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"Im-Prab" Bi Bim Bab with Tangy Hot Sauce

 

Now that we have some snow on the ground our urban free-range chickens are laying their eggs in the coop instead of hiding them around the yard.  I brought three fresh eggs in yesterday morning - they were the perfect addition to (and inspiration for) tonight's quick supper, an improvisation on the Korean dish Bi Bim Bab.

 

 

"Im-Prab" Bi Bim Bab with Tangy Hot Sauce

Start cooking rice of your choice (I used short grain brown rice but whatever you have on hand will be fine).

While rice is cooking, trim ends off of 1 bunch of kale (or other dark greens), wash in cold water, drain and cut crosswise at ~3/8" intervals.  Pour 2-3 tablespoons olive oil into a heavy guage skillet or Dutch oven, add wet kale and  3 minced cloves of garlic.  Turn heat to medium and cover.  Cook until kale is bright green and tender, stirring occasionally.  Do not overcook.  When kale is cooked, remove from heat and set aside.

Mix 2 tablespoons sesame oil, 2 tablespoons honey (I used Arizona Rangeland Honey), 2 tablespoons tamari, 2 tablespoons rice vinegar and 2 tablespoons hot sauce together in a smallish bowl.  (I used Alex's Ugly Sauce - something like Tabsco will do if you aren't lucky enough to have Alex's on hand.)  If you don't like your food to be especially hot, add the hot sauce to taste.  (Hint: if you measure the oil first, the honey will slide right off the measuring spoon...)

In clean, dry skillet or Dutch oven, saute 1 thinly sliced shallot in 2 tablespoons sesame oil until slightly brown and crispy.  Remove shallots from pan and set aside.  Crack 1 egg per serving into remaining oil and fry, turning once.  Egg whites should be slightly brown and crispy; yolks should be a little bit soft and runny.

For each serving, spoon rice into a bowl.  Top with a generous portion of kale and a fried egg.  Top egg with shallots and toasted sesame seeds.  Spoon tangy hot sauce over each serving as desired.