As with many families with small kids, we have some picky eaters. Finn likes shrimp, Levy doesn't. Levy likes steak, Finn's not a huge fan, and Jack is still feeling out what his favorites are as far as solid food. One thing that they have in common is that they ALL like doing things themselves, but that isn't always easy in the kitchen. There are hot pots and boiling water and sometimes the hands on part of helping out in the kitchen doesn't actually happen.
One of our favorite recipes, Bibimbap (pronounced BEE-beem-bop) let's the kids feel like they're "making" their own dinner, plus it's healthy, easy to make and is great not only for using leftovers but is awesome as leftovers and can be eaten hot or cold. The kids love this dish almost as much as they love to say it and ask for it every week.
Bibimbap is one of the most popular dishes in Korean cuisine, the word literally means "mixed rice" and it is served as a bowl of warm rice (we use brown rice) topped with sautéed and seasoned vegetables (traditionally it uses spinach, cucumber, zucchini, carrots, mushrooms, and lettuce) and a chili sauce (we just use sriracha separately when making it with the kids). A fried egg and sliced meat, usually chicken or beef are common additions, but the fun part is that you can top it with whatever your family is craving, we like to do a shrimp and tofu one at our house. We put out a little "Bibimbap bar" with all of the toppings on the table and then give everyone their own bowl of brown rice topped with a fried egg. Everyone can then customize their own Bibimbap bowls exactly the way they like them!
There are a bunch of different ways to prepare Bibimbap, here are a bunch of different recipes to try to find your family's favorite:
- Martha Stewart's vegetable Bibimbap
- A chicken Bibimbap recipe from the NY Times
- Gwynnie's Bibimbap with a spicy miso sauce
- A tofu Bibimbap from the NY Times