If you’re like me, and have been itching for some variety lately, then try this 비빔밥 Bibimbap (bee-bim-BOP). Its a Korean dish literally meaning “mixed rice.” It’s a popular dish of rice topped with vegetables, beef, a whole egg and gochujang (red chili pepper paste). But, I made a simple vegetarian version.
This is not 100% authentic Bibimbap (I didn’t have the necessary ingredient, gochujang) but it satisfied my craving for Korean food and it was quite simple to make. For traditional Bibimbap, go here.
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I loved the sauce that I made yesterday so much that I decided to make it again. (Check out the ‘Better Than Takeout Lo Mein’ recipe if you love this sauce). It’s similar to a teriyaki sauce but much lighter and no cornstarch is needed.
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This was the first time making my “Bibimbap” and I thought it was delicious. Next time I try it I want to get mushrooms, pickled bean sprouts and cucumbers and Kimchi of course. Hope you enjoy this simple version.
Vegetarian Bibimbap
Ingredients (serves 2):
Sauce-
- 2 Tbsp. soy sauce
- 2 tsp. sugar
- 1 tsp. sesame oil
- 1 tsp. chili sauce (optional)
- 1 garlic clove, minced
- Dime sized ginger root, minced
Bowl-
- 1 cup short or medium grain rice (I use Calrose)
- 2 zucchini, sliced in thin strips
- 1 carrot, julienned
- 1 package baby spinach
- Dash of sesame seeds
- Fried egg (optional)
Directions:
- Soak rice for 30 minutes, then rinse 3 times. Then, cook according to package directions. Add ½ tsp. salt to rice to cook. Rinsing makes it sticky rice
- Combine the Sauce ingredients together in a small bowl and set aside. I used a microplane to grate the garlic and ginger. Peel the ginger with a spoon!
- Slice the zucchini and carrots in small strips.
- In a large saute pan or nonstick pan, cook the carrots 3-4 minutes, or slightly soft. In the last minute of cooking add 1-2 tsp. of the sauce and cook for 30 seconds to coat carrots. Then, take carrots out of the pan and reserve on a plate.
- Cook the zucchini in the same way but for sightly less time. Take out and reserve on a plate.
- Cook spinach for 1-2 minutes, or wilted, then sprinkle sesame seeds on top. Take out and reserve on a plate.
- Fry the egg to your liking.
- To plate, start with a large bowl. Place a scoop of rice and then top with veggies and fried egg. Serve with extra sauce or Sriracha on the side.
More Tasty Vegetarian Asian Recipes:
To your happy and healthy life,
Joanna
Did you make this recipe?
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