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Teriyaki Bibimbap

January 25, 2016 , In: food, recipes , With: No Comments
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I had Bibimbap a few months ago at Le Fat in Midtown (ATL), and fell in love. When it comes to cooking, Asian food is a culinary genre that I don’t dabble a ton in, but should! We all need to step outside our cooking comfort zones a bit.

The beauty of this dish is like all trendy food bowls as of late, you can add anything you like to top it. I fried cooked sushi rice with garlic, and then topped with: teriyaki chicken, kimchi, roasted mushrooms, garlicky bok choy, teriyaki sautéed zucchini, raw shaved carrots and an oozy fried egg.

You can go ahead and marinade your meat, cook your rice and chop veggies to have it ready to go for a yummy lunch or quick dinner! (Recipe is for two portions).

Ingredients:
¾ pound chicken
1 cup sushi rice (cooked according to package)
2 eggs
1 bunch bok choy
1 carrot
1 zucchini
Kimchi (purchased at Asian food store)
Garlic bulb
Teriyaki sauce
1 red chili
2 green onions chopped
Sesame oil
Vegetable oil
Salt & pepper

Directions

Chicken Marinade/ Chicken:
Combine chicken in a Ziploc bag with: ½ cup teriyaki sauce, chopped red chili, 2 sliced green onions, 2 chopped garlic cloves and salt & pepper. Refrigerate for 30 minutes- up to 3 hours.

Sauté chicken in a pan with 1 tablespoon vegetable oil until cooked through (usually 3-4 minutes a side, juices should run clear). Slice into medallions to top bowl.

Sushi Rice:
Coat non-stick pan with 2 turns around the pan of vegetable oil. Add cooked sushi rice and 3 cloves of chopped garlic, salt and pepper. Spread rice evenly and allow rice to crisp on the bottom. Be sure to rotate pan, and flip halfway through to crisp other side of rice.

Bok Choy:
Chop ends off bok choy, and sauté in sesame oil with 2 chopped garlic cloves, red pepper flakes, salt and pepper until wilted.

Zucchini:
Chop zucchini into cubes and sauté in vegetable oil with two tablespoons teriyaki sauce, salt and pepper.

Carrots:
Shave carrots with peeler into thin ribbons

Mushrooms:
Cut thick slices of mushrooms, drizzle with vegetable oil, salt and pepper. Cook in the oven at 400 degrees for 20-25 minutes.

Egg:
Fry in a small pan in vegetable oil until white is solid, but yolk is still runny. Season with salt, pepper and red pepper flakes.

Assembly:

Fill two bowls with crisped, garlic fried rice. Arrange each veggie, meat and kimchi neatly on top of rice. Top with your fried egg, and mix together before eating.

Happy eating, friends!

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Sara Longsworth

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