Inspired by my Bibigo bowl to make this at home. Brown rice, steamed cabbage, book choy, sautéed baby kale and spinach, sautéed tofu with Korean BBQ sauce, pickled radish and jalapenos. Topped with a drizzle of Korean BBQ sauce, sesame oil, soy/lemon sauce and wasabi sesame seeds.
Monday, January 15, 2018
Bibigo is a yummy Korean food stall at the mall that is my new favorite. You can create your own bibimbap (traditional Korean rice bowl). I get the classic bowl with brown rice (white available too), and top it with cooked broccoli, kale, shredded carrots, zucchini and onion, green beans, pickled jalapenos, pickled radish, grilked organic tofu chunks and for final topping, the sesame and citron soy sauces, fried onion bits, sesame seeds and a drizzle of sesame oil. It's delicious!
Monday, January 8, 2018
Sunday, January 7, 2018
I used a normal flour/water batter (equal amounts) and baked them for 20 min at 450F then poured over Vegan Richa's Firecracker sauce and baked for five more minutes for a different twist on buffalo cauliflower. The zucchini were nice!
Tuesday, January 2, 2018
Sunday, December 31, 2017
I wanted to take a bunch of pics with my phone but it ran out of space so I couldn't take more than two photos. I need to free up some space! I ended up making an Instagram story with it and screenshot some pics. This first pic is frying up the green jackfruit in oil after being covered in BBQ rub.
Excuse the blurry screenshots.