Vegetable Bibimbap

In Korean, bibimbap means “mixed rice”. It’s a dish made of cooked rice and an assortment of vegetables, stirred together with a dollop of hot red pepper paste just before eating. I love the variety of colours, textures and flavours in this dish.

This recipe is for a ‘dolsot bibimbap’ where the ingredients are served in a heated dolsot, or stone pot. The heat from the pot makes the rice sizzle and turn crispy on the bottom. We didn’t have a dolsot so we used our frypan and it still worked well.

2 cups white or brown rice, cooked to make around 4 cups

1/2 cucumber, julienned
Salt (I prefer pink lake or Himalayan salt)
1 packet of firm tofu
Sesame oil
1 large carrot, peeled and julienned
1 cup of mushrooms, sliced
1 cup green beans, ends cut off and cut in thirds (about half-a-finger in length)
Boiling water
Toasted sesame seeds
1/2 sheet roasted seaweed (like what you wrap your sushi in), cut into small strips
2 raw eggs (optional)

Red pepper paste or chilli sauce (optional)

1. Start to cook your rice (your usual method) then prepare the other ingredients.

2. Cucumbers – sprinkle cucumbers with salt and leave to drain in a strainer/colander for 10 minutes. Squeeze out excess water.
3. Tofu – Rinse and drain tofu. Cut into 1/2-inch thick slices and place between clean kitchen towels (or paper towels). Place a heavy object such as a frypan or cutting board on top to press out excess liquid. Let sit for 10 minutes. Heat a tablespoon of sesame oil in a pan and fry tofu, turning once, until golden. Remove tofu from pan and drain on paper towel. When cool enough to handle, cut into strips.
4. Carrots – Heat a tablespoon of sesame oil in a fry pan/wok. Add carrots and a pinch of salt and stir fry until cooked through. Remove from the heat.
5. Mushrooms – Heat another tablespoon of sesame oil in a fry pan/wok. Once the oil is hot, add the mushrooms and stir fry until cooked through. Remove from the heat.
7. Green beans –  Blanche the beans in a bowl of hot water, just enough to warm them without losing their crunch.
8. To assemble – place a dolsot or fry pan over medium heat. When it’s  hot, add 1 tablespoon of sesame oil and swirl to coat the pan.
9. Add the rice and pack it down evenly with a spoon; it should start to sizzle at the bottom.
10. Arrange the cucumber, tofu, carrot, mushrooms and green beans on top of the rice.
11. Cook for a few minutes until ingredients are heated through.
12. Place the egg on top (optional) and garnish with sesame seeds and seaweed.
13. Bring the pot or pan to the table. Add a tablespoon of chilli sauce and/or an extra drizzle of sesame oil and mix well with a spoon.
14. Divide into individual bowls and EAT!

SOURCE: Emily Ho via The Kitchn



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