• Home
  • About Alice
  • Recipes
    • Popular Recipes
    • Quick Meals
    • Healthy Recipes
    • Gluten Free
    • Appetizers
      • Soups
      • Salads
    • Dinner
      • Asian Food
      • Beef
      • Korean Food
      • Pork
      • Poultry
      • Pasta
      • Pizza
      • Sushi
      • Vegetarian
    • Desserts
      • Brownies
      • Cakes
      • Cookies
      • Cupcakes
      • Ice Cream
    • Drinks / Cocktails
    • Browse All
  • Videos
    • Recipe Videos
    • YouTube Channel
  • Press
  • Work With Me
  • Family
  • Meal Planning
  • Contact

Bibim Grain Bowl

March 27, 2018 by hipfoodiemom 4 Comments

Facebook
Pinterest42
Twitter
Yummly
42Shares

Bibim Grain Bowl. Completely inspired by a recent visit to Young Joni in Minneapolis, this grain bowl is filled with cooked farro, sautéed brussels sprouts, carrots, zucchini, shiitake mushrooms and more!

Bibim Grain Bowl. Completely inspired by a recent visit to Young Joni in Minneapolis, this grain bowl is filled with cooked farro, sautéed brussels sprouts, carrots, zucchini, shiitake mushrooms, pickled vegetables, julienned daikon, a sweet and spicy gochujang sauce and topped with a soft boiled egg!! This is so good! 

A couple of weeks ago, I had the great honor and pleasure of teaching a kimchi making workshop at a Korean Immersion school, Sejong Academy, in Saint Paul, MN. I had such a great time meeting people and walking them through the kimchi making process. Earlier that morning, we actually prepped about 90 pounds of napa cabbage that day; certainly the most kimchi I have ever made in my life.

Everyone went home that day with some homemade kimchi that they mixed themselves and all the money we raised went to help send some students to Korea this May. I was so happy to contribute in some way.

While we were in Minneapolis, we checked out as many new restaurants as we could. The first being Young Joni, “Chef Ann Kim’s award-winning restaurant featuring wood fired pizzas, vegetables and globally-inspired dishes and a craft cocktail-focused back bar speakeasy.

A 2017 James Beard Best Chef Midwest semifinalist and 2018 nominee, Chef Ann Kim’s cooking is a reflection of American food as she sees America today—a continuing conversation between cultures, underpinned by a common enjoyment of quality ingredients cooked simply and served in ways that promote sharing and a sense of fun.  The menu is wholly inspired by wood fired cooking, including a diverse array of globally influenced sharable small plates and signature wood fired pizzas.”

We literally tasted about 9-10 dishes on the menu, including a few of her pizzas. Everything was amazing. I especially loved the Umami Mama and the Korean BBQ pizza. We also tried the Grilled Confit Mushrooms, Cauliflower (which was freaking amazing) and the Bibim Grain Salad.

Bibim Grain Bowl. Completely inspired by a recent visit to Young Joni in Minneapolis, this grain bowl is filled with cooked farro, sautéed brussels sprouts, carrots, zucchini, shiitake mushrooms and more!

This salad was so good I knew I had to come home and attempt to re-create it. Young Joni’s Bibim Grain Salad is a play on Korean bibimbap, mixed rice with vegetables. Her salad, if I am remembering this correctly was mostly cold. Cold, but still so flavorful and delicious.

Bibim Grain Bowl. Completely inspired by a recent visit to Young Joni in Minneapolis, this grain bowl is filled with cooked farro, sautéed brussels sprouts, carrots, zucchini, shiitake mushrooms and more!

This is my Bibim Grain Bowl, using the same elements that were in the Bibim Grain salad: farro, brussels sprouts, zucchini, mushrooms, pickled vegetables, daikon, nori, mixed seeds, soft egg and a gochujang vinaigrette.

Bibim Grain Bowl. Completely inspired by a recent visit to Young Joni in Minneapolis, this grain bowl is filled with cooked farro, sautéed brussels sprouts, carrots, zucchini, shiitake mushrooms and more!

If you’re even in the twin cities, you simply must make a stop into Young Joni. You will not be disappointed!

Click here if you don’t know how to make a soft boiled egg.

Bibim Grain Bowl. Completely inspired by a recent visit to Young Joni in Minneapolis, this grain bowl is filled with cooked farro, sautéed brussels sprouts, carrots, zucchini, shiitake mushrooms and more!
Print Recipe

Bibim Grain Bowl

Double the pickling liquid if wanting to pickle more vegetables
Course: Main
Cuisine: Korean-ish
Servings: 2
Author: Hip Foodie Mom

Ingredients

To pickle the vegetables:

  • 2 cups thinly sliced cucumbers carrots and radishes
  • 1 cup white vinegar or apple cider vinegar
  • ½ cup water
  • ½ teaspoon kosher salt
  • Heaping ½ cup granulated sugar
  • Special Equipment suggested: Mason jar with lid

For the bibim grain bowl:

  • 1 cup cooked farro
  • thinly sliced brussels sprouts and carrots sautéed and lightly seasoned with sesame oil
  • 8 oz. thinly sliced shiitake mushrooms sautéed and lightly seasoned with sesame oil
  • julienned zucchini raw
  • julienned daikon radish raw
  • pickled vegetables
  • thinly sliced nori
  • fresh pea shoots
  • 2 soft boiled eggs
  • black roasted sesame seeds
  • sesame oil

For the gochujang vinaigrette:

  • 3 to 5 tablespoons Korean hot pepper paste Gochujang
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon brown rice vinegar

Instructions

To pickle the vegetables:

  • Place thinly sliced vegetables into your mason jar.
  • Heat the vinegar, water, salt and sugar in a small saucepan over high heat, whisking until all of the sugar is dissolved. Bring to a light boil and then pour over the vegetables, directly into the mason jar. Wait for a little bit and then seal the jar with the lid. Let sit for about 30 minutes. The pickled vegetables will keep for several weeks in the refrigerator in the covered, sealed mason jar.

For the bibim grain bowl:

  • To assemble: scoop some cooked farro into your bowl and arrange the following over the top: the sautéed brussels sprouts and carrots, the cooked mushrooms, the pickled vegetables, the pea shoots, the julienned zucchini and daikon radish. Top with a soft boiled egg, lightly drizzle with some sesame oil, sprinkle on some black roasted sesame seeds and top with the gochujang vinaigrette. Mix together and enjoy!

For the gochujang vinaigrette:

  • Mix together the hot pepper paste, honey, sesame oil and brown rice vinegar. Taste and adjust any ingredients as needed.

 

Bibim Grain Bowl. Completely inspired by a recent visit to Young Joni in Minneapolis, this grain bowl is filled with cooked farro, sautéed brussels sprouts, carrots, zucchini, shiitake mushrooms and more!

You might also like...

  • Braised Beef Short Ribs for an Anniversary DinnerBraised Beef Short Ribs for an Anniversary Dinner
  • Asian Chicken Rice Noodle Salad. So delicious and flavorful and comes together in no time at all. This is the perfect summer meal!Asian Chicken and Rice Noodle Salad
  • Korean Stir Fried Noodles (Chapchae) RecipeKorean Stir Fried Noodles (Chapchae) Recipe
Facebook
Pinterest42
Twitter
Yummly
42Shares

Related Recipes

Filed Under: healthy, Korean Food, Meals, Vegetarian

« Roasted Sweet Potatoes with Arugula Pesto
Spring Risotto with Asparagus and Peas + A Giveaway! »

Comments

  1. Janice says

    November 21, 2019 at 11:13 am

    I had this salad several weeks ago at Young Joni and have been telling everyone about it! I even went on Amazon and bought the Job’s Tears. Thank you for putting together this recipe. I can hardly wait to try it.

    Reply

Trackbacks

  1. Korean Kimchi Fried Rice Bowl (Kimchee Bokkeum Bap) - Hip Foodie Mom says:
    November 13, 2019 at 5:14 pm

    […] Bibim Grain Bowl […]

    Reply
  2. My Korean Food Fave: Bibimbap Recipe • Hip Foodie Mom says:
    December 3, 2019 at 11:42 pm

    […] Bibim Grain Bowl […]

    Reply
  3. 50 Easy Weeknight Dinner Recipes • Hip Foodie Mom says:
    April 18, 2020 at 4:53 pm

    […] Bibim Grain Bowls– Not for everyone and this one takes time but this is one of my absolute favorite things to […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




  • TikTok
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Facebook

Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

Popular Posts

Artichoke and Olive Pizza made with Food 52 and King Arthur Flour’s crispy pan pizza crust. So incredibly delicious!
Crispy Cauliflower with Gochujang Ketchup! Chunks of seasoned, breaded cauliflower baked to perfection and served with gochujang ketchup!
bowl of oxtail soup
Salmon Bibimbap! Everything you love about Korean Bibimbap but with cooked salmon! Mix it all together, it's so good! 
Korean Japchae on white plate
Kimchi Jjigae - spicy, savory classic Korean soup recipe made with tender pork shoulder and fermented kimchi. This easy soup has big flavor!
slices of medium rare steak marinated with homemade steak marinade
Super Easy Dumpling Soup! Delicious, flavorful and you can just use frozen dumplings to save time! This is so good!

JOIN HIP FOODIE MOM

Subscribe today for a FREE weekly newsletter!




Facebook | Twitter | Pinterest | Privacy Policy

Copyright © 2022 Hip Foodie Mom. All content, recipes and photographs are copyrighted to Alice Choi and are the property of Hip Foodie Mom. They may not be republished in part or whole without permission and proper credit. Contact me to seek republishing and syndication rights.

JOIN THOUSANDS OF FOOD LOVERS!!

Get a weekly newsletter with RECIPES delivered straight to your inbox for FREE!

Your information will *never* be shared or sold to a 3rd party, nor will we spam your inbox.