I normally eat sorghum grains on its own, with two or three dishes alongside it – usually kimchi, Korean-style or Taiwanese-stir fried greens, and a meat dish – but I have always preferred having the entirety of my meals in one bowl, inspired by the great and Honourable Nigella Lawson. Meanwhile, as Korean food steadily rose to become my number-one cuisine, I turned to the adorable, motherly Maangchi to learn quick and flavorful Korean dishes. I’ve been doing casual bibimsusu (in bibimbap, bibim means “mix” and bap means “rice”; susu means “sorghum”), but I’m happier with this kimchi stir-fried sorghum, or kimchi bokkeumsusu; hence, this post.
I actually based my kimchi bokkeumsusu recipe on Maangchi’s 2008 kimchi bokkeumbap recipe. It’s a very simple but delicious and healthy dish you can make often and even turn into packed lunch. I find using older, well-fermented kimchi much better here for its sharp tanginess and muted crunchiness that balances out the firm, nutty-tasting sorghum grains. In addition to spring onions, Maangchi garnishes hers with sesame seeds and gim (Korean nori, or seaweed paper), and Ginzadon at Resorts World Manila’s Maxim hotel adds a fried egg; you can use any or none of a combination of all three.
Prep time: 10 minutes | Cook time: 10 minutes
For garnishing:
Serves 2-3, depending on appetite
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Ingredients:
- ¼ cup Wholly Grain Whole Sorghum Grains
- 2 tbsp Vegetable Oil
- Seasoning of choice
Directions:
Heat a stainless-steel wok over medium-high heat. When hot, add 2 tbsp. of vegetable oil, then add the sorghum and cover.
Wait for sorghum grains to pop profusely. When popping starts dying down, and there is more than 10 seconds between pops, set heat to low. Cook for 30 more seconds, then serve.
Ingredients:
• 1 cups (100g) of RICE PLUS Quinoa & Jasmine Rice Blend
• 1 teaspoon rice bran oil
• 3-4 chicken tenderloins
• 1/2 garlic clove, crushed
• 1/3 teaspoon Dijon mustard
• 1 ½ tablespoon low-fat natural yoghurt
• 1/2 tablespoon low-fat mayonnaise
• 1 baby cos lettuce, leaves separated
• 1 cup wild rocket leaves
• 10g parmesan, shaved with a vegetable peeler
Step 1:
Cook the Rice Plus Quinoa and jasmine rice blend following packet directions. Set aside to cool completely. Heat the oil in a large chargrill pan or non-stick frypan over high heat. Cook the chicken tenderloins for 2-3 minutes each side until golden and cooked through. Cover with a lid and set aside off the heat.
Step 2:
For the Caesar greens, combine the garlic, mustard, yoghurt, mayonnaise and 1 tablespoons warm water in a bowl. Season to taste, add cos and rocket leaves and toss well to coat.
Step 3:
Divide the cooked Quinoa and jasmine rice among plates, then top with greens and chicken. Serve scattered with shaved parmesan.
Directions:
Cook the sorghum grain using 2 cups of water in a pressure cooker at high heat for 1 hour. While the sorghum is cooking, prepare the other ingredients.
Using a medium-sized pot, start sautéing the minced garlic and onions in olive oil. Add the corn, all peppers, cilantro, tomatoes, salt and lemon pepper. Continue sautéing for about 10 minutes on medium heat, till stock is reduced. Add cooked sorghum into the pot and gently stir to combine. Cook for an additional 10 minutes on low heat.