Bibimbap
  • CourseMain Course
Servings Prep Time
4people 30minutes
Cook Time
45minutes
Servings Prep Time
4people 30minutes
Cook Time
45minutes
Ingredients
  • 4-8 Eggscooked sunny side up with a gooey center
  • Spicy Miso SauceRecipe included
  • Parsnip/Carrot Kinpirarecipe included
  • Baby Bok Choy
  • 10-12 Shitakessautéed with sesame oil, ginger and garlic
  • 1 Zucchinisliced thin and sautéed with garlic and ginger
  • 1Block Tofu, firmcubed, marinated in a little soy sauce and extra virgin olive oil and baked at 400 or pan fried
  • 2 Scallionsthinly sliced
  • Kimchi (your favorite – one dayIll post my recipe for homemade kimchi)
  • 2sheets Noricut into bite sized, narrow strips
Instructions
  1. 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
  1. 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
  1. 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