Making a website is very time consuming, I find myself forgetting to eat until late in the day until I finally set down my computer and realize my tummy has been a rumblin' for the last few hours. Trying to get everything that normally has to happen in a day and then adding in this lovely project has pushed eating meals on the back burner for the past few days. Not good, especially when part of what I blog about is food! So I decided I needed something to fill me up! Not the oh-my-god-did-I-really-eat-like-the-entire-pizza full (which, believe me, has its time and place) but the satisfied I-just-did-something-good-for-my-body full. There are so many enticing pictures of bibimbap all over the internet and in food magazines right now. Bibimbap is flexible, you can pretty much use any vegetables (and meat if desired) in your house for this. Bibimbap is a Korean dish that translates to "mixed rice." Traditional versions are served in a hot stone bowl coated with seasame oil to "fry the rice" and to cook the raw egg against the sides. Ty has been begging for some bibimbap ever since seeing it in a magazine and this was perfect for the moment.
Recipe (probably will feed 4 normal people but we pretty much only had some rice left)
Long grain brown rice (1.5 cups dry)
Carrot - 1 giant carrot grated
Shiitake mushrooms - 1 cup, stemmed and diced
Kale - 1 bunch torn off the stem into manageable pieces.
Red Onion - 1/2 cup diced
Eggs - 2-4 (one for each serving)
Ginger - 1 inch numb minced
Garlic - 5 cloves minced
Seasame seeds - 2 TB
Soy sauce - About 3TB
Sesame oil - About 4TB
Rice vinegar - 1-2TB
Mirin - About 2TB
Sambal oelek (or other chile paste) - 1tsp
Lime - Juice of one lime
Place rice, a splash of soy sauce, and a splash of mirin into pot with 3 cups of water. Stir, cover, and turn on low heat. Let simmer/steam until cooked (about 45 minuets). Meanwhile prep veggies - chop everything and place in separate bowls.
The Best Ginger, Sesame, Carrots
Place seasame seeds into a small skillet on high heat and toast the sesame seeds until they just start to glisten, and can smell them. About 2 minutes. Put sesame seeds into a mortal and pestle and grind until a coarse powder, or grind in a spice/coffee grinder. Add 3/4 of the minced ginger to the grated carrots, the sesame seed powder, and 2 tsp rice vinegar, 2tsp mirin, and about 2tsp soy sauce. Mix and set aside to marinate.
Mix together 2TB soy sauce, 1tsp sambal oelek, lime juice, 2tsp rice vinegar. Set aside.
Ginger, garlic shiitake mushrooms
Place 1 TB sesame oil into a skillet on medium high heat. Add 1/2 of the minced garlic and the rest of the minced ginger. Heat for a minute to let infused while stirring. Toss in the shiitake mushrooms and cook for several minutes until softened and a little brown. Pour in a splash of soy sauce. Remove from heat and pour into a bowl. Return skillet to the heat to prepare kale.
Add 1TB of sesame oil back to skillet on medium heat. Add the rest of the minced garlic and let infuse of a minute. Add kale and toss until just wilted. About 3 minutes. I like to keep mine just a bit crunchy still. I added in a splash of mirin at the end. Pour and put into a bowl. Return empty skillet to heat to prepare rice.
Rice and sauce
Once the rice is cooked. Add to the skillet on high heat. Stir around a bit for several minutes to let it get a little crunchy. Pour in sauce and stir around in rice to combine.
Get out a smaller skillet for your fried eggs and heat on medium heat with a splash of sesame oil. Fry eggs until the whites are cooked but the yolks runny. I do this with the pan covered.
All together now
Place 1/2 -1 cup of rice into the center a bowl and assemble handfuls of the toppings (sesame carrots, raw onions, garlicky kale, ginger mushrooms) around the rice in the center. Once a fried egg is ready place on top, sprinkle with sesame seeds and serve! I know it is beautiful but stir it all together, cutting up the egg with your fork. The runny yolk acts as a sort of "binder."