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”)
Ingredients
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 eggs
4 servings steamed rice
Sauce:
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.
To serve:
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
