Sunday, April 14, 2013

Breakfast: Bibimveggie

This is my take on the traditional Korean bibimbap (but with a lot less rice). I usually make this the night before and let it chill in the fridge before enjoying it the next morning. This is the easiest and most forgiving dish ever. You can substitute or add more vegetables, carbs, and/or protein; be adventurous. I hope you give this recipe a try and enjoy!

Makes 1-2 servings


  • 1/2 cup jicama(diced)
  • 1 small carrot (diced)
  • 1 stalk green onion (green part)
  • 1/2 teaspoon sesame oil
  • 1 teaspoon white vinegar
  • 1/2 cup kimchi
  • 1 small avocado
  • 2 eggs
  • 1/4 teaspoon black pepper
  • 1 pinch red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/3 cup cooked rice (your preference)


In a bowl, mix diced carrots, jicama, green onion, vinegar, and sesame oil. Cover with the bowl in plastic wrap and let it chill in fridge.

In a separate bowl, beat eggs with salt, black pepper, and red pepper flakes. Heat a nonstick skillet over medium-low heat and brush the skillet with a small amount of sesame oil. Pour in half of the egg batter into the skillet and swirl it around until it evenly coats the bottom of the skillet evenly. When the middle is just set, turn the egg over and let it cook for 10 seconds before flipping it onto a plate to cool. Repeat this process with the remaining egg batter.

Now that your thin omelets are cooled, roll one sheet into a tight roll. With a sharp knife, julienne it and loosen the pile with your fingers to separate the pieces. Repeat this process with your remaining sheet.

Dice ripe avocado into small bitesize pieces.

 Finally, dice kimchi into small bitesize pieces 

I added a layer of tuna with mayo here
Stack all ingredients as shown above and mix it before eating. This can be eaten as is or chilled. I usually make extra so I don't have to cook after coming home from school.

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