Enjoy a delicious Korean dish called Bibimbop with a Japanese twist! Join Gwyneth Paltrow and Chef Lee Gross in Paltrow's GOOP kitchen to learn how to make bibimbap (mixed rice, or roughly translated to "mix it up").
Bibimbop is essentially a rice bowl that you can adorn with whatever toppings you like. It's a great vehicle for leftovers—a veritable 'kitchen sink' kind-of meal. The key is the spicy miso sauce, which ties all the various parts together.
TIME: anywhere from 5 minutes to an hour, depending on what you have available
* 4 cups cooked short grain brown rice
* Spicy Miso Sauce (see recipe below)
* Burdock & Carrot Kinpira (see recipe above)
* about 4 cups of various cooked vegetables (we used: sautéed zucchini and beans sprouts with ginger and garlic blanched broccolini; blanched baby bok choy; and sautéed shitake mushrooms with sesame oil, ginger and garlic)
* 1 block firm tofu, drained, sliced and lightly fried (or prepare it anyway you like)
* 4 scallions, thinly sliced
* 2 tablespoons of toasted sesame seeds
* 1 large sheet nori seaweed, shredded
* 1 cup prepared kimchi (Korean pickled cabbage)
Distribute the rice amongst four bowls. Allow everyone to add whatever toppings they like and then bibimbap it—mix it all up!
Download a Printable PDF of this Bibimbop Korean recipe.
Also, get the Burdock & Carrot Kinpira recipe. Kinpira refers to a Japanese cooking style of braising vegetables, typically root vegetables, and often a combination of carrot and burdock.
Download the Spicy Miso Sauce recipe, too! This versatile sauce is also great with roasted duck or chicken, or even spread on top of a salmon or tuna burger.
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