Hi lovelies,
Being a mother has been the wildest and most joyful ride of my life. 7 years ago my husband and I adopted our son, Gavriel and our lives has been changed forever. Gavriel came to us from his birth country Korea when he was 7 months old and one of our goals as a family is to integrate Korean cultures into our lives as much as possible. Learning to cook Korean food (our way) has been a fun way to do it and our favorite dish is bibimbap, we make it at least once a week and it is totally different each time. It seems that every Korean family has their own version of bibimbap. A quick google search will show you so many variations but that just means that you can take the basic principle and create your own dish, use what you love and be creative.
Here are some images of bibimbap to inspire you:
Bibimbap is a Korean dish of rice and assorted meats/vegetables, the name means literally mixed rice. I keep it mostly vegetarian and use tofu and eggs as the sources of proteins. I like to make my bibimbap very simple and easy, some of my veggies are flavored and some are plain (my son likes his tofu and veggies plain).
Here is how I make it, use this recipe to get inspiration and make your own version.
2 cups of brown rice. I wash the rice and soak it for at least one hour (or overnight). Rinse and add 31/2 cups of water and a pinch of salt. Bring it to a boil and simmer it on low heat, covered, until all the water is absorbed, about 40 minutes.
While the rice is cooking, I slice up and cook my veggies, I usually use 3-4 of the following:
Sliced mushrooms
Carrots cut into matchsticks
Shredded cabbage (green, red or nappa)
Chopped kale (or other greens)
Cucumber cut into matchsticks (I will served the cucumber raw, not cooked)
Bean sprouts
Sliced celery
String beans
Kohlrabi sliced into matchsticks
Broccoli florets
Cauliflower florets
Sliced zucchini
Winter squash peeled and cut into strips
For protein I use firm tofu cut into cubes
Sauteing sauce:
2 tablespoons of coconut oil
1 tablespoon of sesame oil
1-2 tablespoons of soy sauce
2 clove or garlic, minsed
1 inch piece of grated ginger
Red pepper flakes to taste
I heat up a frying pan and warm up some of the sauteing sauce, add one vegetable at a time and more sauce as necessary, cook each vegetable for 2-3 minutes and end with the tofu. Put each vegetable in a separate small dish or arrange them next to each other in a large dish. Put the cooked rice is a large bowl.
When everything is ready I make a quick omelet, cut it into strips and serve that as well.
Then everyone takes an empty bowl or plate, spoon some rice into it, add their favorite veggies and tofu, add omelet on top and for an extra flavor I will usually serve it with kimchi as well.
Enjoy!
Please share the recipe with your friends and on social media, lets get everyone eating healthy!
xoxo
Rachel
