Well, hello everybody! Tis me! Due to many, many, MANY technical errors, I haven’t uploaded for nearly a month. But I’ll make up for it! I’m so excited fall is here, so I’ll be posting a lot of fall-centric recipes. But for now, bibimbap! I love a good bibimbap. Bibimbap is a dish originating in Korea. It originated in my life in my local Korean restaurant. Now, this place has the best Kimchi pork I have ever had. My beloved vegetarian mother always ordered Bibimbap, though. Of course, I only ever wanted the pork, but recently I’ve started to pay more attention to the mass of rice, vegetables, and egg that is bibimbap.  On the side, there’s sesame green beans and honey-ginger mushrooms. Since I’ve kept y’alls waiting for so long, I’ll get right to it!

2 zucchini
3 oz green beans
1 16 oz can baby corn
4 oz cilantro
5-7 mushrooms
3 carrots
1/2 cup soy sauce
1/4 cup honey
3 tablespoons rice vinegar
1 tablespoon ginger powder
1/2 tablespoon garlic powder
1/4 cup sesame seeds
2 cups sushi (or medium grain) rice
16 oz firm tofu (not shown)
3 eggs (not shown)
Start with some prep! Slice the zucchini vertically, then make half moon slices. Set them aside in a bowl.
Peel the carrots,
then slice them into rings. Set them aside again.
Measuring everything and prepping before you start cooking is called mise en place (A French term, literally meaning everything in it’s place), and I love it. Slice up the mushrooms, and enjoy every second of it.
I love cutting mushrooms. I don’t know why. I guess it’s just very, very satisfying. Set those aside too, and grab ahold of the beans!
Slice them as evenly as you want, you can hack them into pieces like I do or measure each one with a ruler. It’ll still taste good. Also, vegetables are extremely photogenic. They look good no matter what. Now you have 4 very pretty bowls of vegetables!
How convenient. Boil the rice according to package directions,
if you’re not using sushi rice, just pour about a teaspoon of the rice vinegar into the rice and mix it up. Throw the zucchini and carrots into a large pan (if you have a wok that works too), with a bit of oil, and the soy sauce.
Cook them til they’re golden brown and soft. Add 1 tablespoon of honey, 1/2 tablespoon of vinegar, 1/2 the ginger powder, and all the garlic powder. Stir it around, turn the heat to low, and let it reduce and soften.
Throw the mushrooms into a separate, smaller pan, and add in a touch of oil, all the remaining honey,
and the remaining ginger powder.
Cook the mushrooms on medium til they’re completely soft, and add a pinch of salt.
Also add some salt to the zucchini and carrots at this time! You won’t regret it. Next, add the corn
into the zucchini mixture, and throw the beans into a different pan. Lots of dishes here! Add in all the remaining vinegar and half the sesame seeds to the beans, and cook them for about 40 seconds. You just want to sear them, they should still be crisp.
Add the rest of the sesame to the zucchini mixture. In the same pan you made the mushrooms in, cook the (cubed) tofu.
Start frying the eggs in the same pan you made the beans in, they should be sunny side up (with runny yolks).
Throw the cilantro into the bibimbap, stir it around, and it’s ready!
To serve, heap some rice into a bowl, add the bibimbap on top, throw on some tofu, and top the whole dang thing with a fried egg. Serve the mushrooms and beans on the side. Bibimbap!
Here’s the printable recipe, with ingredients and instructions: Bibimbap

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