Watching Whitney Cook: BIBIMBAP

Tuesday, May 20, 2014

Because I'm amazing and feeling increasingly Wifeney (six more weeks, ahhhh!), I decided that maybe I should make Raz dinner again. I let him choose between two of my famous recipes and he picked what we've dubbed "Bibop," aka "California-Style Bibimbap."

We call it Bibop because whenever whenever we try to pronounce the real name we stare at each other and trail off: "Bibibop...?"



High five!

Raz was golfing and Carol was over, so she and I took ourselves to Safeway and got a new bottle of Chardonnay to sip while I got to werk and she kittensat Prima. Princess P kept escaping her to desperately explore the balcony, so I wouldn't call it a complete success. I think Prima was in emotional rebellion because she's used to her G-Ma bringing her presents. Carol won't make the same mistake. Foreshadowing real babies? Idk...

I'd suggest adding a side to this dish. It's easy and delish, but when you're us and "Serves 4" really means "Serves Raz and Whitney," you may have to fight the urge for a snack after. Pot stickers, edamame or some juicy pineapple would likely do the trick.

California-Style Bibimbap
Adapted from Sunset magazine

Serves 4 OR Raz and Whitney + Carol
Prep Time: 30 minutes
1 cup jasmine rice
2 tablespoons grapeseed or vegetable oil
1 bunch (14 oz.) kale or spinach, trimmed
1 bell pepper (any color), seeded and cut into cubes
1 garlic clove, minced
1/2 teaspoon kosher salt
1 avocado, sliced
4 large eggs
2 tablespoons toasted sesame oil
2 tablespoons reduced-sodium soy sauce
Sriracha chili sauce or shichimi togarashi* (Japanese red chile seasoning)**

1. Put rice and 2 cups water in a medium saucepan and bring to a boil. Lower heat to a simmer and cook rice until water is absorbed, about 20 minutes.
2. Meanwhile, heat grapeseed oil in a large nonstick frying pan. Cook kale, bell pepper, and garlic with salt over medium heat until kale is wilted, 3 to 5 minutes.
3. Divide rice among 4 bowls and top with vegetable mixture and avocado.
4. Fry eggs in the same pan until done the way you like. Slide each egg into a bowl. Mix sesame oil and soy sauce and drizzle over bowls. Drizzle with Sriracha or sprinkle with togarashi.

*Find at Asian markets like UWAJIMAYA or online
**Note: When I referred to the Sriracha as “Cock Sauce” mid-drizzle, my mom and Raz BOTH looked at me like I was some big perv they didn't know. Not only did I get to feed them, I got to teach them some new slang that will make them feel extra O.G. whenever they pick up a bottle of sauce featuring the outline of a white rooster. Cock-a-doodle doo, the cow says moo!
Beautiful BIBOP. Image source

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