Friday, April 20, 2012
I made this dish for a light supper. I liked it very much. Dennis says I just like to say it.
Bibimbop is a Korean dish:
(As you prepare each component, place hot food on a jelly-roll pan and keep in a warm oven.)
1 package frozen edamame (soy beans) (defrosted)
1/4 cup apple cider vinegar
2 teaspoons sugar, divided
2 teaspoons minced garlic, divided
1 teaspoon minced peeled fresh ginger, divided
1/4 teaspoon crushed red pepper
1 cup julienne-cut carrot
2 Tablespoons soy sauce or Bragg Liquid Aminos
3 Tablespoons plus 2 teaspoons dark sesame oil, divided
3 cups hot cooked brown rice
1 cup fresh bean sprouts
1 (5-ounce) package sliced shiitake mushroom caps
1 (9-ounce) package fresh baby spinach
1 teaspoon unsalted butter or coconut oil
4 large eggs
4 teaspoons gochujang (Korean chile paste, I used Szechuan Hot paste)
1/4 teaspoon sea salt
Combine 1/3 cup water, vinegar, 1 teaspoon sugar, 1/2 teaspoon garlic, 1/2 teaspoon ginger, and crushed red pepper in a small saucepan. Bring to a boil. Add carrot, and remove from heat; let stand 30 minutes. Drain.
Combine remaining 1 teaspoon sugar, 1/2 teaspoon garlic, remaining 1/2 teaspoon ginger, soy sauce or if you prefer. Bragg Liquid Aminos, and 1 Tablespoon oil, stirring with a whisk. Add 1 Tablespoon of this mixture over defrosted edamame. Let stand 15 minutes.
Heat a 10-inch cast-iron skillet over high heat for 4 minutes. Add 1 Tablespoon sesame oil; swirl to coat. Add rice to pan in a single layer; cook 1 minute (do not stir). Remove from heat; let stand 20 minutes.
Heat large nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add 1 1/2 teaspoons soy sauce mixture and bean sprouts to pan; saute' 1 minute. Remove. sprouts from pan; keep warm. Add 1 teaspoon oil to pan; swirl to coat. Add mushrooms to pan; saute' 2 minutes. Stir in 1 1/2 teaspoons soy sauce mixture; saute' 1 minute. Remove mushrooms from pan; keep warm. Add 2 teaspoons oil to pan; swirl o coat. Add edamame (soy beans)Saute' 7 minutes or until hot. Remove edamame from pan; keep warm. Add remaining 1 teaspoon oil to pan swirl to coat. Add remaining 1 teaspoon garlic, remaining 1 tablespoon soy sauce mixture; saute' 30 seconds. Add spinach to pan; saute' 1 minute or until spinach wilts. Remove spinach from pan; keep warm. Reduce heat to medium. Melt butter or coconut oil in pan. Crack eggs into pan; cook 4 minutes or until whites are set. Remove from heat.
Place3/4 cup rice in each of 4 shallow bowls. Top each serving evenly with carrots, sprouts, mushrooms, tofu, and spinach. Top[ each serving with 1 egg and 1 teaspoon chili paste. Sprinkle with salt.
Hope you enjoy this too!