Tuesday, April 26th - Seng Che Bibimbap with Myuk Guk - Comfort in Spicy Ruffage

Seng Che Bibimbap (Raw Vegetable Bibimbap)

Mom is in town.  She came packing with several ice packs of freezer goodies for D and I.  D is set with Kalbi (Korean Shortribs) until Christmas and I have enough Seafood Mandu (Korean Dumplings)  to sate my craving that's lingered since I ran out last fall.

Mom is funny.  She sends me home with tubs full of Gochu jang and other Banchan which could only realistically be got through if we ate Korean everyday.  We do not.  D certainly couldn't handle the lack of diversity nor the copious amount of Sesame Oil that is used.  I have tried for years to explain this.  That said, I still have 80% of a tub of base Gochu jang and yet she brought a new large tub of Deng Jang Gochu Jang 'for dipping'.  Deng Jang Gochu Jang is the base Chili Paste with Deng Jang mixed in with a dash of Sesame Oil.  Deng Jang is Korean Soy Bean Paste (aka Miso)

I had to tell her that whilst she is visiting that we won't be eating Korean every night.  We did allow her to cook a few things that she likes to make for D and one traditionally specialty for Mom's.  Tonight was Seng Che Bibimbap and Myuk Guk.

Seng Che Bibimbap is a lighter and fresher version of the traditional Korean Bibimbap.  Seng Che means Raw Vegetables.  I do not know for sure if this is anything you would find on a menu but it is something mom has been making for years to contend with the sweltering, humid summers in Toronto.  We would normally make this with sliced cooked Squid but we were out for the day shopping so I did not want to have to worry about the Squid going off.  D and my mom tried to convince me that it would be fine since it was frozen but it's my little 'thing'.  I need to be home right away if carrying a perishable.  Instead, mom substituted Lox.  It added a little smoke which was a bit odd.  I think next time I would use a Salmon Filet.  Everyone liked it though.

The Bibimbap was served with Myuk Guk.  This is definitely a dish you will not find on a restaurant menu.  I have tried.  I asked and servers will tell you it is a 'home dish'.  Guk is Korean for Soup.  Myuk is a variety of Seaweed.  It's the flat long variety you'll sometimes see chopped up in Japanese Miso.  In Myuk Guk, the pieces are much larger almost like Papardelle.  It is a traditional soup for breastfeeding mom's.  It is meant to help with 'bringing your milk'.  Therefore, it also symbolises what you mom has done for you and is eaten on your birthday and Mother's Day.  Mom is not in town next week though.

Myuk Guk

We have a pretty decent Asian pantry but we don't have some of the essentials for making a Korean Soup base since they are expensive and persishable.  Mom had to improvise.  Normally, you would have a Beef bone broth.  But for nearly my whole life, when my sister V and I went veg, she has been making the 'fish base' or Milchee Mul aka Anchovie Water.  You buy the Milchee dried and salted.  As a subsitute, you could use Fish Stock, Mussel Broth or Shrimp Broth (shrimp shells). You can buy the Myuk dried in most Asian food stores and ALL Korean food shops It is somewhat acquired I guess.  I've always liked it.  The long pieces of Myuk can be quite slimey if you're not used to the texture.  You could chop it up finer.  It is VERY garlicky, or at least mom's is.  Dad does not like Myuk Guk.  When I said that at the table, D felt better about not finishing his.  :^D  I finished it for him.

Seng Che Bibim Bap

Serves 4

1 Heart of Romaine Lettuce, shredded
1 bunch raw Kenyip Leaves (Perilla Leaves), chiffonade (ribbons)
4-5 Radishes, match sticks
1 English Cucumber, seeded and sliced
1 package Pea Shoots or Mung Bean Sprouts
1/2 Red Onion, frenched
400 g (1lb) Salmon (or 1 large Squid boiled, sliced, cooled)
 1-2 T Sesame Oil

Sauce (Be aware you should mix by taste.  You may want it tangier or less.)
1/2 c Gochu Jang
1 T Rice Wine Vinagre (or plain white)
1 T Red Wine Vinagre
1/2 T Sesame Oil
1/2 T Sesame Seeds, toasted
1 T Honey (or Brown Sugar)

3-4 c cooked Rice, cooled to room temperature

Whisk the Sauce well and set aside.

Cook the rice and set aside.

Chop the Vegetables.

In a large bowl, (We have two Asian noodle bowls but we had to improvise with two more mixing bowls for my parents. :^P), place a drizzle of Sesame Oil.  Add 3/4 c of Rice in a small mound in the bowl.

Add the Vegetables in little mounds all the way round the clock.  Add a good dollop of the Sauce in the middle.  Serve the extra on the table for people to adjust their spice level.  Mix well a spoon and chopsticks or a fork and spoon.  Must eat cold.

Wicked!

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