Bibimbap is a traditional Korean dish featuring rice topped with vegetables and spicy sauce. This is my quick, easy, and healthy interpretation. It’s flavorful, spicy, and satisfying. You can easily substitute/add whatever veggies you have on hand.
2 cups cooked rice (The accompanying photo shows short grain brown rice cooked with red rice.)
1 tablespoon toasted sesame oil
2 or 3 tablespoons kimchi, chopped
1 carrot, diced
¼ cup frozen green peas
¼ cup mung bean sprouts
1 tablespoon shoyu (naturally brewed soy sauce)
Garnish: 1 scallion, thinly sliced
or fresh cilantro leaves
or sliced toasted nori seaweed
or toasted sesame seeds
• Heat a heavy skillet, add the oil, and sautée the carrot and peas for a few minutes.
• Stir in the rice and heat thoroughly, tossing with the veggies.
• Stir in the bean sprouts and toss.
• Stir in the kimchi.
• Season with a generous dash of shoyu.
• Top with the garnish of your choice.
That’s it! Easy, isn’t it?