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Mmm Bap! Farro Bibimbap (inspired by Black Cat Bakery and Whole Grain Foodie)

by popvulture  |  Sep 17, 2013

Mmm Bap! Farro Bibimbap (inspired by Black Cat Bakery and Whole Grain Foodie)
  1. PREP
  2. 10 m
  • COOK
  • 50 m
  • TOTAL
  • 1 h

If you've ever gotten Bibimbap in a Korean restaurant, you can understand why it is a signature dish. It's an entire meal in one pot or bowl. In each bite, you get your veggies, protein and carbs together combined in different ways. It's a savory flavorful filling breakfast (or lunch) that consists of farro (a nutty-flavored ancient grain from the Middle East/Mediteranean that is higher in protein and nutrients than brown rice), topped with a poached or fried egg, sauted vegetables such as red chard and asparagus spears, two spoonfuls of burrata cheese, and sundried tomatoes.

INGREDIENTS

SERVES 1

  • 1 Egg
  • 1/2 cup Farro
  • 1 cup Bean Sprouts
  • 2 stalks Asparagus
  • 2 stalk scallion(s)
  • 1/8 cup Tomatoes, Sun-dried
  • 1/8 ball Burrata Cheese
  • 1 cup Red Swiss Chard
  • 1 tsp Low Sodium Soy Sauce
  • 1 tbsp Fermented Red Pepper Paste(gochujang)
  • 1 lime
  • 1 pinch Pepper, White
  • 1 tbsp Olive Oil

DIRECTIONS

1 Cook farro according to package.
2 Finely chop up the scallions and garlic. Heat in a wok over medium heat and add olive oil.
3 Toss in the scallions and garlic and let them cook.
4 Add the asparagus, sundried tomatoes, bean sprouts, asparagus, red chard and/or spinach to the wok, and toss with some lime juice.
5 Spoon in a tablespoon of the Korean red pepper paste (a.k.a gochuchang paste).
6 When the farro has cooked, add it to the wok. Add the soy sauce, the rest of the gochuchang paste, sesame seeds, and white pepper.
7 Transfer to a stone pot and pop into the oven until sizzling hot.
8 A few minutes prior to serving, pop a fried egg atop the dish and add two dollops of burrata cheese.