Ambitious Deliciousness – Dont Eat Lazy.

Bibimbap, a classic Korean dish consisting of sauteed vegetables over rice, has consistently been one of my favorite dishes growing up.  When the vegetables are mixed with gochujang, and sesame oil, the flavors complement each other wonderfully!

Dolsot, which means “stone pot,” allows the egg and the rice to cook, creating a nice crunch. It’s one of the greatest ways to enjoy bibimbap. When you go to restaurants, it usually costs an extra $2-$3 for the stone bowl.

But, I learned from Dan that his mom makes Dolsot bibimap at home! It’s such a great idea; I’m sad that I realize I could do this sooner! It turns out, the small pot that I already have for Korean stews can be used as a hot stone. It’s a win win situation!

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Pad Thai, as you know, is quite a popular dish when it comes to Thai food. The spices in this dish is a melodious combination of tartness, sweetness, and saltiness. I’ve always wondered what ingredients went into making a delicious plate of pan fried noodle goodness. Have you?

I recall going into a Thai restaurant with my friend S about 5 years ago. Like any other smart New Yorker, she looked up a Thai place in Manhattan. We ordered Pad Thai there and I distinctly remember being disgusted at our noodles! We both swear that the major ingredient was ketchup. Major fail!

Interestingly, when I asked her if she remembered the name of the place, she said it was Topaz. I was so surprised because they have such good noodle dishes now! I never would have imagined that a place could turn themselves around like that. It’s a good lesson in not banning a restaurant forever based on one experience.

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How is it Wednesday already? I’m embarrassed to say that this is only my first post for the week. But this is a very comprehensive post so I hope you will forgive me. Why don’t I just entice you with a photo?

Am I forgiven now?

Bibimbap literally means “mixed rice” in Korean. It is a delicious way to eat rice and vegetables. There are a traditional bunch of vegetables that go into this dish (root vegetables), but I’ve seen a lot of variety as well. It’s basically a bunch of side dishes rolled into one, with a spicy sauce.

When I was growing up, my mom made this a lot and I looooved it. I was completely happy with eating it for 3 days straight! I will always associate great memories with this dish. My mom used to add grilled onions which I skipped, because I just think it overpowers the other flavors, and cold onions are gross to me.

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Happy Friday, dear readers!

These two side dishes are super quick and easy to make so I thought I’d put them into one post.

Bean sprouts do not taste that much different from mung sprouts, though I think soy bean sprouts are much more flavorful.

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