RECIPE / N.W. JOB MARKET
March 19, 2018
THE ASIAN REPORTER n Page 13
Korean Grain Bowl is built
on healthy, filling ingredients
NORTHWEST JOB MARKET
By Sara Moulton
The Associated Press
very year, lots of us resolve to lose weight. And
every year, many fail. The problem? We go from
eating too much food, much of it unhealthy, to
eating very little of anything. But after starving ourselves
for a while, we return to old habits and regain the weight.
This Korean Grain Bowl recipe is built on healthy,
filling ingredients — whole grains and vegetable protein
— and some good fat. It’s a middle ground between empty
calories and self-starvation. In Korea, this traditional rice
dish is called bibimbap. Usually it consists of white rice
topped with meat, vegetables, a raw or cooked egg, a soy-
based sauce, and some chili paste — all of it tossed togeth-
er right before eating. My version swaps in a few healthier
ingredients and increases the amount of veggies.
Instead of white rice, use your favorite whole grain,
such as brown rice, wheat berries, or quinoa. Instead of
meat, use tofu, a protein-rich bean curd that can be
prepared to feature a satisfyingly “meaty” texture. Start
with firm tofu, cut it into planks 1/3-inch thick, and weigh
it down between paper towels for 20 minutes to remove
excess moisture.
Miso sesame sauce, an all-purpose sauce for many items
such as sautéed fish and raw vegetables, makes this dish
even more substantial. I encourage you to prepare your
own, but if you don’t have time, just drizzle your bowl with
low-sodium soy sauce.
Sara Moulton via AP
E
The vegetables specified here — carrots, shiitakes, and
spinach — could be replaced with vegetables of your
choice. Just be sure to pick from different-colored
vegetable groups, which will deliver both nutritional and
visual benefits.
But whatever else you might swap out or lose, don’t
abandon the lightly fried egg. Breaking the yolk and
tossing it with the other ingredients adds a creamy
coating to the grains. It’s the perfect finishing touch.
Editor’s note: Sara Moulton is host of public television’s “Sara’s Weeknight
Meals.” She was executive chef at Gourmet magazine for nearly 25 years
and spent a decade hosting several Food Network shows, including
“Cooking Live.” Her latest cookbook is Home Cooking 101.
Korean Grain Bowl
Servings: 4
Start to finish: 80 minutes (45 active)
For the miso sesame sauce:
3 tablespoons vegetable oil
2 tablespoons rice vinegar
2 tablespoons white or red miso
2 tablespoons grated fresh ginger
1 1/2 tablespoons well-stirred tahini
1 teaspoon sugar
For the grain bowl:
1 cup brown rice, wheat berries, or whole grain
of your choice (you’ll need 3 cups cooked)
8 ounces firm tofu
1/4 cup vegetable oil
2 cups coarsely grated carrots
Kosher salt
Black pepper
4 ounces shiitake mushrooms, stems
discarded and caps cut into 1-inch pieces
5 ounces baby spinach
4 large eggs
1/2 cup thinly sliced scallions
1 tablespoon toasted sesame seeds
Korean chili sauce (Gochujang), Sriracha,
or the hot sauce of your choice
Kimchi for garnish (optional)
Make the sauce: In a blender combine all of the ingredients with one tablespoon water and blend until smooth.
Set aside.
Prepare the grain bowl: Cook the rice, wheat berries, or whole grain of your choice such as quinoa following the
package directions (you should have about three cups); keep warm. Slice the tofu into planks 1/3-inch thick. Place
the planks between paper towels on a plate, top the plate with another plate and a weight, such as several cans of
tomatoes, and set aside for 20 minutes.
Preheat the oven to 300º Fahrenheit. In a large nonstick skillet, heat one tablespoon of the oil over medium heat.
Add the carrots, season them with salt and pepper to taste, and cook, stirring, until they are crisp-tender, about
two minutes. Transfer them to a rimmed baking sheet.
Add another one-and-a-half tablespoons oil to the skillet. Add the mushrooms and a pinch of salt and cook,
stirring occasionally, just until tender, about four minutes. Add the spinach and another pinch of salt to the
mushrooms and cook, stirring, just until wilted, about three minutes. Transfer the mixture to the baking sheet
with the carrots.
Cut the tofu planks in half and pat the pieces dry. Heat another 1/2 tablespoon of oil in the skillet over
medium-high heat. Add the tofu. Cook until golden brown, about three minutes per side. Transfer the tofu to the
baking sheet and put the baking sheet of ingredients in the oven to keep warm while frying the eggs.
Heat the remaining tablespoon of oil in the skillet over medium heat, add the eggs, and fry until cooked to the
desired degree of doneness.
To serve, mound 3/4 cup of hot grain into the center of each of four shallow bowls. Arrange one-fourth of the tofu
on top along with one egg and one-fourth of the carrots and the spinach mixture. Sprinkle the scallions and sesame
seeds over the top and drizzle with the miso sesame sauce and hot sauce. Serve with the kimchi on the side.
Nutrition information per serving: 617 calories (333 calories from fat); 38 g fat (5 g saturated, 0 g trans fats); 215
mg cholesterol; 508 mg sodium; 50 g carbohydrate; 6 g fiber; 4 g sugar; 20 g protein.
50 years ago, the My Lai massacre shamed the U.S. military
Continued from page 5
very sorry.” He said his mistake was following orders,
which had been his defense when he was tried.
Fifty years after the massacre, and almost 43 years
after the communist victory reunified Vietnam, most of
the rancor is gone, at least publicly, between the nations.
They normalized diplomatic relations in 1995, and the
United States is now one of Vietnam’s top trading
partners and investors. Cooperation on security and
military matters has grown to the point where this month
a U.S. Navy aircraft carrier made the first visit to a
Vietnamese port since the war.
The province dedicated a shrine to the victims,
including the members of 24 entire families.
“Son My has become an ultimate pain for the people of
Quang Ngai province and the whole country,” provincial
official Nguyen Minh Tri said at a dedication ceremony.
“Fifty years have passed, and no one forgets Son My. For
the next 100 years and probably 1,000 years, the events of
Son My may not fade away in the memories of mankind.”
Cong, the young massacre survivor, went on to study
and work in local government, and from 1992 until his
retirement last year, headed the My Lai museum, which
sits in part of the area where the massacre occurred.
He said he cannot forget the atrocities but he’s willing to
forgive the soldiers to build better relations between the
two countries.
“We have had enough losses and suffering from war,
and we just wish our children and grandchildren would
not have to go through those experiences. We desire peace,
we want eternal peace,” he said.
Peck reported from Bangkok.
Metro runs the Oregon Zoo, Oregon
Convention Center, Portland Expo Center,
Portland’5 Centers for the Arts and provides
services that cross city limits and county lines
including land use and transportation planning, parks
and nature programs, and garbage and recycling
systems.
Visit <www.oregonmetro.gov/jobs> for current
openings and a link to our online hiring center.
Metro is an Affirmative Action /
Equal Opportunity Employer
LegitScript Opportunity
LegitScript is a fast-growing, Portland-based
company that performs cyber investigations and
internet monitoring in the healthcare sector and other
high-risk areas.
We’re looking for a hardworking, detail-oriented,
positive-minded candidate who is fluent in Japanese
and English to join our analyst team. You would help
us research and monitor the high-risk markets on the
internet. The position will require you to develop
familiarity with the regulation of prescription drugs,
dietary supplements, controlled substances, adult
content, gambling, etc.
Candidates must be authorized to work in the U.S.
LegitScript does not offer visa sponsorship at this
time. Please apply with a résumé and cover letter
at <www.legitscript.com/company/careers>.
The City of Portland’s
Bureau of Development Services will
be recruiting for multiple positions
and invites you to apply!
w MANAGEMENT ASSISTANT
w DEVELOPMENT PROJECT
COORDINATOR
w DEVELOPMENT SERVICES
TECHNICIAN II
w CITY PLANNER I
w COMMERCIAL PLANS EXAMINER
w BUILDING INSPECTOR I & II
Watch for these and more City of Portland
recruitments at <www.portlandoregon.gov/jobs>.
New recruitments open every Monday
AUDIO VISUAL
LEAD TECHNICIAN
Full-time, Oregon Convention Center.
$25.77 hourly. Deadline date: March 30, 2018.
CUSTODIAN
Part-time, Oregon Convention Center.
$12.79 - $16.63 hourly.
Deadline date: March 29, 2018.
EXECUTIVE ASSISTANT
to the General Manager of Visitor Venues.
Full-time, $58,182.00 - $79,146.00 annually.
Deadline date: March 25, 2018.
These opportunities are open to First Opportunity
Target Area (FOTA) residents: This area includes the
following zip codes located primarily in N, NE and a
small portion of SE Portland: 97024, 97030, 97203,
97211, 97212, 97213, 97216, 97217, 97218, 97220,
97227, 97230, 97233, 97236, and 97266, whose total
annual income was less than $47,000 for a household
of up to two individuals or less than $65,000 for a
household of three or more.
Visit <www.oregonmetro.gov/FOTA> for the
complete job announcement and a link to our online
hiring center or visit our lobby kiosk at Metro, 600 NE
Grand Ave., Portland.
Metro is an Affirmative Action /
Equal Opportunity Employer
The staff at The Asian Reporter wish you and your family a safe and happy spring break!