Our featured food today is Korean Bibimpap, which literally means mixed rice. My lovely wife Jen was raised in Seoul, Korea, so she is an expert at making this delicious meal. I had a minor role in chopping veggies!
- Kale, shredded
- Cucumber, sliced
- Carrots, shredded
- Collard Green, shredded and sautéd
- Mushroom and Onions, cut and sautéd
- Flaxseed, ground
- Sesame Seeds
- Garlic Powder
- Doenjang Paste (fermented soybean paste – 된장)
- Gochujang (hot pepper paste – 고추장)
- Cherry Tomato
- Romaine lettuce, shredded
- 1/4 teaspoon sesame seed oil
- Green Onion
- Germinated Brown Rice, cooked
The amounts are totally up to you, mix everything together and you are ready to enjoy a great vegan meal! Of course it goes without saying that this meal requires a side dish of kimchi! Non-vegans enjoy a fried egg and a serving of ground beef in their bibimpap. I’ll stick with the vegan version, thank you very much.
Also, there’s this from the Vegan Zombie! This guy cracks me up every time! He messes up the pronunciation, but he’s got a great rundown on how to make bibimpap (Bee-Bim-Pop).
By the way, thanks to the road map provided by Dr. Joel Fuhrman’s “Eat to Live Cookbook,” I am maintaining my weight without any issues.