Text 15763, 130 rader
Skriven 2014-08-12 15:49:29 av Stephen Haffly (1:396/45.27)
  Kommentar till text 15737 av Dave Drum (1:18/200.0)
Ärende: Lack
============
Hello Dave,

On (12 Aug 14) Dave Drum wrote to Stephen Haffly...

 DD>       Title: North Carolina Vinegar Sauce

Yes, that looks like what we see used in eastern NC. We went to a
restaurant called the Barbecue Lodge, which is in Raleigh. The daughter
of our friends from church is working there for the summer. We wanted to
help support her earning money for college, and get a meal in the
process.

The pork barbecue was as expected, using this type of sauce. What I did
not expect was to see turkey done this way as well. The flavor was good,
but we could tell that the turkey was somewhat drier than the pork,
probably because it contained less fat.

The night we went was when they had their buffet with seafood. Our
opinion was that the pork and turkey barbecue was pretty good. The
seafood was poor, and the side-dishes were nothing special. We probably
won't return unless there is a reason to. The food is not good enough
for a return trip.

OTOH, the Seoul Garden was well worth the trip and merits future visits.
That is the most authentic Korean food I have had outside of Korea. The
spicy squid I had was excellent. Two dishes I want to try on future
visits are the Chicken Bulgogi (spicy marinated chicken breast) and
Dolsot Bibimbap. The Haemul Dolsot Bibimbap (with seafood instead of
beef, chicken, or tofu) also looks like something I want to try as well
as other items on the menu.

www.raleighseoulgarden.com has a full menu.

MMMMM----- Recipe via Meal-Master (tm) export from Gourmet

   Title: Dol Sot Bi Bim Bap
Categories: Korean, Entree
Cooktime: 1 hour
Preparation Time: 1 hour
    Link: http://allrecipes.com/recipe/dol-sot-bi-bim-bap/

   1/2  c soy sauce
   1/2  c white sugar
   1/2  c brown sugar
   1/4  c minced garlic
   1/3  c chopped green onion
     4 tb toasted sesame seeds
    20 oz rib-eye steak, sliced thin
          salt and pepper to taste
     3  c uncooked glutinous (sticky) white rice, rinsed
 6 1/2  c water
     4    dried shiitake mushrooms
     1 lb fresh spinach, washed and chopped
    12 oz cucumber, julienned
    12 oz carrots, julienned
          sesame oil
     8 oz fresh bean sprouts
     6    eggs
     6    sheets nori, crumbled
     6 tb sesame oil
   1/4  c chili bean paste (Kochujang)


  Make the marinade for the beef. Combine the soy sauce, sugars, garlic,
  green onions, sesame seeds in a large bowl; add the sliced beef strips
  to the marinade, and season with salt and pepper. Cover, and
  refrigerate for at least 2 hours.

    Bring the rice and water to a boil in a saucepan over high heat.
  Reduce heat to medium-low and cover; simmer until the rice is tender
  and the liquid has been absorbed, 20 to 25 minutes.

    Preheat an oven to 425 degrees F (220 degrees C), and place 6 Korean
  stone bowls in oven. Combine shiitake mushrooms and 1/2 cup hot water
  in a small bowl, and soak for about 10 minutes, until pliable. Trim
  off and discard the stems. Thinly slice the caps. Set aside.

    Bring a saucepan of water to a boil. Add spinach to the water just
  long enough to wilt the leaves, and then drain and pat dry. Set aside.
  Combine cucumber and carrots in a bowl, and season with salt and
  pepper. Set aside.

    Preheat wok over medium-high heat. Cook carrots and cucumbers in a
  small amount of sesame oil to soften, stirring frequently. Remove from
  pan, and set aside. Add a small amount of sesame oil to the pan, and
  cook spinach in sesame oil for a minute or two. Remove spinach from
  pan,and set aside. Add the meat strips and marinade to the wok; cook,
  stirring frequently, until the liquid reduces in volume, about 4 to 5
  minutes.

    Transfer the stone bowls from the oven to suitable heat resistant
  surface. Brush each bowl with sesame oil to coat. Divide the rice into
  the bowls, and gently pack to the bottom (the rice should sizzle as
  you arrange). Arrange the cucumbers and carrots, bean sprouts, greens,
  shiitake mushrooms, and beef mixture over each potion of rice.
  Immediately before serving , add one raw egg yolk to each bowl,
  drizzle with about a tablespoon of sesame oil, and top with the nori.
  Serve Kochujang sauce as a condiment.


  Rating: 4.5/5 stars


  Source: Allrecipes.com

  "Dol Sot Bi Bim Bap is Korean for Hot Stone Bowl with Mixed Rice - oh,
  and vegetables, and meat, and egg. My 'go to' favorite Korean dish,
  next to haemul pajeon and Bulgogi. I'm a big carnivore so my version
  has about 25% more meat than the traditional version. Mmmmmm, cow! "


  Added notes: Other recipe sites suggest that one should blanch the
  bean sprouts first. Also, the bowl can be filled while just warm and
  then heated on the stove until the rice crackles. This can only be
  done if the bowl is sufficiently heat resistant and is suitable for
  stove-top use.


MMMMM


Regards,

Stephen
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