Korean Bibimbap

 

A delicious and famous Korean dish that's completely pork-free! Let me tell you about Bibimbap is a vibrant, nutritious meal consisting of rice, mixed vegetables, and flavorful sauces, often topped with a fried egg. Here's a simplified version for you! 

Korean Bibimbap (Vegetarian-Friendly)

Ingredients:

* 1 cup rice (short-grain or medium-grain rice is ideal)

* 1 small zucchini, julienned

* 1 cup spinach leaves

* 1 cup bean sprouts

* 1 clove garlic, minced

* 1 tbsp sesame oil

* Salt and pepper, to taste

* 1 Egg (optional for topping)

* Toasted sesame seeds, for garnish

For the Gochujang Sauce:

* 2 tbsp gochujang (Korean chili paste)

* 1 tbsp sesame oil

* 1 tbsp soy sauce

* 1 tbsp sugar to taste

* 1 tsp rice vinegar (optional)

Instructions:

• Cook the Rice: Rinse the rice until the water runs clear, then cook it according to the package instructions
• Prepare the Vegetables: Add a small amount of vegetable oil and cook the zucchini with a pinch of salt until soft. Set aside
• Repeat with the carrots, cooking until tender and set aside
• Blanch the spinach in boiling water for a few seconds, then drain and toss with a little sesame oil and salt.
• Boil the sprout for 1-2 minutes, then drain and toss with sesame oil and salt
• In the same pan, sauté the mushrooms with minced garlic, a bit of sesame oil, salt and pepper until tender.

For the Sauce: In a small bowl, mix gochujang sesame oil, soy sauce, sugar, and rice vinegar until smooth.

Assemble the Bibimbap:

• Place a portion of rice in a bowl.
• Arrange the cooked vegetables in sections around the bowl on top of the rice
• Optionally, add a fried egg on top
• Drizzle with the gochujang sauce and sprinkle with toasted sesame seeds.

Serve and Mix: To eat, mix everything together thoroughly, so the sauce and vegetables blend into the rice.

Enjoy your authentic Korean Bibimbap!