Happy hump day! I'd like to be more excited about posting today, but today is phlebotomy day. Which means that some student is going to be sticking a needle in a non-existent vein in my anemic arm and sucking out a vial of my blood. Even a trained phlebotomists take a couple of tries and still leave a massive bruise. I'm just scared out of my mind that all I will have left by the end of today is a stump where my arm is. Haha kidding... but so help me if someone does that "wriggling" motion to find the vein...
Sorry... I didn't plan on talking about blood so early in my post, but that's all that is on my mind :P
What I DO want to talk about is SPRING GREENS. Vegetables taste so robust and vibrant, their flavors so bold and bright! So, I'm highlighting the vegetables today in a Korean Bibimbap.
Bibimbap is a dish composed of mixed rice, greens and a hot spicy sauce (bibim = mix, bap = rice).
Bibimbap can be served cold or hot, some served inside stone pots, some entirely composed of vegetables or with meat and raw seafood. I grew up eating bibimbaps almost every week when it was refrigerator clean out days. We would get a bowl of hot rice, throw in just about anything from the fridge and mix it up with fried gochujang (Chili paste).