Saturday, February 27, 2016


I made up the name "bibimchard" to describe the quick meal I made for myself.


  • 1 bunch rainbow chard
  • neutral cooking oil
  • crushed red pepper
  • 2 cloves garlic
  • generous tablespoon soy sauce
  • 1-2 tablespoons sesame oil
  • toasted sesame seeds
  • 1 egg
  • bibimjang


  1. Remove and dice thick chard stems; chiffonade chard leaves.
  2. Heat a tablespoon or two of cooking oil in a pan over medium low, and add a few shakes of crushed red pepper.
  3. Mince garlic, add to pan and saute for a minute or two.
  4. Add diced chard stems to the pan, saute and cover for a few minutes.
  5. Uncover and add chiffonade; saute until reduced and tender.
  6. Remove from heat; add soy sauce, sesame oil and sesame seeds; mix and transfer to a wide bowl.
  7. Fry an egg, and place on top of chard.
  8. Drizzle with bibimjang, and eat with a spoon.
Note: Bibimjang is a sauce made with gochujang, a Korean pepper paste. If you can get gochujang, though, you probably also can buy pre-made bibimjang. But if you somehow have access to gochujang but not bibimjang, it's easy enough to make the sauce. It's 6 parts gochujang; 3 parts each of sesame oil, sugar, water and toasted sesame seeds; 1 part each vinegar and minced garlic. Just mix them all together.

No comments:

Post a Comment