BiBimBap

Bibimbap. Comfort. Savory. Spicy. Sour.

Mom.

Cold weather. Leftovers. Sticky rice. Chopsticks.

Bibimbap is the ultimate comfort food in my house. It's one of the few Korean dishes my children enjoy and look forward to. I fear their palates have been dulled by a northern Vermont diet as well as my penchant for eating seasonally and locally. It is with great relief that they welcome this dish during our snowy winters and cold spring months.

So, here is my Hapa/Vermont version:

• Steamed brown rice
  
• Cabbage sauteed in a bit of oil and salt, set aside in a bowl with a cover
• Spinach and onions sauteed in sesame oil and tossed with sesame seeds, set aside in bowl with cabbage
• Mushrooms sauteed in a bit of oil and a splash of tamari, set aside in bowl with cabbage and spinach
  
• Leftover meat sauteed in a ginger-y, onion-y, garlicky, tamari/white wine based sauce sweetened with brown sugar and spiced with chilis and sesame seeds.
• Optional: Fried egg
  

Use one pan, wiping with cloth between uses is necessary, and one bowl with cover to keep each vegetable hot. After heating leftover, marinated meat, fill a bowl with hot steamed brown rice and top with each dish, adding optional fried egg at the very end. Add a bit of kimchee or pickled vegetable for those who like it.