“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
- 1/2 tbs J. Olive Co. Harissa Olive oil
- 1 tbs J. Olive Co. Espresso Vinegar
- 1 tbs soy sauce or tamari (a gluten free soy sauce sub)
- 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)
- Add 1 tbs of Harissa Olive Oil to large pan. Medium heat.
- 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.
- Add 2 tbs of water to veggie pan to help soften veggies.
- After water evaporates a little, add the leafy greens. Let wilt down. Done with veggies.
- Assemble your bowl. I sliced cucumbers, used some leftover edamame noodles and rice, cooked a sunny-side-up egg.
- Mix the sauce and drizzle on top of the bowl