Bibimbap

Bibimbap is a Korean rice dish traditionally topped with meat, vegetables, egg, and chili paste. Our version is inspired by Kim Kasner Stone’s California-Style Bibimpap that appeared in the May 2013 issue of Sunset Magazine. It’s become one of our favorite recipes, because it is nutritionally complete, flavorful, beautiful on the plate, and simple to make.

SERVES FOUR (420 calories per serving)

INGREDIENTS

1 cup jasmine brown rice, rinsed
2 T extra virgin olive oil, divided
5 cups kale chopped
1 medium bell pepper, seeded and cut in slices
1 clove garlic, minced
½ tsp sea salt
4 large eggs, shells rinsed
1 avocado, sliced
1 T wheat free Tamari soy sauce
Optional: Sriracha or hot sauce

DIRECTIONS

Bring 2 cups water to a boil in medium saucepan over high heat. Add 1 cup rice and lower heat to simmer. Cook until water is absorbed, 20 to 30 minutes. Set aside.

Heat 1 ½ tablespoons of olive oil in a large frying pan over medium heat. Add kale or spinach, bell pepper, garlic, and salt. Cook until kale is wilted, 3 to 5 minutes. Remove vegetables from pan and set aside. Keep warm.

Add remaining olive oil to same pan and fry eggs the way you like them.

Divide rice into four bowls and top with vegetables, eggs, and avocado. Drizzle lightly with soy sauce. Add Sriracha or hot sauce to taste.