Posted By Michelle on July 2, 2008

Bi Bim Bap is so amazingly easy and yummy. You have got to try this Korean staple. We’re not big rice fans, hence the rice stick noodle substitution and feel free to throw any kind of meat you like in it. Just be sure, it is sliced very thin.

Originally published in The Tampa Tribune/ Flavor July 2, 2008

Tofu, Runny Eggs And Kimchi Mix It Up

We received an invitation for dinner recently, from two of our very good friends, Dave and his wife, the lovely Jennifer, a.k.a. JB. Dave is known around the Tampa circuit for his former blog EatingTampa.com (now RecreatingTampa.com, where he covers everything from “Greening Tampa” to “Reading Tampa”).

On this particular evening JB nervously declared she would cook. She proclaims herself to not be a strong cook, barely eeking by palatable. Her nervousness is understandable. On the outside, we’re not your average dinner guests, it took a great leap of faith to invite us over. Not everyone attended culinary school under Master Chef Roland Henin (we’re talking about Greg) and then went on to be a very young and very successful Executive Chef for 15+ years whose recipes have been featured in Bon Apetit and Food & Wine magazines and is now one of Tampa Bay’s most sought after Personal Chefs. (We’re not bragging, we’re simply providing you with the full picture as to how much pressure JB felt.) The reality of the situation is that we’re happy with pigs-in-a-blanket or tofurkey, in JB’s case. How could we refuse?

On the menu, would be one of her favorite dishes of all time, Bibimbap (pronounced BEE-BEEM-BAP). Bibimbap is a Korean dish and a national favorite. A rice dish, filled with veggies and quickly fired meats (known as Bulgogi), topped with a sunny-side-up egg. Because JB is a vegetarian, the meat would be replaced with tofu and the egg would be fried with yolk slightly still running.

One problem. Michelle hates tofu and is disgusted by eggs. But what do you do, when the dinner party menu may not be your cup of tea? Snub your friend and all of their hard work?

We all sat around the little 50’s deco table, Jennifer bustling away in the kitchen, Greg chatting up some obscure author with Dave. Michelle? Well, she sat there sweating, her stomach turning over the thought of runny eggs and tofu.

As JB laid down the bowls, she explained that one should stir everything together, allowing the warmth from the veggies to slightly cook the yolk. (Hence the name, Bibimbap or stirred rice.) Pretty little bowls layered with rice, sautéed tofu, blanched veggies, fried egg, and kimchi rested on the table.

We mixed. We ate and we fell in love, especially Michelle.

Jennifer, the self-proclaimed amateur cook, made a heavenly, healthy concoction that even meat lovers could enjoy. A little vinegar bite from the kimchi, a little ponzu, and the buttery yolk revealed why this classic Korean dish has stood the test of time.

A few weeks later we attempted a re-creation and were astounded at how easy this dish is to make. The flavors would lend one to believe it to be overly complicated. But not at all, any level of cook can master this Korean favorite and it is sure to please even the pickiest eaters - or you can always invite us.

Bibimbap
Inspired by Jennifer Bosson’s recipe – made here with rice noodles.
Makes 6 servings

14 oz rice stick noodles (or sub with 3 cups short-grain rice)
1 pkg. extra firm tofu (or sub with thinly slice beef, chicken, pork, or shrimp)
6 large eggs

Tofu marinade
1 tbsp. turbinado sugar
2 tbsp. ponzu sauce (sold in Asian foods aisle)
1 tbsp. sesame oil
2 green onions chopped
2 clove garlic minced
1/2 tsp. black pepper

Vegetable marinade
3 tbsp. sesame oil
3 tbsp. ponzu sauce
3 tbsp. rice wine vinegar
2 tsp. toasted sesame seeds
4 cloves garlic minced
3 green onions, chopped
Salt and pepper to taste

Vegetables
1 pkg. bean sprouts
4 oz crimini mushrooms, quartered
2 medium zucchini, cut into long thin matchsticks
2 carrots, peeled, boiled for several minutes and cut into matchsticks
1 cucumber, cut into long thin matchsticks

Place tofu in a baking sheet and cover with paper towel. Place a weight (a can of food is fine) on top of the paper towel and let sit for 1 hour to expel liquid. Then cut into 1 inch cubes.
Combine sugar, ponzu, sesame oil, green onion, garlic and pepper mixing very well to dissolve sugar. Pour over tofu and marinate for a minimum of two hours.

Make vegetable marinade by combining sesame oil, ponzu sauce, vinegar, sesame seeds, garlic and green onions in a small bowl.

Fill a medium pan with water and bring to a boil. Blanch bean sprouts for 1 minute, remove from boiling water, rinse with cold water and pat out excess water with a paper towel. Repeat with zucchini, carrots, and cucumber.

Keeping the blanched veggies in their own bowls, mix the contents of each bowl with the vegetable marinade.

Cook the rice stick noodles in boiling water for roughly 2-3 minutes, drain, and place into six bowls for serving.

In a hot sauté pan, add about a tablespoon of sesame oil and sautee the tofu and mushrooms for 3-4 minutes. Then add about 3 tablespoons of the tofu marinade to the pan and cook until the volume of the marinade has reduced by ½. (about 3 minutes)

Fry the eggs in a non-stick pan for about 1 minute, then gently flip the eggs over and cook for 1 minute longer.

Arrange vegetables and tofu on top of rice stick pasta. Garnish with egg. Serve with Kimchi (found in produce section) and a drizzle of sesame oil.

Categories: Vegeterian and Vegan
Tags: bibimbap, executive chef greg baker, korean food, roland henin, tofu recipe, vegeterian recipe