Hey everyone please forgive our little hiatus in posting the fall series of Hapa Hour... um, now that its officially winter... Happy New Year! The good news is good food should and can be eaten during all seasons!
Cooked jasmine rice
lettuce leaves (boston bibb preferred)
Bean sprout namul
A few handfuls of bean sprouts
1 green onion, finely chopped
1 tablespoon of toasted sesame seeds
1 tablespoon of light soy sauce
2 tablespoons of sesame oil
Blanch the bean sprouts by dipping them into the boiling water and removing them after about a minute. They will become translucent. Their acquaintance with the boiling water is brief. Drain the sprouts and rinse them with cold, running water to stop their cooking & servable at cool or room temperature. Toss the sprouts with the remaining ingredients. Arrange on a serving plate or bowl. and serve with additional namul below. Use the lettuce like a taco; fill a leaf first with rice, top with kimchee, bean sprout, spinach and chili paste to your liking.
Same as above except substitute bean sprouts with fresh spinach. Squeeze the spinach dry with hands after blanching.
Now for the drinks!
2 parts ruby port
2 parts vodka or gin
1 part lime juice
Shake and serve in a martini glass