Let’s Cook Korean Bibimbap & Potstickers with Ava Carter

 

In my previous Bunny Ranch Blog post (HapaToki), I discussed my passion for music and the incredible significance and awesomeness of KPop (Korean Pop) worldwide. Not to mention, I also wrote and produced a song called, ‘HapaToki,’ and made a music video for it right here at the Moonlite Bunny Ranch!

However, it’d be unconscionable as a half-Korean American to overlook one of the most important characteristics of Korean Culture, and that is the FOOD!

I genuinely delight in celebrating my Korean heritage (and all cultures across the globe, for that matter), and I’ve always loved cooking (especially Korean food), so I thought it’d be so much fun to show you how to cook a couple of very popular Korean dishes: Bibimbap and pork / veggie potstickers!

‘Bibim’ means ‘mixed’ and ‘bap’ means ‘rice.’ Potstickers are called ‘mandu’ in Korea. The beauty of these dishes is that they can be altered to your preference. For instance, Bibimbap can incorporate any combination of sautéed protein / veggies of your choice (such as beef, onions, zucchini, and kimchi), all of which are presented beautifully on top of a large bowl of white rice. Then, placed on the very top is an over-easy egg and a dab (or lots) of red pepper sauce called ‘Gochujang’. There are also many kinds of potstickers (mandu), such as veggie, chicken, pork, and even spicy kimchi, traditionally served as an appetizer / side dish with soy sauce for dipping.

For the sake of ensu­ring we will have pl­enty of time and ene­rgy to enjoy one ano­ther’s company in and beyond the kitchen (teehee!), I opted for simple, healthy, and delicious dishes that incorporate ingredients commonly used in Korean cuisi­ne. Fun fact: these ingredients (ex: gar­lic and red peppers) also serve as natur­al aphrodisiacs. Nee­dless to say, once we finish our delicio­us meals, we can take full advantage of the power of mouthwash be­fore the ultimate fun begins! LOL

I hope you’ll consider spending time cooking with me, or simply enjoy a home-cooked Korean meal created with lots of tenderness, care, and love by yours truly.

Bibimbap (vegetarian) & Fried Potstickers (aka Mandu)

Ingredients:

1 cup of short grain white rice
2 cups mung bean sprouts
1 cup shiitake mushrooms
1 cup of peeled julienne / shredded carrots
1 cup of kimchi (store bought or homemade)
¾ teaspoon sesame oil (divided)
5 teaspoons vegetable oil (divided)
2 large brown eggs
1 package of potstickers (any flavor of your choice)
½ cup of finely chopped garlic

For garnish:

1 teaspoon toasted sesame seed (divided)
½ teaspoon of Korean red pepper chili sauce (aka Gochujang) (divided)

Directions:

Rinse and drain the white rice thoroughly under cold water until the rice water is no longer milky white (or appears to be clear). Combine with 1¼ cup of water in a large pot and bring to a boil. Once it begins to boil, cover with a lid and adjust heat to low. Let it cook for approx. 20 minutes. Once finished, set aside and gently fluff the rice with a fork. Keep covered.

As the rice cooks, begin prepping veggies by rinsing thoroughly under cold water. Bring a separate pot of water to a boil and add the mung bean sprouts. You’re only blanching them, so do not let them boil any longer than 3 minutes. Drain and rinse in cold water to stop the cooking process. Set aside.

Remove stems from the shiitake mushrooms and slice into ¼’ to ½’ thick pieces. Peel and julienne / shred the carrots. Peel and finely chop garlic. Set all veggies aside.

To speed up the cooking process, heat a few large pans over low – medium heat. Add 1 teaspoon of vegetable oil to each pan. Divide the chopped garlic among each pan and saute for approximately 1 min. Add veggies and ¼ teaspoon of sesame oil to each pan. Add ½ teaspoon of soy sauce to the shiitake mushrooms. Cook all veggies for approx 4 min, or until tender. Set aside.

In a separate pan, heat 1 teaspoon of vegetable oil. Add potstickers and gently fry for 5 minutes on each side (or until golden brown) over medium heat. Prep a large plate for the potstickers by placing a paper towel overtop (this will help remove any excess oil). Once the potstickers are evenly cooked, remove from pan. Once the excess oil is removed, discard paper towels and serve with soy sauce for dipping.

In a separate pan, add 1 teaspoon of vegetable oil and heat over low – medium heat. Carefully crack open each egg, ensuring the yoke stays intact. Cook over low heat.

As the egg slowly cooks, place rice in two large bowls. Fun fact: it’s common to see this dish served in a large metal bowl or in a hot stone / granite bowl, which allows you to thoroughly combine everything together! When served in the stone bowl, the rice continues to cook on the bottom and becomes crispy. Yum! The granite bowl version is called ‘Dolsot Bibimbap’.

Next, place veggies (including kimchi) overtop the rice. At this point, the eggs should be cooked ‘over easy’. Gently transfer the eggs over the veggies and rice and garnish with the red pepper sauce and toasted sesame seed. Serve alongside the potstickers. Break the yoke and mix everything up together!

Once mixed, you’ve officially created and tasted the deliciousness of Korean mixed rice, Bibimbap!

So YUMMY! I hope you enjoy!

Ava Carter

Ava Carter

A petite half-Korean / American beauty who absolutely loves to enjoy life – and sex – to the fullest! Beautiful Ava Carter is currently a featured entertainer offering the very finest in girlfriend experiences at Dennis Hof's Moonlite Bunny Ranch.

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Coffee with Alice Special Birthday Episode (Bunny Ranch Media joins in)

 

Coffee with Alice is a weekly tradition started by Alice Little to share her passion for conversation and caffeination with all her friends and followers from around the globe. Alice talks about anything and everything, and she doesn’t hold back with the conversations. This week, Alice asked Jessica Johnson from the Food Network, who is also a new Bunny, to help make food for her birthday celebration.

“It’s always a lovely time when we get to come together and share our thoughts,” Alice wrote. “Each week the topic changes; from the best sex positions for her pleasure, to my thoughts on consent. This week was extra special, as it just so happened to be my birthday! I’ve been gearing up for a special Harry Potter themed celebration for weeks, and I was so surprised this morning to find out the ranch wanted to make today even more special! I was joined by our incredibly talented Food Network Chef bunny, Jessica Johnson, for a special show featuring her vegan cauldron chili! Harper cox, another new lady, joined us for cooking shenanigans and lots of laughter!”

When I, James, learned about the Coffee with Alice Special Birthday Edition featuring Jessica cooking “Vegan Cauldron Chili” I knew I had to crash the party and film it. Armed with my camera, lighting equipment, and my iPhone to stream to the @BunnyRanch twitter via Periscope I showed up and surprised everyone. The girls were excited to see that Bunny Ranch wanted to feature them doing the cooking and also “Coffee with Alice.”

 

I quickly got setup and prepared all the equipment to get the show started. During the Live show lots of followers tuned in, both on BunnyRanch twitter and also Alice’s twitter: @TheAliceLittle.

Today is Alice’s birthday celebration at the Bunny Ranch starting at 4pm. It will be a big celebration and, of course, it will be Harry Potter themed.

 

“Today at the bunny ranch were celebrating the may birthday bunnies!” Alice went on to say. “Being a family company, the ranch loves to make everyone feel special – and of course, this carries over to our birthday celebrations. We have planned games, raffles, a Horcrux hunt, and even a magical piñata! It’s been so special getting to share today with Harley, Mercedes, and my dear friends here at the Bunny Ranch! Everyone helped to make it so memorable – from helping out with party decorations and thoughtful presents, to warm birthday wishes. There’s nowhere else I’d rather be for my birthday than the Bunny Ranch!”

 

Watch the edited version here!

Here is the Recipe for Vegan Cauldron Chili from Jessica Johnson

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 1 large red bell pepper, chopped
  • 1 large green pepper , chopped
  • 1 teaspoon salt,
  • 1 1/2 teaspoon pepper
  • 3 tablespoons chili powder more to taste
  • 1 large can (28 ounces) or 2 small cans (15 ounces each) stewed tomatoes, with their juices
  • 1 large can (28 ounces) or 2 small cans (15 ounces each) crushed tomato, with their juices
  • 2 cans (15 ounces each) kidney beans, rinsed and drained
  • 1 can (15 ounces) chick peas rinsed and drained
  • 2 tablespoons chopped fresh cilantro, plus more for garnishing
  • Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or grated cheddar cheese

 

Click the links below to go to the Girls Profiles

Alice’s Bunny Ranch Profile

Jessica’s Bunny Ranch Profile

Harper’s Bunny Ranch Profile

Watch the Periscope version here!

Bunny Ranch joins Coffee with Alice

To watch all of the Episodes of Coffee with Alice Click the link Below.

Coffee with Alice (All Episodes)

 

James

James

James is the Media and Marketing Manager for the World Famous Moonlite Bunny Ranch and Dennis Hof's properties. In addition, James creates the profile videos for the girls in the Northern Nevada Brothels.

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