Bibimbap Bowls
Bibimbap Bowls
Anaheim Pepper, Bean, Bell Pepper, Carrot, daikon radish, Garlic, Garlic Scape, Green Garlic, Green Onion, Hot Pepper, Jalapeno, Peas, Poblano, Radish, Radish (Beauty Heart), Red Pepper, Salad Turnip, Scallion, Snow Pea, Sweet Pepper
February 10, 2021
Ingredients
Quick-Pickled Veggies
1 t salt
1/4 C sugar or honey
1/2 C white vinegar
1 C shredded veggies (carrot AND salad turnip or any kind radish)
Sauce
2 T harissa
2 t soy sauce
2 t rice vinegar
2 t honey
1 t sesame oil
1 clove garlic, minced
Grain
either brown rice or quinoa
1 C uncooked grain
2 C water
Green Beans OR Peas
1/2 pound, tipped
Sunnyside Eggs
4 large eggs
2 T butter
Meat (optional)
1.5 C meat - pork, beef, chicken in 1 inch pieces
2 T soy cauce
2 T water
1 T honey
2 cloves garlic, minced
ginger, thumbtip size, peeled and minced
Garnish (optional)
2 scallions
1 jalapeno or anaheim sliced small
Directions
Make Quick Pickles
1Boil water in small saucepan. In a pint size jar or small glass bowl, add the other ingredients.
2Pour boiling water over mixture and stir until dissolved.
3Submerge veggies in pickling mixture for at least 30 minutes (keeps up to 3 weeks in fridge)
Sauce, Grain, Beans, Eggs
1Mix all suace ingredients together and set aside
2Make the grain by package directions
3Tip the beans and steam for 5 minutes. Drain.
4Make 4 eggs, sunny side up, or light over easy.
Meat
1Pour in ingredients in pan, add meat and cook until browned.
Assemble Bowls
1Split between 4 bowls. Grain in bottom, then meat, then egg, then veggies. Pour over dressing. Garnish if you like.
