Want to know what I had to listen to all morning while I was cooking this mushroom-heavy, greens-laden version of Korean bibimbap?
Right, that one.
Well, I said “bibimbap” out loud this morning, and after that, all I heard was “I want my bibimbap, bibimbap, bibimbap…”
It was cute.
For like, you know, a minute.
And then I had to shove spoonfuls of mushrooms, spinach, kale, arugula and quinoa mixed with hot pepper sauce into my mouth to keep from screaming “omgfortheloveofpleasestop!”
This version is basically an ode to one of my all-time favorite ingredient combinations, spinach and mushrooms (omelets, dips, grilled cheese sandwiches, etc). I added a few other greens and three types of mushrooms because that’s what I have on the brain right now (for obvious reasons).
Mushrooms and Greens Bibimbap/Bi Bim Bap
To make this Mushroom and Greens version, use the basic bibimbap recipe from here, and substitute the toppings with what follows.
2 cups cooked quinoa
Mushrooms and Greens Bibimbap Toppings:
1 bunch of kale (we used red chard), washed, chopped, steamed, then squozen of all excess water
1 bunch of spinach (same as above, then tossed with 1 teaspoon soy sauce and 1 teaspoon sesame seeds)
4-5 handfuls fresh arugula
1 pound each 3 kinds of fresh mushrooms (I used: bunashimaji, cremini, and shiitake), sliced and sauteed in about 2 tbsp olive oil with 1 tbsp soy sauce
1 large onion, sliced and sauteed
4 large eggs
2 tablespoons olive oil
4 tablespoons goh-choo-jahng (or other Asian-y hot sauce), or more/less to taste
2 tablespoons sesame oil, or to taste
julienned nori for garnish (and flavor!)
To assemble bowls: Place ½ cup hot, cooked quinoa in bottom of each of four large serving bowls.
Top each bowl with a small handful of each of the vegetables.
In a large frying pan (we used the one with which we fried the tofu), heat olive oil and fry 4 large eggs. We usually like the yolks runny so that the yolk breaks and mixes into the rice, but cooking the yolks until hard is fine.
Top quinoa and vegetables with fried egg. Drizzle each bowl with about ½ tablespoon of sesame oil, sprinkle with julienned nori, and pass goh-choo-jahng for each person to add to taste.
Each person mixes the rice and vegetables in the bowl him/herself and eats.