I’ve been wanting to make Bibimbap for a while now. It’s easy to make,  prettier to look at, and best of all – it is delicious!

Bibimbap is a traditional Korean dish, whose name means “mixed meal.” A scoop of steamed white rice is surrounded by colorful items (meat optional), topped with a raw or fried egg. You stir it all up and get busy eating.

For this I used the following items from the garden: chard, peppers, greenbeans, baby crooked neck squash.  This is a flexible dish, I suspect each family has their own way of making it and Grandma’s was probably the best. As a midwestern American, I’ll do my best!

Bibimbap

Serves 2 –  prep time 20 minutes
[tw-divider]INGREDIENTS[/tw-divider]
white rice
2 eggs
1 cup green beans julienned
1/2 cup pickled gingered carrots – or 1 medium carrot julienned
baby lettuce or “mixed greens”
1 small red pepper – julienned
1 cup julienned mushrooms ( I used beautiful oyster mushrooms from the farmers market)
1 cup julienned summer squash or zucchini
1 rib of celery sliced thin
1 cup cooked meat ( ground beef or pork, shrimp or chicken. I used some spicy merguez) (Optional)
1 -2 cups chopped Swiss chard (or spinach)
Garlic Chili paste
vegetable oil for cooking
sesame oil

[tw-divider]METHOD[/tw-divider]

  1. Cook  rice according to directions

    2. While the rice cooks,

  2. In a saute pan, over medium high heat, add a scant tablespoon of oil  a couple drops of sesame oil and quickly saute  one vegetable at a time – the peppers, green beans, mushrooms, squash or zucchini, celery, chard or spinach, removing to plate, and adding oil as needed.

    3. If using pickled carrot, do not saute them. Don’t cook the lettuce

  3. Keep the cooked vegetables separate.
  4. Fry eggs, one at a time, reserve.

    5. To assemble the dish, place a scoop of white rice in the middle of a bowl, arrange all the vegetables and meat around the rice, top with the fried egg. Add a generous tablespoon of garlic chili paste and serve.

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It’s gorgeous isn’t it? Stir it all up and enjoy!

The crunchy pickled carrots and celery play nicely with meaty mushrooms, fiery sausage and garlic chili paste. This dish is light enough for a hot summer night, yet satisfying as well. I’m looking forward to making it again!

Until next time, Eat Well & Keep Digging!