Joshua Kennon Assembling Bibimbap

Kennon-Green & Co. Fiduciary Financial Advisor, Wealth Management, Global Value Investing

We made Korean Bibimbap for dinner last night as we sat down to watch more episodes of Let’s Eat but I’m just now going through the pictures, a day later.  Although, technically, it was slightly less than authentic because our local supermarket didn’t have any bean sprouts!?  (How is that even possible?)  The produce guy knew they were out immediately upon asking so I’m not sure what happened to the shipment but we decided to go through with the plans, anyway, using spinach, marinated beef, zucchini, carrots, red pepper paste, soy sauce, garlic, sesame oil, sesame seeds, rice, and eggs.  It was good.  So good that I’m tempted to make it again in a few days.

[mainbodyad]Between this, the Dwaejigogi-bokkeum, the Bulgogi, the Dakgangjeong, the Korean dramas, and the K-Pop music, Aaron was eating, happily content with the flavor and sighed wistfully, “We should probably just go to Seoul.”  We both want to try the foods locally and see some of the sights.  I told him I was up for it so it’s now on the research pile.  I might start systematically moving U.S. dollars to Korean won whenever the exchange rate is favorable so I have it available on the best terms, giving us more spending cash courtesy of the Forex markets.  We probably couldn’t get to it for 12-18 months but knowing my psychology, if I have the money piling up in won, I’ll make it a priority.  It’s how my brain works.

I’m not sure how much longer the Korean food exploration will continue because I’ve been tempted lately to dive into European Christmas cakes with the weather getting cold (plus, I promised to make a few more white chocolate recipes for one of you and I intend to keep that promise).  But it’s been so delicious I’m not ready to move on to other things.  Though, I did pick up some crab meat at the store so I can make a stuffed crab ravioli in a cream sauce sometime this week, that will look more like this recipe when I’m done.

Ah, who knows.  I haven’t made up my mind.  I want something so rich, and decadent, that it’s going to be 1,500 calories per serving and make you feel like you’ve done something wrong because it shouldn’t be possible to have that much richness in a bite.

I’ve got other things to do, I don’t have time to for this.  Knowing me, I’ll find a way to fit it in because it’s on my mind now.

Although the last time I made an Italian dish my brother was upset because he wasn’t around for it and he’s about to fly to Germany so maybe I should postpone it.  Or I can always make it again if it turns out how I envision it.  I should have had him pick up a good German cookbook for me.  I want to figure out how to make that amaretto Christmas liquor cake they have around the holidays.  I’m not sure the name of it …

Spinach for Korean Bibimbap

We blanched the spinach for the Bibimbap …

Beef for Korean Bibimbap

We stir-fried the marinated beef for the Bibimbap …

Zucchini for Korean Bibimbap

We cooked zucchini, garlic, and green onions for the Bibimbap … (it’s such a great word, I’m going to keep using it).

Joshua Kennon Assembling Bibimbap

We added carrots, soy sauce, more garlic, red pepper paste, sesame oil, sesame seeds … put it over the Korean rice …

Bibimbap Kennon Green

… fried the eggs and dove into dinner.  It was great!

I need to go to bed.  It’s 3:50 a.m.  I’m still in the middle of learning to cook with lard, I was hoping to get through a 150+ page annual report of a European company tonight, and I needed to write something for but that will all have to wait until the morning.