BJ made Ibimbap, which means “mixed rice.” It is essentially a “clean out the fridge” dish. Grab leftover veggies, put them on top of steamed rice and add a flavorful, mildly spicy sauce, top with a fried egg - then mix up and enjoy. See recipe below. You can enjoy food from 20 of Nashville’s best food trucks at Street Eats every Tuesday and Thursday, 11am-2pm at Deaderick Street downtown between 4th & 5th. For more information, follow them @foodtrucksnash on Twitter & Instagram or www.facebook.com/foodtrucksnash .
Bibimbap (Korean “mixed rice”)
1 large bunch baby spinach (not canned or frozen)
1 large carrot
1 large cucumber
1 lb soybean sprouts
5-6 dried shiitake mushrooms (fresh are ok too)
½ cup soy sauce
¼ seasame oil
4 servings steamed rice
½ cup gochujang (Korean red pepper paste)
¼ cup sesame oil
1 t sugar
4 garlic cloves, minced
1 T sesame seeds
Mix all sauce ingredients and set aside.
If using dried shiitake mushrooms, rehydrate by pouring boiling water over top and cover with plastic wrap. Let steam for 20-30 mins. Slice when soft.
Blanch spinach in boiling water for 30 seconds and immediately drop into ice water bath. Stir to loosen. Once cooled, squeeze out excess water and add 1 T soy sauce and 1 t seasame oil and mix until well covered.
Soak bean sprouts in cold water for 5 mins. Pull out any sprouts that don’t look great. Blanch in boiling water for 4 mins and then immediately drop into ice water bath. Once cooled, strain out water but don’t squeeze. Add 1 T soy sauce and 1 t sesame oil and mix.
Slice carrot into matchsticks.
Slice cucumber into matchsticks.
Fry eggs sunny side up or to your preference.
Divide rice into larger bowls (makes it easier to mix the rice around to eat).
Add each veggie to each bowl in small sections. Make it pretty!
Put a dollop of spicy sauce in the middle of the bowl.
Lay an egg on top and serve.
Each person will mix the rice and veggies until coated with sauce.
Makes 4 servings