California-Style Bibimbap

California-Style Bibimbap Recipe
Photo: Annabelle Breakey; Styling: Robyn Valarik
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.
5

Outstanding

Yield:

Serves 4

Recipe from

Sunset

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 531
Caloriesfromfat 53 %
Protein 19 g
Fat 31 g
Satfat 6.4 g
Carbohydrate 45 g
Fiber 6.1 g
Sodium 783 mg
Cholesterol 396 mg

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)

Preparation

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.

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.

3. Divide rice among 4 bowls and top with vegetable mixture and avocado.

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.

*Find at Asian markets or online.

Note:

Kim Kasner Stone, San Francisco,

May 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note