Ok food police, put away that badge. You have no jurisdiction here!
Bibimbap is a Korean dish and the word literally means “mixed rice”. It is a bowl of rice topped with seasoned vegetables, chopped meat and served with a chili paste called “gochujang”. Often it is served in a screaming hot stone bowl. The bottom of the bowl is seasoned with sesame oil and when the rice is added, the bottom layer fries and becomes crispy and delicious. A raw or fried egg is placed on top and just before you chow down, you crack the yolk and mix it all together. Perfection!
I almost called this recipe “Almost Bibimbap”. We are fully aware this is not an authentic Bibimbap, but you know what … Honey Badger Don’t Care! For me, whats most important is that food needs to be tasty. And this is tasty. I make this pretty often for my family and in an effort to keep this a pretty health and balanced meal I do follow a general guideline: Rice, Egg, Roasted Veg, Leafy Green, Protein, Pickle / Fermented Vegetables. But, really find the combination that makes you happy.
We finished off this dish, with our very own Hot and Sticky Bap Sauce. It’s a little spicy, sweet with a bit of tang, and is good served warm or cold. We think it’s a nice alternative to hoisin.
Makes 4 portions, and takes approximately 30 to 45 minutes to prepare.
Marinated Kale Ingredients:
|2||Large Leaves of Kale|
|1 tbsp.||Sesame Oil|
|1 tbsp.||Apple Cider Vinegar|
Roasted Sweet Potato Ingredients:
|1||Large Sweet Potato|
|½ tsp.||Chili Powder|
|½ tsp.||Cumin Powder|
|½ tsp.||Garlic Powder|
|1 tbsp.||Olive Oil|
Sautéed Mushroom Ingredients:
|1 tsp.||Soy Sauce|
Hot and Sticky Bap Sauce Ingredients:
|¼ cup||Apple Cider Vinegar|
|½ tsp.||Chili Flakes|
|1 tbsp.||Sesame oil|
|1 tbsp.||Corn Starch|
|1 ½ cups||White Rice|
|2 tbsp.||Oil / Butter (for frying).|
|1 cup||Fermented Vegetables / Kimchi|
- Prepare the rice as per the package instructions.
- Preheat the oven to 4000
- Peel and chop the sweet potato into roughly 1-inch cubes.
- Toss the sweet potato in a bowl with the oil and spices, salt to taste, and roast in the oven on a parchment lined baking sheet for approximately 25 minutes, or until tender and beginning to crisp around the edges.
- Tear the kale into bite sized pieced, or cut into ribbons.
- In the same bowl used to season the sweet potato, combine the kale with the oil and vinegar. Salt to taste.
- Message the kale until evenly coated in the oil and vinegar and set aside.
- Finely dice the garlic, slice the jalapeno into rings and slice the mushrooms. Alternatively, buy presliced mushrooms.
- In a skillet or non-stick frying pan, melt the butter, and then add the mushrooms, garlic and jalapeno.
- Sauté for about 2 minutes, then add the soy sauce. Sauté for another 3 to 4 minutes, until the mushrooms are tender and any liquid has reduced. Remove from the frying pan and set aside.
- To prepare the sauce, combine all the ingredients in a small saucepan and whisk together, or combine in a jar and shake to combine. Bring the sauce to a boil, reduce the heat to medium and simmer for 2 to 3 minutes until the sauce begins to thicken.
- Pour the sauce into a jar as set aside. The sauce can be used hot or cold and extra can be stored in the refrigerator for 1 to 2 weeks.
- Add 2 tbsp. of oil or butter to the frying pan and heat on high. When the pan is very hot, crack the eggs into the frying pan. Turn off the heat and allow the eggs to cook with the residual heat until the whites are cooked but the yolk is still soft.
- In a bowl, place a scoop of the warm rice and spread evenly.
- Top with the marinated kale, roasted sweet potato, mushroom and the fermented vegetables.
- Place the egg on top, sunny side up and drizzle with the Bap Sauce, or serve with your choice of soy sauce, hoisin, or chili sauce.
- Garnish with spring onion.