recipes and tips for better living

Tuesday, May 14, 2013

Bibim No Bap



For all of you eggy-licious breakfast-noshing kimchi-loving blog readers, i've got you the not so korean, pico de gallo-ified 'BiBim No Bap' recipe on the ol bliggity blog today.  This recipe is muy bueno with pico de gallo, but i i've also made it with red pepper flakes which is quite nice is well.

There are two ways i like to serve it up, one with zucchini and spinach, and one with golden beet, carrots, parsnips, and spinach (thats for those of you who love your sweet veggies like muah).  

Now if you are a Bibimbap fan, i'm just going to put out there that this in no way is bibimbap.  Okay?  So don't go hating on the girl that looked at what to call her meal and saw that it looked like korean bibimbap and coined it's name.  Technically speaking it is bi bim (to mix) and there isn't any bap (rice).  So there you have it.  Now just make it.  You will LURVE......


pasture eggs


Ingredients:

1/4 to half an avocado chopped
1/4 cup (plus if you like it tangy) of sauerkraut or kimchi.  If you live in San Diego get some Happy Pantry at the Farmers Market.  You won't be sorry!
2 cups uncooked organic spinach
EITHER one zucchini OR one golden beet, carrot, and parsnip
1 egg (pasture raised are best - typically you've got to go to the farmer's market for these).  Optionally add an extra white or two if you are REALLY hungry.  :)
coconut oil
pico de gallo OR red pepper flakes (you know like the ones you sprinkle on pizza)


Directions:

Lightly oil a pan with coconut oil.  Grate the zucchini and squeeze it over a sink to release all the water (this is very important or your finished product will be watery and gross).  Cook the spinach to wilt and set in your breakfast bowl.  Cook the zuchini in the pan at the same time and also put it in the serving bowl.  Re-oil the pan if needed.  Drop in yo' egg.  Sunny Side up friends.  Add the kimchi to the bowl or your favorite kraut, add in a 1/4 to 1/2 chopped avocado, and toss in a few Tbsps of pico de gallo.  Situate everything in it's own little area in your bowl and top with the sunny egg.  Crank on a little pepper and a blast of sea salt.  Serve.  While this looks pretty as is, you need to get it all combined.  So stick your fork in the yolk and stir everything up all messy like.  Time to eat!


Alternately...

Use the sweet veggies instead of zucchini.  Grate the carrot, parnsips, and golden beet (i just use the food processor with the grating attachment...so much faster).  Put them in a steamer basket in a pot with a small amount of water and steam until tender.  Takes under 5 minutes.  Meanwhile wilt the spinach, put it in a bowl, and cook your sunny egg.  The rest is the same.  Spinach goes in the bowl, grated veggies go in, kimchi or kraut, avocado and egg on top.  If you skip the pico de gallo just use a little shake of red pepper flakes (that's what i usually do with this combo).  Serve it up.  Blast the egg yolk and mix it up.  Nom Nom.


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