Recently we finally gave a “bibimbap house” a try in Cambridge; it was decent but terribly overpriced. So in typical fashion, I attempted to try it for dinner and thus another household favourite is born. Perhaps I should just make it for lunch with different topping variations rather than fuss around with anything else.. (except I’d miss sushi)
Week 62
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- Not an April fool when it comes to lunch: and sushi to boot! Quinoa (squid, hijiki, carrot, spring onion) stuffed in squid with inari, takuan rolls, kappa rolls and crabstick makizushi
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- Surprised I managed to get thus ready in the morning: only the rice was preped in advance. Pan-fried chicken, prawn, spinach namul, tomato, soft-boiled egg and steamed baby carrots
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- I just wanted tentacles for lunch – because.. they’re cute! Inspired by Maangchi’s ojingeo-bokkeum: spicy squid, quick pickle cucumber, stir fry onion, kale namul and prawns
Week 63
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- A fairly basic looking lunch today with noriben, spinach namul, crabstick roll, tomato, prawn and stir fried red cabbage
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- Unabashed leftovers, but dang it’s good. I don’t get the fuss here about the move from 5 to 7 veg a day where today has ginger carrot, garlic red cabbage, spinach namul, soft boiled egg, Korean chilli beef and stir fried onion..
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- *boom* bibimbap awesomeness – it should be a world heritage listed food!
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- Mince, meet pesto! Pesto meatballs with purple sprouting broccoli, tomato, red cabbage salad, miso simmered leeks & carrot and broad beans
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- Getting home late I was short on time so I made my default fast food: wild garlic pesto pasta. Caramelised tomato, steamed purple sprouting broccoli, leek & spring onion and mini beef burgers.
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- And bowled up, revealing the hidden steamed shredded red cabbage to add more veg.. Despite only only needing half an hour, I then proceeded to stay up too late because I wasn’t sleepy – bah!
Week 64
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- Almost didn’t finish making my lunch yesterday.. Still surprisingly tasty: coleslaw, tomato, grilled chicken, BBQ sausage and zucchini
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- Sunshine?! It’s lunch at home to prep for a short Easter trip. Perhaps I should of saved it for dinner.. Grilled chicken & spring onion, broad beans & capers, miso & ginger leek, coleslaw, tomatoes, shiso furikake onigiri and a kimchee onigiri
Week 65
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- Back with homemade lunch on St George’s Day; I should of taken it outside.. Stir fried red cabbage, spinach namul, pesto meat balls, roast lamb strips, steamed asparagus and quick pickle radishes. The shiso onigiri was good warmed though
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- Post-lunch-pre-dinner snackage as sushi wouldn’t improve with fridge time. Makizushi with tinned crab, carrot, sesame seeds, spring onion, avo and mayo, and inari. A good reminder that the UK doesn’t really do avocados sadly (it was underripe)
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- Noriben today, it does boost the flavour since there isn’t much protein: mustard red cabbage, tomato, pickled radishes, spinach namul, meatball and red kidney beans
Week 66
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- Leftovers today: beef & cider stew. Served with pickled red cabbage, bean salad & pickled raddishes.
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- Pasta day: transforming stew into pasta sauce with garlic and capers. Although beef flavoured there wasn’t many pieces so I’ve supplemented lunch with meatballs; red cabbage for obligatory veg
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- Bowled up pasta garnished with flowers from some random salad plant that spontaneously sprouted next to the herb bed (rather than in it)
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- Stew leftover idea no. 3: use the potatoes to make croquettes. Lunch today is red cabbage coleslaw, tomato, egg, pickled radish and a croquette.
