Baked Potato Bibimbap
I'm back from Florida where I went swimming and wore dresses without tights and stood on a beach without a parka on! Also, I returned six sweaters richer. My mom realized they weren't getting much use in West Palm Beach, so I quite literally have a new sweater in every color of the rainbow. Maybe I'll share a pic of my massive, growing sweater collection with you all one day. It's glorious.
I also treated myself to a new suitcase since I needed more bag space on account of all the new sweaters. So I went to TJ Maxx with my mom and got a sturdy new bag with four wheels to replace my duffel bag B.S. I feel like such a real adult! My other top TJ Maxx Florida purchase was the stuffed lobster I brought back for the pups. They loved it do much that they ripped it into a million pieces that are strewn across the living room. But I unwindulaxed a lot in Florida, so I'm letting it lie and looking at photos of baked potato bibimbap instead of stressin~~~
This is the joy for me. I. Love. Potatoes. I love potatoes. I now just manage it. I don't deny myself potatoes. I have potatoes every day. I have potatoes every day. Just kidding; I'm just being Oprah.
I do love potatoes, though, so I thought it would be fun to swap out the rice and instead use a baked potato as the base for some bibimbap. The best part is the crispy outside of a great baked potato echoes the crispy rice you get from a gopdol (stone pot). Dan approved! You can get these Korean-style veggies at an H-Mart near you--look in the refrigerated panchan section--or you can visit a site like Maangchi to find recipes for each of the "toppings." xx
Baked Potato Bibimbap
- 1 russet potato
- 2 tsp olive oil, divided
- 1 egg
- 2 Tbsp kongnamul (bean sprouts)
- 2 Tbsp sigeumchi-muchim (spinach)
- 1 Tbsp oijangajji (pickled cucumbers)
- 1 Tbsp musaengchae (pickled radish)
- 1 Tbsp gochujang (red pepper paste)
- 1 tsp sesame oil
- 1/4 tsp sesame seeds
- Preheat oven to 400 degrees. Wash potato and then stab with a fork. Rub with 1 teaspoon olive oil and then place in oven directly on rack, with a lined baking sheet beneath it to catch any dripping oil. Roast for about 40 minutes, or until tender and you can easily pierce to the center with a fork.
- Heat a skillet over medium heat and add in remaining oil. Crack in egg and cook for a few minutes, until whites are set. Turn off heat.
- Cut potato in half lengthwise and place with a bowl. Top with vegetables (if you cannot buy the Korean veggies pre-made at a grocery store, you can sauté spinach and bean sprouts in some sesame oil, garlic, and a splash of soy sauce for similar flavors). Add cooked egg, gochujang, drizzle with sesame oil and sprinkle with sesame seeds.
- Mix well and eat!