Bimbimbap

Apparently bimbimbap means to “mix it up.” This recipe had a lot of different components so it took quite a bit of time but once it was done we had a bunch of leftovers which was nice. You could totally have this for a dinner party or for a game night - just make everything before and warm up in oven before dinner and have a big batch of rice made in rice cooker. Lay everything out and guests can make their own bowls. Original recipe from here.

Ingredients

4 cups cooked brown rice

Spicy Miso Sauce (recipe below)

Tofu, drained and cubed and lightly fried

4 cups various cooked veggies - blanched broccolini and boky choy, sauteed mushrooms with sesame oil, garlic, ginger,

Toppings:

Nori seaweed, shredded

1 cup prepared kimchi

Toasted sesame seeds

Scallions

Soft/medium boiled eggs

Avocado

Thin slices watermelon radish

Spicy Miso Sauce Recipe

1 tablespoon grapeseed or vegetable oil

1 large garlic clove, minced

1/2 teaspoon Chinese five-spice powder

1/2 cup red miso

1/2 cup real vermont maple syrup

2 tablespoons brown rice vinegar

hot pepper sesame oil to taste

What To Do:

1. Heat the oil in a small saucepan over medium heat.

2. Add the garlic and five-spice powder and cook for about 30 seconds or until wonderfully fragrant.

3. Whisk in the remaining ingredients; bring to a boil and cook, whisking or stirring constantly for about 3 or 4 minutes, or until slightly thickened.

4. Season to taste with hot pepper sesame oil—go as spicy as you like!

5. Let the sauce cool before using. It keeps well in the refrigerator for a few days.

How to make the Bimbimbap

Distribute rice. Add toppings, enjoy!