Black Rice Bibimbap

On May 5, 2014

As fun to say as it is to eat, Bimimbap is a traditional Korean dish which literally means “mixed rice”.

It’s a perfect makeover meal. If you have a couple different veggies, some grains (in this case, black rice) and an egg, you can bimimbap-it-up!

I took some liberties with the sauce, simplified it and geared it toward a Western palate (the recipe was originally written for kids), but I think you’ll all appreciate it.  It’s a variation on my Special Sauce which is always a crowd pleaser.

What are your favorite ways to jazz up some leftover veggies?  Let us know in the comments.
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Black Rice Bibimbap

Servings: 4
Time: 45 minutes
What you need: 1 medium pot with lid, non-stick sauté pan, julienne madolin

  • 1 cup uncooked black rice
  • 2 cups water
  • 1 tablespoons extra virgin olive oil
  • Sea salt and pepper
  • 2 large carrots, julienned
  • 4 cups Spinach, sautéd with garlic
  • 1/2 daikon radish, grated
  • 2 cups bean sprouts
  • 4 fried eggs
  • 1 piece of seaweed, cut in 1/8ths or crumbled
  • ¼ cup toasted sesame seeds
  • Mint, parsley and cilantro, chopped
  • Kimchi (optional)

Bibimbap Sauce

  • 2 Tablespoons sesame oil
  • 2 Tablespoons rice vinegar
  • 2 Tablespoons tamari
  • 2 Tablespoons honey
  • 1 clove garlic
  • Pinch of red pepper flakes (optional)

Directions

Prepare rice according to package directions.  Season the cooking water with extra virgin olive oil, sea salt and pepper.

While rice is cooking, prepare your veggies and dressing.  Slice carrot and daikon radish on a julienne mandolin.  Sauté the spinach with extra virgin olive oil, garlic and salt.  Put dressing ingredients in a bowl or jar and mix well.

Optional step: When the rice is done, put a shallow layer in a large pan .  Cook until the bottom gets crispy.   

Assemble your bimimbap in a bowl by putting veggies on top of the rice.  Place them separately so you can see each ingredient.  Pour on dressing.

Finally fry an egg and put that on top.

Garnish with sesame seeds, crumbled seaweed, and chopped herbs.  Mix all ingredients well.

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