Bibimbap2 (Korean Seasoned Vegetables and Rice with Spicy Sauce)
Bibimbap is my all-time favorite Korean dish, I have no problem to make it and eat it everyday :) I made this recipe a few days ago, this time I added homemade bean sprouts as well, and served it with three different kinds of homemade kimchi (cucumber, daikon and cabbage kimchi) and a fried egg as always. Delicious, that's the only word I can say every time :)
Ingredients
| For the carrot: | |||
| 1 | teaspoon |
vegetable oil
|
|
| 2 | clove |
garlic
minced, divided |
|
| 1 | each |
carrots
peeled and cut into match sticks, 1 cup |
|
| 2 | cups |
spinach
|
|
| ½ | teaspoon |
soy sauce, tamari
|
|
| 1 | each |
scallions, spring or green onions
thinly sliced, divided |
|
| ½ | teaspoon |
sesame oil
divided |
|
| ½ | teaspoon |
sesame seeds
|
|
| For the english cucumber: | |||
| 1 | each |
english cucumber
|
* |
| 1 | teaspoon |
vegetable oil
|
|
| 1 | pinch |
salt
|
* |
| ¼ | teaspoon |
sesame seeds
|
* |
| For the green zucchini: | |||
| 1 | each |
zucchini
|
* |
| 1 | teaspoon |
vegetable oil
|
|
| ½ | teaspoon |
soy sauce, tamari
|
|
| 2 | cloves |
garlic
or to taste, minced |
|
| ¼ | teaspoon |
sesame oil
|
|
| 1 ½ | teaspoons |
sesame seeds
|
|
| For the mushrooms: | |||
| 4 | each |
mushrooms, shiitake
or dried, soak in water for a coulpe of hours |
* |
| ½ | tablespoon |
vegetable oil
|
|
| 1 | teaspoons |
soy sauce, tamari
|
|
| ¾ | teaspoon |
sesame oil
|
|
| 1 | teaspoon |
sesame seeds
|
|
| For the mung bean sprouts: | |||
| 2 | cups |
mung bean sprouts
|
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| ¼ | teaspoon |
sesame oil
|
|
| ¼ | teaspoon |
soy sauce, tamari
|
|
| ¼ | teaspoon |
sesame seeds
toasted |
* |
| For the smoked tofu: | |||
| ½ | cup |
tofu
smoked, thinly sliced |
|
| ½ | teaspoon |
soy sauce, tamari
|
|
| ¼ | teaspoon |
sesame oil
|
|
| ⅛ | teaspoon |
sesame seeds
|
* |
| To serve: | |||
| 1 | x |
chili sauce
Korean chili sauce, 1 to 2 tablespoons per serving or as needed |
* |
| 1 | x |
rice
cooked, about 1 cup per serving |
* |
Directions
To cook the carrots and spinach:
Heat ½ teaspoon vegetable oil in a nonstick skillet over medium high heat.
Add the carrots and half of the garlic, and cook for about 3 minutes until tender.
Stir in ¼ teaspoon soy sauce, ¼ teaspoon sesame oil and ¼ teaspoon sesame seeds until well mixed.
Transfer onto a small plate and set aside.
Add remaining vegetable oil in the skillet, and cook spinach and remaining garlic until wilted.
Stir in remaining soy sauce, sesame oil and seeds until well mixed.
Transfer onto another small plate and set aside.
To prepare the cucumber:
Add cucumber slices in a bowl and add ¼ teaspoon of salt and allow to sit for 10 minutes.
Rinse under the cold water, drain and squeeze out the excess water.
Heat the vegetable oil in a nonstick skillet over medium heat, add cucumber, stirring constantly, add salt and sesame seeds, and cook for about 2 minutes.
Remove from heat and set aside.
To prepare the zucchini:
Add zucchini slices in a bowl and add ¼ teaspoon of salt and allow to sit for 10 minutes.
Rinse under the cold water, drain and squeeze out the excess water.
Heat vegetable oil over medium heat.
Stir in zucchini and cook for 1 minutes.
Stir in the seasoning ingredients and cook until it gets soften, but the color is still green, another 1 to 2 minutes.
To prepare the mushrooms:
Thinly slice the fresh or re-dehydrated shiitake mushrooms, and cook in the vegetable oil with the seasoning ingredients until soft, 2 to 4 minutes. Set aside.
To prepare the mung bean sprouts:
Blanch the mung bean sprouts in the boiling water for 1 minute, drain well and put in a mixing bowl.
Mix well with the seasoning ingredients. Set aside.
Stir in the seasoning ingredients until well combined. Transfer to a small plate, and set aside.
To prepare the smoked tofu:
Heat the vegetable oil over medium heat.
Stir in smoked tofu strips and cook for 2 minutes.
Add the seasoning ingredients and mix well. Set aside.
To serve:
Place the rice in the individual serving bowls.
Arrange the vegetables on top of the rice.
Top with a fried egg if needed with sauce over each bowl.
Mix well and serve with kimchee if desired.
Nutrition Facts
Serving Size 94g (3.3 oz)
