A meat-eater, a pescatarian and a vegetarian walked into a house. No, this isn’t a bad joke. These three legends just happen to be my daughters.
We have three beautiful daughters, all with different dietary needs.
Grace eats a wide variety of vegetables and grains and other non-meat proteins but does like to include a little meat in her diet also. Ava is vegetarian, and Ettie is predominantly vegetarian but will eat some fish from time to time.
I quite like the challenge of what lovely dishes we can enjoy as a family that please everyone and their different dietary needs. It puts me in my creative mode, and I love that. Poor Michael, however, really struggles coming up with thinking of new dishes. So we find the same Mexican beans or tomato pasta seem to be on fast rotation if he happens to be cooking. I figure many other families might have a similar struggle, and here enters Bibimbap.
Bibimbap is probably one of the most well-known and beloved Korean dishes. It translates to mixed rice. You can make many variations of this dish depending on your likes and dietary requirements.
The list of ingredients is pretty much endless. I like to keep our vegetables raw; however, they can also be cooked gently should you prefer. It is a really flexible little number.
With our daughter’s homeschooling, I love having all the vegetable prep done and ready for them to help themselves when making their lunches. It also means that Bibimbaps can be made in a flash for our dinners. The rice will last for up to three days in the fridge. If we have veg but no rice, all I have to do is pull out the rice cooker and let that do its thing while I make some soft boiled eggs to go on top.
I filmed a quick chat with my daughters when we had prepared all the ingredients for a beautiful night of Bibimbap. You can watch it here, and we explain how Bibimbaps are fabulous for us all. We hope you love the rough recipe guide and suggestions too.
Sending you all so much love.
Nellie & family
Capsicums, thinly sliced or chopped
Tuscan kale, roughly sliced
Limes for squeezing
We use brown rice, but sushi rice is also lovely.
Softly poached egg
Tuna or salmon
Beef, thinly sliced
Tofu or halloumi
I marinate the thinly sliced beef in a mixture of soy sauce, sesame oil, a pinch of sugar and a little freshly minced garlic and ginger.
Remove the beef and heat the marinade in a small saucepan.
Using chopsticks, ‘dangle’ the beef in the hot liquid for 30 seconds or so. Repeat with the remaining meat.
2 tablespoons of soy sauce
1 tablespoon of sesame oil
1/2 tablespoon of sugar
1 tablespoon of water
1 teaspoon of apple cider vinegar
1 clove of garlic, freshly minced
Mix all ingredients together and use to dress your individual bibimbap creations.