Twist for Traditional Bibimbap
So let’s start with “what in the heck is Bibimbap?” I didn’t even know how to pronounce it, but here’s what I found for your reference.
- 3/4 cup of short grain rice
- 8 ounces of bulgogi beets
- 2 tablespoons Korean barbecue sauce (will be used in two steps)
- 6 ounces of baby bok choy
- 1 scallion
- 2 tablespoons Follow Your Heart Vegenaise
- 2 tablespoons of sesame oil
- 1 tablespoon of black sesame seeds
- 4 ounces of kimchi (spicy cabbage great for the digestive system)
- 1 cup of edamame
Putting It All Together
Step 1: Preheat the oven to 400 degrees. Combine the short grain rice with 1 1/4 cuts of water and a pinch of salt in a small saucepan. Bring the water to a boil, then reduce heat and cover. Cook the rice until it is tender and all the water is absorbed. (about 12 to 15 minutes). Once the rice is cooked, uncover and fluff the rice with a fork and allow it to cool.
Step 2: Peel the red beets and slice into thin wedges. Transfer the beets to your baking sheet and toss with 2 teaspoons of vegetable, add a pinch of salt and pepper. Roast the beets until they are tender. (15 to 20 minutes). I test the beets with a fork at about the 15-minute mark. Remove the beets from the oven and toss with 1 tablespoon of Korean barbecue sauce while they are on the baking sheet.
Step 3: Slice the baby bok choy into quarters lengthwise and rinse well to remove grit between the leaves. Thinly slice the scallion. Add 1 tablespoon of the Korean barbecue sauce and the Vegenaise to a small bowl and whisk the creamy Korean barbecue sauce well to combine. (Feel free to add a bit more sauce to your taste).
Step 4: In a large skillet over medium high heat add 1 tablespoon of sesame oil. Add the bok choy and cook until browned in places. (about 3 to 5 minutes). Transfer bok choy to plate and sprinkle with black sesame seeds.
Step 5: Time to crisp the rice. Fluff the cooked rice again and heat the skillet, medium high heat. Add the remaining sesame oil. Once the skillet is hot add the cooked rice. Press the rice into an even layer (like a thick pancake) cooking until the bottom begins to crackle and browns. (5 to 7 minutes).
Step 6: To serve family style: pile on the bulgogi beets, sesame bok choy, kimchi and edamame directly to the crispy rice in the skillet. Drizzle with the creamy Korean barbecue sauce and sprinkle with the sliced scallion. We placed the skillet directly on the table so we were able to serve ourselves.
I hope you enjoy this meal as much as we did!