Love these Bibimbap bowls (Korean have Bibimbap, Japanese have bento box) but same sort of thing and budda bowls are also a take off of these. Korean serve theirs in a dolsot stone bowl which keeps things hot. Bibimbap means mixed rice with meat and vegetables and usually is served with gochujang a hot chili paste sauce you can add sriarcha instead if you don’t have it. The ingredients are a range of different textures, tastes, colours and flavours.
This also has a fried egg which wasn’t done at time of photo, it goes on top of the rice in middle.
Ingredients serves 2 bowls
1 serve homemade teriyaki sauce see prev post
1 pork chop sliced in half (on side of the steak run fillet knife through to other side to make 2 thin steaks) (Cook to your liking)
4 handfuls basmati rice (*Cooked by absorption method with water to just cover the rice, cooked on high in microwave 10min then fluff with fork – do not drain or rinse rice after its cooked)
10 slices cucumber,
2 button mushroom sliced
1/2 large organic carrot peeled and grated
2tsp pickled ginger
2tsp tumeric kraut
1 nori sheet cut into shreds.
2 organic free range eggs
Cook sauce then pork separately. then dip pork into sauce. until serving.
cook rice as above
slice cucumber and mushrooms.
divide the ingredients between two bowls evenly
Place rice in middle of the bowl then add remaining ingredients around the rice.
cook egg until runny in middle and place on top of the rice
See my previous bowls here
Pinterest – Bowl Meals :