We cooked up some GLOW BIBIMBAP with Sarah of The Delicious, and it was truly one of the prettiest meals we’ve ever eaten. Bowls on bowls of bright vegetables, quinoa, and sesame… this bibimbap recipe is made even more perfect with a fried egg on top and gochujang hot sauce!
Bibimbap is more of a template than a specific recipe: a bowl of steamed rice topped with vegetables, maybe some meat, a fried egg, and served with gohchujang, a Korean hot pepper sauce. This is the recipe for the GLOW Bibimbap, full of seasonal ingredients mostly chosen because in addition to being gorgeous, they have some health or beauty (anti-aging!) benefits.
Sarah’s recipe involves multiple steps, but each is straightforward and simple to put together. It’s really all about the preparation in this recipe, and then the fun part comes when you get to put it all together! And any of the leftovers last wonderfully in the refrigerator. Don’t skip out on the special ingredient here: gochujang. This is one of Korea’s most popular condiment staples, a hot pepper paste made of spicy fermented chiles, and it just makes the dish. It’s definitely worth having on hand for those of you that love the spice, like we do!!
GLOW BIBIMBAP RECIPE
Ingredients with an * have detailed instructions for preparation, after the main bibimbap recipe.
Serves 4, very easily halved, doubled, etc.
- 4 cups steamed brown rice and quinoa (cooked from about 3/4 each dry, uncooked brown rice and quinoa)
- 1 avocado, diced
- 1 large regular cucumber or 2 Persian cucumbers, sliced
- 2 fresh carrots, julienned *
- 1 4-inch section of daikon radish, very thinly sliced *
- 1 bunch Garlic Sauteed Kale *
- 1 large bunch Garlic Sauteed Spinach *
- 8-10 large shiitake mushrooms in “shiitake bacon” marinade *
- 1 12-ounce block Garlic Ginger Tofu, cubed and sauteed *
- 4 eggs, sunny side up
- toasted sesame oil
1. Place steamed brown rice and quinoa in center of each bowl.
2. Arrange tofu and vegetables around the brown rice/quinoa.
3. Top each bowl with fried egg.
4. Serve with sesame oil and gohchujang. **Each person can mix his/her own bowl and season to taste with sesame oil and gohchujang.
*Pickled Carrots and Daikon
We used fresh carrots and daikon in our bibimbap, but pickling them for a day or two before will make the bibimbap even better. This pickling recipe is based on David Chang’s Momofuku recipe.
- julienned carrots (we used purple, which were orange inside!)
- thinly sliced daikon (we found purple daikon from Jaime Farms)
- 1 cup water, piping hot from tap
- ½ cup rice wine vinegar
- 3 tablespoons sugar
- 2 teaspoons kosher salt
1. Combine water, vinegar, sugar and salt in a mixing bowl and stir until sugar dissolves.
2. Pack prepared vegetables into two separate glass containers. Split the brine between the two containers, pouring the brine over the vegetables. Cover and refrigerate.
3. After one day, they’ll be good; after two days, they’ll be perfect; and they’ll keep for weeks after that.
*Garlic Sauteed Kale and Spinach
- kale, washed, deveined, and chopped (ours was pink and purple ‘Nagoya’ kale)
- spinach, washed and chopped (ours was the ruffled Bloomsdale spinach)
- 2 cloves garlic finely chopped
- splash of soy sauce
- salt and pepper to taste
- grapeseed or other light oil for cooking
1. Heat 2 tablespoons grapeseed oil in wok or large frying pan over medium high heat. Add 1 clove of finely minced garlic and cook until just fragrant, about 1 minute.
2. Add chopped kale and saute until kale is just starting to soften, about 5 minutes. Add a spalsh of soy sauce for flavor, then season to taste with salt and pepper. Remove from heat.
3. Repeat above with spinach.
* Shiitake Bacon
- ½ pound fresh shiitake mushrooms
- ¼ cup olive oil
- ¼ teaspoon soy sauce
- ¼ salt
- canola or grapeseed oil
1. Stem shiitake mushrooms and slice caps into ¼-inch strips. Toss with olive oil, soy sauce and salt. Allow to “marinate” for about 5 minutes.
2. Heat grapeseed or canola in large frying pan over medium heat. Add shiitake mushrooms and cook until crisp, about 10 minutes. Remove mushrooms to a separate plate.
* Garlic Ginger Tofu
- 1 12-ounce container extra-firm organic tofu
- 1/3 cup tamari
- 2 tablespoons brown rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon very finely minced garlic (best if you can scrape it into a paste)
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon light/mild olive oil
- oil for cooking (I use grapeseed or canola)
1. Drain the tofu.
2. (Save the container if you do not have a container to use to marinate the tofu. I use rectangular glass storage containers.)
3. Place a layer of kitchen/tea towel on a large rimmed baking sheet. Add 2-3 layers of paper towel on the towel.
4. Cut tofu into 1-inch-wide strips, pat dry with paper towels. Place the tofu in a single layer over the paper towels on the baking sheet. Place 2-3 more layers of paper towels over the tofu. Place a cutting board or other flat surface on top of the tofu and paper towels. Let the tofu “press” and drain for about 2 hours. If the paper towels are soaked right away, first of all that’s weird, second of all, change them out for fresh ones.
5. Once the tofu is pressed and drained, you can either leave the tofu as slices, or cut them into cubes.
6. Whisk the tamari, brown rice vinegar, sesame oil, garlic, and ginger in a bowl to blend. Pour half the marinade into the reserved tofu container or storage container. Place the tofu slices in the containers and pour the remaining marinade over. Cover the tofu with plastic wrap and press the wrap around the tofu. Refrigerate at least 4 hours, up to 1 day.
7. Saute the tofu in about a tablespoon of oil in a large frying pan over medium heat. Remove from heat. The tofu can be eaten hot or at room temperature.
Make this recipe, instagram it, and make sure to tag @howyouglow // #howyouglow
Photography by: Emily Knecht
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