The Grain-Free Stuffed “Shells” recipe I shared with y’all was elaborate and delicious and something I would make over and over again as a special dish for our family or company.
But I’m gonna be real with you for a minute. I live off-grid in a 300 square foot home. I have three small children whom we homeschool. There are gardens and over 40 chickens. I work as a freelance writer so that we can build this homestead from scratch, without debt. I love to cook, but right now I try to spend as little time in the kitchen as possible, while still creating nourishing food for our family.
So, I make simple meals.
Bibimbap is a Korean dish that literally translates to “mixed rice”. It is a bowl of white rice with fresh and fermented vegetables, egg and sometimes meat, and often a chili or other sauce to top it off.
So I put on a pot of rice to boil, and head out to the kitchen garden to grab carrots that need thinning. I meander down to the main garden and pick a bowl of greens – purslane, moringa, cilantro, garlic chives.
When I get back, I give them a rough chop. Then I throw my fussy toddler on my hip, turn off the rice, crank up the cast-iron skillet, brown up a bit of meat we have lying around, and fry 6 eggs in the tallow left in the pan.
It doesn’t get any simpler than a bowl of rice topped with homegrown eggs, whatever vegetables are ready in the garden or hanging out in ferment jars in my pantry, and any meat we may have lying around.
Here’s how I make it.
Easy Homesteader’s Bibimbap Recipe
serves 4 generously
- 3 cups raw jasmine rice (or whatever variety you prefer)
- 1/2 – 1 lb of pork, chicken, or beef strips or ground meat, cooked (from wild or pasture-raised sources)
- lard, tallow, or butter for frying eggs (where to buy grass-fed lard, tallow, or butter)
- 4-8 fresh pastured eggs, depending on the addition of meat (read why “organic” and “free-range” labels aren’t enough)
- 1-2 cups chopped crunchy vegetables such as carrots, radishes, cucumbers, zucchini, etc.
- 2 cups leafy greens and herbs, chopped roughly (cooked if spinach, collards, or kale)
- fermented kimchi or raw aromatics such as scallions, chives, or garlic (where to buy probiotic-rich, naturally-fermented kimchi)
- hot chili sauce of choice for serving
- Cook rice according to package directions. Fluff with a fork and add butter if desired.
- Prepare vegetables by chopping into bite-sized pieces and arranging in small dishes or on a larger platter.
- Fry meat quickly in any fat needed, remove from pan and set aside.
- Fry eggs in fat, preferably sunny side up or over easy.
- Bring everything (and everyone) to the table with some fermented vegetables and hot sauce. Everyone gets a bowl of rice and can add proteins, vegetables, and sauce as desired.
(photo credit: Nourishing Days)