Copycat Bibimbap Bowls

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Happy Wednesday (and finally, spring)!!

It's been a mild winter but I'm excited for the temperatures to really start warming up around here. Spring is my favorite season. I love to see the trees and flowers blooming again and all the people reemerging after hiding out all winter. I am anticipating lots of hikes, farmers markets, fruit picking, bonfires, trips to the wineries and maybe even a trip or two to the beach!

A few months ago Doma opened in Charlottesville. Conveniently, it's within walking distance from my apartment and it's amazing! If you live in the area, I highly recommend it. I tried bibimbap bowls in college and LOVED them so I was pumped to have a Korean restaurant so close to me.  If you've never had bibimbap, it's sort of like a Korean version of Chipotle.

After going to Doma fairly regularly for a few months, I started thinking that I could probably make these bowls at home and save some money. I adapted a few recipes I found online to get the right flavors and came up with my own version.

 The base of a bibimbap bowl is rice. On top of that is a variety of different vegetables and an egg or other protein (usually tofu, chicken or beef) with some Korean sauce on the side. 

 

In my bowls I used shredded carrots, chopped kale, spiralized cucumber, kimchi, bean sprouts, mini portabella mushrooms and an egg over brown rice.  

If you haven't had kimchi before, it's cabbage fermented in lots of spices (yay probiotics!). If you're willing to give it a try, I recommend Wildbrine's Japanese kimchi. I found it at Wegman's and used it in my bowls. If you're not in to it, feel free to leave it out. 

This meal does take a bit of prep work but it's totally worth it in my book. Give it a shot and let me know what you think!

[kindred-recipe id="5350" title="Copycat Bibimbap Bowls"]