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.
Sunset MAY 2013
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.
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