Three things that are thrilling me these days

Is it already May? It feels like it was just yesterday I was setting my vision for 2024 and baking cakes for me and Bonnie as we celebrated our birthdays in early Feb.

Ready or not, I’ve been busy with so many exciting life things, I knew it was time to tell you what’s been happening and some delicious things I’ve been eating. Without further ado, three things on my mind and heart (and stomach) this month.

1. Simply stunning asparagus bibimbap

I love to cook but even I have days when I just can’t be bothered. So when I saw Mingoo Kang’s recipe for dead simple asparagus bibimbap in his new cookbook Jang, I knew this dish would become a staple during these warm spring days. But as someone who has always associated bibimbap with a rainbow of ingredients, I took one bite and couldn’t believe how something so simple could be so delicious.

Especially during this time of year when snappy asparagus are popping up all over the farmers market, it’s a good time to grab a bunch (or two) and have a beautiful lunch ready in 10 minutes. And how good would this recipe taste with other spring vegetables like green beans, sliced cabbage, or even broccolini? The possibilities abound.

Asparagus bibimbap (adapted from Jang by Mingoo Kang) 2 servings

Sauce

1/3 green onion, finely chopped

2 garlic cloves, finely chopped

2 TBSPs soy sauce

1 TBSP sesame oil

1.5 tsp ground sesame seeds

1.5 tsp finely chopped seeded red chile

1 tsp finely chopped seeded jalapeño or Korean chile

Topping

15 to 20 stalks of asparagus

1.5 cups of cooked rice

Edible flowers (optional)

Instructions

In a small bowl, combine green onion, garlic, ganjang, sesame oil, sesame seeds, and chiles. Set aside.

Heat a glug of olive oil in a large pan on medium high heat. Wash asparagus, trim ends to remove woody pieces, and cut into 2 inch pieces. Add to pan and cook for 3 minutes or until the asparagus is bright green and cooked but still has a nice bite.

In a large bowl, combine half the sauce and the cooked asparagus and toss to coat. Serve the sauced asparagus atop bowls of rice and garnish with flowers, if using, with the remaining sauce on the side.

2. My new favorite splurge: Korean heirloom rice

Several years ago, I read Dan Barber’s book The Third Plate and in it, there was a photo of a cross-section view of soil where mass-produced wheat had been grown. It was color blocked with thick, distinct layers of earth stacked one on top of the other—a sure sign that monocropping and the use of synthetic fertilizers and pesticides had killed the billions of living organisms in the dirt below. With the industrialization of wheat, we have since lost appreciation and even awareness of regional varietals, their unique textures, flavors, and aromas, settling for the generic flavor we find in the grocery store. After finishing the book, I rightly began to wonder, “Well, what does real wheat taste like?”

It didn’t occur to me until I tried Golden Queen III rice from Kim’C Market that I didn’t know what real rice tasted like either. Harvested in Seosan, South Korea and freshly milled in Brooklyn, NY, this rice is special and you can tell right away just by looking at its round kernels. And as my Cuckoo rice maker quietly steamed, filling the whole kitchen with the sweet and nutty aroma of Golden Queen, I knew I would not be able to see regular rice the same way again.

So for your next special occasion meal at home, or if you’re like me and like to find quotidian reasons to celebrate just because, give this fancy rice a try and tell me how it has ruined regular rice forever changed your eating life for the better. And if you provide your email address in the pop-up that appears on the right side of this page, you can get $15 off your first order! I already hit “Submit” on my next delivery (a rice sampler with Golden Queen, Gawaji, and Samgwang) and already can't wait to taste the unique flavors of these near forgotten cultivars and to know this is what real rice tastes like.

3. Daily mini doses of explosive hope

As some of you know, I recently mustered all the energy within me and executed on the dream I’ve held in my heart for many years: the kitchen garden. To me, heading out the back door to pick some fruits and vegetables and eating them right then and there always seemed like such a romantic, magical act but an unreachable one because of my weekly work travel, space constraints, long list of excuses, etc.

So finally after decades of dreaming this dream, it’s official. I’m a gardener. And it’s already taught me a lot. I’ve learned that mistakes are part of the process (RIP seedlings). I’ve learned that plants are resilient, but only after growing strong under the right conditions and acclimating slowly to harsh elements like wind and sun. I’ve learned that all good things take time.

I heard recently that gardening is one of the best hobbies for longevity because the whole thing itself is oriented around waiting. Plant the seed and wait. Water the seedling and wait. Nurture the plant and wait--all in hopes that one day, an abundant harvest will come. But as I wait, I’m seeing tiny signs of progress every single day. When I go out to the backyard with my coffee every morning to survey the progress, it’s like an IV drip—a steady, daily dose of tiny, explosive hope. I can’t wait to share my progress from the kitchen garden project, but it’s already been a dream come true.

That's it for now. From the bottom of my heart, thank you a hundred times over for being here. So glad to have you.

<3 Miij