I wanted to impress my Dad with some of his favorite food for his birthday. Earlier in the week, I had tried Bibimbap for the first time, which is a signature Korean dish literally translating to “mixed rice.” Being very inspired to put my own spin on Bibimbap, I combined all of his favorite foods into a rice bowl. My Dad is a native Texan, so it seemed appropriate to combine East and West for this Korean inspired southern comfort dish :)
"Dad's Favorite" Bibimbap
- 8-10 Brussel Sprout buds
- 1/3 Cup Chopped Hazelnuts
- dash of Garam Masala
- generous pad of Butter
- 1 Cup chopped Okra (thawed if frozen or fresh)
- Flour, Bread Crumbs
- Vegetable Oil (for frying)
- 3 Cups chopped Kale
- 1 package Tempeh (cut into thin strips)
- Olive Oil
- Bragg's Amino Acids or Soy Sauce
- dash of Cayenne and Liquid Smoke flavor
- 2 Cups prepared Rice
- 4 Tablespoons Cream Cheese
- 1/4 Cup Black Beans
- 1 Clove Garlic
- 1/2 small Purple Onion
- dash of Cumin and Coriander
- Pea Shoots, Purple Cabbage, Heirloom Cherry Tomatoes, Jalapeno (or other fresh toppings)
- Dad's Favorite Sharp White Cheddar and Cornbread to garnish
- Salt and Pepper to taste
In a small food processor, add Cream Cheese, Black Beans, Garlic, Purple Onion (both roughly chopped), Cumin and Coriander. Start pulsing adding water to thin. When it is a desirable consistency, scoop into a bowl with saran wrap and set in refrigerator.
In a small cast iron or thick-bottomed skillet, melt a generous pad of Butter (keeping more on hand if it needs to be added) and a dash of Garam Masala. Cut each Brussel Sprout bud in half and add to the skillet with the chopped Hazelnuts. Cover and leave on a low to medium heat.
Next, place Okra in a bowl and pour Buttermilk over the top. In a separate bowl, have Flour and Breadcrumbs ready for battering. Heat up Vegetable Oil in a non-stick skillet. Working with a spoonful at a time, batter the Buttermilk coated Okra in the Flour//Breadcrumb mixture and throw into the hot skillet.
While the Okras are frying, heat Olive Oil in a skillet and add Tempeh. When they are starting to get brown and crispy, squeeze in Bragg's and let it all sizzle and absorb. Add a couple drops of Liquid Smoke and a dash of Cayenne and turn off heat and cover.
Boil a water in a small pot and steam Kale for 4-5 minutes.
You are ready for assembly! Keeping each little prep separate, fill a shallow bowl starting with Rice, Brussel Sprouts, fried Okra, Kale, and smokey Tempeh. Next add Dad's favorite garnishes and fresh toppings. Finally spoon in some of that Black Bean sauce, crack some Salt n Pepper and serve!
© Nimai\'s Cookbook
keywords: Bibimbap, southern comforts, nimais cookbook, quick bowls, dads favorite