homemade bibimbap

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“Bibim-what?” You may be asking. My friend Lindsay introduced me to bibimbap, a Korean dish that means “mixed with rice,” at Mandu in DC. Another friend and I ended up finding Rice Bar, which, in the words of one Yelp reviewer, is like “Chipotle or Subway, except with bibimbap.” For a decent price (a base price of $6.49 but it quickly adds up), you get a Design Your Own Bibimbap Bowl. I went to town- wild rice, seaweed, kimchi, the works…

Since bibimbap is apparently a very easily adaptable dish, I decided to try it at home- just like my other rice and quinoa bowls. And it’s naturally gluten-free and easily vegetarian or vegan too!

Below is what I put in my bowl but use these sites for inspiration: Serious Eats. I Really Like Food. Globetrotter Diaries. For a whole array of amazing pictures, visit TasteSpotting.

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My ingredients:

  • Bite-sized kale pieces, sauteed with olive oil and a dash of sesame oil
  • Pre-cooked sliced steak, drizzled with soy sauce and Annie Chun’s Korean Barbecue Sauce
  • Thinly sliced cucumber marinated in rice vinegar with a dash of dried red pepper
  • Bean sprouts leftover from my Vietnamese excursion to Pho Cali over the weekend
  • Minute Rice (I know, I know, definitely not the same as sticky rice!)
  • Kimchi
  • A drizzling of sesame oil, soy sauce, and Sriracha (the closest I could get to the hot pepper paste normally used, called gochujang)
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This was an easily packable lunch for work: I combined the cucumber, kale, bean sprouts, and kimchee in one Tupperware; the steak in another small one; and the dressing in a third. At 12pm (I’m always famished by then!), I heated the Minute Rice and combined it with the other ingredients. The heat from the rice heated everything else! I realized after I finished that I had forgotten an egg though 😦

This meal is probably easier for me than most people because my fridge is fully stocked with a bunch of Asian sauces and oils- I have peanut oil, Korean barbecue sauce, soy sauce, rice vinegar, sesame oil, sesame seeds, etc. For the recipes I make, they’re all good investments! The other problem is that MSG is hiding in one of them, so I got an odd headache-y feeling after eating the bibimbap today.
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3 thoughts on “homemade bibimbap

  1. Pingback: korean pickled cucumbers « Scintillating Simplicity

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