Asia Vegetarian Recipes

Korean Bibimbap Recipe: Indulge in a Flavorful Delight

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Introduction: Bibimbap is a beloved Korean dish that translates to “mixed rice.” This culinary delight features a vibrant assortment of vegetables, a spicy gochujang sauce, and a perfectly fried egg, all layered atop a bed of steamed rice. The medley of textures and flavors makes bibimbap a truly satisfying and comforting meal. Whether you’re new to Korean cuisine or a seasoned pro, this recipe will guide you through creating a mouthwatering bibimbap that you’ll crave time and again.

Preparation Time: 30 minutes Cooking Time: 30 minutes Total Time: 1 hour Serves: 4

Ingredients:

For the Vegetables:

  • 4 cups cooked short-grain rice (preferably Korean rice)
  • 2 cups spinach, blanched and lightly seasoned with salt
  • 2 cups bean sprouts, blanched and lightly seasoned with salt
  • 2 medium carrots, julienned
  • 1 medium zucchini, julienned
  • 1 cup mushrooms (shiitake or button), sliced and sautéed
  • 1 tablespoon vegetable oil
  • 1 tablespoon toasted sesame oil
  • Salt to taste

For the Gochujang Sauce:

  • 1/4 cup gochujang (Korean red pepper paste)
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar or honey
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar

For the Fried Eggs:

  • 4 eggs
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste

For Garnish (optional):

  • Toasted sesame seeds
  • Thinly sliced green onions

Cooking Instructions:

  1. Prepare the Rice: Cook the short-grain rice according to package instructions. Once cooked, fluff it with a fork and set aside.
  2. Blanch the Vegetables: Bring a pot of water to a boil. Blanch the spinach and bean sprouts separately for about 1 minute each. Drain and rinse them under cold water to stop the cooking process. Squeeze out excess water from the spinach and bean sprouts, then lightly season with salt. Set aside.
  3. Saute the Mushrooms: Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the sliced mushrooms and sauté until they are tender and any released moisture evaporates. Drizzle with toasted sesame oil, season lightly with salt, and set aside.
  4. Prepare the Gochujang Sauce: In a bowl, combine gochujang, sesame oil, soy sauce, brown sugar or honey, minced garlic, and rice vinegar. Mix well until smooth. Adjust the seasoning to your preferred spice level and set the sauce aside.
  5. Julienne the Carrots and Zucchini: Use a julienne peeler or a knife to cut the carrots and zucchini into thin, matchstick-like strips.
  6. Sauté the Carrots and Zucchini: In the same pan used for mushrooms, heat a bit of vegetable oil over medium heat. Sauté the julienned carrots and zucchini separately until slightly softened. Season with a pinch of salt and set aside.
  7. Fry the Eggs: Heat 2 tablespoons of vegetable oil in a pan over medium heat. Crack the eggs into the pan, being careful not to break the yolks. Fry until the egg whites are set but the yolks are still runny. Season with salt and pepper.
  8. Assemble the Bibimbap: Divide the cooked rice into serving bowls. Arrange the blanched spinach, bean sprouts, sautéed carrots, zucchini, and mushrooms in separate sections on top of the rice. Place a fried egg on the center of each bowl.
  9. Serve: Drizzle the gochujang sauce over the vegetables and egg. Garnish with toasted sesame seeds and thinly sliced green onions if desired.

Tips:

  • Use short-grain rice for an authentic bibimbap experience. Its sticky texture is perfect for mixing.
  • Feel free to customize the vegetables based on your preferences and what’s available. You can also add protein like beef, chicken, or tofu.
  • Adjust the spiciness of the gochujang sauce by adding more or less gochujang according to your taste.
  • For extra flavor, you can marinate your protein in a soy sauce and sesame oil mixture before cooking.
  • Serve bibimbap with extra gochujang sauce on the side for those who want an extra kick of heat.

Enjoy the delightful harmony of flavors and textures that bibimbap offers—a true comfort food that brings the essence of Korean cuisine to your table.

 VEGETARIAN – ASIA

Introduction: Bibimbap is a beloved Korean dish that translates to “mixed rice.” This culinary delight features a vibrant assortment of vegetables, a spicy gochujang sauce, and a perfectly fried egg, all layered atop a bed of steamed rice. The medley of textures and flavors makes bibimbap a truly satisfying and comforting meal. Whether you’re new to Korean cuisine or a seasoned pro, this recipe will guide you through creating a mouthwatering bibimbap that you’ll crave time and again.

Preparation Time: 30 minutes Cooking Time: 30 minutes Total Time: 1 hour Serves: 4

Ingredients:

For the Vegetables:

  • 4 cups cooked short-grain rice (preferably Korean rice)
  • 2 cups spinach, blanched and lightly seasoned with salt
  • 2 cups bean sprouts, blanched and lightly seasoned with salt
  • 2 medium carrots, julienned
  • 1 medium zucchini, julienned
  • 1 cup mushrooms (shiitake or button), sliced and sautéed
  • 1 tablespoon vegetable oil
  • 1 tablespoon toasted sesame oil
  • Salt to taste

For the Gochujang Sauce:

  • 1/4 cup gochujang (Korean red pepper paste)
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar or honey
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar

For the Fried Eggs:

  • 4 eggs
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste

For Garnish (optional):

  • Toasted sesame seeds
  • Thinly sliced green onions

Cooking Instructions:

  1. Prepare the Rice: Cook the short-grain rice according to package instructions. Once cooked, fluff it with a fork and set aside.
  2. Blanch the Vegetables: Bring a pot of water to a boil. Blanch the spinach and bean sprouts separately for about 1 minute each. Drain and rinse them under cold water to stop the cooking process. Squeeze out excess water from the spinach and bean sprouts, then lightly season with salt. Set aside.
  3. Saute the Mushrooms: Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the sliced mushrooms and sauté until they are tender and any released moisture evaporates. Drizzle with toasted sesame oil, season lightly with salt, and set aside.
  4. Prepare the Gochujang Sauce: In a bowl, combine gochujang, sesame oil, soy sauce, brown sugar or honey, minced garlic, and rice vinegar. Mix well until smooth. Adjust the seasoning to your preferred spice level and set the sauce aside.
  5. Julienne the Carrots and Zucchini: Use a julienne peeler or a knife to cut the carrots and zucchini into thin, matchstick-like strips.
  6. Sauté the Carrots and Zucchini: In the same pan used for mushrooms, heat a bit of vegetable oil over medium heat. Sauté the julienned carrots and zucchini separately until slightly softened. Season with a pinch of salt and set aside.
  7. Fry the Eggs: Heat 2 tablespoons of vegetable oil in a pan over medium heat. Crack the eggs into the pan, being careful not to break the yolks. Fry until the egg whites are set but the yolks are still runny. Season with salt and pepper.
  8. Assemble the Bibimbap: Divide the cooked rice into serving bowls. Arrange the blanched spinach, bean sprouts, sautéed carrots, zucchini, and mushrooms in separate sections on top of the rice. Place a fried egg on the center of each bowl.
  9. Serve: Drizzle the gochujang sauce over the vegetables and egg. Garnish with toasted sesame seeds and thinly sliced green onions if desired.

Tips:

  • Use short-grain rice for an authentic bibimbap experience. Its sticky texture is perfect for mixing.
  • Feel free to customize the vegetables based on your preferences and what’s available. You can also add protein like beef, chicken, or tofu.
  • Adjust the spiciness of the gochujang sauce by adding more or less gochujang according to your taste.
  • For extra flavor, you can marinate your protein in a soy sauce and sesame oil mixture before cooking.
  • Serve bibimbap with extra gochujang sauce on the side for those who want an extra kick of heat.

Enjoy the delightful harmony of flavors and textures that bibimbap offers—a true comfort food that brings the essence of Korean cuisine to your table.

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