Harissa-Espresso Bibimbap

Standard

“Bibimbap” is a typical Korean dish that literally came from throwing any leftover food in a bowl and mixing it together. Sounds like a CK kind of meal! We hate wasting food around here so it fits with the CK philosophy. Leftovers will save you. This dish is usually on top of a bowl of rice, but if you are looking to watch your carb intake, just use more veggies and less rice!

For the sauce I combine Espresso vinegar, Harissa Olive oil and soy sauce. Instead of using a chili sauce for heat, I used the Harissa Olive oil. Instead of typical rice vinegar I used the Espresso Balsamic to give a richer, sweet taste. I think it turned out phenomenal! Best part, its so fast to put together. This being a “leftover” dish, you can use any combination of veggies and protein that you have. The plants I used were just because I had them, so use what you have.

Harissa-Espresso Soy Sauce: Single serving for one bowl

Bowl Ingredients:

  • rice or rice noodles, quinoa or spaghetti squash
  • 1 1/2 cups sliced mushrooms – any kind
  • 1/2 cup Julienned Carrot Strips
  • 2 big handfuls pdf baby spinach/kale/collards/cabbage
  • handful of snow peas
  • sliced cucumber
  • leftover meat or fried egg on top (or chickpeas or edamame – I actually used edamame noodles pictured here)

Directions

  1. Add 1 tbs of Harissa Olive Oil to large pan. Medium heat.
  2. Add carrots, mushrooms and snow peas to oil pan. Season with a sprinkle of garlic powder and kosher salt to taste. Saute for 4-5 minutes.
  3. Add 2 tbs of water to veggie pan to help soften veggies.
  4. After water evaporates a little, add the leafy greens. Let wilt down. Done with veggies.
  5. Assemble your bowl. I sliced cucumbers, used some leftover edamame noodles and rice, cooked a sunny-side-up egg.
  6. Mix the sauce and drizzle on top of the bowl
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