This delicious and versatile Korean dish is an Allergic to Salad favorite. “Bibim”, refers to the mixing of rice, while “bap”, refers to rice. Suffice it to say, rice is the star of this tasty meal! It’s topped with seasoned vegetables, kimchi, gochujang (chili pepper paste), and finished off with a dash of soy sauce and a fried egg.
A relatively simple recipe, bibimbap nonetheless showcases some delicious flavors and gives you an opportunity to prepare fresh vegetables in a way that will tantalize your kiddo’s taste buds. If you’d like to add kimchi to the project, that’s something that should be prepared and fermented a week or two in advance. You can then use it as a tasty garnish for a variety of dishes–it’s well suited to anything containing egg, or can be thrown into a broth or pasta sauce!
The way Allergic to Salad prepares bibimbap is vegetarian–feel free to add some marinated tofu and get creative with your veggies. Classically, bibimbap can also contain chicken, seafood, or beef!
We hope you try this meal at home with your kiddos, and we hope you make it your own!
- 1 cup rice
- 7 ounces asparagus
- 4 ounces swiss chard, stems thinly sliced and leaves roughly chopped (or another leafy green, like spinach)
- 3 ounces shiitake mushrooms, stems removed and caps thinly sliced
- 2 cloves garlic, peeled and roughly chopped
- 2 eggs cracked into two separate small bowls or cups
- 2 scallions, thinly sliced lengthwise and put in a bowl of cold water
- 1 carrot, peeled and cut into matchsticks
- 2 tsps Gochugaru (Korean Chili Flakes) or red pepper flakes (optional)
- 1 tbsp sesame oil (or oil of choice)
- 2 tbsp soy sauce
- 1 tsp sesame seeds
- Eggs, cooked however you wish (optional)
In a medium pot, combine the rice with 2 cups of water and a big pinch of salt. Heat to boiling on high, then cover, reduce the heat to low and simmer 15 to 17 minutes, or until cooked through.
While the rice continues to cook, cook the vegetables. Heat a little oil on medium until hot. Add the chard, asparagus, and garlic, and cook 2 to 3 minutes, or until the asparagus is bright green and tender-crisp, and the chard has wilted. Season with salt and pepper. Transfer the cooked vegetables to a plate. In the same pan, heat a little more oil on medium. Add the mushrooms, season with salt and pepper, and cook 1 to 3 minutes, or until softened. Transfer the cooked mushrooms to the plate with the chard and asparagus, keeping them separate.
In the same pan, heat a little more oil on medium-high. Add the cooked rice to the pan and cook about 1 to 2 minutes, or until dry and slightly golden, stirring. Add the sesame oil, soy sauce, and chili flakes to taste. (If you like it spicy, add all the chili flakes, add less if you prefer mild heat.) Cook about 1 minute longer, stirring. Transfer the rice to bowls and serve.
Until next time,
Team Allergic to Salad