So.... Christmas and New Years are over. The Post-Holiday let down has settled in, we've eaten all the leftover food...
It's January 2021 which brings New Beginnings. I also need the month to be as easy and relaxed as possible, so while I am still planning and prepping a fair amount I plan to take each week, with a different Cuisine and prep a load of storable, tapas type dishes to mix and match during the week. This will let me focus on my schedule to gear up for the month and year.
January for me is always the "Get ready for the year" month. I'm going to start the yoga fundamentals class on 27 January that Kate is teaching, I am taking the month to do a reset (I use Dr. Sarah Gottfried's hormone reset 2-3 times per year) and I am already deep into planning my allotment and crops to prep the space in my garden, order all my seeds and starts and start planting in a few months!!
On New Years Day, we prepped a Kim Chi which is now fermenting and will be ready (early start ready) by Monday. Today, Sunday, I started a sourdough starter which will take a week and will be the base for Ethiopian next week. There are a few bits and bobs that are harder to get (I found everything on Amazon) so if you are planning any of these dishes make sure to review the shopping list and get all of your ingredients.
This week beginning 4 January will be Korean in our house. As mentioned, I've already prepped the Kim Chi and this can be used as a side with anything I want this week. We never got to the Korean Chicken Bao Buns from last week and have moved them to this week (Too many Christmas and New Years leftovers!!)
Many of these are already clean, vegetarian and vegan however, there are animal byproduct options as well. I am going to omit the pork belly in the bibimbap (and keep the egg) so then we will also have chicken and salmon each one night this week.
Our meals this week will be:
Bibimbap Korean Rice bowl
"Grandma's Kim Chi" and Korean Chicken Bao Buns (excited for this!!)
Korean Cold Noodles with a spicy gochujang sauce
Kim Chi Fried rice
Gochujang glazed Salmon
A random Selection of vegetable sides that can be served hot and cold
You can access the recipes on Pinterest here: https://pin.it/52UDEaa
Your Shopping List:
Red wine vinegar
Sesame seeds, black and regular
Mirin Cooking Wine
Salty fermented shrimp
Gochujang paste (I found this on Amazon)
Instant dried yeast
Salt & Pepper
Korean pepper flakes (also found on Amazon)
White pepper Oregano
Fresh Herbs and Staples
Cilantro/Coriander Basil, green & purple leaves
Green Onion/Spring Onion
Spinach or other greens
Red onion Garlic
Bok Choy/Pak Choi
Pork Belly (optional for bibimbap)
Enjoy!! Xx ~ Brenda