced.
14. Dried Shiitake Mushrooms: Soak the mushrooms in hot water while you get everything else together. Drain the water, and add mushrooms along with rice. The mushrooms will finish hydrating under pressure.
15. Fresh Shiitake or Portobello: Discard the woody parts of the stem. If you’re using portobello mushrooms, use a spoon to remove the gills under the mushrooms to avoid a muddy dark color to your finished dish. Add with rice and proceed as directed
Servings: 4
Author: Urvashi
Source: Two Sleevers
Have a great day, stay safe, stay well.
I started watching The World on Fire when it started, about World War II. I am enjoying it. It is really well done. They have just gone through the Battle of Dunkirk which would have happened when I was Just about 1 1/2 yrs. old. It was very lucky they got any of the allied forces off those beaches. Matt doesn't remember the war at all any more. We were talking about it earlier today and he has no idea about it at all. Considering he used to watch dog fights in the skies between the English and Germans during the Battle of Britain, it surprises me he doesn't remember it. I thought it was short term memory he was supposed to lose. All I remember, as I have mentioned before, was sleeping under the stairs during an air raid. In the episode tonight there was a sequence about shell shock which, in those days, they thought was just cowardice. We eventually learned better. Terribly really, people were actually shot in earlier wars for cowardice under fire.
Tomorrow would have been our bowling banquet and prize giving. Always a fun day. I wonder when we will ever be able to bowl again. We have two alleys in our town. It has been suggested that the other one might not survive because it is not a family business which the one we go to is. I very much hope both survive. 5 pin bowling alleys are disappearing all too fast.
Came across this recipe on Saturday and decided I would have a go. Need a few ingredients like spinach and bean sprouts so it will have to be later in the week. Urvashi was the source of one of my favourite dishes, Butter Chicken in the IP, so I am sure this will be good. In case you haven't tried Gochujang yet, I bought some a couple of weeks ago and it is both sweet and spicy.
Instant Pot Korean Beef Bowl - Bibimbap
This delicious and simple Korean beef bowl, or Bibimbap, is the ultimate comfort food dish. Thanks
Bibimbap Sauce
2 Tbs Gochujang
1 Tbs Soy Sauce
1 Tbs Sesame Oil
1 Tbs Sugar
1 Tbs White Vinegar
1 tsp Minced Garlic
2 Tbs Water
Main Dish
1/2 lb Lean Ground Beef
1 Tbs Soy Sauce
1 Tbs Sesame Oil
2 tsp Minced Garlic
1 tsp Kosher Salt
1 cup Jasmine Rice, rinsed and drained
1.25 cups Water, divided
1 cup Mushrooms, sliced
Foil Packet Vegetables
1 cup Bean Sprouts
3 cups Spinach Leaves
2 cups shredded carrots
1 Tbs Sesame Oil
1/2 tsp Kosher Salt
1. In a medium mixing bowl, whisk together the gochujang, soy sauce, sesame oil, sugar, vinegar, garlic, and water. Set the bowl aside.
2. In a large mixing bowl, stir together spinach leaves, sesame oil and salt. Use your hands to roughly macerate the spinach. Toss in bean sprouts and carrots and mix gently. Place vegetables on a large sheet of aluminum foil, and fold up the foil to enclose the vegetables. Close up the foil packet and set aside.
3. Select SAUTÉ/Normal on the Instant Pot. When the pot is hot, add the ground beef and break up as much as you can. Add ¼ cup of water and deglaze thoroughly allowing the water to evaporate.
4. Add in rice, soy sauce, sesame oil, garlic, and salt and stir well. Add mushrooms and water. Press CANCEL to turn the pot off.
5. Place a tall steamer rack in the pot on top of the rice. Place the foil packet on the rack.
6. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 4 minutes.
7. When cook time is complete, let the pot release pressure naturally for 10 minutes. At the end of the cooking time, use a quick release to depressurize.
8. Carefully remove and unpack the foil packet. Stir the contents of the packet into the rice, stirring gently.
9. Serve the rice with the gochujang sauce.
10. Korean Beef Bowl Tips And Tricks
11. You may also choose to reduce the ground meat to half a pound.
12. This dish is perfect with a fried egg or two on top of the rice.
13. For a meatless version, you can use Sliced Shiitake Mushrooms or large portobello mushrooms that have been sliced.
14. Dried Shiitake Mushrooms: Soak the mushrooms in hot water while you get everything else together. Drain the water, and add mushrooms along with rice. The mushrooms will finish hydrating under pressure.
15. Fresh Shiitake or Portobello: Discard the woody parts of the stem. If you’re using portobello mushrooms, use a spoon to remove the gills under the mushrooms to avoid a muddy dark color to your finished dish. Add with rice and proceed as directed
Servings: 4
Author: Urvashi
Source: Two Sleevers
Have a great day, stay safe, stay well.
