Ok, first things first, this is not bibimbap. It is "bibimbap". The difference being that this is in absolutely no way authentic Korean cuisine. In real bibimbap, the starch is rice and there are several distinct toppings, which are kept separate until the diner mixes them all together. These often include: beef, cucumber, carrot, and other vegetables. My version is probably unidentifiable to Korean cooking fans but it was still delicious and allowed me to use up all my leftovers without getting hopelessly bored of them. I had couscous on hand so I went ahead and used that. And actually, I think I might prefer it to the rice since it left me feeling less stodgy and made the dish so much lighter. The real key to this dish is the Korean chili paste. I've raved about it before but it really changes this dish and makes it distinct from a stir-fry or just couscous and vegetables (both of which are tasty dishes in their own right!). It adds a little heat and totally changes the flavor of the dish. Be careful though: a little goes a long way! Also, I bought it a few months ago and it's still going strong in the fridge so the investment (it's cheap but might be a bit of a pain to find) is definitely worth it.
Ingredients:
1/2 cup of cooked couscous
1/2 - 1 cup of leftover grilled/roasted veggies
1 tsp sesame seeds
1/2 tbsp sesame oil
1 tsp oil or butter
1 egg
1 tbsp red bell pepper, chopped
1 tbsp Korean chili paste
1/2 tsp soy sauce
1/2 tsp sesame oil
1/2 tsp vinegar
Method:
Measure the couscous into a bowl. Boil water in a kettle or on the stove and pour over the couscous until the water level is about a centimeter above the grains. Cover the bowl with a plate and allow to steam for fifteen minutes until all the water is absorbed. Meanwhile, over medium heat, add the leftover vegetables to a pan and allow to reheat. Add the sesame seeds and sesame oil after a few minutes and toss to coat. Allow to saute a further few minutes until hot. In another pan, melt the butter over medium-low heat and add the egg. Fry until it reaches your preferred consistency. Add the vegetables to the couscous and top with the fried egg and the bell pepper pieces. Finally, mix the remaining ingredients in a bowl and add to the couscous mix. With a spoon, mix the ingredients in your bowl to evenly distribute the egg and the chili sauce mix. Enjoy!
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| Leftover veggies getting a Korean style makeover |
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| Frying my egg |
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| Couscous ready for toppings |
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| Veggie layer goes on |
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| Next: Fried egg and chopped raw bell pepper |
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| Finally a fairly unattractive blob of sauce |
Prep Time: 3 min
Cook Time: 15 min
Serves: 1
Ingredients:
1/2 cup of cooked couscous
1/2 - 1 cup of leftover grilled/roasted veggies
1 tsp sesame seeds
1/2 tbsp sesame oil
1 tsp oil or butter
1 egg
1 tbsp red bell pepper, chopped
1 tbsp Korean chili paste
1/2 tsp soy sauce
1/2 tsp sesame oil
1/2 tsp vinegar
Method:
Measure the couscous into a bowl. Boil water in a kettle or on the stove and pour over the couscous until the water level is about a centimeter above the grains. Cover the bowl with a plate and allow to steam for fifteen minutes until all the water is absorbed. Meanwhile, over medium heat, add the leftover vegetables to a pan and allow to reheat. Add the sesame seeds and sesame oil after a few minutes and toss to coat. Allow to saute a further few minutes until hot. In another pan, melt the butter over medium-low heat and add the egg. Fry until it reaches your preferred consistency. Add the vegetables to the couscous and top with the fried egg and the bell pepper pieces. Finally, mix the remaining ingredients in a bowl and add to the couscous mix. With a spoon, mix the ingredients in your bowl to evenly distribute the egg and the chili sauce mix. Enjoy!
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