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  • {Fit Fresh Fab Take on Takeout} Slim Bibimbap

    Thursday, December 4, 2014

    healhy bibimbap, homemade asian food, healthier asian food, vegetarian bibimbap
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    I love international food. In general I find that many of the signature dishes of countries like Vietnam, India, Korea, and Thailand are pretty healthy to begin with, making them great inspiration for even healthier interpretations. One of my all-time-favorites is Bibimbap. Aside from the fact that it’s fun to say, it’s pretty healthy (particularly if you order a vegetarian version).

    Bibimbap is a rice based dish that includes a variety of vegetables, some sort of protein (most traditionally marinated beef, though most restaurants offer chicken and veggie versions) and a delicious sweet/spicy sauce. My favorite addition is a fried egg (fun fact: if you order it in a hot stone pot, that sucker gets to a high enough temperature that the chef will often crack an egg over top to let it cook as it’s brought to the table).  All of the varied textures and flavors of the dish easily classify it as ‘craveable’ among my most favorite restaurant meals.

    So, here’s the thing, We are still pretty new to town, so we have yet to find a new favorite Korean restaurant. So, what’s a girl to when the Bibimbap craving hits? Attempt a homemade version!

    A few notes before you begin. One of the hallmarks of a proper bibimbap presentation is the careful arrangement of each veggie on top of the rice. Prior to placing the fried egg over top, you want to look at the dish and see all of the different veggie ingredients grouped together in their own special corner of the bowl. (OK, so you may have noticed that I didn’t follow my own advice here, because, you know, that’s just how advice works. My lame excuse? The bowls I used just weren’t large enough. So. Lame.)

    In order to keep everything warm as you prepare, you will want to have a few pieces of heavy duty aluminum foil handy to cover the bowls as you add the veggie ingredients. Add a couple of drops of a neutral oil such as canola or grapeseed in between veggie cooking sessions as needed. You may also sprinkle just a pinch of salt on each veggie as it cooks. Lastly, don’t be intimidated…the recipe is really quite simple!

    {Fit Fresh Fab Take on Takeout} Slim Bibimbap

    servings: about 4 | time: about 50 minutes

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    ingredients:

    For Gochujang sauce:

    4-6 TBSP. hot (red) pepper paste (Gochujang) (sometimes found in the Asian aisle of a grocer, or, if you’re lucky enough to have one nearby, you’re sure to find it in an Asian market)
    2 tsp. Reduced calorie brown sugar (I use Splenda®) (I have also used the same amount of agave syrup with good results). You may want to start with a bit less sweetener if there is already some added to the red pepper paste, so be sure to read the ingredients)
    1 TBSP. sesame oil
    1 small clove garlic, grated
    2 tsp. rice vinegar
    2-4 TBSP water (approximately…you want the texture to be slightly thick but pourable)

     

    For the main course:

    1 1/2 cups uncooked brown jasmine rice
    1 tsp. salt
    3 cups water
    2 cups shelled edamame, cooked
    Canola or other neutral oil
    additional salt for seasoning veggies as you cook them
    2 cups shitake mushrooms, sliced
    6 cups baby spinach
    1 cup bean sprouts
    4 baby bok choy
    Grated rind of 1 lime
    4 large eggs
    2 TBSP. sesame seeds

    directions:

    1. Place all of the ingredients for the sauce in a bowl and whisk to combine. Set aside while you make the main course
    2. Combine the rice, salt and 3 cups water in large covered saucepan. Season with a sprinkle of kosher salt and bring to a boil. Stir once, reduce to a simmer, cover and cook over low heat for about 50 minutes)
    3. Saute each vegetable separately, adding a little oil and salt as needed. Good over medium-high eat until just tender (you still want some ‘bite’ to them). Set each aside in individual bowls as they are prepared
    4. Once the rice is cooked add the grated lime zest, stir to combine and spoon about 3/4 of a cup into each of 4 large (preferably shallow) bowls. Top with equal portions of the cooked edamame
    5. Arrange each veggie on the rice/edamame,  being sure that each has a distinct presence in the dish
    6. Prepare each egg, over easy, and place one on top of each serving
    7. To serve drizzle each serving with equal portions of the Gochujang sauce and a sprinkle of sesame seeds

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