Kim Kushner
Ready in 20 minutes
Serves 6 people
Bibimbap, the ultimate Korean comfort food, basically translates to “mixed rice with meat and assorted vegetables.” It’s a bowl of goodness, enhanced by sharp flavors-pickled vegetables over steamed rice and a variety of proteins, topped with a fried egg. I’ve learned that in my household, sometimes, all I need to do is give the food a curious name, and the rest will fall into place.
Ingredients
- 2-3 cups leftover chicken/fish,/meat/veggies, slightly heated
- 2 cups rice (white or brown)
- 2 tablespoons neutral oil
- 1 garlic love, minced
- one-10 oz. box frozen chopped spinach, thawed and squeezed of excess moisture
- 1 teaspoon black sesame seeds
- 1 cup Quick Pickled Vegetable Chips (page xx)
- 6 organic eggs
- kosher salt
- freshly ground black pepper
- hot sauce/sriracha (optional)
Preparation
- Cook the rice according to package directions. Keep warm and set aside.
- Heat 1 tablespoon oil in a saute pan over medium-high heat. Add the garlic. Cook for 1 minute. Add the spinach, and cook for 5 minutes. Season generously with salt and pepper.
- Transfer the sauteed spinach to a small bowl, and cover with aluminum foil to keep warm.
- Return the saute pan over medium-high heat. Add the remaining 1 teaspoon of oil to the saute pan. Crack the eggs, one at a time, first into a small bowl, and then gently into the hot oil. Fry the eggs for 5 minutes.
- Scoop ½ cup of rice into an individual serving bowl, and top with a handful of warm leftover chicken, fish, meat, or veggies.
- Add a heaping tablespoon of sauteed spinach to the bowl, and sprinkle some black sesame seeds on top.
- Add a small amount of Quick Pickled Vegetable Chips to the bowl.
- Gently transfer 1 fried egg over the top of each bowl.
- Drizzle the hot sauce over, if desired.