- 1 1/4cup brown rice
- 2tablespoons canola, avocado or coconut oil, divided
- 2tablespoons rice vinegar
- 1tablespoon tamari or soy sauce
- 1tablespoon sesame oil
- 1teaspoon brown sugar or agave syrup
- 1/2teaspoon fresh ginger, grated
- 1 large bunch of greens, such as kale, spinach, bok choy, chopped
- 1 cucumber, cut into 1-inch matchsticks
- 4 large eggs
- Korean chile paste, optional (see recipe in Suggestions)
The authentic bibimbap is to serve the vegetables with a little bit of grilled meat (beef, chicken, or pork) or seafood (especially shrimp) that have been marinated in the sauce. If you want to add meat, marinate for at least 10-15 minutes (30 minutes is ideal) prior to grilling.
If you can’t find Korean chile paste, here is an easy recipe to use:
Mix together in a small bowl and serve as a condiment:
2 tablespoons white miso
2 tablespoons Asian-style chile sauce (such as sriracha)
2 tablespoons molasses
If you find yourself craving this dish in the spring, this season’s vegetables are perfect for this dish. Try asparagus in place of greens and add sliced radishes to the carrots and cucumbers. Asians also like to use mung bean sprouts as a condiment to many dishes, including this one.
While I like to get in as many valuable nutrients in my food, I do understand that there is something quite delightful, both to the nose and the taste buds, with eating white rice (Jasmine is the best) with Asian dishes. Feel free to cook white rice instead of the brown.
In place of instant brown rice you could make regular brown rice, just plan on the rice taking 40-50 minutes to cook.