Homestyle Mushroom Bibimbap
1 cup brown jasmine rice
4 cups water (including soaking water for mushrooms)
4 cloves garlic
6 shiitake mushrooms
12 dried mushrooms (wood ear, shiitake or whatever you have)
1 cup raw spinach - small leaves
4 savoy cabbage leaves
1 small zucchini
1 cup full of enoki
4 inches of daikon radish
2-3 tblsp tamari
1.5 tbsp black vinegar
1/8 tsp sesame oil
1 tsp ginger root
1 tsp sesame seed
3 tsp Srirachi chili sauce
1. Soak dry mushrooms several hours. Slice the diakon and put in a small bowl with sriracha sauce (Vietnamese chili sauce) and let soak.
2. Cook rice. steam separately a few minutes (microwave in a bowl is fine) finely slivered cabbage, spinach leaves in a little water, and matchsticks of zucchini with vinegar, tamari and sesame seeds.
3. Simmer slivered fresh shiitake mushrooms with sliced soaked mushrooms in some of the mushroom juices with tamari, ginger, garlic and a dash of black vinegar added, covered.
4. In a small cast iron or enamel pot put 1/8 tsp roasted sesame oil and coat the bottom of the pan. Layer in about 1/2 of the rice. Meanwhile, uncover the mushrooms, stir in the chopped scallions and cook down the liquid a little.
6. Add the rest of the rice a splash of srirachi sauce and chop up, stirring in the enoki. Serve with a side of kimchi and more hot sauce to add to taste.
Home Made Bibimbap
Serving Size: 1 Serving (533g) (3 servings)
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs. courtesy of cronometer.com using my data
Our side salad was beets, jicama, artichoke hearts, pea shoots, pomegranate seeds with a squeeze of lemon.