I love Korean food. If I feel sad or in a bad mood just make me eat Korean food then I’d feel better in an instant. And it pays that one of my very good friend and one of my favorite people in the world (Pam Garcia) owns Korea Garden. I get my fix of Korean food anytime I want.
One of my favorite Korean food is Bibimbap. I always order this every time I eat in a Korean resto.
This morning when Claudia gave me the recipe of her lunch and I saw “Bibimbap Salad” I got excited. Hmmmm… sounds exciting.
When I make lunch or dinner for Claudia I normally don’t eat it. Her food is too millennial for me. But this one, OMG. I finished 1 bowl.
No one has ask me for the recipe, but I am sharing this to you ‘cos I am telling you now it is super yummy! And it is healthy too.
So, here it is.
Bibimbap Salad (good for 4 servings)
1 thumb-size piece fresh ginger. Peeled and roughly chopped (about 1 tablespoon)
1 small garlic clove, thinly sliced
3 scallions, thinly sliced (about 1/3 cup)
1 tablespoon Gochujang (Korean red pepper paste) – you can find this in any Korean grocery
1 tablespoon plus 1 teaspoon toasted sesame oil
2 tablespoons rice wine vinegar
2 tablespoons tamari (if you can’t find tamari you can use soy sauce)
2 tablespoons water
1 teaspoon maple syrup
1/3 cup kimchi
1/4 cup olive oil
Salt, to taste
For the Bibimbap
3 tablespoons toasted sesame oil
12 shiitake mushrooms, stemmed and sliced
1 cup mung bean sprouts (togue)
4 cups lightly packed baby spinach
4 cups cooked white rice, brown rice, or quinoa (your choice)
4 small or 2 large carrots, peeled and grated
Four 9-minute eggs halved
To make the sauce, blend all the ingredients in a high powered blender until smooth.
To make the bibimbap, heat a sauce pan over medium-high heat; add a tablespoon of roasted sesame oil, the shiitakes, and a generous pinch of salt and cook for 2 to 3 minutes.
Transfer the mushrooms to a bowl and set them aside. Add another tablespoon of roasted sesame oil to the pan, then add the bean sprouts and a pinch of salt and sauté until just tender. Transfer to a bowl and set them aside.
And the final tablespoon of sesame oil, the spinach, and a generous pinch of salt, and cook until the spinach is just wilted.
Divide the rice among four bowls and arrange the grated carrots, sautéed shiitakes, bean sprouts and spinach, eggs, and kimchi on top.
Garnish with furikake and serve with the sauce on the side.
2 toasted Nori sheets
2 tablespoons toasted sesame seeds
2 teaspoons coconut sugar (muscovado sugar)
1/2 teaspoon toasted sesame oil
A pinch of salt.
Use your finger to crumble the nori into very small pieces into a bowl, then add the remaining ingredients. Store in an airtight container at room temperature for up to 3 days.
For the Nori sheets this is what I used. You can find this in any Korean grocery store or it is also available in S&R
what I did with mine is I put the sauce already over it. And I did not have any shiitake mushrooms. Out of stock in Rustan’s
Please try this, I promise you, you won’t regret it. It is very easy to make and very healthy!