Eat Hard / Recipes

Bibimbap Salad Rolls

Have you ever had bibimbap?  It’s a korean rice staple that is praised for being super healthy, packed full of veggies and easy to take anywhere, hot or cold.  I first had it when I forgot my lunch for work in a sushi place that advertised it as simply “Healthy Dish”.  It changed my life.  I went out and got some of the korean fermented hot sauce (Gochujang) that tastes oh so good and cost about $5 for a large jar.   In a pinch you can use sriracha hot sauce instead if you can’t find it, it works just fine.   Bibimbap is now part of our rotating “we’re too tired to think, and need to use up the stuff in our fridge” dinners.

It’s usually made in a bowl, and you stir up the sauce and eat it with a spoon (or two), but Boyfriend has a thing for everything in Vietnamese rice paper rolls.   Recipes online that are a little more traditional call for cooking all the vegetables before laying them out in a gorgeous vegetable colour wheel before mixing it all together thoroughly and scooping it into your mouth.  We use raw veggies, with cooked rice.  Boyfriend takes his with beef, and I take mine with marinated tofu for a stellar meal, wrapped or not.  You can use any veggies that you find hanging around your fridge.  These are the ones that we have on a regular basis so use this as a recipe to build on!

Bibimbap (serves 2)

  • 1 cup of rice, cooked
  • 1 tbsp or more to taste of gochujang Korean hot sauce
  • 2 tsp sesame oil
  • 1tsp soy sauce
  • 1 red pepper, sliced thinly
  • 1/3 cucumber, sliced thinly
  • 1/2 cup shredded lettuce or bean sprouts
  • 1/2 cup grated carrots
  • 1/3 cup cooked mushrooms, chopped
  • 1/3 cup blanched spinach, drizzled with sesame oil
  • 1/3 cup eggplant, sliced and cooked
  • 2/3 cup cooked ground beef.  Substitute marinated, cooked and crumbled tofu, another protein of choice.  OR
  • 1 fried egg (if using the bowl method)

Prepare all vegetables and protein before assembly.  Mix hot sauce, sesame oil and soy sauce together in a ramekin.

  1. If serving in a bowl Place rice on bottom of the bowl and arrange your veggies in sections on top of the rice.  Spoon a dollop of the hot sauce mixture on top, the fried egg (if using) and serve!  To eat, mix the veggies around thoroughly so each mouthful has a bit of everything.
  2. If rolling into a “salad” wrap Thoroughly mix the hot sauce mixture in with your protein and rice.  Lightly soak one rice paper wrap in a bowl of hot water until soft (approx. 30 seconds).  Scoop rice into bottom 1/3rd of rice paper wrap and add some of each of the veggies.  Fold bottom up and over the filling.  Fold the sides in toward the centre, and roll upwards snugly.  Serve with your choice of dipping sauce.

 

Feel free to click on the above image and print if for reference!

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2 thoughts on “Bibimbap Salad Rolls

  1. Pingback: “Good-Bye” Best Coast “Hello” Windy City Part Three – Chicago Living | calm+clamor

  2. Pingback: “Good-Bye Best Coast” “Hello, Windy City” Part III – Chicago Living | Crunchy Can Feel Good

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