stay slim with bibimbap – korean rice salad recipe

take notes.  did you try the braised kalbi recipe?  here’s a dish using the braised kalbi beef roast, a classic korean “one-bowl” bibimbap (literal translation, “mixed rice”) that not only looks impressive, but is fresh, healthy AND will satisfy all your sweet, salty, tangy and savory cravings.  so dig in.

Toppings (you can use your imagination for whatever it may be…paying attention to pick something that’s colorful and contrasting in taste and flavor but my faves are):

– Braised kalbi beef (shredded or chopped)

– Julienned persian cucumber

– Chiffonade of basil or other herbs readily available (cilantro, parsley, korean perilla leaves, etc)

– Eggs (separated and cooking whites/yolks separately in a non-stick pan over medium heat and flipping gently…and then slicing thin into impressive looking julienned eggs)

– Kelly’s famous radish and carrot slaw (see below)

– Kelly’s hotdiggity dog korean red pepper “achoo!” kochu dressing (see below)

– Roasted sesame oil

– Cooked rice (I make my own rice “medley” by combining equal parts of white, brown and sweet rice. Not only healthier (more fiber, nutrition, easier to digest) but also much flavorful)

How to:

This is the easiest part – pure assembly/plating.

1. Place a large dollop of cooked rice (about 1/2 cup) at the bottom of a large bowl.

2. Assemble toppings in contrasting colors, setting them against each other will showcase each topping’s color and texture…hitting the visual cues of an appetizing meal.

3. Drizzle your hotdiggity dog korean red pepper “achoo!” kochu dressing and sesame oil on top.

4. Action!  Mix it all together (like a Chipotle burrito bowl), take a big spoon, and ENJOY!

(Kochu-jang is a fermented Korean red pepper paste found in the infamous red plastic square container found at any korean grocery stores).