My Introduction to Korean Cuisine

I vividly remember my first encounter with Korean food. My then-fiance, soon to be husband, wanted to expand my culinary palate. We visited a small Korean restaurant, a stone’s throw from the high school where we both fell in love with foreign languages and culture. I was at a loss for what to order.

Our waiter, full of humor and not missing a beat, stated – “Just like Raymond, everyone love Jap Chae.” My husband and I still laugh about that 15 years later. This recipe however, is not for Delicious Beef Jap Chae. Today I share my love for Bibimbap, the Korean’s version of a burrito bowl.

A Labor of Love

To be honest, I don’t remember the first time I had bibimbap. I do however remember my husband making this dish for me. This dish, IMO, is a labor of love. While not difficult, bibimbap requires lots of little steps. Little steps that create a mouthful of flavor. (I’ve included a video link in my recipe if you’re a visual learner.)

This dish uses loads of vegetables, a bit of protein, and sits on a bed of rice. Make sure you use a good rice- no “minute rice.”  I prefer Mahatma Jasmine Rice. It also works well in my recipe for my Tres Leche Rice Pudding.

What is Bibimbap?

Bibimbap is the perfect dish for this time of year. It is traditionally eat on the eve of the Lunar New Year. Why? Because Korean tradition believes that leftovers are bad luck going into the New Year.

Therefore, this dish uses up all the bits of leftover vegetables and meat so you start the New Year fresh. Click over to my Gluten Free Lunar New Year recipes post for more dishes to have during this time of year.

My Favorite Gluten Free Substitute for Soy Sauce

Because bibimbap features vegetables and rice, it becomes a dish almost naturally gluten-free. There are a few key ingredients that you want to verify though. First, the marinade for the meat, as well as some of the vegetables, traditionally call for soy sauce.

I always use low sodium San-J tamari instead. Their line of products bear the GFCO certification seal and taste AMAZING. In addition, bibimbap traditionally includes go chu jang as a side sauce. However, most go chu jang pastes on the market contain wheat. Therefore, I only buy Chun Jung One. I snagged a bottle at my local Meijer, but you can buy it on Amazon.

How Do You Serve Gluten Free Bibimbap?

The visual appeal is one of the highlights of bibimbap. While you can use any vegetables for protein you like, the idea is to place vegetables of different colors next to each other. For example, I used green vegetables such as zucchini, cucumber and spinach.

You can serve gluten free bibimbap in any bowl, but I invested the money in a dolsot bowl. This bowl can be heated over the stove, which crisps the rice in the bottom of the dish. If you’re a fan of “crunchy bits” in a meal, then I highly suggest getting one.

How Do You Eat Gluten Free Bibimbap?

Of course, all that presentation goes out the window when you prepare to eat. As stated before, the dish translates into cooked rice (bibim), mixed (bap). Crack open that gorgeous yellow yolk and mix it into the dish for a taste that’s hard to beat.

While you can eat this dish with a fork, we prefer to use chopsticks. Did you know that Korean chopsticks are different than Chinese or Japanese chopsticks? Korean chopsticks feature a ridged end. This helps you hold the food better! I just love learning about foreign cultures and food, don’t you? 

More Authentic Gluten Free Korean Recipes

Looking for other great Korean inspired meals? Try The Woks of Life’s recipe for JapChae. For authentic Korean cuisine, try any of these 33 Vegan & Gluten Free Korean Recipes from KimChimari. Find more authentic gluten free Korean recipes on the Crazy Korean Cooking website. 

Bi Bim Bap Recipe

Print

Bi Bim Bap

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Ingredients

• 1 cup Delta Blues Jasmine Rice uncooked
• 2 cups water

For the beef

• 3/4 – 1 lb ribeye beef or chicken breast thinly sliced
• 3 tbsp tamari
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 3 cloves garlic minced (1.5 tsp)

For the marinated cucumbers

• 1 cucumber cut into thin circles
• 1 tsp sesame oil
• 1 tbsp tamari
• 1 tbsp rice vinegar
• 1 tsp sesame seeds

For the spinach salad

• 4 oz spinach
• 1/4 yellow onion thinly sliced
• 1 tbsp sesame oil
• 1/2 tsp minced garlic
• 1 tsp rice vinegar
• salt and pepper to taste
• sprinkle of sesame seeds

Other vegetables

• 1 red pepper thinly sliced
• 1 zucchini thinly sliced
• 1 carrot cut into matchsticks
• 1 pkg fresh portabella mushrooms diced
• 1 can LaChoy Bean Sprouts
• 3-4 eggs fried or poached

Instructions

• Marinate beef (or protein of choice) in ingredients listed and let set while other vegetables are prepared. 
• Prepare cucumbers in marinade and let set until preparation of bi bim bap. Prior to assembling the bi bim bap bowl, drain ad squeeze out excess liquid.
• Cook Delta Blues Jasmine rice in water. Boil for 15 minutes, and then allow to set for 10 minutes to continue absorbing water. 
• Prep remaining vegetables by slicing them then. Cook them separately, sauteing 4-5 minutes in a clean non-stick skillet of wok. I used canola oil to cook my vegetables so it would not discolor them and keep the colors vibrant. Lightly salt each vegetable after cooking. Cook mushrooms last, as they are the darkest.
• Quickly prepare spinach salad, quickly sauteing spinach and onions. Set aside. 
• In a hot skillet, cook thin sliced beef on a high temperature. Do so quickly, no more than 5 minute, until all the deep red is gone. 
• In the bottom of a dolsot bowl coated with sesame oil, place a helping of rice. Arrange the vegetables around the edge of the rice, and place the beef on top of the rice. Top the beef with the fried or poached egg. 
• Place dolsot bowl on top of heat and cook until you hear the rice sizzle. I suggest cooking 5-10 minutes on an electric stove. 
• If you don't have a dolsot bowl, simply place components in regular bowl and serve. 
• **I am a visual learner If you are too, I highly suggest watching this YouTube video. https://youtu.be/Y8CD283Xu6o

What ethnic foods are your favorite? What dishes would you most like to try? Leave me a note in the comments and I’ll see about crating an International Gluten-Free Recipe RoundUp! 

Originally published February 2018

The post Gluten Free Bibimbap – Korean Cuisine appeared first on MI Gluten Free Gal.

What are Rice Grits?

Someone once looked at me cock-eyed when I told them about rice grits. (affiliate link) Contrary to popular belief, grits don’t solely originate from corn. Rice grits originated from the American South, distinctly from Carolina. As The Smithsonian explains in their article on rice grits, this variety became a local favorite.

Originally grown from fragile Carolina Gold rice, the whole grain was prone to breakage. Farmers exported the intact grains, and used the broken pieces, the rice grits, to serve to the local residents. In the past decade, chefs increasingly use this unique rice product in even high end restaurants.

What is Congee? How do You Serve It?

Congee (also known as jook, cháo or Arroz Caldo in other countries) involves two basic ingredients. Rice and a large pot of water. You may prefer to season it with salt, as I did. However, left plain, one likely can use it as baby food. Congee achieves a creamy, almost soupy porridge that comforts the ill and fills the hungry.

Plain congee becomes a base for any toppings you prefer. Are you a Disney fan? Remember the scene in Mulan when MuShu makes porridge for Mulan? That my friends, is congee.

And above is my attempt at recreating it. This video suggests using quail eggs, which are impossible to find in Flint. So instead I used soft boiled eggs. What kid wouldn’t want a fun bowl of porridge like this?

The Perfect Dish After Getting Glutened

Traditionally, families serve congee to those who are ill. Which makes it perfect for those with Celiac Disease. How often do we accidentally consume gluten, craving something warm and simple to soothe our stomachs? Use congee as a base for a gluten free take on chicken noodle soup, complete with a touch of tamari and ginger to settle your stomach.

My dish of congee also contains a smattering of peanuts and green onion for garnish. There are more variations of congee than you can shake a chop stick at. One can also cook it in any matter of liquid. Use chicken or beef stock. Some recipes even use milk!

Congee is a Great Way to Repurpose Leftovers

Leftovers make great congee toppings. That inspired my “beef tip” version of congee. Ever have leftover steak from a summertime grill? Have extra mushrooms that need to be cooked? I used marinated and quickly cooked beef stew meat, in addition to sauteed mushrooms on my congee bowl.

With a touch of Isola Imports Balsalmic Cream, this bowl of “plain” porridge is transformed into a marvelous meal. Feel free to used leftover pulled pork, or smoked salmon as well! While congee is normally savory, I’m tempted to make a sweet version using the topping from my mini apple cheesecakes, and cinnamon roasted almonds!

Tips on Making Congee

A few tips on making congee. I suggest making it in the largest pot you have. Depending on how thin you want it, one uses 6-8 cups of water for every one cup of rice. You need someplace for the steam and starchiness to go, so go big when it comes to the pot you choose to cook it in. I also suggest cocking the lid just slightly, to allow steam to escape.

Can I Make Congee In a Slow Cooker? Instant Pot?

Congee can be made in the slow cooker. However, cooking it on the stove allows you to stir it, which increases its creamy texture. If you’d like to make congee in an Instant Pot, try this Instant Pot Chicken Congee from Nut Free Wok.

Congee is a Great Food to Prep for the Rest of the Week

As someone whose stomach cannot tolerate oats (even purity protocol), I love congee all the more. I can see making a large pot at the beginning of the week when school starts. So quick and easy, it will make getting out the door at 7 am so much easier!

If you are not a fan of rice, or are intolerant, you can make porridge out of many different grains. Try this Creamy Amaranth Porridge from Meaningful Eats, or this Apple Cinnamon Buckwheat Porridge from Belly Mind Soul. Of course, if you can tolerate purity protocol oats, you could try this Savory Slow Cooker Oatmeal from Cotter Crunch.

Print

Congee

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 5 minutes minutes

Equipment

• Andy’s Charleston Gold Rice Grits 24 Oz
• STAUB Braiser with Glass Lid, 3.5-Qt, Cherry
• Staub Cast Iron 3.75-qt Essential French Oven

Ingredients

• 1 cup rice
• 7-8 cups water
• 2 tsp salt

Instructions

• If time permits, rinse rice prior to using. Run water through them until it comes out clean. 
• Place rice in large 4 qt (or bigger) pot. Combine rice and water and bring to a boil. Reduce heat to low and simmer for one hour, or more. Keep pot covered, but with lid tilted so that steam can escape. This prevents the congee from boiling over. 
• Stir congee every 10-15 minutes to prevent sticking, as well as aid in the breakdown of the rice. 
• Serve congee with preferred toppings.

** Delta Blues Rice is no longer in business. This post may contain affiliate links.**

First published July 2018

The post Congee – Chinese Savory Rice Porridge appeared first on MI Gluten Free Gal.

What is Onigiri? How is it Different than Sushi?

Onigiri (O-Knee-Gree) is a Japanese lunchtime staple.  This dish works best with sushi rice. Sushi rice has a “sticky” consistency that holds together better than brown or regular white rice.

People form onigiri into many shapes. However, the triangular form is most traditional shape. Also, Onigiri is not sushi. Sushi is different because sugar and vinegar are added to the rice.

Origins of Onigiri

According to Wikipedia, it dates back to the 11th century or even farther. Apparently these rice balls became popular before the use of chopsticks. Historians say samurai would “store rice balls wrapped in bamboo sheath.” This would provide a quick meal while they were on the front lines of a battle.

We learned about onigiri because my husband teaches an after school anime club. Ever since then, we’ve been fascinated with it! One of the most informative (and highly amusing) sources for Japanese cooking is a YouTube show called “Cooking With Dog.” The host is Francis, a poodle that sits on the kitchen countertop. He does the talking while the female chef prepares the food.

Onigiri Fillings

Because of its Japanese origins, onigiri has some traditional fillings that are unique. Some more ethnic fillings include pickled fruit, caviar, fried tempura and short ribs. Preserved fish mixed with mayonnaise is also popular. However, you can get totally creative. You could also use pulled pork or chicken.

How Do You Make Onigiri?

Onigiri is very easy to make. The first step is to cook your rice and let it cool slightly, so you can work it with your hands. Most people add a bit of salt water. We purchased a small triangular form at the local Asian market. While you don’t need it, it makes forming onigiri drastically easier.

My husband and I don’t follow a standard recipe when we make onigiri. We just kind of wing it. However, Kim Chi Mari has a great recipe for Joomukbap, which is the Korean version of onigiri. I highly recommed following her!

How Much Sushi Rice Should I Use?

To form your onigiri, use a plate or parchment paper as your work surface. Place your form on your work surface and add a few tablespoons of rice. Don’t fill it more than a 1/3 of the way full. Next, add a layer of your preferred filling.

Top the filling with a few more tablespoons of rice and use the form press to squeeze the layers together. To finish it off, take a small strip of nori (dried seaweed) and wrap it around the bottom. The strip should go stretch between the two flat sides of rice. The nori gives your fingers something to hold on to.

My Personal Tip for Making Onigiri

After I press the bottom portion of rice, I build a small ridge of rice around the inside of the form. You basically create a well for the filling. You can see it easier here in my spinach and omelette onigiri. Which is 100% delicious, by the way. A great option if you prefer to not eat meat. Also great if you’re looking for breakfast on the go!

A Note About Furikake

Sometimes the Japanese top their onigiri with furikake. This rice seasoning a mix of seaweed, sesame seeds, sugar and other seasonings. When you make multiple versions of onigiri, this can be helpful for distinguishing the differences between fillings. **It contains sesame seeds.

For example, the ones topped with furikake are filled with spinach and omelette. The ones without is filled with salmon and mayo. Some people mix he furikake with the rice itself, prior to forming their rice balls. *Note- Not all Furikake seasonings are gluten free. USA made Maine’s Balance Furikake is labeled gluten free.

Spam Musubi?

The Japanese form onigiri into other shapes as well, such as this musubi made with Turkey SPAM. I know what you’re thinking. SPAM? The Japanese love SPAM, so it seemed like an obvious option. I packed it in my husband’s lunch and he raved about it when he got home.

Other Handheld Gluten Free Meals

Love handheld meals? Check out my recipe for El Salvadoran pupusas or my grain-free pasties. My gluten free pigs in a blanket work great for lunch, too! Or my gluten free cheeseburger muffins.

What other unique things do you eat instead of sandwiches? Do you make onigiri? If so, leave me a comment below with your favorite filling!

Originally Published September 2016

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