Real African Dishes: [MC-AllEthnic-Recipes] Bibimpap with Clams, Kale, Daikon and Carrots

Monday, March 5, 2012

[MC-AllEthnic-Recipes] Bibimpap with Clams, Kale, Daikon and Carrots - Korean

* Exported from MasterCook *

Bibimpap with Clams, Kale, Daikon and Carrots - Korean

Recipe By :Martha Rose Shulman
Serving Size : 4 Preparation Time :0:00
Categories : LowFat (Less than 30%) Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the vegetables:
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 large garlic cloves -- minced or puréed
2 scallions -- to 3, minced
1 tablespoon toasted sesame seeds
Salt -- to taste
Korean red pepper paste -- (kochujang) to taste (available at Korean markets)
1 daikon radish -- grated
1 bunch kale -- stemmed and washed in 2 changes of water
1/2 pound carrots -- cut in matchsticks or grated
Soy sauce -- to taste
For the clams:
20 Manila clams
1/2 cup dry white wine
1/2 cup water
1 garlic cloves -- (to 2) to taste, crushed
1 tablespoon minced ginger
2 scallions -- finely chopped
1 dried red chili pepper
1 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon sesame oil
For the rice and garnishes:
1 1/2 brown rice -- to 2 cups, barley, quinoa or another grain of your choice, cooked (keep hot)
4 eggs -- (optional)
Korean red pepper paste -- (kochujang) to taste (available at Korean markets)
2 sheets nori seaweed -- (kimgui), lightly toasted* and cut into thin strips (optional)
2 teaspoons toasted sesame seeds -- or black sesame seeds

1. In a small bowl or measuring cup, mix together the rice vinegar, sesame
oil, garlic, scallions, sesame seeds, chili paste and salt to taste for
the vegetables. Set aside.

2. In separate bowls, toss the prepared daikon and carrots with salt to
taste and cover with cold water. Soak for 15 to 30 minutes. Drain and
squeeze dry. Place in separate bowls and toss each with 1 tablespoon of
the vinegar and sesame oil mixture. Add salt or soy sauce to taste. Set
aside in the refrigerator.

3. Blanch the kale for 2 to 3 minutes in salted boiling water. Transfer to
a bowl of cold water, drain and squeeze out excess water. Remove from the
heat and toss in a bowl with 1 tablespoon of the vinegar and sesame oil
mixture. Add salt or soy sauce to taste.

4. Rinse the clams in several changes of water and brush them to remove
sand.

5. Combine the wine, water, crushed garlic, ginger, scallions and dried
chili pepper in a lidded pot or pan and bring to a boil. Add the clams,
cover and steam until they open, about 3 minutes. Using tongs, remove the
clams to a bowl, cover and keep warm. Strain the liquid in the pot through
a cheesecloth-lined strainer set over a bowl and return to the pan. Add
the sugar, soy sauce, sesame oil and any liquid that has accumulated in
the bowl with the clams, and bring to a boil. Reduce to about 1/2 to 1/3
cup and remove from the heat.

6. Fry the eggs in a nonstick skillet until the whites are set and the
yolks are still runny. Season with salt and pepper.

7. Heat 4 wide soup bowls. Place a mound of hot grains in the middle of
each one and top with a spoonful of the broth from the clams. Surround
with the clams and vegetables, as well as kimchi if desired, each
ingredient in its own little pile. Place a fried egg and a small spoonful
of chili paste on top of the rice and garnish with the toasted nori and
sesame seeds. Serve at once. Diners should break the egg into the rice.
Pass the chili paste and add more as desired.

Note: You can also arrange the grains and accompaniments on a large
platter and serve family style.

Yield: 4 servings.

Advance preparation: The rice could be cooked ahead and reheated. The
vegetables can all be prepared ahead and refrigerated, then reheated
before serving. It's best to cook the clams just before serving so they're
nice and fresh.

* Toast nori sheets (if not toasted already) by quickly passing them over
a gas flame (hold with tongs) until crisp.

Nutritional information per serving: 307 calories (26% fat); 9 grams total
fat; 1 gram saturated fat; 4 grams polyunsaturated fat; 3 grams
monounsaturated fat; 32 milligrams cholesterol; 39 grams carbohydrates; 7
grams dietary fiber; 178 milligrams sodium (does not include salt to
taste); 18 grams protein

The broth from the clams is used to season the rice in this version of
bibimbap. Prepare all of the vegetables first.

Feb 21, 2012

Cuisine:
"Asian"
Source:
"Recipes for Heatlh, New York Times, Feb 27, 2012"
S(Formatted by Chupa Babi):
"Feb 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 537 Calories; 14g Fat (24.9%
calories from fat); 24g Protein; 74g Carbohydrate; 6g Dietary Fiber; 237mg
Cholesterol; 250mg Sodium. Exchanges: 4 Grain(Starch); 2 Lean Meat; 2 1/2
Vegetable; 2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 902716 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0