The other day I got an inexplicable craving for Korean food. “Inexplicable” because I have eaten it so few times that it seems ridiculous to crave it. So I gathered a few things and made something like bibimbap, which was what I really wanted. This isn’t a true bibimbap because it doesn’t have the right chili sauce but I think my improvisation came out pretty well. Well enough that I have eaten it no fewer than four times in two days.  The recipe I am listing below is for about four servings.

1.5 c jasmine rice, rinsed
2 tbsp sushi rice seasoning
3 tbs sesame seeds
canola oil
sesame oil
4 md carrots, peeled and julienned
1 cucumber, peeled, seeded and julienned
1 bok choi or 4 baby bok choi, washed and chopped into bite sized pieces
low sodium tamari/ soy sauce
kimchi (I used Sunja’s, but I hear it’s easy to make)
4 eggs

First, begin cooking the rice. (1 rice to 1.5 or 2 water, boil, then simmer)

While the rice is cooking, dry fry the sesame seeds until they are lightly golden. Set aside. Put a little bit of canola oil and a little bit of sesame oil in your skillet on medium to medium high heat. When a drop of water sizzles in it, add the carrots. When they are just beginning to soften, add the cucumber. After about one or two minutes, remove from the heat and combine with the sesame seeds. Set aside.

Using the same skillet (and adding more canola oil, if necessary) stir fry the bok choi. As the greens begin to wilt, add a few splashes of tamari/ soy sauce. There should be enough to flavor, but not enough to overpower. When this has evaporated (hopefully while your bok choi is still somewhat crisp), take the bok choi off the heat and set aside.

Pretty soon you will fry the eggs. You can wipe out or rinse the pan briefly or use a different one. Grease it and heat it back up.

At this point, you can begin arranging your bowls. Mix the sushi seasoning into the cooked rice. Into each bowl, scoop 1/4 each of the rice, carrot/ cucumber mix and bok choi, as well as a generous serving of kimchi. It looks nice if you place them next to, rather than on top of, each other, but it isn’t strictly necessary.

Fry the eggs. The white should be firm, but the yolk should still be liquid. You can fry them sunny side up (cooked only on one side) or over easy (cooked mostly on one side, but flipped briefly. Sunny side up looks nicer, but I prefer the texture of over easy. Top each bowl with an egg and serve.

When eating this, I like to have a bite or two of each of the ingredients alone and then mix everything together. Enjoy!

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