"I love this weather. It's the best," she said cheerfully.
"Call it off! Make it go away. You brought it here. You send it back. I can't deal."
"Stop whining about it and enjoy it," she scolded.
"I'm NOT whining!" WHIIIIINIIING!" I whined.
The hot weather completely stymied me. It didn't help that spent the first three hours of the hot day waiting for an oil change walking around in the sun and the second half watching Daughters in their swim lesson, also baking in a hot room. (indoor pool.)
By the time dinner prep time rolled around, the thought of standing in my kitchen completely made me want to lie on the floor...a cold marble one if I could find one. Our house has no air-conditioning and was reaching close to 88 F indoors and turning on the stove to cook something was the last thing on my mind. To further complicate things, Mother-in-law was visiting, and I always like to prepare something nice for her. But the heat was stopping me, so I casually asked her if it would be okay if we had pseudo-bibimbap. (Korean mixed rice.) She wondered what it was, and I just simply told her I'd be making bibimbap with minimal stove time. She said it sounded good so I headed to the kitchen.
I had, already at my disposal, some Korean marinade flank steak, which I had made over the weekend. It was already cooked, so I simply chopped it up. I julienned some cucumbers, sauteed some spinach, and fried an egg. I used one fry pan to saute the spinach, warm the meat and fry the egg, so quick and easy cleanup. Mother-in-law loved it, Son and Daughters ate it all up, and I have to say, that it was a pretty darn tasty bibimbap....pseudo as it is.
I have a couple of other posts where I discuss the art of pseudo bibimbap...here and here.
Pseudo Bibimbap - Version 3
1/2 cup to 1 cup cooked rice per person (Son and Daughters eat around 3/4 cup.)
1 lb of cooked meat, your choice. Flank steak, grilled steak, bulgogi all are fine
2 mini cucumbers (Persian) cut julienne
12-16 ozs of baby spinach
1 tablespoon vegetable oil
1 teaspoon sesame oil
1 pinch of salt
1 pinch of pepper
1 pinch of toasted sesame seeds
Gochujang (Korean spicy red pepper paste)
Scoop appropriate amounts of rice in bowls.
Prepare spinach by heating up a saute pan on high. Add vegetable oil, sesame oil and spinach. Saute quickly, wilting the spinach - about 1-2 minutes. remove from heat and sprinkle with sesame seeds. Divide spinach and top each mound of rice with spinach.
In the same fry pan, add meat and heat it up, so that it is warm. Also add onto the rice.
Heat oil in the frypan over medium heat. Crack eggs and begin cooking carefully, so that they are sunny side up. (I'm actually a really horrible egg fryer, but I find that lower heat is better suited to getting that nice runny yolk.)
Add julienne cucumber on top and finish with egg. Serve with gochujang (Korean spicy red pepper paste) and sesame oil. Have everyone mix their rice bowls and scoop up!
(as a side note, Son and Daughter don't use red pepper paste, but I do add a dash of soy sauce and sesame oil to their bibimbap to facilitate mixing.)
Son's version - no egg, but with a bit of soy sauce and sesame oil.