Korean Vegetable Rice Bowl recipe for managing PCOS and pregnancy on Fertility Chef
BibimbopA glorious combination of fresh stir-fried vegetables, each cooked separately to allow its flavors to stay true, is liberally seasoned with garlic and sesame oil. To gild the lily, every...
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Cooking tools:
- Mandoline
- Kitchen shears
- Stove
- Saucepan
- Fine-mesh sieve
- Pot
- Tongs
- Colander
- Nonstick skillet
- Paper towel
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Serving bowl
Ingredients
- 1 2/3 cups Asian short-grain white or sushi rice
- 2 cups water
- 1 (10- to 12-ounce) bunch flat-leaf spinach, stems discarded
- 1/2 pound fresh soybean or mung-bean sprouts, trimmed
- 2 large carrots
- 1 small zucchini, trimmed
- 1 cup drained preserved fiddlehead fern stems (also called bracken fern, kosari, or warabi; optional)
- 1/4 cup plus 2 teaspoons vegetable oil
- 6 ounces fresh shiitake mushrooms, stems discarded and caps cut into very thin slices (2 cups)
- 6 teaspoons finely chopped garlic (from 4 cloves)
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons Asian sesame oil
- 2 teaspoons sesame seeds, toasted and coarsely chopped
- 4 large eggs
- 4 tablespoons Korean hot-pepper paste (sometimes labeled "gochujang")
- 8 (3 1/2 - by 3-inch) sheets toasted nori (dried laver, preferably seasoned), cut into thin strips with scissors
- Special equipment : an adjustable-blade slicer fitted with julienne blade
- Accompaniments: packaged cabbage kimchi (Korean spicy pickled cabbage) or other vegetable kimchi
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