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Bibimbap2 (Korean Seasoned Vegetables and Rice with Spicy Sauce)

 
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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 :)

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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
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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 14470% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 236mg 10%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 13g
Vitamin A 82% Vitamin C 20%
Calcium 19% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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