Farmers Market Kitchen: Vacation Bibimbap | Bite Club

Farmers Market Kitchen: Vacation Bibimbap


Fresh mustard greens from Jericho Settlers Farm - HANNAH PALMER EGAN
  • Hannah Palmer Egan
  • Fresh mustard greens from Jericho Settlers Farm
In Korea, bibimbap is basically short-speak for "rice, protein, vegetable and egg." Often served with kimchi and other condiments, it's basically rice with a little bit of everything. Which makes it a great fridge-cleaning dish — or pre-vacation delicacy. I recently went on vacation, and I had to eat all the perishables left in my fridge, you see?

Simply cook whatever proteins and veggies left in your fridge, make some rice, throw on an egg and some kimchi on top and violà! You've got a serious, delicious, well-balanced meal that's good any time of day. 

This weekend at the Burlington Farmers Market, I picked up a bundle of sprouted mustard greens from Jericho Settlers Farm. In my fridge, I found sausage, shiitakes from AH mushroom, half a wilted radicchio, fresh McKenzie sausage and, as always, eggs and kimchi. Everything came together in a perfect "something out of nothing" that used up the dredges in my crispers and started my vacation in style.
Not bad for a fridge-cleaning meal - HANNAH PALMER EGAN
  • Hannah Palmer Egan
  • Not bad for a fridge-cleaning meal
Vacation Bibimbap
Serves two

  • Rice*
  • 2 tablespoons coconut oil
  • 2 cups shiitake mushrooms, sliced
  • 1 teaspoon miso
  • 1 teaspoon maple
  • Splash sesame oil
  • 1/4 cup water

  • 2 tablespoons vinegar
  • 2 tablespoons water
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 generous handful leafy greens (with stems)
  • 1/2 of a small radicchio, or cabbage loosely chopped
  • 1 tablespoon tamari
  • Protein, cooked
  • 1 egg, sunny-side up
  • Kimchi
  1. Make the rice. *If you're not great at rice, there's a fairly foolproof method at the bottom of this recipe for oxtail stew.
  2. Heat the coconut oil over medium heat. Sauté the sliced mushrooms until they are lightly browned. Mix the miso with the maple, sesame oil and water and cook until the liquid is absorbed. Set aside.
  3. Chop the greens stems into small pieces. 
  4. Deglaze the mushroom pan with the vinegar and additional water. Add the onion, garlic and stems from the greens and sauté briefly. Add the radicchio or cabbage, cover and cook 2-3 minutes until the leaves soften slightly. With a large spoon, move the vegetables to the periphery of the pan. Add the leafy greens, splash the tamari over all, cover and cook 3-5 minutes, stirring very occasionally, until the greens are wilted and begin to brown. Set aside. 
  5. As you're preparing the vegetables, cook the protein — sausage, chicken, beef, tofu, seitan, whatever — in a small pan. Then fry the egg so the yolk is nice and runny. 
  6. Place a generous spoonful of rice in the center of a large bowl. Arrange a bit of protein around the edge of the rice, followed by the egg, and some of the greens, mushrooms, stir-fry vegetables and kimchi. Drizzle with Sriracha or other hot sauce and serve immediately. 
Cooking the greens - HANNAH PALMER EGAN
  • Hannah Palmer Egan
  • Cooking the greens

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