Nutritional Wisdom with Carly Pollack

Bibimbap (“Bee Beem Bop”)

Pooja Mottl from Vital Farms

This dish is a rainbow of colors, tastes, aromas and textures – an unbelievable main course that is guaranteed to make your taste buds sing.

4 tsp toasted sesame oil
2 eggs
1 1/2 cups cooked brown rice
3 cloves garlic, minced
1/2 cup carrots, julienned
1/2 cup eggplant, thinly sliced
1 scallion, thinly sliced
1 cup shiitake mushrooms, chopped
2 cups spinach, packed
2 tsp gomasio*
2 tsp gochujang**
1 sheet nori, torn into small pieces

In a large sauté pan, warm teaspoon of oil, then cook eggs over well (or to your liking). Remove egg from pan and set aside to cool. In the same pan, add rice and cook a few minutes until thoroughly warmed, making sure to spread rice throughout pot to ensure all grains get coated with oil. If you need to use a touch more oil at this stage, go ahead. Remove rice and transfer to large mixing bowl or serving bowl. Add remaining oil and warm over medium heat. Add garlic and carrots, and cook over high heat for a few minutes. Then add zucchini, scallions and mushrooms and cook for another two minutes. Add spinach and continue to cook until all leaves have wilted and mushrooms and carrots soften. Transfer vegetable mixture to bowl with rice. Stir to combine. Add gomasio, gochujang, crinkled nori, and hot chili paste, mix to thoroughly combine. Using a sharp knife, cut fried egg into strips and place over the top of rice and vegetable mix. *EDEN brand **You can find gochujang at a Korean or Asian grocery or online. If you don’t have access to it in your vicinity, you may use hot chili or hot pepper sauce and a honey as a substitute.

2 Servings