New Nordic Bibimbap

Ingredients

While the original Korean bibimbap typically includes rice, vegetables, meat, and a spicy sauce, this New Nordic adaptation focuses on using seasonal Nordic ingredients and incorporates a variety of grains, root vegetables, and foraged greens. The flavors are more subtle and earthy, highlighting the simplicity and freshness of Nordic cuisine. We alse have the original recipe for Bibimbap, so you can check it out.

• 200g (7 oz) barley 200g (7 oz) barley
• 200g (7 oz) quinoa 200g (7 oz) quinoa
• 2 carrots, julienned 2 carrots, julienned
• 2 beets, julienned 2 beets, julienned
• 200g (7 oz) kale, stems removed and leaves torn 200g (7 oz) kale, stems removed and leaves torn
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 200g (7 oz) smoked salmon, thinly sliced 200g (7 oz) smoked salmon, thinly sliced
• 4 eggs 4 eggs
• 4 tablespoons lingonberry jam 4 tablespoons lingonberry jam
• 4 tablespoons dill, chopped 4 tablespoons dill, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 65g, 8g
• Protein: 22g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   Cook the barley and quinoa separately according to package instructions. Set aside.
2. 2.
   In a large skillet, sauté the carrots and beets until slightly tender. Remove from heat and set aside.
3. 3.
   In the same skillet, sauté the kale and mushrooms until wilted. Season with salt and pepper. Remove from heat and set aside.
4. 4.
   In a separate non-stick pan, fry the eggs to your desired doneness.
5. 5.
   To assemble the bibimbap, divide the cooked barley and quinoa among four bowls. Arrange the sautéed vegetables, smoked salmon, and fried eggs on top.
6. 6.
   Garnish each bowl with a tablespoon of lingonberry jam and sprinkle with chopped dill.
7. 7.
   Serve the New Nordic Bibimbap immediately, allowing each person to mix the ingredients together before enjoying.

Treat your ingredients with care...

• Barley — Rinse the barley thoroughly before cooking to remove any debris.
• Quinoa — Cook the quinoa with a 1:2 ratio of quinoa to water for the best texture.
• Kale — Massage the kale leaves with a bit of olive oil to soften them before sautéing.
• Lingonberry jam — Use a high-quality lingonberry jam for a burst of tangy sweetness.
• Smoked salmon — Choose a thinly sliced, high-quality smoked salmon for the best flavor.

Tips & Tricks

• Experiment with different Nordic grains like spelt or rye for added variety.
• For a vegetarian version, substitute the smoked salmon with roasted root vegetables or marinated tofu.
• Add a drizzle of Nordic honey for a touch of sweetness.
• Sprinkle toasted pumpkin seeds or crushed Nordic crispbread for added crunch.
• Serve with a side of Nordic pickles or fermented vegetables for a tangy contrast.

Serving advice

Serve the New Nordic Bibimbap in individual bowls, allowing each person to mix the ingredients together before eating. Encourage guests to savor the flavors and textures of the dish.

Presentation advice

Arrange the colorful ingredients in a visually appealing manner, with the smoked salmon and fried egg as the focal points. Garnish with fresh dill and lingonberry jam for a pop of color.