Tex-Mex Bibimbap
Korean food purists walk away.
One evening last week I took over dinner prep and thought I’d make some chicken burritos. Got everything ready and then took out the tortillas. They’d grown a bit of mold. Each one. So I was stuck with the ingredients I had put together. Well, why not replace one starch with another? So I got a metal bowl, put in a few scoops of rice, and topped it with fajita chicken and onions, lettuce, shredded Monterey Jack, and salsa. Stirred it up and didn’t expect it to taste any good.
It was damn good! The cheese brought it together. Melted a bit in the hot rice and chicken. Again, this is proof that you don’t need to make bibimbap a big production. It’s a way to get rid of leftovers.
Joe McPherson is the founding editor of ZenKimchi. He is also dining editor for 10 Magazine and writes and consults for multiple publications. He is the only non-Korean judge for the Korean section of the Miele Guide--but don't ever call him a food critic.
-
http://www.facebook.com/profile.php?id=620453081 Chris O’Neal
-
http://twitter.com/HubOfErik Erik Cornelius
