My new food discovery this year was bibimbap – a Korean rice, vegetable and egg dish (it can also contain meat). All it took was trying it once and it has become my go-to dish at Korean restaurants. And yes, sometimes I even have cravings for it. So here is my attempt at bibimbap based on what is available in my garden.
My veggies included zucchini, kale, jalapeno and garlic. I combined them with orange pepper, pea shoots and scallions from the farm market and eggs from Powers Farm.
Bibimbap from the Garden
Inspired by bibimbap from Williams-Sonoma Kitchen
6 tsp canola oil
2 oz. pea shoots
Kosher salt, to taste
3 tsp. sesame oil
2 small zucchini, trimmed and julienned (from the garden)
1/2 orange bell pepper, very thinly sliced
1/2 Tbs. sesame seeds
2 garlic cloves, minced (from the garden)
1/2 jalapeno pepper, minced (from the garden)
3 cups torn kale (from the garden)
1/3 cup your favorite stir-fry sauce (I made a mix of fish sauce, rice vinegar, ponzu, sesame oil, and asian essence)
2 cups cooked brown rice
2 fried eggs
Thinly sliced green onions for garnish
Kimchi for serving (which, or course I forgot to serve)
Preheat an oven to 200ºF.
Heat a wok on high heat and warm 2 tsp of the canola oil. Add the pea shoots and cook, stirring, until crisp-tender, 1 to 2 minutes. Season lightly with salt. Transfer the pea shoots to a baking sheet and keep warm in the oven.
Warm 1 1/2 tsp of the sesame oil in the wok. Add the zucchini and cook, stirring, until translucent, 2 to 3 minutes. Add a spoon of the stir fry sauce, season lightly with salt. Add the zucchini to the baking sheet.
Warm 1 1/2 tsp of the sesame oil in the wok. Add the orange pepper and sesame seeds and cook, stirring, until crisp-tender, 2 to 3 minutes. Add a spoon of the stir fry sauce, season lightly with salt. Add the orange peppers to the baking sheet.
Warm 2 tsp. of the canola oil in the wok. Add the garlic and jalapeno and cook, stirring, for about 30 seconds. Add the kale and cook, tossing, until wilted, 1 to 3 minutes.Add a spoon of the stir fry sauce, season lightly with salt. Add the kale to the baking sheet.
Warm 1 tsp. canola oil in the wok. Add 1 cup of the rice and gently press with a spatula. Cook, without stirring, until the rice is crispy underneath, about 2 minutes. Slide into an individual bowl. Repeat to cook the remaining rice in servinf sized batches, using 1 tsp. canola oil per batch.
Top each portion with one-fourth of the vegetables.
Top with a fried egg. Sprinkle with green onions and serve immediately with kimchi. Enjoy!
Serves 2, double all ingredients for 4.