Bibimbap (Korean Rice Dish)
This beautiful dish is a bowl of protein, vegetables, and flavors surrounding a serving of rice. There are a million different ways to create and assemble this dish, so feel free to pick and choose from the different options.
Layer 1: Rice
Traditionally, this dish is made with white rice, but you have so many options for this layer. I made this dish with Forbidden, or Black Rice. I’ve also made it with Shirataki noodles. And it would be amazing nutritionally with Quinoa. No matter which you choose, when you make the rice or quinoa, make sure you use flavored liquid. And for this dish, substitute Miso broth for water to make even more delicious rice or quinoa.
Layer 2: Bulgolgi Beef or Tofu
Ingredients
- 1 Lb NY Strip Steak , sliced ¼ inch thick
- ½ Small Asian Pear , shredded
- ¼ C Tamari (Soy) Sauce
- 2 Tbsp Honey
- 2 Tbsp Sesame Oil
- 2 Tbsp Garlic , minced
- 2 Tbsp Ginger , minced
- 2 Tbsp Gochujang
- 2 Tbsp Olive Oil
Layer 3: Sauteed Vegetables
Ingredients
- Vegetables – Spinach, bok choy, mushrooms, others
- Olive Oil
- Garlic
- Ginger
- Sea Salt
Layer 4: Pickled Vegetables
Ingredients
- Vegetables – Cucumber, Carrots, Radishes, others; thin sliced or matchsticks
- Rice Vinegar
- Honey
- Sea Salt
Layer 5: Eggs (Fried or Poached)
Ingredients
- 1 Eggs
Garnish Options
Ingredients
- Kimchi I purchased a good quality Kimchi (I love the Mother-in-Law brand, but there are tons)
- Scallions - Sliced
- Sesame Seeds
