Happy weekend! Do any of you have anything exciting planned?
I got my wisdom tooth yanked out yesterday, and so my weekend is unfortunately quite tame: couch, couch, couch. I’ve been devouring some books, watching some TV, and house hunting. Fun stuff.
I know that the blog has been eerily silent during these past two weeks, but I spent a weekend backpacking in the Trinity Alps (post coming soon) and then with the first week back at teaching and Mark and I busy house hunting, so many little things have been stealing my attention.
Today’s post is an update on an old recipe with new photos and new stories. My family and I love eating this super simple, super easy, super quick, and best of all, super tasty vegetarian hot stone bimbimbap! The amount of ‘supers’ I used in that sentence is evidence enough for how…super this dish is.
For this recipe, it’s best to use leftover brown rice. It takes about 2-3 cups of cooked brown rice. If you don’t want to make the vegetable toppings, you can always go to the Korean market and choose whatever toppings you’d like. The fried egg on top is optional.
- 2-3 cups of cooked brown rice
- 1 egg (optional)
- Vegetarian hot pepper paste - for bibimbap (look at the label since many of them are shrimp based)
- ¼ bag bean sprouts (about 2 cups boiled)
- 2 cups spinach (boiled)
- ½ of a zucchini
- ¼ cup vegetarian kimchi
- 1 tablespoon sesame seeds
- Boil the bean sprouts and spinach until they are soft and wilted. Drain the water and set them aside.
- Slice the zucchini into matchsticks, heat a tablespoon of sesame oil in a small pan, and sautee the zucchini until it has been cooked.
- In the ceramic bibimbap pot, put the already cooked brown rice into the pot. Arrange the bean sprouts, spinach, zucchini, and kimchi on top of the rice. Put the lid over the pot and heat the bibimbap. In a small pan, fry an egg and put it in the bibimbap. (You can crack the egg directly into the pot and close the lid to let the egg cook over low heat, however, you may end up burning the rice in the process. If you enjoy burnt rice, which my family does, then cook the egg that way.)
- Squirt some of the hot pepper paste over the bibimbap, sprinkle some sesame seeds, mix it up, and then serve it into individual bowls for everyone to enjoy.
I love the way the rice at the bottom of the bowl crisps.
For this bibimbap we used carrots and cooked them the same way that we cooked the zucchini. This is a very flexible dish. As long as you have some sort of rice and the hot pepper paste for bibimbap, you can basically use whatever veggies you’d like and you’ll be set!
See, I told you that this would be easy and healthy. Brown rice has more fiber than white rice, and therefore won’t spike up your blood sugar too much if you do have diabetes. The veggies are nutritious and delicious.
Have a fantastic rest of your weekend! Stay happy and healthy, y’all!