California-Style Bibimbap
Annabelle Breakey
This recipe is a fresh take on bibimbap, a Korean rice dish traditionally topped with meat, vegetables, egg, and chili paste. It’s fast, easy, and doesn’t require a trip to a specialty store. “It’s a great midweek meal since I usually already have the ingredients in the house,”” says Stone.
This recipe, and others like it, can be found in the article “25 Healthy and Comforting Recipes to Make in January.”
How to Make It
Step 1
1
Put rice and 2 cups water in a medium saucepan and bring to a boil. Lower heat to a simmer and cook rice until water is absorbed, about 20 minutes.
Step 2
2
Meanwhile, heat grapeseed oil in a large nonstick frying pan. Cook kale, bell pepper, and garlic with salt over medium heat until kale is wilted, 3 to 5 minutes.
Step 3
3
Divide rice among 4 bowls and top with vegetable mixture and avocado.
Step 4
4
Fry eggs in the same pan until done the way you like. Slide each egg into a bowl. Mix sesame oil and soy sauce and drizzle over bowls. Drizzle with Sriracha or sprinkle with togarashi.
Step 5
5
*Find at Asian markets or online.
Ingredients
1 cup jasmine rice
2 tablespoons grapeseed or vegetable oil
1 bunch (14 oz.) kale or spinach, trimmed
1 bell pepper (any color), seeded and cut into cubes
1 garlic clove, minced
1/2 teaspoon kosher salt
1 avocado, sliced
4 large eggs
2 tablespoons toasted sesame oil
2 tablespoons reduced-sodium soy sauce
Sriracha chili sauce or shichimi togarashi* (Japanese red chile seasoning)
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