Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 5

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.

Kim Kasner Stone, San Francisco
This Story Originally Appeared On sunset.com

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Annabelle Breakey; Styling: Robyn Valarik

Recipe Summary

total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

Nutrition Facts

531 calories; calories from fat 53%; protein 19g; fat 31g; saturated fat 6.4g; carbohydrates 45g; fiber 6.1g; sodium 783mg; cholesterol 396mg.
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