on the menu : 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)
  • Farro
  • White Pepper
  • Oil


  1. Cook farro according to package.
  2. 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.
  3. Add the bean sprouts to the wok and toss with some lime juice.
  4. Spoon in a tbsp of the Gochuchang Paste.
  5. When the farro has cooked, add it to the wok.  Add the soy sauce, rest of the Gochuchang Paste, sesame seeds, and white pepper.
  6. Transfer to a stone pot and pop into the oven until sizzling hot.
  7. A few minutes prior to serving, crack an egg into the dish.

One thought on “on the menu : kimchee + farro bibimbap

  1. Pingback: on the menu : rustic eggplant gratin | sunchoke sauté « Whole Grain Foodie

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