BIBIMBAP with BAMBOO RICE
MAKES 4 BIG BOWLS
Literally meaning “mixed rice,” the Korean dish bibimbap is one of our favorite bowl foods. It’s got so many different flavors, from the rice to the stir-fried vegetables (kinpira) to the tamari to the chiles. If you’re adding tofu, make that first since it takes the longest. Everything else can be made while the rice cooks. Once you have all the components, the dish comes together pretty quickly. We like to use bamboo rice, a short-grain green rice infused with bamboo extract, because it’s rich in health-boosting green chlorophyll. A glass of unfiltered rice wine makes a nice drink on the side.
BAMBOO RICE
2 cups bamboo rice or other aromatic rice
4 cups water
1 teaspoon sea salt
KINPIRA
1½ tablespoons toasted sesame oil
3 pieces burdock root (see Pro Tip), peeled and cut into 2-inch matchsticks (about 1½ cups)
2 carrots, peeled and cut into 2-inch matchsticks (about 1½ cups)
¼ cup sake, or 2 tablespoons rice vinegar plus 2 tablespoons water
2 tablespoons organic cane sugar
1 teaspoon sea salt
BRAISED SHIITAKES
3 cups small shiitake mushrooms
2 tablespoons tamari or soy sauce
2 tablespoons sake, or 1½ tablespoons rice vinegar plus 1½ tablespoons water
1 tablespoon agave syrup
1 teaspoon minced fresh ginger
1 teaspoon sambal oelek or other chile paste, optional
2 tablespoons mild-tasting oil
KALE
1 bunch kale, ribs removed (4 cups leaves)
ASSEMBLY
4 cups Sesame Bean Sprouts (here)
1 cup cubed Baked Lemongrass Tofu (here), optional
1 teaspoon toasted sesame seeds, for garnish
3 nori sheets, cut into thin strips, for garnish
Thinly sliced red chiles, for garnish
Tamari or soy sauce, for serving
Homemade Badass Sriracha (here) or other sriracha, optional
FOR THE RICE: Combine the rice, water, and salt in a medium saucepan. Cover and bring to a boil over high heat. Cut the heat to low and simmer, covered, until the liquid is absorbed, 20 to 25 minutes. Remove from the heat and let steam with the lid on for 10 minutes. Fluff with a fork and set aside.
FOR THE KINPIRA: Heat a wok or heavy skillet over high heat. When wicked hot, swirl the sesame oil around the pan. Add the burdock and carrots, toss to coat with the oil, then quickly spread in a single layer in the pan. Cook, without stirring, until the vegetables brown lightly on the underside, about a minute. Add the sake, stirring to deglaze the browned bits from the bottom of the pan. Add the sugar and salt and toss to coat the vegetables. Remove from the heat. The vegetables should still have a crunchy texture.
FOR THE SHIITAKES: Remove the shiitake stems and reserve for another use (you can use them in the Mushroom Stock here). In a small bowl or cup, make a sauce by whisking together the tamari, sake, agave, ginger, and sambal oelek (if using).
Wipe out the wok or heavy skillet, then heat over high heat. When hot, swirl the mild oil around the pan. Add the shiitake caps, toss to coat with oil, then spread in a single layer in the pan. Cook without stirring until the shiitakes brown lightly on the underside, about a minute. Pour the sauce over the shiitakes and stir well to coat completely. Cook until the sauce evaporates, 2 to 3 minutes, stirring once or twice.
FOR THE KALE: Bring a pan of water to a simmer over medium-high heat. Put the kale in a steam basket, put the basket over the simmering water, cover, and steam until just wilted, about 2 minutes.
TO ASSEMBLE: For each bowl of bibimbap, place a generous amount of rice in the center, then around it arrange small piles of kinpira, steamed kale, braised shiitakes, sesame bean sprouts, and cubed tofu (if using). Garnish with sesame seeds, nori strips, and chiles, and serve with tamari and badass sriracha (if you like) for drizzling.
