Spring Greens Bibimbap (Serves 4)
"BEE-bim-bap" literally translates to "mixed rice", though rice is synonymous with "meal" or "dish" in Korean. A healthy portion of rice is first placed in the bottom of a wide shallow bowl and then topped with various vegetables that are laid out neatly on top of the rice. Typically, a large dollop of spicy pepper paste (gochujang) is then placed in the middle of the bowl and the whole dish is topped with a fried egg. This is the perfect dish for eating seasonally because the toppings used are really up to you.


3 Cups Rice

1 Bunch Kale, finely chopped

3 cloves garlic, finely chopped

1 Tablespoonl Butter or neutral oil

1 Tbl toasted sesame oil

1 Bunch komatsuna, chopped

1 tsp sesame seeds

5 cups water

1 Bunch Bok-Choy, chopped

1 Tbl butter or neutral oil

1 onion, thinly sliced

1/2 tsp fish sauce (optional)

1 Tbl Soy Sauce

1 Tbl Sake (or white wine)

4 eggs


(Optional Miso Sauce)

5 Tbl Miso

1 Tbl Mirin

1 Tbl Sake (or white wine)

1 Tbl Soy Sauce

1 Tbl (or more!) Sriracha sauce

For the Rice:

1. Cook three cups of rice (brown or white)

2. Heat the oil over medium heat in a pan or skillet then add the garlic.  Cook until aromatic - around 15 seconds.  Add kale and cook until completely wilted.

3. Add the Kale to the rice and stir until mixed.

For the Komatsuna

1. Heat 5 cups of water in a pot over high heat until boiling.
2. Add chopped komatsuna and cook until the leaves are bright green and wilted - about 30 seconds.
3. Immediately strain in the sink and cool with cold tap water.  Squeeze by hand until most of the water is removed.
4. Sprinkle with sesame seeds.

For the Bok-Choy

1. Heat the oil over low heat until hot.  Add the onion and cook slowly until caramelized.

2. Add the Bok-Choy and cook until tender - three to five minutes.
3. Add fish sauce, rice vinegar, sake and soy sauce.  Cook 30 seconds and remove from head.

Spicy Miso Sauce (Optional)

1. Stir all ingredients in a bowl and heat in a small saucepan over medium heat until boiling.  Stir often to avoid burning, until the sauce has thickened - three to five minutes.


Assembling the dish

1. Divide the rice evenly into 4 bowls.

2. Place the Komatsuna on one half of the bowl and the Bok-Choy on the other.

3. Top with spicy miso sauce (optional).

4. Fry the eggs and place one egg over each bowl.

5. Serve with a spoon.*

*I know this dish looks beautiful, but the best way to enjoy bibimbap is to use your spoon to chop up the egg and thoroughly mix all of the ingredients together.