Monday, July 27, 2009

Back to the basic, my bibimbap

[caption id="attachment_581" align="aligncenter" width="685" caption="Fast Foodie Bibimbap"]DSC_0464[/caption]

At the beginning of this year, I was motivated. I was driven. I was ready to establish my food writing as consistent and present. I wanted to share my love for cooking, my navigation through my eating special needs and my support of my nutritional needs from endurance sport. I thought and still think I have something unique to offer. But I have fallen short in my follow through. Good intentions only take you so far, commitment and doing the work produce results. I have dreams, no goals of writing as a living, both food and sport. But in order to make that happen, I have to dig in and do the work. Much like my running. There are many good reasons I have not been as consistent as I like, but none of them are good and none of them will produce the results I want. Now that things have simmered down, I have had time to think about what I really do want. And I have renewed my commitment to my goals. They are goals, not pipe dreams. I have spent a good amount of time in the past 5 years waiting for the right moment, or trying to figure out the right direction, or mostly just trying to make it through the day. But inherently, all that brooding produces no tangible results, no change, nothing. So what is the answer? Just do it. I just have to put myself on the line, do the work and put one foot in front of the other. I am taking a page out of my own book (of running) and going after my goals.

What that means, my dear reader is that I am back, I am committed and I will be here and present. Doing what I love, cooking up a storm, writing amazing delicious, nutritious (and special needs) recipes, working on my food memoir, taking food photography and bringing it all to you here! Stay tuned.

To start myself off, after a 2 day-60 mile weekend, I decided to make a rendition of bibimbap. I have been reading Hungry Monkey and he talks about making bibimbap with his daughter. There is also a children's book by the same name (Bee-Bim Bop by Linda Sue Park) which I really liked to read to my preschoolers when I was doing storytime at the Seattle Public Library. Wikipedia defines:  Bibimbap (Korean pronunciation: [pibimp͈ap̚] ) is a popular Korean dish. The word literally means "mixed rice" or "mixed meal." Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating.It can be served either cold or hot. That is my kind of definition, so I decided to build my own and the results were super tasty. I strayed away from some of the traditional Korean flavor profiles, kept it vegan and gluten free and threw on some spicy kim chee. It was delicious, simple and filling.

Bibimbap


1 cup saffron rice, cooked
1 tbsp. peanut oil
1 cup broccoli , diced
1 cup brussel sprouts, diced
1 cup braising greens, diced
½ cup green beans, diced
¼ cup bell pepper, diced
1 pkg hot and spicy baked tofu
2 tbsp. cilantro
¼ cup kim chee

Directions:
Cook saffron rice according to directions.

In a large skillet, heat peanut oil over medium high heat. Add in all the vegetables (chopped small) and sautee until crisp tender. Spice with chili powder, 5 spice and salt (or whatever spices you choose!). Stir in 1 cup of cooked rice and cook for a minute.

Top with baked tofu, cilantro and kim chee.

DSC_0465

4 comments:

  1. Mmmm that looks fabulous. I will have to try that as I am overwhelmed with CSA veggies!

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  2. I've been lurking on this blog for a long time (we're both runners and foodies, but you have me outclassed on both fronts) and have been enjoying the recipes and reviews. My post today on my blog (Run Race Repeat) might interest you; it covers all the different antioxidants in foods.

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  3. I love BIBIMBOP! And I love the idea of making my own. Thanks girlie :)

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  4. this looks great - I'll make it and smother it with that spicy Korean red sauce. Thanks!

    ReplyDelete

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