Veggie Korean Bibimbap
Bibimbap means mixed rice, and it’s a nutritious, wonderful staple of the Korean kitchen that’s traditionally served in a stone bowl that makes the rice burn a little and stick together. Bibimbap normally comes with ground beef, but I’ve seen it with seafood and other meats too. If you’re a vegetarian or cooking for someone who doesn’t eat meat, you may have some trouble finding a meatless version of this dish in Korean restaurants, but you can easily make it yourself if you have access to a few basic ingredients. This popular dish is great for kids and pregnancy cravings and is very satisfying!
You’ll need to get the following ingredients:
- White rice
- Bean sprouts
- Mushrooms, preferably shiitake
- Kosari, if you can get your hands on it
- Sesame seeds and oil
- A fried egg
- Gochujang — Korean hot pepper paste
- Soy sauce
This is full of healthy ingredients and very suitable if you are pregnant and vegetarian. You can replace zucchini and carrots with other vegetables if you like to, but the bean sprouts are pretty essential. Kimchi, the famous Korean fermented cabbage, makes a wonderful addition to any bibimbap. Kosari is a mountain fern. If you’ve ever eaten bibimbap in a restaurant, it’s the thin brown strands you’ll find in your meal! The dried version of kosari will be available in Korean supermarkets, and needs to be soaked in water before using it, but you can also just skip kosari. Quantities, except for the rice, are instinctive.
Now for how to prepare your bibimbap:
- Rinse the bean sprouts in water, and clean your spinach well. The bean sprouts need to be boiled in water for around 30 minutes, while you only need to startle the spinach in boiling water for a couple of minutes. Both need to be drained, but spinach is normally washed with cold water. Then, add sesame oil, sesame seeds, and use a garlic press to squeeze generous amounts of garlic into both. Add soy sauce to your spinach, and place both dishes separately on a large plate.
- If you’re using kosari, soak in well in water and sauté for a few minutes on a high heat. Add soy sauce and sesame oil before removing, and set aside.
- Cut your large zucchini into long, thin strips. Some people salt them and allow the water to come out, as with eggplant. This will make the zucchini less bitter. If you do this, rinse and pat dry before frying your zucchini strips for a few minutes. Your carrot (use a couple of small ones or one large one) needs to be sliced into long strips too, but simply fry and put aside without adding any seasoning.
- Dried shiitake mushrooms need to be soaked in water, while fresh ones can be used right away. Cut into thin slices, stir fry with oil and soy sauce, and add it to your growing collection of dishes on the plate.
- Cook rice.
- Place your rice into stone bowls if available, and then arrange vegetable dishes on top one next to the other, like flower petals. Fry one egg for each person and place it in the middle of their rice bowl.
- Ask all your guests whether they want the hot gochujang sauce, and how much. Scoop gochujang right on top of the egg, and instruct your guests to mix their rice.
Olivia blogs about health, fertility, and pregnancy at Trying To Conceive.
Next Recipe: Greek Lemon Rice With Feta Cheese
|Searching for other rice cooker recipes? the Ultimate Rice Cooker Cookbook at Amazon is the best we know of. And, if you’re in the market for a new rice cooker, check out their latest sales on rice cookers 50% off or more|
Back to Rice Cooker Recipes