While I would say this recipe was more inspired by leftovers (and kimchi!) than the New York Times recent article on “Easy Korean Bibimbap for Home Cooks,” we would both agree that this is indeed a recipe for health. Simple, balanced and satisfying. Bibimbap is a collection of hot and cold vegetables and a small portion of meat, centered around rice. Here, a sprouted tortilla introduces Western influence, without sacrificing the rice (as you might know, rice is the traditional “bread” of Asian cuisine).
Wild Rice Bibimbap with Kimchi and Root Vegetables
I’m aware that my own invention of Bibimbap may not be authentic, but the concept and nutrition factor ring true!
- Yield: 4 servings 1x
- 1 cup wild rice
- 2 cups water
- 1 tablespoon vegetable oil
- 1 red onion, sliced
- 4 carrots, chopped into thin wheels
- 4–5 small to medium potatoes, any kind, chopped the same size as the carrots
- 1 radish, daikon or muu, chopped the same size as the carrots
- 2 tablespoons soy sauce
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 1/4 teaspoon sea salt
- freshly ground black pepper, to taste
- 1 cup water
- spicy mixed greens
- 1 teaspoon sesame oil
- salt, to taste
- In a small pot, add the rice and water. This will take the longest to cook so get it started. When the water boils, turn the heat down to simmer and cook covered until the water is fully absorbed by the rice. Check a couple times but not too often. This should take 30 to 45 minutes depending on the grains you have.
- In a large wok or frying pan, heat the vegetable oil over medium high heat. Add the onion and saute until translucent. Add the carrots, potatoes, and radish and stir. Add the soy sauce, remaining spices, and 1/2 the cup of water. Stir and cover for ten minutes, turning down the heat to medium. Add the remaining 1/2 cup of water and cover for ten more minutes.
- Dress the greens with sesame oil, salt and pepper. Squirt a lemon wedge for a lighter flavor.
- Don’t forget to put out a pot of kimchi to accompany your bibimbap!