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Bibimbap

January 19, 2012

I can’t believe I waited so long to try this dish, but who knew something so simple would

bibimbap

be so fantastic?  It’s really just rice, vegetables, sesame oil and chile sauce…but it comes together like magic.  This is a very simple version of what is a dish with a million variations.  But that simplicity makes it perfect for weeknight meals.  I changed the recipe up a bit because the servings were kind of small for us, and added some soy sauce at the end when served.  Next time I’m going to serve it with a fried runny egg on top and some sliced shiitake mushrooms.  This dish comes from Food52 and serves 4.

Ingredients:

1 1/2 c sushi or short grain rice

1 medium sweet potato, cut into 3/4″ cubes

About 6 small potatoes (like Yukon gold), quartered (I skipped these)

1 large carrot, cut into matchsticks

1 zucchini, cut into matchsticks

1 8 oz package shiitake mushrooms, stemmed and sliced

1 cup mung bean sprouts

5 scallions, sliced

3/4 cup frozen edamame beans, shelled and defrosted

2 T toasted sesame seed

1 pound shrimp, cleaned and de-veined (omit for vegetarian)

1 T grated fresh ginger

1 T grated garlic

1 T sesame oil

1 t hot sauce (like Sriracha, or other Asian chili)

1-2 T safflower or canola oil

Soy sauce for serving

4 fried eggs for serving

Directions:

In a small bowl, combine the cleaned shrimp with the grated garlic and ginger and season with salt and pepper.  Keep in the fridge for half an hour or longer, while you’re preparing the vegetables.

Rinse the rice in several washes of cold water until water runs clean. Add it to a small pot with 1 1/2 cups water and bring to a boil over medium-high heat. When the water boils, turn heat to very low and simmer, covered, for 15 minutes. Remove from heat and let sit covered for another 15 minutes.

For the potatoes: preheat the oven to 350°F. Toss the sweet potatoes and potatoes separately with about 1 teaspoon of oil each, then spread on opposite sides of a baking sheet. Roast, flipping once, for 35-45 minutes, until the potatoes are tender and browned.

For the carrots, zucchini and mushrooms: warm a large saucepan or wok over high heat. Add a tiny bit of oil or a coat of cooking spray, season with salt and pepper, then add the carrot matchsticks and toss until they’ve softened and gotten a tiny bit brown. Remove and set aside, then repeat for the zucchini.

Re-coat the wok with the canola or safflower oil and spread the rice on the bottom. Top with the mung beans, scallions, edamame, carrots, zucchini and mushrooms, in separate wedges. Sprinkle with one tablespoon of sesame oil and the chili sauce.  Sprinkle with soy sauce if desired.  Cover the wok with a lid or with foil, and set the whole wok over medium heat for 10 minutes, until the vegetables are warm and the rice has developed a slight crust.

Meanwhile, warm 1/2 teaspoon of oil in a smaller frying pan. When hot, add the shrimp and cook, stirring, until they are pink through. Pile the shrimp on the vegetables and rice and garnish with sesame seeds and fried eggs if using.  Serve straight from the wok.

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