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Bibimbap Salad

Hello, I am Eizel and I am an egg-aholic. It’s a staple diet of mine and I always look for ways to creatively mix it in healthy variations. This dish is perfect for it –  Bibimbap is a popular rice based Korean dish, that incorporates all sorts of pickled vegetables topped with some meat and egg. The egg is served raw or fried sunny side up. The dish is traditionally served in a clay pot sizzling bowl. The bowl retains a lot of heat which cooks the egg if it is served raw. Prior to digging in, you are to mix everything in the bowl – hence the name Bibimbap.
I found some great shitake mushrooms at the store,  you can certainly use any type of mushrooms in this recipe. I start out by cooking the mushrooms first to start building some flavor.  Mushroom is a great base because it has a deep rich taste that’s very similar to meat. It browns beautifully with the right amount of heat. 

I only sautéed the mushrooms and the zucchini because they taste better to me when cooked as opposed to raw. When cooking the zucchini, I try to be careful not to overcook it because I like the vegetables with a little bite as opposed to soft wilty veggies.  The two that I left raw are the carrots and the bean sprouts because the flavor difference is not significant enough for me to cook it and risk losing that crunch element.

I took a slightly different approach to the dressing in that I used it to deglaze the pan when I sauteed the mushrooms and zucchini. I did take it off heat to ensure much of the dressing didn’t evaporate.

I love how the egg yolk coats the rice mixture, creating this rich sauce that feels so luscious in your mouth. Geez, I may have to make this again…

Bibimbap Salad
Serves 4
3 cups cooked brown rice or white rice

1 tablespoon olive oil + a little more for the garlic
2 cups shiitake mushrooms, sliced
1 cup zucchini, julienned
1 clove garlic, minced
1 tablespoon ginger, minced
3/4 cup julienned carrots
1 cup bean sprouts
1/2 cup sliced scallions

Dressing:
5 tablespoons soy sauce
1/3 cup rice wine vinegar
1 tablespoon sesame oil
1 tablespoon honey or 2 teaspoons brown sugar
fresh ground black pepper


Whisk all the dressing ingredients together in a bowl until well combined. 


Heat the the oil in the pan –  once it’s ready, add the mushrooms. When  the mushrooms are browned, clear an area in the middle of the pan and add a little bit of oil for the garlic. Sauté the garlic in the cleared area. Let it cook  for a couple of seconds until it is fragrant before it gets too brown.  Mix the mushroom and garlic then add the zucchini. Cook for 2 minutes. Add the dressing and take the pan off heat, mix all the ingredients well.


In a big bowl – mix the brown rice, carrots, bean sprouts, scallions and sauteed veggies. Serve warm or room temperature with some grilled meat, fried/poached egg and a side of pickled vegetables such as kimchi.

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5 Comments

  1. You did such a great job on the video. Did you do it all yourself? Fantastic! I too am totally addicted to eggs [although you'd never know it looking at my blog]. My favorite way to enjoy an egg: hard boiled with a tbsp of mayonnaise, mashed and used as a vegetable dip. mmmm

    This dish is so beautiful!

    Like

  2. Congratulations! We wanted to inform you that this post has been selected as a Featured Archive Post on our site for the first two weeks of March 2013.

    Like

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