Summer Bibimbap
A recipe for bibimbap, a Korean rice bowl, with the addition of avocado for a fresh California twist!
Ingredients
Cooking Instructions
step 1
Start by putting two medium pots of water on the stove top to boil, one for the barley and one for poaching your eggs a bit later.
step 2
Julienned the English Cucumber (1/2).
step 3
Shred the Carrot (1/2).
step 4
When the water boils, add the Pearl Barley (1 1/2 cups) to one pot and cook about 10 minutes to al dente, then drain and cover it.
step 5
Thinly slice the Red Onion (1/2). Pickle the it by submerging it in the Apple Cider Vinegar (1 cup), half of the Rice Vinegar (1 1/2 cups) and white Granulated Sugar (2 Tbsp).
step 6
Slice Extra Firm Tofu (1 pckg) into six or slabs and arrange on top of three layers of paper towel. Cover with paper towels and press gently to absorb as much of the water as possible. Allow to sit and further dry out while proceeding.
step 7
In a medium bowl, combine the Sriracha (4 Tbsp), two thirds of the Sweet Chili Paste (3 Tbsp), a third of the Ground Ginger (3 Tbsp), the Dry Mustard (2 Tbsp) and some rice vinegar
step 8
When the tofu is as dry as possible, coat the slabs in all the marinade, but don't rinse out the bowl. Heat a grill or frying pan on the stove for the tofu on high heat.
step 9
In the bowl from the marinade, add the cucumber, half of the Honey (2 Tbsp), another third of the ginger, juice of half of the Lime (1) and the remaining rice vinegar. Stir and allow to quickly pickle.
step 10
Mix the carrot with the remaining ground ginger, the juice of remaining lime, and the remaining sweet chili paste.
step 11
Sear each slab of tofu, about 4 minutes on each side saving any remaining marinade in the bowl.
step 12
Poach one Eggland's Best Classic Eggs (3) for each serving. Fill a bowl with barley and add a few slabs of tofu, a bit of the cucumber, carrot, and onion, and top with a poached egg.
step 13
Break the yolk and mix everything together just before eating.
