Tag Archives: egg


Bibimbop is a Korean rice dish.  I love the versatility.. and just plain FUN of the this dish.  Basically it’s made up of perfect sushi rice and a variety of condiments of your choice, with an egg on top.


The Rice:  A rice cooker makes the perfect sticky rice… just follow the instructions that come with your rice cooker, and use good Japanese high starch rice.  I use Tamanishiki rice, available at Asian stores.  My rice maker uses 1 c. rice and 1-1/2c water, press the White Rice button and away it goes.  It beeps when it’s done, and keeps it warm until I’m ready for it.

Once the rice is done, toss it with a salt-sugar-vinegar mixture that gives it that perfect balance:

  • 1 piece nori (kelp or konbu)
  • 1/2 c rice vinegar
  • 1/4 c sugar
  • 2-1/2 T kosher salt
  • Dissolve all together

Traditional bibimbop has a toasted crusted bottom.  So I make the rice, then put it in a small individual cast iron skillet with a little sesame oil for 8 – 10 minutes in a 400F to toast.  Meanwhile, I chop up the condiments.

The Condiments:  This is a perfect opportunity to use your leftovers… chicken, beef, pork, etc.  I like a mix of meat, veg, and herbs.  Here are some of my favorites:

  • Meat:
    • pork belly chunks, sautéed until crisp
    • chicken pieces
    •  Strips of beef marinaded and seared*
  • Herbs:  Cilantro, parsley, chives, green onions
  • Veg:
    • assorted peppers (red, yellow, orange)
    • Jalapeno (taste and don’t use too much)
    • Sautéed mushrooms*
    • raw spinach
    • cooked zucchini*
    • shredded carrot

*Judy Joo of Korean Food Made Simple sautés her meat and veg individually with a bibimbap sauce:

  • 3 T. soy sauce
  • 2 T. mirin
  • 1 T. sesame oil
  • 2 cloves grated garlic
  • 1 t. grated ginger
  • 1 t. crushed roasted sesame seeds
  • 2 t. sugar

Once the rice comes out, put little pockets of your condiments around the rice in the middle… like spokes of a wheel.  I try to use at least 6 -8 condiments and mix up the textures and colors for a very pretty presentation and textural crunch.

The Sauce:  Make a quick spicy sauce to serve with… or put right on top of the rice before you top with an egg.

  • 3 T. chile garlic sauce (such as gochujang or sriacha)
  • 2-1/2 T mirin
  • 2 t. sesame seeds
  • 2 t. sugar
  • 1 t. sesame oil
  • 1 t. green onions

Top with a fried egg… and serve.

The egg acts as a creamy sauce, and the rice and condiments can be mixed together or each enjoyed separately and individually, making for different bites.

It’s a fun and delicious dish that is easy to prep for in advance and something different from the norm.  I’ll be making it again, and adding it to my repertoire.




Playing with food


I’m not necessarily one to play with my food (some may argue that fact), but I saw this super cute lunch pack on ‘The Kitchen’, and couldn’t help but share.

It’s intended for a kids lunch.  So I guess that just goes to prove I’m still just a big kid at heart.  🙂

This cute little ‘mouse’ is made of a hard boiled egg.  He has ears and whiskers of carrots, a cheese nose, and black olive eyes.  He sits atop a bed of lettuce and a wedge of cheese with holes cut out with a straw.    He’s just too cute to eat.

Chicken & Egg

This is where I’m supposed to crack a joke about which came first.   Why choose.. have both!  I love eggs… any way you cook them… and chicken.

ckn cutlet egg_Ssi.JPG

So I boned out a chicken and fried up the skin in a 400F oven until crisp and served it on top as cracklings.

I pounded down the chicken pieces (thighs and breasts), seasoned them and then breaded them.  First in flour, then egg wash, then seasoned panko bread crumbs.  I fried them in ample hot oil in a pan until golden brown on both sides.

While they were frying I mixed up a nice salad of fresh mixed greens with a lemony mustard vinegarette, some tomatoes, nuts, and fresh radish.  I put the fried chicken cutlet on the plate first, then topped with the salad.. and then a fried egg.  Finally on top I sprinkled crushed cracklings (or use sautéed bread crumbs).

The salad gave the perfect balance and vinegar-y edge to the rich fried cutlet.  I love the crunch and tenderness of the chicken… and then the runny egg oozing throughout lended the perfect creaminess.

Yep… chicken AND the egg.  Why not?

Avocado Tartare

I’m always on the look out for good easy appetizers.  I want something simple to make, yet fresh and delicious to eat.  Nothing too heavy, as I still have a nice dinner coming.


This avocado tartare fit the bill nicely with a colorful presentation and textural delight.  The tartare was made very similar to a beef tartare, with chopped up avocado instead of beef, and the additional of capers, diced onion, cilantro, lemon juice, Worcestershire sauce, and minced jalapeño.  I put it in a ring mold for a striking presentation… then fried my egg in the same ring mold to mimic the circular shape.  I served it with our own house smoked salmon and home made lavosh crackers.  It was perfect.  The running egg added a great creaminess to the rich tartare, while the pop of briney capers paired perfectly with the succulent salty salmon.  Definitely a make again.