I was tired of all of the heavy eating and needed a break so I was thinking that a slight twist on bibimbap, a Korean style mixed rice bowl, using soba noodles instead of rice, along with plenty of fall vegetables would hit the spot! Soba noodles are made from buckwheat and it is a nice alternative to rice and hey, who doesn't like slurping noodles? For the vegetables I went with diced butternut squash that I coated in gochugaru chili flakes and roasted until tender and caramelized along with some sauteed kale and mushrooms and fresh homemade kimchi. The whole thing is of course finished off with a spicy gochujang hot sauce sauce before mixing and enjoying! This is perfect for a light meal and you can easily add meat or even better, a fried or poached egg with a runny yolk to make it more substantial! What a tasty way to detox from all of that holiday food!
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