Tuesday, March 7, 2017
Bibimbap Served Paella-Style
We have to thank our friends Max and Marlinee for introducing us to DWJ 2. It's awesome! We recently took some of the family there for a late-night dinner, and they loved it, too! (One other tip for ordering: Get all of the vegetarian 50-cent sides. Twice.)
1/4 cup gochujang or Korean BBQ sauce (We like Bushwick Kitchen's Weak Knees.)
1 cup kimchi (We like Sunja's if we're out of our homemade TCV Kimchi)
Add the rice and the water to your rice cooker and start the timer. Alternately, follow the package directions to yield 3 cups cooked sushi rice if you don't have a rice cooker available in your kitchen.
While the rice is cooking, prepare the other ingredients. In a large cast-iron skillet over high heat, add one tablespoon of the sesame oil and the sliced mushrooms. Allow them to cook undisturbed for three minutes before stirring them. Allow them to cook for another two minutes, add the soy sauce, and then remove it all from the pan. Set mushrooms aside until you're ready to assemble the dish.
Reduce the heat to medium. Into the same cast-iron pan, add an additional tablespoon of sesame oil and fry the eggs in the hot oil until they're crispy on the bottom and the whites are set. Remove the eggs from the pan and set them aside until you're ready to assemble the dish.
Scrape out any reside left behind by the eggs in the cast-iron skillet. Add the last teaspoon of sesame oil and press the cooked sushi rice into the bottom of the pan. Remove from the heat. Add the eggs in a single layer, followed by the cooked mushrooms, shredded carrots, green onion, and a generous swirl of gochujang. Add the nori strips to the center of the dish. Serve the kimchi on the side. Place the dish in the middle of the table and allow everyone to serve themselves. (Makes 2-4 servings.)
Posted by The Chubby Vegetarian at 5:37 PM