Photography by Selina S. Lee
CALIFORNIA BIBIMBAP (캘리포니아 비빔밥) – 2 servings
INGREDIENT
1 cup half brown / half white cooked short grain rice
1 avocado
1 persian cucumber
¼ cup salmon roe
2 cups mixed baby greens
2 eggs
¼ cup toasted seasoned seaweed (or nori)
SAUCE
3 tbsp soy sauce
1 tbsp water
¼ tsp sesame oil
½ tsp wasabi
pinch of sesame seeds
PREPARATION
Prepare rice by cooking in rice cooker or in a pot. Soaking the rice in warm water for about 30 mins after washing can help rice to cook thoroughly, especially using brown rice. / prepare the sauce by mixing the above ingredients. / cut avocado in small bite size cubes, cut cucumber in thin matchsticks using mostly the green part. I used a vegetable shredder. Prepare mix baby greens. I used pea shoots and radish shoots but it can be any baby greens you like (lettuce, spinach, kale..etc).
COOKING INSTRUCTION
1. Put skillet over heat with generous amount of oil to fry the egg. I used vegetable oil. We want to get crispy edges and softly cooked in the middle. While the egg is frying, tilt the pan to corner the egg and oil and keep pouring the oil on the egg yolk using a spoon. Once you get a nice crispy edges with thin layer of egg white on top, set the egg aside on kitchen paper towel.
2. You can now assemble your bibimbap by putting the cooked rice on the bottom and layer/arrange the ingredients the way you want with fried egg on top.
3. Sprinkle toasted seaweeds and serve with sauce. Mix everything before you eat!
