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Posted by on Mar 17, 2014 in Recipes, Vegetarian | 0 comments

Recipe: St. Patrick’s Day 비빔밥 Bibimbap

Recipe: St. Patrick’s Day 비빔밥 Bibimbap

St. Patrick’s Day is March 17 and usually coincides with the Catholic fasting season of Lent. This year is no different. One common way to celebrate Lent is to abstain from indulgent foods, such as meat and candies.

Another way to celebrate Lent is to simplify one’s diet in solidarity with the world’s poor who often times have to forage for food or have no food at all. Irish history is defined by famine and diaspora.

As I mentioned in my recent post on sorrel 나물 namul (salad), it is a common genus of plant-weed-herb, easily found in many parts of the United States and edible in moderation.

This version of 비빔밥 bibimbap is an homage to the white, green and orange of the Irish flag. For a more healthful spin on white rice, it uses sprouted brown rice. For green, there is “clover” namul, ae-hobak namul and spinach namul. For orange, there are sauteed carrots and 닭갈비 dakgalbi (spicy chicken) or dubu/tofu sauteed in that sauce.


St. Patrick’s Day Bibimbap

Serves: 2

2 cups sprouted brown rice
1/4 cup 시금치나물 shigeumchi namul (spinach salad)
1/4 cup carrots, julienned
2 teaspoons perilla oil
1 teaspoon garlic, minced
Dash of salt and pepper
1/4 cup 호박 나물 ae-hobak namul (zucchini salad)

1/2 cup sorrel/clover 나물 namul
1/4 cup 닭갈비 dakgalbi (spicy chicken) or semifirm dubu/tofu, chopped or cubed

  1. Cook the sprouted brown rice on the brown-rice setting on your rice cooker.
  2. Saute carrots in perilla oil with garlic, salt and pepper
  3. Put 1/2 to 1 cup of cooked rice in a bowl.
  4. Arrange the clover, spinach namul, sauteed carrots, hobak namul and spicy chicken around the edge of the bowl.

Dakgalbi or dakgalbi-style dubu

3 chicken thighs or 4-8 ounces firm dubu/tofu
2 tablespoons curry powder
1 tablespoon soy sauce
1 tablespoon gochujang
1-2 teaspoons sugar
1 teaspoon Korean chili powder
2 teaspoons sesame oil
1 teaspoon soju
1 cloves garlic, minced
Pinch of pepper

  1. Cut the chicken or dubu into thin 2-inch long strips then dice into 1-2 inch cubes.
  2. Mix spices, sugar, soju and oil with the chicken or dubu. Marinate for 20 minutes.
  3. Saute in a wok over medium-high heat until the meat completely cooked.

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