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2 tablespoons plus 2 teaspoons minced garlic, divided 2½ teaspoons minced ginger, divided Kosher salt and black pepper to taste 6 ounces gosari (bracken fern), cut into 3-inch pieces 2 small Korean squash or zucchini, halved and cut crosswise into ¼-inch slices 2 medium carrots, julienned ¼ small daikon radish, julienned ¾ teaspoon sesame seeds, divided 8 ounces firm tofu, cut into ½-inch slabs 4 cups cooked white sushi rice 4 sunny-side-up eggs 2 leaves chicory, thinly sliced 2 leaves green-leaf lettuce, thinly sliced 1 scallion, thinly sliced To make the sauce: In a medium bowl, whisk all of the ingredients together until smooth. Set aside. To make the bibimbap: In a 4-quart saucepan, bring water to a boil. Add the sprouts and cook until crisp-tender, about 30 seconds. Transfer the sprouts to a bowl of ice water, drain, and dry with paper towels. Set aside. Repeat the procedure with the spinach (squeeze out as much liquid as possible when draining). When finished, pour boiling water into a bowl and add the mushrooms; let soften for 30 minutes. Drain, remove stems, and slice ¼ inch thick. Set aside. Heat 1 tablespoon canola oil and ½ teaspoon sesame oil in a 10-inch nonstick skillet over medium heat. Add 1 teaspoon garlic, ½ teaspoon ginger, and the softened mushrooms. Season with salt and pepper and cook until hot, about 2 minutes. Transfer the mushroom mixture to a bowl and set aside. Repeat the procedure, using the same amounts of canola oil, sesame oil, garlic, and ginger, but this time adding the gosari, squash, carrot, and radish; season with salt and pepper. Set each aside in separate bowls, and add ¼ teaspoon sesame seeds to the radishes. Add 1½ teaspoons garlic, ¼ teaspoon sesame oil, salt, and pepper to both the sprouts and spinach; stir. Heat the remaining canola oil in the skillet and add the tofu. Cook, turning once, until browned, about 4 to 6 minutes. Transfer the tofu to a plate and cut each slab in half. To serve: Place 1 cup sushi rice in the center of each of four bowls, and top with an egg. Evenly divide the mushrooms in a mound in each bowl over the rice. Working clockwise, evenly portion the squash, carrot, radish, spinach, sprouts, gosari, chicory, and lettuce on top of the mushrooms. Place the tofu on the lettuces and sprinkle with sesame seeds and scallions. Serve with sauce on the side.

Chefs table atlanta extraordinary recipes  
Chefs table atlanta extraordinary recipes  
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