Our ‘Bimby Bap is the Northern Rivers version of a Korean bibimbap, or ‘mixed rice’ bowl. This rainbow bowl of nourishing local organic produce makes for an easy peasy midweek dinner.
Ingredients:
- 1 pack Nutrisoy Teriyaki tofu, slices patted dry & cut into 4 triangles, fried to reheat (alternatively you can use this cold as it is already fully cooked!)
- 4 local free~range eggs, fried in ghee*
- Approx 4 cups cooked organic rice
- Peace, Love & Vegetables KIM~CHI
Bimby sauce:
- 2 TBSP mirin
- 2 TBSP rice wine vinegar
- 2 TSP organic tamari
- 3 TSP white sugar
- 3 TBSP Gochujang paste ( coming soon)
- 1 organic Ukrainian garlic clove, finely grated
- 3 TSP organic cold~ pressed sesame oil
Combine all ingredients in a small bowl & whisk until well combined & sugar is dissolved. Set aside.
Vegetables:
- 2 cloves organic Ukrainian garlic, finely grated
- Small knob organic ginger, finely grated
- 1 organic red onion, finely sliced
- 2 medium organic zucchini, finely sliced
- 2 medium organic carrots, finely sliced
- 1 organic red capsicum, seeds removed & finely sliced
- A couple of bunches of organic Asian greens, such as pak choy, bok choy or tatsoi ~ roughly chopped
- 2 TSP organic tamari
- ½ TSP white sugar
- 2 TSP organic cold~pressed sesame oil, plus another generous splash for frying
Method:
1. Heat a large fry pan or wok over medium high heat. Add the splash of sesame oil ~ once the pan is sizzling, add the garlic, ginger & all the sliced vegetables except for the Asian greens to the pan. Working quickly, stir to coat all the vegetables in the oil & to ensure they are cooking evenly.
2. Whisk together the tamari, sugar & sesame oil ~ pour over the vegetables & stir. Once the vegetables are lightly cooked (you still want some vibrancy & crunch!) add the Asian greens & cook until wilted. Turn off the heat.
3. To serve, add rice to a bowl & top with 3 triangles of teriyaki tofu, a generous helping of the stir fried veggies, a dollop of Kim chi & top with a fried egg. Drizzle with the ‘Bimby sauce & devour!
* to make the best crispy fried eggs, preheat a seasoned cast iron pan over high heat & add a generous blob of ghee to the pan. Once the ghee has melted, crack in an egg & cook on high heat carefully spooning some melted ghee from the pan over the top of the egg as it cooks. This helps the egg ‘bubble’ & gives it a nice crispy outside with a slightly runny yolk !
Image & recipe by Jessica Bull