Bibim Grain Salad

A family favorite is the Bibim Grain Salad from Young Joni. A cold take on the classic Korean bibimbap rice bowl, the salad is anchored by farro and Job’s tears, a barleylike grain native to Southeast Asia. Piled atop is a color gradient of pickled veggies (cucumber, radish, mushrooms & carrot) along with fresh purple daikon, brussels sprouts & zucchini that shows off some neat knife work, a sweet and spicy gochujang vinaigrette, nori, mixed seeds and a jammy egg that’s garnished with delicate threads of saffron. Pierce the egg and get the oozing yolk involved, and you’ve got a stunningly great salad in front of you: toothsome grains, crisp veggies, the soft egg — brilliant. Trying to piece together a recipe, here's a start...


INGREDIENTS

PICKLES
1 c rice wine vinegar
2 T sugar
1 ½ t salt
1 cucumber, peeled, sliced thin on mandolin

1 carrot

2 radish 

8 oz shiitake mushrooms

CHILE SAUCE
¼ cup gochujang
3 T water
2 T toasted sesame oil
1 t sugar

GRAINS 
2 ½ cups short-grain white rice (or substitute job's tears and farro)
2 ½ cups water
¾ t salt 

OTHER 
zucchini matchsticks

1 purple daikon, matchsticks

shredded brussels sprouts

nori chiffonade

sesame seeds

Jammy Eggs


1. FOR THE PICKLES: Whisk vinegar, sugar, and salt together in medium bowl. Add cucumber, radish & carrot and toss to combine. Gently press on vegetables to submerge. Cover and refrigerate for at least 30 minutes or up to 24 hours. 

2. FOR THE CHILE SAUCE: Whisk gochujang, water, oil, and sugar together in small bowl. Cover and set aside. 

3. FOR THE GRAINS: Prepare Jobs Tears and farro per package instructions. Cool.

4. ASSEMBLE: arrange ingredients on top of a puddle of sauce. Top with jammy egg.