Bibimbap is a classic Korean dish we first had at Street, one of our favorite restaurants in Portsmouth NH. The word literally means “mixed rice”. Bibimbap is traditionally served as a bowl of warm white rice topped with spiced vegetables and a thick sauce.
We decided to eliminate nearly all wheat and most grains, after reading about the benefits of a paleo diet, so here’s our take on BiBimBap. This is a dairy free, grain free, gluten free recipe and could easily be made vegetarian or vegan by eliminating the egg. Karen calls this: “Bap Veggies.” August is a perfect time to make this, since we have an abundance of fresh garden vegetables to harvest right now.
Ingredients:
- 2 crowns of broccoli, cut into bite-size pieces
- 1 red bell pepper, cut into bite-size pieces
- 3 stalks of kale, stems removed, torn into bite-size pieces
- 1 medium onion, peeled and sliced
- a handful of cherry tomatoes
- 2 eggs
- extra light olive oil
- some gluten free tamari
- and of course some Sriracha Rooster Sauce!
Heat a few teaspoons of oil over medium heat in a wok or other frying pan. As soon as the oil is hot, add in a the broccoli, stir around occasionally for about 4 -5 minutes. Add in the onions, stir for a few more minutes. Add in the rest of the veggies and cook until they are all slightly tender. Push the veggies to the outer edges of the pan, crack the eggs into the center and shut off the heat. When the eggs are flippable without breaking the yoke, flip them over. Turn the heat back on briefly if necessary to get the egg cooked to desired doneness. Serve by laying the veggies out, egg on top, chop sticks and sauces nearby.
As a variation to this, try adding some mushrooms, bean sprouts, summer squash, or green beans. It’s fun to try different combinations for color and flavor.