Every Tuesday I arrive at kp, Vip, and M's urban hang suite for Gita Sutras with Rasanath Das, and then we make an easy, vegetarian, communal dinner.
Last week, it was this simple Korean brown rice and veggies bowl, or bibimbap.
With the brown rice in the rice cooker in the background, we chopped:
- a bunch of scallions (on the bias, into 1" pieces),
- about 10 shiitake mushrooms (minus the stems),
- a bunch of lacinato kale,
- two handfuls of snow peas,
- a couple handfuls of broccoli florets, and
- a yam (julienned, skin on) and
- a couple of carrots (also julienned).
(Sprouts, other types of mushrooms, other types of greens, some quickly pickled cucumber/daikon, etc., would also be great!)
We also got about 2" of ginger minced and ready, and kept a sliced avocado and about 1/3 C sesame seeds aside.
Vip fried 4 eggs, sunny side down, while we dry toasted the sesame seeds then set them aside, and sauteed (separately) each vegetable (except the carrots, which we left raw with a sprinkle of lemon juice) in a pan with 1/2 tbsp. olive oil and 1/2 tbsp. toasted sesame oil, 1/2 tsp. of the minced ginger, a few dashes of salt, and a couple pinches of our super hot red chilli powder, keeping each aside when done. (For the peapods and kale, we added a squeeze of lemon juice.)
When all the vegetables were sauteed, we stirred the toasted sesame seeds, a pinch of salt, and a dash of lemon juice into the cooked brown rice, then put a serving spoon of the rice mixture into each of our bowls, and topped the rice with a spoonful of each sauteed vegetable, sliced avocado, some carrots, and some Sunja's vegetarian kimchi, then topped each bowl with a fried egg, and each put in his/her own desired amount of hot sauce before mixing everything up!
