You know those times when you want something healthy and filling? Chock full of veggies and color but has a killer sauce that takes the meal to the next level? That’s Bibimbap. My first introduction to this was in the back of a grocery store in Ann Arbor, MI. Once I had it, couldn’t stop thinking about it. Or eating it. It became a go-to when I went to A2. So now I make it at home. And it’s very flexible. Use chicken or shrimp. Or thin sliced beef as an added protein. I used tempeh but almost anything in a protein will work. Same goes for veggies. Snap peas to carrot shreds. Fresh green peas or beans. Water Chestnuts. Just be sure to cook wet veggies thoroughly. What I mean by wet veggies is those with high water content. Like mushrooms, cabbage, cauliflower and spinach. These will need to be cooked alone until they release their water then can be browned. This isn’t complicated- just takes time. You are going to love this. P.S. the sauce is great on scrambled eggs too!

Beauty Shot:

Bibimbap

Ingredients:

Sauce:

Scant 1/2 Cup White Miso Paste

1/2 Cup Water

4 T Stevia (you can use regular sugar too!)

1 T Minced Garlic

1 tsp Paprika

1 tsp Red Chili Flakes

1 tsp Chili Powder

3 tsp Sesame Oil

1 tsp Gochujang Paste

3 T Toasted Sesame seeds

Mix all ingredients together well and let stand while you prepare veggies.

• 

• 

Base:

2 Cups cooked rice. I used brown rice made in a steamer. Used 2 cups brown rice to 3 cups water or chicken stock. Gives you enough for leftovers. If you prefer, used veggie broth to make it vegan.

Veggies: I sauteed mushrooms, broccoli, small sweet peppers, onions and tempeh.

2 eggs

Olive Oil

Putting it Together:

After making sauce, set to the side.

Prepare rice.

Set a large cast iron pan or wok on the stove and heat to high.

Add in olive oil and heat till just beginning to smoke. Working in batches, cook your veggies and protein separately. You will need to add olive oil as you continue to saute the veggies and protein. I did Tempeh first. Then mushrooms. Then the broccoli, peppers and onions.

• 

• 

• 

Remove the veggies and set aside in a bowl. Add a bit of olive oil, sea salt and rice to the wok. Let it cook till some gets crispy bits- adds a great texture to the bowl. You don’t have to do this part, but I do love it.

Reheating the veggies for a quick hit on high

Put the rice on a platter and top with the veggies.

Take the hot wok with a bit more of olive oil, or a bit of butter and fry an egg sunny side up and not set- you want that creamy deliciousness to mix with the rice/veggies/protein & sauce.

Put your rice and veggies in a bowl. Top with fried egg and spoon Bibimbap sauce over the top.

Note: store any leftover sauce in the refrigerator. It will keep for about one week.

Enjoy!

Terri