local wheatberry bibimbap

This is a mostly local version of the signature Korean dish bibimbap. The major deviance is using wheat berries instead of rice. Although more chewy, they make a nice, hearty substitute for rice. The egg is faux-poached (fried with a lid). Overall, this is a very satisfying meal and most of the main ingredients were attained locally!

Ingredients:
wheat berries
carrot
red cabbage
shiitake mushrooms
tofu (locally produced, not locally grown)
bean sprouts
egg (unfortunately not local)


Ssamjang (sauce, from the excellent Maangchi):
4 tablespoons of soybean paste (miso or Korean-doenjang)
4 tablespoons chili paste
1 tablespoon sugar (raw cane sugar)
2 green/spring onion, finely chopped
4 cloves garlic, minced
1 tablespoon of toasted sesame seeds
1 tablespoon of sesame oil
1 tablespoon rice wine or mirin
1 tablespoon soy sauce
water to make desired consistency (about 2 or 3 tablespoons)