This week’s recipe is a variation on the Korean dish bibimbap, which is a bowl of rice topped with various items and Gochu Jang, a Korean hot and sweet chili sauce made with fermented soybeans. You can use siracha instead. Bibimbap means “mixed rice”. It can be made with what you have on hand. You can saute vegetables, include pickled vegetables, raw vegetables, and add an egg, meat, or seafood to the dish as well.
To prepare this dish as shown (serves 2), lightly steam 1-2 bunches of kale, and then saute in a wok or skillet with a little coconut oil. Add a bit of sesame oil and tamari (or soy sauce) as it sautes. Set aside.
Then, saute cubed tempeh or tofu in a little coconut oil. Add a bit of sesame oil and tamari. Saute on medium high/high until brown. Set aside.
Combine 1/2 tbs sorghum molasses or honey with 1 tbs tamari. Mix and set aside. Saute 1 sliced zucchini on high for 2-3 minutes. Add mixture and stir until it is combined.
Serve over rice with sliced fresh cucumbers, gochu jang, and kimchi.
