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Day 23: Korean Beef Bowls

Today flew by!  I'm going to make this one quick before we jump on to a video catch up with some good friends, who are are spread all over the country.  This is one of the positive things about being close to home-- more time to catch up with folks, even across time zones.  For that, I'm grateful.

Korean Beef Bowls
This ground beef, in a quick sauce that resembles a stripped down Korean BBQ, is a weeknight staple.  It requires few ingredients, is done by the time the rice is tender, and is always delicious.  While I worked on the beef, Jeff used up the end of the shredded carrots and some shallots, riffing on Korean Carrot Salad, a recipe which is, apparently, actually Russian.  While I was chopping ginger and garlic, I pulled together some saamjang, a spicy and intensely umami condiment you may be familiar with if you order bibimbap.  Maangchi's website and youtube channel, by the way, are great destinations for Korean recipes. The bowl was rounded out with a jar of kimchi we picked up this week.
At first, I enjoyed all the bites separately.  But this one was particularly good all stirred together.  The garlic-y, onion-y dressing from the carrot salad, in particular, tied it all together.

Bacon and Broccoli Hash, Biscuits
I'm very happy that a half portion of this biscuit recipe turned out only 3 of them.  I could have eaten many, many more!  The trick of grating slightly frozen butter on a box grater worked really well-- the result was fluffy and flaky, and very very moist.
I served fried eggs on top of a hash made from a couple of slices of bacon, some white onion, and roasted broccoli from yesterday.  The broccoli was a little tough-- we let it sit in the fridge too long before cooking.  This brought it back to life.

Avocado Toast
Since breakfast was substantial, I had a late afternoon snack of avocado and green onion on sourdough.  With nigella seeds, sumac, sea salt and a drizzle of olive oil.

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