Monday, January 04, 2016


So look, the reality of it is, I knew I wasn't going to be making myself an authentic Bibimbap today.  But I had a bunch of shit in my fridge that I had to cook.  I am trying to not be as wasteful in the New Year, so here's what I came up with.

And look, don't email me freaking out that this isn't an authentic recipe!  I know all too well you crazy people who get your panties in major wads when people don't make authentic recipes but CALL them by the same name.  That's why I didn't call it a Bibimbap.  Pay attention.

Here's What I Did:
Grabbed everything in my fridge or on my countertop that I wanted to put into this recipe.  This included some leftover cilantro-lime rice, baby corn, carrots, spinach, green onion, rosemary ham, garlic, shallot and brown beech mushrooms.

Then I heated up some coconut oil, cooked the shallot, mushrooms and garlic until browned.  Threw in a scoop of rice, a few drizzles of sesame oil and a tablespoon of soy sauce.  I cooked this until the rice had a slight crunch to it.  I then added in the ham and the spinach and stirred until just warmed through.  Then I plated it, added sliced carrots, baby corn and green onions and cilantro.  Topped it with a fried egg and there you have it.  Not a Bimbimbap, but a Bi Bim Slop that will make you slap your momma!

건배 (That's Cheers! in Korean)

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