But you can easily adapt this recipe and use any vegetables you have on hand. Veggies: I used veggies that I’ve typically seen in the bibimbaps I’ve eaten in restaurants.It sounds complicated and a bit exotic, but believe me when I say –You can totally make this dish with familiar foods you can find in your grocery store. It’s basically a bowl of sautéed vegetables and bulgogi (Korean beef) that’s topped with a fried egg and served with a side of sticky rice and a bottle of sweet, fermented red pepper sauce. To start off this destination, I’ve prepared a healthier take on my all-time favorite Korean dish, Bibimbap (pronounced bee-bim-bop). And, since summer’s on the horizon, we’re going to keep it light with healthy and (mostly) low carb recipes. In the coming weeks, I’m going to share some of my favorite bowl-friendly recipes. I’m sure you can see where I’m headed with the new blog destination. But what I love the most about big ol’ veggie bowls is that they make for an extremely healthy and filling meal. With this method, you are guaranteed to get a little taste of everything in each bite (aka a party in your mouth). I just love the idea of mixing huge portions of veggies with a little protein (meat, seafood, eggs, etc) in a bowl and stirring it all together with a dollop of sauce or dressing. Call me crazy, but I’ve started to eat all my dinners from bowls. In my household, bowls are the new plates.
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