There are two chefs I really admire. I have watched them on TV, and their cooking seems effortless, simple, and inviting. I just want to go hang out with them. They are so cool.
Laura Calder was born and raised in eastern Canada. She attended university in Canada and the United Kingdom, and began her career in journalism before turning to food, which she studied in Canada and at Ecole de Cuisine LaVarenne in France.
After a decade in France, Laura is currently living in Canada. Laura writes cookbooks and specializes in French cooking and French- Canadian.
Joo graduated from Columbia University with a Bachelor of Science degree in Industrial Engineering and Operations Research. She began a career in the banking industry working at Goldman Sachs and then Morgan Stanley. However, she switched careers and began working as a chef after attending The French Culinary Institute in 2004. A move to London led her to restaurants, where she worked at Gordon Ramsay’s restaurants,and then The French Laundry. In January 2015, she opened up her own restaurant in London called Jinjuu in Soho. She is also an Iron Chef, UK.
One of my favorite dishes is Bibimbap. Actually this would be my last meal request.
Here is my rendition:
I quick sauté swiss chard or spinach with a little sesame oil, garlic, and salt. Then I set it aside. Next I sliced zucchini and quick sauted it as well. Then I added sliced carrots with some rice wine vinegar. Sometimes I add bean sprouts or onions if I have them. Tofu is great too. I happened to have some flank steak and threw it on the grill.
I got some stone bowls for a birthday from a friend. I lightly oil the bowls, and place about 1-2 cups of cooked rice in the bowls. I put a little of each vegetable in the bowl and top with meat and a fried egg. Then the stone bowls heat on top of the stove. I like the rice to get a little crispy.
1 tablespoon roasted sesame oil
5 cups cooked white rice
3 tablespoons gochujang
2 1/2 tablespoons mirin
2 teaspoons sesame seeds
2 teaspoons sugar
1 teaspoon sesame oil
1 teaspoon thinly sliced scallions or spring onions
3 tablespoons soy sauce
2 tablespoons mirin, plus extra for deglazing pan as needed
1 tablespoon sesame oil
2 cloves garlic, grated
1 teaspoon grated ginger
1 teaspoon crushed roasted sesame seeds
3 tablespoons vegetable oil
1 cup (2 ounces or 57 grams) bean sprouts, with yellow heads
1 cup (76 grams) julienned carrots (1 medium carrot)
1/2 medium zucchini or courgettes, thinly sliced on the bias (8 grams sliced or 1/2 cup sliced)
1 cup (67 grams) snow peas, trimmed and pods split open in half (butterflied)
6 cups (300 grams) baby spinach leaves
4 ounces (94 grams) shiitake mushrooms, stemmed and cut into 1/4-inch-thick slices (2 cups)
3 1/2 ounces (100 grams) ground/minced beef
2 teaspoons sugar
1/2 cup (100 grams) kimchi, snipped into 1-inch (3-centimeter) pieces
Page 2 of 2Biggest and Best Bibimbap (cont.)
3 egg yolks
Black sesame seeds
Micro cress (optional)
Heat a large (12-inch) heavy cast-iron skillet over medium heat. Drizzle the sesame oil into the pan and gently spread the rice in a loose layer.
For the bibimbap sauce: Mix together all the sauce ingredients in a small bowl until smooth and set aside.
For the toppings: Mix together the first 6 ingredients in a small bowl to make the seasoning sauce. Set aside by the stove.
Drizzle 1/2 teaspoon oil in a medium (9-inch) nonstick skillet over medium-high heat, add the bean sprouts and 1 teaspoon seasoning sauce and saute until crisp-tender, about 30 seconds. Arrange nicely on the rice. Cook the remaining toppings in the same manner using the following measurements and times and arranging each on top of the rice: carrots, 1/2 teaspoon oil, 1 teaspoon sauce, until crisp-tender, 30 seconds; zucchini, 1/2 teaspoon oil, 2 teaspoons sauce, until just tender, about 1 minute; snow peas, 1/2 teaspoon oil, 2 teaspoons sauce, until crisp-tender, 45 seconds; spinach, 1 teaspoon oil, 1 tablespoon sauce, until just wilted, 30 seconds; mushrooms, 4 teaspoons oil, 1 tablespoon sauce, until tender, 1 minute; beef, 2 teaspoons oil, stir in the sugar and remaining sauce, until cooked through, 1 to 2 minutes. Spoon the juices over the meat on the rice. Deglaze the pan with mirin as necessary.
Arrange the kimchi on the rice. For a more attractive arrangement, place the ingredients so that similar colors are separated. Spoon the bibimbap sauce on the center, or serve on the side, if you like. Make a little well in each of the mushrooms, meat and spinach. Gently place an egg yolk into each well. Garnish with black sesame seeds and micro cress. Bring the whole pan to the table and mix tableside.