Detox Monday: Bibimbap

One of my good friends from growing up came to St. Louis with her husband and two girls this past weekend, and we had a blast showing them around town. We were on the go the entire time they were here, and it’s safe to say I am exhausted today! When my friend and I were out shopping during nap time, I saw a shirt that said “I need a day between Saturday and Sunday”…ain’t that the truth?! The weekend started with a picnic and live music at the St. Louis Zoo on Friday night, followed by Grant’s Farm and the kids playing on the splash pad at the park on Saturday. We also got to check out the new Jeni’s Ice Cream that just opened here. It was pretty spectacular!

Now that the weekend is over, it’s back to Detox Monday. I really wanted to make Bibimbap, which is an Korean dish consisting of vegetables, rice, a fried egg and a spicy sauce made from chili pepper paste, but I didn’t know too much about it. Although I’ve eaten this dish multiple times, it has only ever been at Mana Food Bar, a favorite Chicago vegetarian restaurant. As I started researching what I needed for the sauce, I learned that Bibimbap was originally created as a way for people to use up their leftover side dishes. Since I’m a person who hates wasting food, I loved the concept behind this dish. This means that when you make your own Bibimbap, feel free to use whatever veggies you have on hand that you want to clear out. My bowl consisted of carrots, shiitake mushrooms, spinach, red cabbage, and bean sprouts. For the sauce, I did have to seek out gochujang, which is an authentic Korean red chili pepper paste. I purchased mine at an International market, but it can also be found at some Whole Foods Markets, or other speciality grocery stores. You can also purchase it here on Amazon, but it’s double the price! The paste is the most important part of the sauce because it provides so much flavor and heat. I tamed the heat by adding soy sauce, fish sauce, sesame oil, and rice wine vinegar to the gochujang. You can adjust your heat to your liking. Once the dish is assembled, finish it off with a sunny side up egg, black sesame seeds and a drizzle of sauce. You will have yourself a colorful, veggie-packed rice bowl called Bibimbap!

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Bibimbap

Yield: 2 bowls

Recipe author: Glori of Food

What You Need

  • 3/4 cup shredded carrots
  • 4 cups baby spinach, or other green
  • 1 teaspoon white sesame seeds
  • 1 cup shiitake mushrooms, sliced
  • 3/4 cup red cabbage, chopped
  • 1 cup bean sprouts
  • 1 green onion, sliced
  • 4 garlic cloves
  • 5 teaspoons sesame oil, divided
  • 2 cups brown rice, cooked
  • 2 eggs
  • 1 teaspoon black sesame seeds
  • For the Sauce
  • 3 tablespoons gochujang, or other red pepper paste
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon rice wine vinegar

What To Do

  1. In a medium-sized sauté pan, heat 1 teaspoon sesame oil. Add shredded carrots and sauté about 5 minutes, or until no longer crunchy, but not over-cooked. Season with salt and pepper, and then set aside in a small bowl.
  2. In the same pan, heat 1 teaspoon sesame oil. Add 1 clove of minced garlic. Sauté for 1 minute, then add baby spinach. Sauté spinach for 5 minutes, or until spinach is wilted. Toss 1 teaspoon white sesame seeds in the spinach, and season with salt and pepper. Set aside in a small bowl.
  3. Again, in the same pan, heat 1 teaspoon sesame oil. Add 1 clove of minced garlic. Sauté for 1 minute, then add sliced shiitake mushrooms and half of the sliced green onion. Sauté about 5 minutes, or until tender. Do not over-cook. Season with salt and pepper, and set aside in a small bowl.
  4. In the same pan, heat 1 teaspoon sesame oil. Add 1 clove of minced garlic. Sauté for 1 minute, then add chopped red cabbage. Sauté about 3 minutes, or until slightly cooked. Season with salt and pepper, and then set aside in a small bowl.
  5. Finally, heat 1 teaspoon sesame oil. Add 1 clove of minced garlic. Sauté for 1 minute, then add bean sprouts and the other half of the green onion. Sauté until cooked, about 5 minutes. Season with salt and pepper. Set aside in a small bowl.
  6. Meanwhile, cook brown rice according to package directions.
  7. In a small bowl, combine all sauce ingredients. Mix until everything is combine. Taste and adjust flavors as need. Add additional soy sauce if sauce is still too hot.
  8. In the same sauté pan, crack eggs and cook them sunny side up, or cook longer for a less runny egg.
  9. To assemble Bibimbap bowls, place 1 cup of brown rice on the bottom of 2 bowls. Keeping each vegetable separated, place half the carrots, spinach, mushrooms, cabbage and bean sprouts around the outside of the bowl. Place the fried egg in the middle of the bowl. Sprinkle 1/2 teaspoon of black sesame seeds over each bowl. Drizzle each bowl with desired amount of sauce. Once you're ready to eat, break runny egg and stir combine egg and sauce.

Notes

If you're interested in saving time, you could technically sauté all veggies together, more like a stir fry, and then top with the fried egg and sauce.

I kept my vegetables warm by placing them in oven-safe bowls and turnings the oven on very low heat. I placed the bowls on a baking sheet and added them to the oven as each one became ready.

http://glorioffood.com/2015/06/08/detox-monday-bibimbap/

 

 

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