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Few of us want to make a complicated lasagna for solo dining -- by day six, you'll never want to see lasagna again! In this feature, AOL Food intern Sarah LeTrent taste-tests simple recipes suitable for those requiring a "table for one."
"What's for dinner?" Those of us flying solo find ourselves at the mercy of this painstakingly simple question every evening. The problem is finding the time, money and energy to cook something that will truly satisfy those hunger pangs.
Bibimbap is a popular Korean dish suitable for solo dining on rainy summer evenings. Its translation is literally "mixed rice." Tossed together just before serving, the dish might include carrots, mushrooms, mung bean sprouts, chili paste, sesame seeds or oil -- really anything your heart desires. This diner is fond of adding a fried egg -- the cherry on top of the sundae, as it were.
To make this vegetarian (more traditional, and cheaper) version of bibimbap, use seasoned vegetables, a fried egg and cooked rice. (Chinese take-out rice -- commonly found in the singleton's fridge -- will work just fine). Feel free to add strips of sautéed beef, chicken, pork or tofu if you feel so inclined. That's the beauty of bibimbap -- like great salads, it's easy to tailor to your tastes.
To begin, heat a tablespoon of sesame oil in a skillet over medium to high heat and toss in a cup of sliced shiitake mushrooms, a peeled, julienned carrot, half of a peeled, julienned zucchini and a cup of bean sprouts with a tablespoon of sugar. Season with salt and pepper and cook until the veggies are soft (about eight minutes), remove from pan and set aside.
Heat another tablespoon of sesame oil in skillet until hot. Add a cup of steamed white rice until its bottom starts to sizzle. (Traditionally achieved via a hot stone pot, the star player in this type of bibimbap is crisp, crunchy rice.) Put rice into serving bowl, add sautéed vegetables and top with a fried egg -- a dollop of gochujang (chili paste) is a spicy finishing touch.
If you're feeling artistic, arrange the vegetables so their colors complement one another. When you're ready to eat, break the yolk and incorporate the egg with the rice and vegetables.
Who says dining for one couldn't bring a "bap" back into your step?
Got any other ideas for Table for One? Leave them in the comments!
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7-08-2009 @12:51PM Kim said... Oh, I am envious. I cook for 4 all the time, but rarely get to cook just for 1. When I do, eggs are often on the menu, baked in a custard cup with a little cream or poached and served over sauteed greens. I also like a thick slice of toasted bread with various toppings: fresh ricotta and sauteed mushrooms and fresh thyme, Cheddar and apple butter, broccoli with garlic and grated Parmesan.
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7-07-2009 @6:36PM Cheryl said... Great topic!
This time of year I make salads. Last week I made an awesome strawberry, feta cheese and walnut salad with greens and a balsamic vinaigrette.
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7-07-2009 @6:52PM Rickie said... As a single person, I find that I'm limited in the variety of vegetables I can buy each week due to concern over having them go bad before I can use them. I would love to see a feature showing three or four different meals that can be made in the same week with no waste!
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7-07-2009 @7:01PM Gobo said... Bibimbap is a wonderful meal, and this is a great quick way to make the stuff. The gochujang is very important... that's what really gives it its Korean flavor.
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7-07-2009 @8:59PM Eric Howe said... Rickie, get yourself some Evert-Fresh produce bags, they'll keep your produce fresh for weeks. They work great with a weekly produce delivery service too.
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7-09-2009 @9:46AM badfrog101 said... A local Korean church set up a really top notch Korean restaurant in my town a few years ago, and this, in a stone pot, was one of the stand outs. Unfortunately, they failed to check their economics. The restaurant was far too nice, and expensive, for this area.
Just because you build it, doesn't mean they will come.
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7-08-2009 @1:48PM Anne Hjortshoj said... This is really easy to do gluten-free! I've been doing a version of this for breakfast, actually.
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7-08-2009 @9:55PM Lu said... Bibimbap is great, although I love the type served in a hot stone pot, with the egg cracked on top before your eyes. The yolk binds the rice and vegetables deliciously, absorbs the flavor of the sauce, and cooks fully from the heat of the pot.
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