Soulful Bibimbap

Ingredients

In this adaptation, we incorporate elements of Soul Food to enhance the flavors of the original Bibimbap. We use soulful ingredients like collard greens, black-eyed peas, and smoked turkey to add depth and richness to the dish. Additionally, we substitute the traditional gochujang sauce with a tangy and slightly spicy barbecue sauce to give it a soulful twist. We alse have the original recipe for Bibimbap, so you can check it out.

• 2 cups (470ml) cooked white rice 2 cups (470ml) cooked white rice
• 1 cup (235ml) collard greens, chopped 1 cup (235ml) collard greens, chopped
• 1 cup (235ml) black-eyed peas, cooked 1 cup (235ml) black-eyed peas, cooked
• 1 cup (235ml) smoked turkey, diced 1 cup (235ml) smoked turkey, diced
• 1/2 cup (120ml) carrots, julienned 1/2 cup (120ml) carrots, julienned
• 1/2 cup (120ml) bean sprouts 1/2 cup (120ml) bean sprouts
• 1/2 cup (120ml) mushrooms, sliced 1/2 cup (120ml) mushrooms, sliced
• 4 eggs 4 eggs
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 2 tablespoons (30ml) barbecue sauce 2 tablespoons (30ml) barbecue sauce
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 65g, 5g
• Protein: 20g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat.
2. 2.
   Add the collard greens and sauté until wilted, about 5 minutes.
3. 3.
   Add the black-eyed peas, smoked turkey, carrots, bean sprouts, and mushrooms to the skillet. Cook for an additional 5 minutes, or until the vegetables are tender.
4. 4.
   In a separate small bowl, whisk together the barbecue sauce, soy sauce, and sesame oil.
5. 5.
   Push the vegetables to one side of the skillet and crack the eggs into the empty space. Cook until the whites are set but the yolks are still runny, about 3 minutes.
6. 6.
   Add the cooked rice to the skillet and pour the barbecue sauce mixture over the rice and vegetables. Stir well to combine.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Divide the Soulful Bibimbap into serving bowls and top each bowl with a fried egg.

Treat your ingredients with care...

• Collard greens — Remove the tough stems before chopping and make sure to wash them thoroughly to remove any dirt or grit.
• Black-eyed peas — If using canned black-eyed peas, rinse them well before adding to the dish.
• Smoked turkey — Use smoked turkey leg or wing for the best flavor. Remove the skin and bones before dicing.

Tips & Tricks

• Feel free to customize your Soulful Bibimbap by adding your favorite Soul Food ingredients like cornbread crumbles or fried okra.
• If you prefer a spicier version, drizzle some hot sauce over the dish before serving.
• For a vegetarian option, omit the smoked turkey and add extra vegetables like bell peppers or zucchini.
• Make sure to cook the eggs to your desired level of doneness. Runny yolks add a creamy richness to the dish.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.

Serving advice

Serve the Soulful Bibimbap hot, straight from the skillet. The combination of flavors and textures is best enjoyed when the dish is freshly prepared.

Presentation advice

For an eye-catching presentation, arrange the colorful vegetables and smoked turkey on top of the rice in a circular pattern. Place the fried egg in the center and garnish with a sprinkle of chopped green onions or cilantro.