Round Two! #ginjoint
Prost! #charleston #biergarten
Roast beef, arugula, goat cheese, and wasabi mustard on whole wheat with ginger carrot soup. Office lunch makeover for the win? #ieatatmydesk
Breakfast salad of lettuce, avocado, quail egg, and roasted duck with spicy jalapeño lime dressing. Who said #healthy has to be boring? #instafood
Zombie Hut reunion #nyc
Hot cider for the win! #nyc #snowpocalypse
Popping cherries since 2011. #split2econds #broadwaybowling
Tried and was physically incapable of completing the January workout calendar today. I feel like a failure.
Today was one of those days that tested my New Years Resolution. And it’s only day 2!
I worked from 9am until 8pm and didn’t get home until around 9:30pm or so, and all that I had in my house was a bunch of raw vegetables and some swordfish filets. What the hell was I going to do with that at 10:00pm at night? I have to tell you, I was sorely tempted to just hit up my Seamless app and declare myself defeated. It would’ve been so easy to just order some delicious korean food, while I caught up on Sherlock (Cumberbatch is amazing, right?!)
But, dear tumblees, you will be proud to know that I overcame my tired and lazy attitude and prevailed against the convenience and ease of delivery food. Instead, I forced myself to cook, and not an easy stir-fry, oh no, I wanted to make myself something I would be excited to eat.
Lo and behold, another item on my go-to delivery list, the bibimbap! For those of you who have no idea what that is, I feel extremely bad for you. It is the nectar of the gods! Well, mostly, it’s marinated meat, rice, and assorted vegetables, but, still, the most delicious thing eva!
I’ve read a lot about how to make your own bibimbaps at home, and one thing I noticed over and over again was that the authentic korean food blogs often mentioned the bibimbap as a go to “use up the leftovers” meal, much in the way that I use omelettes. This was exciting for me because I had just a bunch of random crap in my fridge that really needed to be used up soon, thus, the leftover bibimbap you see above!
Ingredients (Anything in your fridge, but this is what I used)
- 1/4 cup soy sauce (I used low sodium)
- 1 stevia packet
- 1/2 tsp fresh ginger (shredded)
- 1/4 cup mushrooms
- 1/4 cup carrots
- 1/4 cup spinach
- 1/4 cup bean sprouts
- 1/4 cup spring onion
- 1/4 cup lettuce
- 1/2 cup brown rice
- 1 clove garlic
- 4 oz lean protein (I used swordfish, because it’s what I had, but you can use anything or make it vegetarian)
- 1 egg
- korean chili sauce or sriracha (to taste)
1. Mix together marinade ingredients and put protein in marine. Let marinade for several hours, if you can, but even 30 minutes makes a difference. I didn’t have time to marinade it, so I just sort of cooked it in the sauce. It doesn’t work as well, but it works!
2. Cook each vegetable separately (or not). I cook them separately, and they’re traditionally cooked separately, so that they can be arranged in neat piles around the plate. If you want to just mix them together (as you will mix them together eventually anyway) go for it. I tended to steam the vegetables with just a touch of soy sauce, some sesame seeds, and whatever else you want. I used different combinations of things. For instance, the carrots I added a Stevia packet and made a syrup (so that it was sort of pickled). For some I added chili flakes to add heat. Etc etc.
3. Cook meat.
4. Cook rice with minced garlic for flavor. At the last second, turn up the heat so that you get a crust on the bottom of the rice.
5. Arrange the vegetables around the rice and put meat on top.
6. Cook egg sunnyside up and put on top of bibimbap.
7. Add sriracha to taste and mix it up!
Nutritional Information (For MY bibimbap)