Bibim Grain Bowl
Double the pickling liquid if wanting to pickle more vegetables
Servings: 2
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.