I’ll eat bibimbap in any shape or form. Traditional, vegetarian, seafood — I’ve never met a bibimbap I didn’t devour. This extra-healthy version is made with brown rice and lots of vegetables and is super satisfying. It’s a loose recipe, so adjust the proportions to your liking.
2 cups short-grain brown rice
4 red bell peppers, halved
Toasted sesame oil
Toasted sesame seeds
Soy sauce or tamari
2 tablespoons gochujang
2 tablespoons brown sugar
1 garlic clove
1 tablespoon rice vinegar
1 carrot, sliced into matchsticks
1 1/2 cups sliced shiitake mushrooms
1-inch piece ginger, peeled and minced
2 large handfuls kale, shredded
1 1/2 cups bean sprouts
Pickled ginger, sliced
Green onions, sliced
Nori, cut into strips
1. Rinse the rice under cold water until it runs clear. Drain the rice and transfer to a saucepan or rice cooker and cook with a pinch of salt according to package directions.
2. Preheat the oven to 425F degrees. Arrange the pepper halves on a baking sheet, skin sides up. Drizzle with a little avocado oil and roast for 30 minutes, until soft and blackened in spots. Transfer to a bowl and cover with a plate. Leave for 10 minutes, then peel and slice into thick strips. Season the pepper ribbons with sesame oil, sesame seeds, and tamari.
3. Meanwhile, make the bibimbap sauce by combining the gochujang, sugar, garlic, and vinegar with 2 tablespoons of water, 2 tablespoons sesame oil, and 2 tablespoons sesame seeds. Set aside.
4. Cook the carrot: heat a teaspoon of avocado oil in a frying pan over high heat. Add the carrot and saute for 2 minutes, until just tender. Season with salt and set aside. Cook the mushrooms in a little oil in the same way, keeping the heat high and the pan moving until the mushrooms are cooked. Season with tamari.
5. Wipe out the wok and add a teaspoon of oil followed by the ginger and the kale and a few drops of water, sauteing for a few minutes until wilted. Toss with a drizzle of sesame oil, 1 teaspoon of sesame seeds, and set aside.
6. Blanch the bean sprouts in boiling salted water for a minute, until wilted. Drain well.
7. Fry the eggs sunny side up in a frying pan, until the whites have set but the yolks are still runny.
8. To serve, divide the rice between large serving bowls. Spoon each topping on top in a circular manner: peppers, carrots, mushrooms, kale, and bean sprouts. Lay the fried egg on top and add pickled ginger, sliced green onions, nori seaweed, and sesame seeds to taste. Add a heaping spoonful of the bibimbap sauce, serving the rest on the table to spoon over, mixing everything as you eat.