During the past few years, my eating habits have changed in more than one way. Not only have I switched to a more plant-based diet, I’ve also been eating more Asian or Asian inspired dishes than ever. I totally blame that on my Korean husband.
The only meal that will always be typically German is breakfast. My love for bread is probably hardwired in my genetic code. You may wonder what Asians traditionally eat for breakfast. Well, the same things they’d eat for lunch and dinner, like rice, soups, stews, pickled vegetables, etc. That’s not my thing, though.
Last Saturday night I was too lazy to make dinner (happens to all of us, right?), so I we decided to go to our favorite local sushi restaurant. Their miso soup is the best I have had so far! It’s filled to the brim with sea weed, mushrooms, and tofu, not too salty, and quite filling.
They also offer lots of fish-free sushi variations. I wasn’t very hungry, so I only ordered two of my favorite rolls, one with cucumber, and the other one with avocado. And one inari sushi, that’s a pocket of fried, seasoned tofu filled with rice. So freaking delicious!
Of course, I frequently make Asian meals at home, too, not only because my husband asks for them. One of my favorite Korean dishes is bibimbap. This is basically just a bowl of steamed rice, topped with all kinds of different raw or cooked vegetables and proteins. What I love about this dish is that it’s so incredibly versatile. You can add anything you like, and even make it vegan by using tofu instead of meat, fish, and eggs.
There is also a variation of this dish, called dolsot bibimbap. First, you heat up a stone pot, then you add sesame oil and cooked rice, and later all of your toppings. The rice gets a little crispy on the bottom of the pot, which adds another layer of awesomeness, in my opinion.
Leftover bibimbap can also be eaten cold. I enjoyed this one during Monday’s lunch break.
What are your favorite rice bowl toppings?