Tuesday, June 3, 2008


Among the farm goodies I received were 1.5 dozen farm fresh eggs. Eggs are just about my favorite thing in a world, and as I didn't want to see them go to waste, I started thinking of dinners I could prepare with them. Of course I made them for breakfast, plus a big batch of curried egg salad, but I wanted something a bit different. So, I decided to make bibimbap, a Korean dish. According to Wikipedia:

Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables), beef, a fried egg, and gochujang (chili pepper paste). The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot.
Sounds good! I started with short-grain brown rice. I've been wanting to try cooking it in the oven for a while now. It worked splendidly, although it wasn't sticky at all. I think it would be better for non-Asian rice dishes. Aside from that, I followed this recipe from Cooking Light. The only change I made is that I sauteed the mushrooms and added some blanched bean sprouts since I had them on hand. I also served it with the traditional gochujang instead of sambal. You could easily make this vegetarian by substituting seitan for the beef. You might even be able to make it vegan if you make vegan tamago instead of using a fried egg.

To serve, I started with a bowl of rice...

By the way, if you DO want to try cooking it in the oven, put a cup of brown rice in a baking dish (I sprayed it with a little olive oil beforehand) and add 1.5 cups BOILING water and 1/2 tsp salt. Bake, tightly covered, at 375 for an hour. Foolproof!

Anyway, then I topped it with my meat and veggies.

That's stir-fried marinated steak, blanched carrots, blanched bean sprouts, this steamed spinach, and sauteed shittake caps.

Finally, the piece de resistance, a fried farm-fresh egg, gochujang (Korean hot sauce), and the marinated cucumber that I, uh, forgot to add before.

Seriously, is there any more drool-worthy sight than a runny egg yolk mingling with hot sauce?? I'm really going to have to hone my food photography skills so that I can do it justice!


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