Bibimbap
Prep Time minutes 30
Cook Time 45 minutes
Passive Time
Servings people
| Prep Time minutes 30 | Cook Time 45 minutes | Passive Time | Servings people |
Ingredients
- 4-8 Eggs cooked sunny side up with a gooey center
- Spicy Miso Sauce Recipe included
- Parsnip/Carrot Kinpira recipe included
- Baby Bok Choy
- 10-12 Shitakes sautéed with sesame oil, ginger and garlic
- 1 Zucchini sliced thin and sautéed with garlic and ginger
- 1 Block Tofu, firm cubed, marinated in a little soy sauce and extra virgin olive oil and baked at 400 or pan fried
- 2 Scallions thinly sliced
- Kimchi (your favorite – one day Ill post my recipe for homemade kimchi)
- 2 sheets Nori cut into bite sized, narrow strips
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Ingredients
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- Place a potion of cooked rice in each person's bowl. Each person can choose which of the veggie toppings to place on top of their rice bowl. Then, drizzle the spicy miso sauce on top of the veggie and rice bowl and top with a sunny side egg. Mix it all up, if you like!
Spicy Miso Sauce
- Makes about 1 cup (I like having extra on hand) 1 TBS vegetable oil 1 garlic clove, minced 1/2 tsp Chinese five-spice powder 1/2 Cup red miso 1/2 Cup maple syrup, real 2 TBS brown rice vinegar hot pepper, to taste sesame oil, to taste 1. Heat the oil in a small saucepan over medium heat. Add the garlic and five-spice powder and cook for about 30 seconds or until wonderfully fragrant. 2. Whisk in the remaining ingredients; bring to a boil and cook, whisking or stirring constantly for about 3 or 4 minutes, or until slightly thickened. If you want the mixture runnier, feel free to add water to achieve the desired consistency. 2. Season to taste with hot pepper and sesame oil—go as spicy as you like!
Parsnip and Carrot Kinpira
- 2 TBS vegetable oil 2 Cups Parsnips or Carrots or mix, peeled and cut into thin matchsticks 2/3 Cup water 1 1/2 TBS soy sauce 1 1/2 TBS mirin 1 TBS agave nectar, or Honey or Sugar 1 1″ knob of ginger, peeled and grated 1 tsp toasted sesame seeds 1. Heat the oil in a large frying pan over high heat. Add parsnip/carrot and cook for 5 minutes, stirring occasionally. 3. Add enough water to come half way up the vegetables (about 2/3 cup, depending on the size of your pan). Bring the mixture to a boil, stir in the soy, mirin and agave, cover with a drop lid or sheet of foil. Turn the heat to low and cook for 15 minutes or until relatively soft. 4. Remove the lid, turn the heat to high and cook until the water has evaporated and the vegetables are glazed, about 2 minutes. Put the veggie mixture on a plate and squeeze over the grated ginger—essentially you are ‘seasoning’ the kinpira with the ginger juice. 5. Sprinkle with toasted sesame seeds
I am excited to try this one!
The Bibimbap was great! The parsnips and carrots were a big hit, as was the sauce. Thank you!