KIMCHEE + FARRO BIBIMBAP
Bibimbap is a popular Korean dish cooked in a piping hot stone pot. The dish itself is a spicy pot of goodness but then you reach the bottom and are left with what really makes this dish – the crunchy rice. Nom nom nom. As I do with most of my dishes, I took the concept of a dish and put my own healthy twist on it. In this case, I used farro instead of white rice which is actually just as chewy and “sticky.” I found some organic kimchee at the local Whole Foods as well as organic gochuchang paste (the spicy little sweet paste). Even on a warm spring day, this dish hit the spot.
- Organic Kimchee (1 cup)
- Scallions (3)
- Bean Sprouts (3-4 cups)
- Egg (1)
- Garlic Clove (1)
- Sesame Seeds (1 tbsp)
- Soy Sauce (1 tbsp)
- Organic Gochuchang Paste (4 tbsp)
- Lime (1)
- White Pepper
- Cook farro according to package.
- Finely chop up the scallions and garlic. Heat a wok over medium heat and add oil. Toss in the scallions and garlic and let them cook.
- Add the bean sprouts to the wok and toss with some lime juice.
- Spoon in a tbsp of the Gochuchang Paste.
- When the farro has cooked, add it to the wok. Add the soy sauce, rest of the Gochuchang Paste, sesame seeds, and white pepper.
- Transfer to a stone pot and pop into the oven until sizzling hot.
- A few minutes prior to serving, crack an egg into the dish.