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Quick and Easy Bibimbap

 
Quick and Easy Bibimbap
50

Bibimbap is one of my favorite Korean dishes. This time instead of preparing each vegetable separately, I cooked the similar texture vegetables together, which saved time and still tasted delicious. I mixed the seasoned vegetables with soba noodles and of course always have some kimchee as a side, that's a must in Korean food.

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low in Saturated Fat, Trans-fat Free, Good source of fiber
 

Ingredients

½ tablespoon vegetable oil
2 each scallions, spring or green onions
thinly sliced
2 cloves garlic
chopped, or smashed
1 inch ginger
peeled and chopped
*
1 cup mushrooms, button
sliced, or cremini
4 each mushrooms, shiitake
stems removed and sliced, or cremini
*
2 stalks celery
thinly sliced
*
1 each sweet red bell peppers
seeded and sliced
1 each banana peppers
seeded and sliced, optional
1 each carrots
slice into matchsticks
4 each bok choy
thinly sliced, or 4 to 5 staks pak choy
*
1 each cucumbers
sliced into matchsticks
½ cup cilantro
freshly chopped
Sauce:
1 tablespoon soy sauce, tamari
or to taste
½ tablespoon rice vinegar
or to taste
1 tablespoon ketchup
or to taste
3 tablespoons red hot pepper sauce
korean, or to taste
*
1 teaspoon sesame oil
To serve:
200 grams soba noodles
2 bundles
*
1 each eggs
fried, for serving, optional
½ tablespoon sesame seeds
toasted, for sprinkling

Directions

Heat the oli in a large nonstick skillet until hot.

Add the garlic, ginger, and scallions, stirring constantly, and cook for about 40 seconds to 1 minute until very fragrant.

Add the mushrooms, stirring often, and cook until most of the moisture has been evaporated about 8 minutes.

Meanwhile bring a large pot of water to a boil, cook the soba noodles for 3 to 4 minutes.

Drain and rinse under cold water. Mix with 1 teaspoon of oil and set aside.

Add the carrots, celery, and bell peppers into the skillet, cook until tender-crisp about 3 minutes.

Stir in the bok choy and cook for another 2 to 3 minutes until the leaves are wilted and stems become soft.

Add the sauce ingredients into the vegetables, stirring, and cook for another 1 or 2 minutes until all the vegetables are well coated.

Remove from the heat and stir in the cilantro and cucumber until well mixed.

Add the soda noodles and mix well.

Divide among the serving bowls, sprinkle sesame seeds on top and serve warm with a fried egg if desired.

 

* not incl. in nutrient facts

Reviews

+1

about 6 years

Bibimbam is one of my favorite Korean dishes. This time instead of preparing each vegetable separately, I cooked the similar texture vegetables together, which saved time and still tasted delicious. I mixed the seasoned vegetables with soba noodles and of course always have some kimchee as a side, that's a must in Korean food.

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Comments

lynn in ma
Webster, United States
 about 6 years ago

This is also one of my favorite Korean dishes. Can't wait to try this simpler version along with the Kimchee recipe from this site. Thanks for sharing.

Nutrition Facts

Serving Size 199g (7.0 oz)
Amount per Serving
Calories 9644% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 451mg 19%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 8g
Vitamin A 59% Vitamin C 168%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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