I have a tendency to stay away from foods with weird names that I don’t recognize. I’ve come to the realization that I’ve been doing myself a great disservice. I’ve been missing out on tons of great food just because it doesn’t look like something I would normally eat.
This Vegetable Bibimbap definitely falls into that category. I almost flipped past it on my newest iPad edition of Everyday Food. But then I got after myself and decided to take a look at the ingredient list and found that it actually contained a lot of the foods we love, even if they were in a different format then I was used to. I decided to get out of my comfort zone and give it a try.
I’m so glad I did.
It was a simple meal with a great authentic (Korean) taste. I was a little hesitant about stir-frying cucumber because floppy cucumber didn’t sound great to me, but I was proved wrong and discovered that I like warm, floppy cucumbers. Who would have guessed? I wasn’t too sure about the egg either but everything just worked so well together and had a great Asian flavor.
I wasn’t too nit-picky about cutting the vegetables julienne since I was just serving it to my family. That’s definitely the most time-consuming part of the recipe. But, if you’re not too picky it really doesn’t take too long (or if you’ve got mad knife skills. I do not.).
This recipe has reconfirmed the fact that I need to take a step back from my American food rut and enjoy making something different.
Do you skip by recipes with names you don’t recognize or do they pique your interest?
- 3 carrots, cut into matchsticks
- 1 garlic clove, thinly sliced
- 4 green onions, thinly sliced (white and green parts separated)
- ¾ pound shiitake mushrooms, trimmed and thinly sliced
- 1 English cucumber, cut into matchsticks
- 5 cups (5 oz) baby spinach
- 2 tablespoons soy sauce
- 4 large eggs
- 4 teaspoons toasted sesame oil
- hot cooked rice, for serving
- Sriracha sauce, for serving (optional)
- Add a small bit of oil to a large nonstick skillet, heat over medium-high. Add carrots and cook until crisp-tender (3 minutes). Add garlic and white part of the green onion; cook just until fragrant (1 minute). Add mushrooms; cook for 4 minutes. Add cucumber and baby spinach; cook until softened (3 minutes). Stir in soy sauce; toss to coat. Remove vegetables to serving platter; wipe out skillet.
- Add a small amount of oil to the skillet and heat over medium. Add eggs and cook, without flipping, until whites are set but yolks are still runny (5 minutes).
- To serve: Place rice in a bowl. Top with vegetables and an egg. Drizzle with a little bit of toasted sesame oil, sprinkle with green parts of green onions. Serve with Sriracha sauce, if desired.
Adapted from Martha Stewart.