Bibimbap, literally “mixed rice”, is a Korean dish of warm rice topped with a variety of sautéed and seasoned vegetables (namul). Although it has become well known and widely available, the version usually found in local restaurants is only one take on this traditional dish.
Tonight Toronto-based Korean artist Myung-Sun Kim will be sharing a more unique variation of this dish – gondrae-bap – a bibimbap featuring the leaves of the wild-foraged milk thistle plant served with a delicious sauce, alongside an assortment of small side dishes (banchan). Milk thistle is known to be very healthy and good for the liver, which is a little ironic given how the plant’s floppy movements earned it it’s Korean name (gon-d-rae), which describes the staggering of a drunk person on their way home…
Gondrae-bap – Warm rice with milk thistle, chili-scallion sauce & sesame seeds
Ga-ji moochim – Steamed eggplant dressed in soy sauce, garlic, green onions, peppers, and sesame oil.
Do-la-ji Oi-muchim – Balloon flower roots with pickled cucumber
Oi-muchim – Fresh crunchy cucumber dressed in typical Korean banchan dressing with ginger, garlic, pepper flakes, soy sauce, sesame seeds, sesame oil, and green onions
Kimchi-jeon – Crispy fried kimchi pancakes with pork
(vegan option available)
Myung-Sun Kim is a Korean artist based in Toronto, primarily working in the field of sculpture, installation, and drawing. Kim’s current work and interests explore the relationship between history and the evolution of culinary practices. She will be a part of Artscape Gibraltar Point’s Winter Island Artist in Residence Series this November. www.myungsunkim.com
Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.