I love Gwyneth Paltrow and her website: http://www.goop.com. While drifting through her “Make” catagory this evening I found recipes for Maple-Dijon Roasted Winter Vegetables, Caramelized Brussels Sprouts (located at left) and “Bibimbop”, a rice dish described below. Mmmmmm!
Bibimbop, which roughly translates to “mix it up,” is essentially a rice bowl that you can adorn with whatever toppings you like. It’s a great vehicle for leftovers—a veritable ‘kitchen sink’ kind-of meal. The key is the Spicy Miso Sauce, which ties all the various parts together.
TIME: anywhere from 5 minutes to an hour, depending on what you have available
4 cups cooked short grain brown rice
Spicy Miso Sauce (see recipe at http://www.goop.com)
Burdock & Carrot Kinpira (see recipe at http://www.goop.com)
about 4 cups of various cooked vegetables (we used: sautéed zucchini and beans sprouts with ginger and garlic blanched broccolini; blanched baby bok choy; and sautéed shitake mushrooms with sesame oil, ginger and garlic)
1 block firm tofu, drained, sliced and lightly fried (or prepare it anyway you like)
4 scallions, thinly sliced
2 tablespoons of toasted sesame seeds
1 large sheet nori seaweed, shredded
1 cup prepared kimchi (Korean pickled cabbage)
Distribute the rice amongst four bowls. Allow everyone to add whatever toppings they like and then bibimbop it—mix it all up!
All recipes can be found at http://www.goop.com.