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A fresh take on the Bibimbap

Here, I have a fresh take on the traditional Bibimbap.  The traditional Bibimbap is a Korean dish, typically served with rice, vegetables, chili pepper or soybean paste and a raw egg or sliced meat on top.  The hot dish is mixed together thoroughly before eating.  It is delicious!  I have had it at restaurants, and it is quite a wonderful indulgence. 

Making it at home, I decided to take a slightly lighter approach to the dish.  Aside from leaving out egg and meat, one of the bigger fresh factors was leaving the zucchini raw to really add an extra brightness and texture.  It was delicious and felt very clean and healthy.  For some color interest, I used purple cauliflower.  I would suggest carrot too.  

(serves 2)

Bibimbap Sauce
3 Tbsp chili paste
1/2 tsp soy sauce
1 tsp apple cider vinegar
1 tsp sugar
1 tsp sesame oil
1/2 tsp minced garlic

1 1/2 cup Japanese or other white rice
Note for the rice:
I made Japanese sticky rice in my rice cooker.  If you don't have that, simply use a long grain white rice cooked on the stove top.  (I find Japanese rice difficult to get right without the rice cooker).
3/4 Head purple cauliflower
2 Tbsp olive oil
6 spring onions
10 Baby portobello mushrooms
2 zucchini 

Pre-heat oven to 400 F
1. Mix the Bibimbap sauce ingredients in a small bowl and set aside.
2. Cut cauliflower into bite-sized pieces.  Toss with olive oil, and roast in oven for 30 mins.
3.  Julienne the zucchini with a mandolin or by hand.  Set aside.  (These will be served raw).
4. Slice the spring onions in half length-wise.  Fry on a cast iron skillet on med-high, until you see grill marks.  Set aside.
5. Slice mushrooms and sauté for 5 mins on medium.  Set aside.
6. Cook the rice per instructions.
7. Assemble with rice on the bottom of the bowl.  Then, place each vegetable on top, around the rice.  
8.  Serve with a side of the Bibimbap sauce for each person to drizzle on themselves.

It is delicious, scrumptious and healthy!  

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