914-774-8530
MaryOpfer@gmail.com

BiBimBap

by | Jul 13, 2015 | Food As Medicine, Recipes

BiBimBap
Serves 2
Write a review
Save Recipe
Print
432 calories
50 g
224 g
21 g
12 g
11 g
304 g
79 g
2 g
1 g
8 g
Nutrition Facts
Serving Size
304g
Servings
2
Amount Per Serving
Calories 432
Calories from Fat 184
% Daily Value *
Total Fat 21g
32%
Saturated Fat 11g
55%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 224mg
75%
Sodium 79mg
3%
Total Carbohydrates 50g
17%
Dietary Fiber 4g
17%
Sugars 2g
Protein 12g
Vitamin A
23%
Vitamin C
97%
Calcium
7%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 2-3 tablespoons butter divided
  2. 2-3 scallions, chopped
  3. 2 cups cooked brown rice
  4. 4-5 kale leaves, cut into ribbons
  5. 2 eggs
  6. Condiments
  7. Tamari
  8. Apple cider vinegar
  9. Kimchee or sauerkraut
  10. Thai chili sauce
Instructions
  1. Get out a big skillet, cast iron is perfect. Heat it up. Put about 2 teaspoons of butter in it and add scallions When they are bright green add the cooked rice. Shovel it around until it is thoroughly heated. Divide rie and put into 2 large bowls. Sprinkle rice with a little bit of tamarin if desired.
  2. Put 2 more teaspoons of butter int eh skillet. Add kale and toss until the kale is starting to wilt and glistening. Put two tablespoons of water on the kale and cover until water is gone and kale is tender. Divide kale into the bowls with the rice. Sprinkle kale with a little bit of vinegar is desired.
  3. Add remaining butter to skillet and heat until it sizzles a little. Break eggs into the skillet. When whites are no longer transparent, flip each egg. ( how well done you want the egg is up to you)I like my egg yolk cooked about one minute.
  4. Put one over easy egg into each bowl. Add a tablespoon or two of kim chee or sauerkraut. Dress with a tiny trail of thai chili sauce. Have a super charged morning.
Notes
  1. A traditional Korean breakfast this recipe gives it a new twist and includes whole grains with the brown rice and probiotics. It is a fun way to start your day or use it for a side dish and serve with a green salad. I used a little tamarin and omitted the thai chili sauce. Field to Plate owner Amanda Archibald prepared it in a class where food was being used or thought of as medicine.
Adapted from Amanda Archibald - Field to Plate
beta
calories
432
fat
21g
protein
12g
carbs
50g
more
Adapted from Amanda Archibald - Field to Plate
Mary Opfer Nutrition https://maryopfernutrition.com/