With these helpful hints, it’s a breeze to make restaurant-style rice bowls at home.
In college, my friends introduced me to many cuisines. It was a delicious time and expanded my food experiences so much. One love I discovered was the Korean specialty called bi bim bap (or bibimbap), which is a rice dish that is sometimes served in a hot stone pot. Warm veggies, often sauteed and lightly seasoned, go over the rice; a fried egg is placed on top. The rice bowl can be served with beef, too. To finish it off, you add some sweet and spicy red sauce. Oh, it’s divine!
Unfortunately, there isn’t much opportunity for international cuisine here in Connecticut. So I have had to improvise with my own homemade version of a college favorite. I’ve traded the hot stone pot for a more sensible bowl. The veggies are narrowed down to just a few. Instead of cooking the egg in the hot stone pot, I poach it, which is a close match in flavor. The resulting dish is absolutely amazing.
So how do you make this bi bim bap wanna-be dish ultra simple? It’s all in the prep.
- Make the rice first. I use a rice cooker, which takes about an hour.
- Once the rice is nearly done, julienne the veggies. This can be done really fast if you use a food processor or mandolin slicer fitted with a julienne blade.
- Use frozen chopped spinach. Simply heat 1 tablespoon of olive oil and add two crushed garlic cloves. Stir in the spinach; cover and cook for about 5 minutes, stirring twice.
- Have all the veggies cooked and ready when you slide the eggs into the water for poaching.
Easy, right? Give it a try!