Bibimbop

prep time:: 15 min - 1 hr
total time:: 1 hr

Makes 4-6 servings

in Korean bibimbop means “mix it up.” basically you individually saute whatever veggies/tofu/protein you like in ginger and garlic, plop it on the table in bowls with a lot of brown rice and spicy miso sauce and everyone mixes up their own bowl.

ingredients

4 cups cooked short grain brown rice
Spicy Miso Sauce (see recipe)
Carrot Kinpira (see recipe)
about 4 cups of various cooked vegetables (we used: sautéed zucchini and beans sprouts with ginger and garlic blanched broccolini; blanched baby bok choy; and sautéed shitake mushrooms with sesame oil, ginger and garlic)
1 block firm tofu, drained, sliced and lightly fried
4 scallions, thinly sliced
2 tablespoons of toasted sesame seeds
1 large sheet nori seaweed, shredded
1 cup prepared kimchi (Korean pickled cabbage) - optional!

directions

1
cook the rice
2
make the sauce
3
grate up A TON of garlic and ginger in two piles
4
slice up a bunch of veggies - i typically have broccoli, carrot, peas, mushrooms, zucchini on hand (they all work great).
5
for the carrot, follow the kimpira recipe, for all others heat up a tablespoon of grapeseed oil, saute a tsp of garlic and a tsp of ginger and saute a veggie. repeat for each.