Bibimbap with Bok Choy and Kale

What you Need :


  • 1/2 yellow onion, thinly sliced
  • 1 tbsp finely minced garlic
  • 2 handfuls of organic green kale leaves, finely chopped
  • 1/2 Bok Choy in thin slices 
  • 1/4 medium-size organic carrot, thinly sliced to match-sticks
  • 1/4 medium-size organic red bell pepper, thinly sliced to match-sticks
  • 1/2 small cucumber, thinly sliced to match-sticks
  • 1 organic egg, prepare sunnyside up with yolk still runny (preferred)
  • 1 serving of cooked rice
  • 1 tbsp of gochujang
  • Roasted white sesame seeds to garnish

How to Make It :

Heat 1 tbsp of oil and saute the onion till translucent and soft. Dish out. Heat 1tsp of oil and saute 1/2 tbsp garlic with kale, dish out; then saute remaining 1/2 tbsp of garlic with Bok Choy, dish out. Heat 1tsp oil and fry the carrots till tender and cooked. Dish out. Start assembling the ingredients on the cooked rice, top with fried egg, and gochujang then garnish/sprinkle generously with roasted sesame seeds.

Recipe adapted from: teczscape blog 

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