Kitchens hold a strange power. They have a gravitational force all their own, drawing everyone into them, no matter how hard you might direct them elsewhere.
We saw this first hand during the loft-warming party we threw over the weekend {complete with a DIY cheese table. Instagram evidence here and here}. Even with seating strategically placed and the office to explore, the epicenter of the party was the kitchen.
After-all, kitchens and the food memories we create within them have lasting effects on us. Think about you earliest food memories?? I’m sure it involved cooking something with someone you loved. So we might as well make both the kitchen and what we cook as good as they can possibly be!
I don’t think it could get any better than this London kitchen.
I became immediately obsessed with the minimalist kitchen found in the home of interior designer Rose Uniacke. I love the juxtaposition of the modern aesthetic {clean lines, contemporary art, and very angular shapes} with the fact that the home was built in 1861 and is furnished almost entirely with antiques. Every piece, no matter its actual age, has a timeless feel.
That mix and style is what inspired another unexpected combination: the old-world English space as the perfect spot to cook Korean street food!
Bibimbap is mix of spicy beef & vegetables all served over crisped rice. This is the type of meal I’d usually order via takeout, but I’d love to try it home. Thankfully Kay Chun’s recipe makes it seem doable!
HOMEMADE BIBIMBAP
Recipe for Bon Appetit
Ingredients
Bulgogi {beef}
1/2 cup reduced-sodium soy sauce
1/3 cup finely grated Asian pear with juices
2 scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon raw or brown sugar
2 teaspoons grated peeled ginger
1 pound thinly sliced (1/8-inch) boneless beef rib-eye steak or short ribs
Crisp Rice and Assembly
3 tablespoons toasted sesame oil, divided
8 cups steamed sushi rice or mixed grain rice (from 2 1/2 cups dry rice)
Mix-ins
sesame-pepper bean sprouts, sesame carrots, garlicy spinach, soy-glazed shiitake mushrooms, sautéed zucchini, scallion slaw, wakame, gochujang date sauce, 7-minute egg
Directions
Bulgogi
Whisk first 6 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or up to 3 hours.
Crisp Rice and Assembly
Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add rice; pat out in an even layer. Cook, rotating skillet for even browning (do not stir), until rice is golden and crisp on bottom, about 15 minutes.
Meanwhile, heat 1/2 tablespoon oil in a large heavy skillet over medium heat. Add one-quarter of beef and cook, turning once, until cooked through and lightly browned, about 3 minutes. Transfer to a bowl. Repeat in 3 batches with remaining oil and beef.
Divide rice among bowls. Top with beef, Bibimbap Mix-Ins, and eggs. Head over to Bon Appetit to get the recipes for all of the Bibimbap side dishes.
I think I feel a rather delicious dinner party coming on!
photography by henry bourne for t magazine and christina holmes for bon appetit
Those barstools are absolutely show-stoppers! I have to figure out where I can get my hands on those. They’d be perfect for our condo.
BIBIMBAP is my weakness!
Hmm I’ve been wanting to try a vegetarian Bibimbap. That photo is the perfect motivation!!
I am so glad I found your blog. Love this kitchen. It’s a great marriage between urban chic, and old-school rustic charm. The recipe sounds good too!
Love those barstools, very cute.
I wish I knew Miranda. I’m pretty confident they’re antiques. Stunning though right?!