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COMPLETE LIST OF SPICES
Bibimbap (Korean Mixed Rice and Vegetables)

Bibimbap (Korean Mixed Rice and Vegetables)

Featured Spices
Veggies and Meat:
1 pound ground beef, turkey or pork (or you can substitute 14 ounces of tofu, drained, fried and cubed)
4 large eggs (or one per person)
2 cups short grain rice, cooked
2 carrots, cut into matchsticks
4 shiitake mushrooms, rehydrated and sliced
2 small zucchinis, cut into matchsticks
2 kirby cucumbers
2 cups bean sprouts (or soybean sprouts)
2 cups fresh baby spinach
3 scallions, chopped
3 ½ teaspoons garlic, minced (about 7 – 8 cloves)
¼ cup soy sauce
1 teaspoon palm sugar
3 ½ tablespoons sesame oil, separated
2 ½ - 3 teaspoons sesame seeds, separated
3 tablespoons vegetable oil, separated
salt and pepper to taste

Sauce:
4 tablespoons gochujang (Korean red chili pepper paste)
1 tablespoon sugar
1 tablespoon sesame oil
3 tablespoons water

America has fallen in love with bibimbap, an easy way to combine healthy, delicious vegetables while savoring each individual flavor. In Korean cooking this dish has been a favorite for centuries, perhaps originating as the traditional gathering of a variety of leftover ingredients to be eaten before the new year.

There are many different variations of vegetables used and you can make this dish into a completely vegan recipe by nixing the egg and using tofu squares in lieu of meat. Really, though, we think this dish might just be an excuse to eat the yummy gochujang sauce with its spicy, sweet and smoky kick.

Rice

Cook the short grain sticky rice in a rice cooker or following directions on package. (Use slightly less water than instructed so the rice isn’t sticky, or follow our prep instructions for getting the rice ready for Japanese Fried Rice.)

Sprouts

In a medium saucepan, add 1 cup water and 1 teaspoon salt. Bring the water to a boil and then add bean sprouts. Allow the sprouts to boil for about 3 minutes and then drain. Run cold water over the sprouts to stop the cooking process.

Drain once more and then add the following:
1 teaspoon garlic
2 teaspoons sesame oil
½ teaspoon sesame seeds

Sprinkle with salt and pepper to taste, and set aside in a bowl.

Spinach

Bring the water to a boil again in the saucepan, adding 1 teaspoon of salt. Add the spinach to the boiling water and blanch (cooking only until spinach begins to wilt, about 30 – 40 seconds). Drain and run cold water over the spinach to stop the cooking process.

Use your hands to gently press the spinach up against the sides of the colander, squeezing out any excess water.

Chop the scallions and separate them into three equal portions. Add 1/3 chopped scallions into the spinach and then combine the following:
½ teaspoon garlic
1 teaspoon sesame oil
½ teaspoon sesame seeds

Toss the spinach to mix well.

Cucumbers

Cut the cucumbers in half lengthwise and then cut thin crosswise slices. Place in a medium bowl and sprinkle salt all over cucumber slices, making sure to fully coat all the pieces. Allow to marinate for 10 – 15 minutes. Use your fingers to squeeze out any excess water.

Add 1/3 of chopped scallions to marinated cucumbers. Then add the following:
1 teaspoon garlic
1 teaspoon sesame oil
½ teaspoon sesame seeds

Mix well and set aside.

Zucchinis

Prepare the zucchinis following the same steps as for the cucumbers. Once the zucchinis have marinated and are mixed with the garlic, sesame oil and sesame seeds, heat a small amount of oil in a skillet over medium-high.

Sauté the zucchinis for 1 – 2 minutes. Set aside in a heatproof bowl.

Shiitake mushrooms

Rinse the shiitake mushrooms under cool running water. Place them in a heatproof bowl and cover with boiling water. Cover and allow the mushrooms to soak until soft (about 15 – 20 minutes). Slice the mushrooms and then add them to a heated skillet with 1 tablespoon oil and a pinch of salt. Sauté the mushrooms until soft (about 3 – 4 minutes). Set them aside in a heatproof bowl.

Carrots

Cut the carrots into matchsticks. Heat a small amount of oil in a skillet over medium-high and sauté carrots for 1 – 2 minutes. Sprinkle with salt and pepper to taste, then set aside in a heatproof bowl.

Beef

Into a small bowl, combine the following:
soy sauce
palm sugar
sesame oil (2 tablespoons)

Whisk to combine the ingredients. Heat 1 tablespoon vegetable oil in a skillet over medium-high and then add the ground beef. Cook the beef for about 5 minutes or until browned.

Pour in soy sauce mixture and continue cooking until the beef absorbs all of the sauce (about 3 – 4 minutes more). Set aside in a heatproof bowl.

Reheat the skillet with 1 tablespoon vegetable oil over medium high. Fry or baste the eggs, 2 at a time, then remove them from heat. Sprinkle with sesame seeds.

Sauce

Into a small bowl, combine the following:
gochujang
sugar
sesame oil
water

Whisk to mix well.

To serve

Divide the rice into serving bowls.
Divide each vegetable among the serving bowls, arranging into neat, separate piles on top of rice. Top with the fried egg.

Serve with gochujang sauce.

Note: you can make this a vegan dish by substituting the beef and egg with Agedashi Tofu. Make this dish gluten-free by using Tamari or other gluten-free soy sauce.

Summary
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Recipe Name
Bibimbap (Korean Mixed Rice and Vegetables)
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