OMS-friendly Bibimbap

Really appropriate self-care on world MS day looked like making one of my very favorite dishes:
Bibimbap is a south Korean national dish that is traditionally served in a sizzling hot stone bowl with beef, Gochujang and an egg, sunny side up.

ingredients (2 large portions):

  • 1 cup of rice (I used a mixture of natural black, brown and long-grain rice)
  • 1 cup of (homemade) kimchi
  • 100g tempeh, diced
  • 1 cup shiitake (but I used brown mushrooms)
  • 2 carrots thinly sliced
  • 1/2 cucumber thinly sliced
  • 2 cups of spinach
  • 4 medium red radishes, thinly sliced
  • 1 scallion, thinly sliced
  • (oilfree) toasted sesame seeds
  • 2 tbsp tamari
  • 1 tbsp apple cider vinegar
  • 1/2 cup kimchi juice
  • 1 tbsp Gochujang paste
  • 1 tsp sesame oil
  • 1/2 cup chopped cilantro (optional)

method:

  • cook rice as instructed, set aside
  • roast tempeh and mushrooms in a non-sticking pan on medium heat until browned (ca. 5-8min), deglaze with a splash of tamari
  • blanch spinach in an extra pot, set aside and mix with a tiny splash of sesame oil and sesame seeds
  • sauté carrot sticks, deglaze with a splash of apple cider vinegar
  • mix rice with kimchi juice and Gochujang paste, pan-fry on medium heat for about 5 min
  • place the rice in a bowl and assemble with cucumber slices, kimchi, mushrooms, tempeh, radishes, carrots and spinach
  • top with scallions and some more sesame seeds, also with another splash of sesame oil and cilantro if you crave it
  • mix everything well together

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